I have loved Pad Thai since my first visit to Singapore in 1975. I never really saw it in the US until well into the 1980s. Always one of my favorites, I decided to try it myself. I like to serve it on a platter surrounded by Lumpia and Lemons. This version talks to chicken but shrimp, pork or tofu versions are equally as good.
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
1.5 Tsp of Thai Chili Sauce
1/4 cup Key Lime Juice
1-2 tablespoon white wine vinegar
1/4 cup Chicken Stock
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
3 cloves garlic minced
1- 2 Tsp Tamarind Paste
3 cups bean sprouts (keep 1cup in reserve to serve as garnish with Cilantro, Lemon)
1/4 cup crushed peanuts
4 green onions, chopped into 1 in pieces
1/4 cup Cilantro
1 Lime or Lemon, cut into wedges
- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, 2 teaspoons of the chile sauce, tamarind paste and chicken stock. Set aside.
- Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic, and cook for about 10 seconds. Add chicken; cook, stirring constantly until chicken is browned and cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm.
- Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles.
- Stir in bean sprouts and green onions.
- Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side