caraway-and-rye

Pad Thai

Makes:

1, 2, or 3 servings

Ingredients:

Ingredient 1 serving 2 servings 3 servings
Rice noodles 60g 125g 190g
Tamarind puree 3/4 tbsp 1 1/2 tbsp 2 1/4 tbsp
Brown sugar 1 1/2 tbsp 3 tbsp 4 1/2 tbsp
Fish sauce 1 tbsp 2 tbsp 3 tbsp
Oyster sauce 3/4 tbsp 1 1/2 tbsp 2 1/4 tbsp
Vegetable oil 1-2 tbsp 2-3 tbsp 3-4 tbsp
Onion 1/4 1/2 3/4
Garlic cloves 1 2 3
Chicken breast 75g 150g 225g
Eggs 1 2 3
Bean sprouts 3/4 cup 1 1/2 cups 2 1/4 cups
Firm tofu 1/4 cup 1/2 cup 3/4 cup
Garlic chives 2 tbsp 1/4 cup 1/3 cup
Chopped peanuts 2 tbsp 1/4 cup 1/3 cup
Lime wedges As needed As needed As needed

How to Make:

  1. Soak rice noodles in boiling water for 5 minutes, then drain and rinse quickly.
  2. Mix sauce ingredients in a small bowl.
  3. Heat oil in a large non-stick pan over high heat. Sauté garlic and onion for 30 seconds.
  4. Add chicken and cook until nearly done, about 1-2 minutes.
  5. Push chicken to one side, scramble eggs in the other side of the pan.
  6. Add bean sprouts, tofu, noodles, and sauce. Toss gently for 1-2 minutes.
  7. Mix in garlic chives and half the peanuts.
  8. Serve immediately with remaining peanuts, lime wedges, and extra bean sprouts.

Timing:

Prep time: 20 minutes Cooking time: 10 minutes Total time: 30 minutes

Source:

RecipeTin Eats - Pad Thai

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