- 8 oz semi-fresh rice sticks or 4 oz dried rice sticks
- 3 oz boneless skinless chicken breast, thinly sliced
- 3 oz fried tofu cut into bite sizes, pressed or extra firm tofu will work just as fine
- 3 to 4 oz large peeled and deveined shrimp
- 2 tbsp. Thai preserved sweet radish chopped finely
- 1/2 shallot chopped finely
- 2 oz garlic chives or 3 green onions chopped
- 4 oz beansprouts
- 1/4 cup roasted peanuts chopped finely
- 2 eggs
- 3 tbsp. cooking oil
For the sauce
- 3 tbsp. fish sauce
- 1 tsp. tamarind concentrate
- 2 tbsp. palm sugar (substitute with regular sugar if palm sugar is not available)
- 1 to 2 tsp. Thai sriracha or 1 tsp. dried Thai chili powder
- 1/4 cup cold water
For the garnish
- Garlic chives or green onion finely chopped
- Crushed peanuts
- Lime wedges
- Thai chili powder
- If you are using semi-fresh rice noodles, then you can use them directly.
- Those that are using the dried rice noodles sticks will need to soak them in warm water for atleast 10 – 12 minutes. Once done, drain them well and set aside.
- To prepare the sauce, add all the ingredients of the sauce in a bowl and mix well till the palm sugar/sugar is dissolved. You can adjust the sriracha or Thai chili powder according to your taste.
- Turn on the flame and heat a wok. Add 1 tbsp of oil and cook the shrimp and sliced chicken. Since the chicken is thinly sliced it won’t take long to cook – about 2 to 3 minutes will suffice.
- Once the prawn and chicken turn golden around their edges, you can remove them from the wok and set it aside in a plate.
- In the same wok add another tbsp. of cooking oil and add the tofu and fry it for 2 minutes. If you are using extra-firm tofu then you should fry it for a little longer.
- The tofu should get golden edges or its skin should be crisp because this prevents the tofu from breaking when it is cooked with the noodles.
- Now add the chopped shallot and preserved radish and stir them together for a couple of minutes. Next add the noodles and pour in the sauce.
- Cook the noodles till the sauce is completely absorbed by the noodles and the wok is completely dry.
- If you find the noodles are sticking together then you can add 1 tbsp. and if the noodles are taking time to cook then adding 2 tbsp of water will help it cook sooner. Stir fry everything, the process will take 2-3 minutes.
- Next move your noodles to one corner of your wok. Add 1 tbsp. of oil and crack two eggs in the wok directly.
- Wait for the eggs to cook halfway and then scramble them. Once the eggs are scrambled mix them with the noodles. Toss and stir all the ingredients together for a minute.
- Now add garlic chives/green onion, crushed peanuts, shrimp and chicken. Mix everything together for a minute.
- Remove the wok from heat and transfer the pad Thai to a serving plate.
- Garnish your pad Thai with garlic chives/green onion, beansprouts, chopped peanuts, some Thai chili powder and a wedge of lime.