Recipe Cheat Sheet

Pad Thai

4 servings · prep 30 min · total 45 min

Prep everything before heating the wok; the stir-fry goes fast
8 oz flat rice noodles (1/4-in wide)soak in warm water 30 min until pliable, drainadd, toss 2 to 3 min until sauce is absorbedtoss in 30 sectop, serve with
3 Tbsp tamarind concentratestir over low heat until sugar dissolves
3 Tbsp fish sauce
3 Tbsp palm or brown sugar
3 Tbsp vegetable oilstir-fry over high heat 2 to 3 min until chicken hits 165°F or shrimp turn pinkpush aside, scramble in
3 cloves garlic, minced
8 oz chicken breast or peeled shrimp, sliced thin
2 large eggs
2 cups bean sprouts
4 green onions or garlic chives, cut in 1 1/2-in pieces
1/3 cup roasted peanuts, crushed
1 lime, cut in wedges
Recipe Cheat Sheet
Card image

Pad Thai, written out

Makes 4 servings. Prep 30 min, cook 15 min, ready in 45 min.

Ingredients

  • 8 oz flat rice noodles (1/4-in wide)
  • 3 Tbsp tamarind concentrate
  • 3 Tbsp fish sauce
  • 3 Tbsp palm or brown sugar
  • 3 Tbsp vegetable oil
  • 3 cloves garlic, minced
  • 8 oz chicken breast or peeled shrimp, sliced thin
  • 2 large eggs
  • 2 cups bean sprouts
  • 4 green onions or garlic chives, cut in 1 1/2-in pieces
  • 1/3 cup roasted peanuts, crushed
  • 1 lime, cut in wedges

Before you start

  • Prep everything before heating the wok; the stir-fry goes fast.

Directions

  1. Soak in warm water 30 min until pliable, drain: flat rice noodles (1/4-in wide).
  2. Stir over low heat until sugar dissolves: tamarind concentrate, fish sauce, palm or brown sugar.
  3. Stir-fry over high heat 2 to 3 min until chicken hits 165°F or shrimp turn pink: vegetable oil, garlic, chicken breast or peeled shrimp.
  4. Push aside, scramble in: step 3, eggs.
  5. Add, toss 2 to 3 min until sauce is absorbed: step 4, step 1, step 2.
  6. Toss in 30 sec: step 5, bean sprouts, green onions or garlic chives.
  7. Top, serve with: step 6, roasted peanuts, lime.

More Pasta

Based on: [1] [2] [3]