Hard

Authentic Pad Thai

Name: Authentic Pad Thai
Prep time: 38 min
Cook time: 87 min
Total time: 125 min
Yield: 4 servings
Ingredients: 12 ounces dried rice noodles; 0.5 cups white sugar; 0.5 cups distilled white vinegar; 0.25 cups fish sauce; 2 tablespoons tamarind paste; 2 tablespoons vegetable oil , divided; 2 boneless , skinless chicken breast halves, sliced into thin strips; 1.5 teaspoons garlic , minced; 4 large eggs , beaten; 1.5 tablespoons white sugar; 1.5 teaspoons salt; 1 cup coarsely ground peanuts; 2 cups bean sprouts; 0.5 cups chopped fresh chives; 1 tablespoon paprika , or to taste; 1 medium lime , cut into wedges

Total Time

2h 5m

38m prep · 87m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This is an authentic pad thai recipe with rice noodles, chicken, peanuts, and stir-fried eggs in a traditional tamarind sauce. Garnish with fresh bean spouts and chives. This recipe was inspired by the pad thai at Thai Tom.

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Ingredients

12 ounces dried rice noodles
0.5 cups white sugar
0.5 cups distilled white vinegar
0.25 cups fish sauce
2 tablespoons tamarind paste
2 tablespoons vegetable oil , divided
2 boneless , skinless chicken breast halves, sliced into thin strips
1.5 teaspoons garlic , minced
4 large eggs , beaten
1.5 tablespoons white sugar
1.5 teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
0.5 cups chopped fresh chives
1 tablespoon paprika , or to taste
1 medium lime , cut into wedges

Instructions

1

Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2

Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.
3

Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.
4

Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.
5

Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.