1chicken thigh, boneless, skinless & cut into bite size pieces
2ozfirm tofu(60 gr), cut into small cubes
1small shallot, finely chopped
2garlic cloves, finely chopped
1tablespoonchopped Chinese pickled radish
1.8ozdry flat rice noodles(50 gr)
8prawns, peeled & deveined
0.7ozchives(20 gr), cut into 2 inches (5 cm) length
1 ½cupbean sprouts(75 gr)
some chili flakes or powder
some peanuts, pound into small pieces
some lime wedges
some bean sprouts and chives
Put all the sauce ingredients in a bowl and mix until the sugar dissolves. Set aside.
Soak the noodles in warm water for 2 minutes or until they're pliable. Wash under cold water, drain and set aside.
Making Pad Thai
Heat a wok or a wide surface pan with some oil using medium high heat. Add in the chicken, tofu pieces and leave untouched for a few minutes to brown them. Then add in shallots, pickled radish and garlics. Fry until they're golden brown, stirring frequently.
Add noodles into the pan together with prawns and sauce. Mix well and cook until the prawns are fully cooked.
Push everything to one side of the pan. Crack in the egg on the empty place. Stir a bit and when it's almost cooked, fold the noodles on top of it and mix everything well.
Turn the heat off. Finally add in chives and bean sprouts. Using 2 forks, toss and mix everything well. Serve immediately.
NOTE: I would recommend you cooking 1 portion at a time to fully experience and enjoy this delicious meal.
This recipes yields quite a large portion for 1 person :D. Share if you wish.
How To Serve
Serve pad Thai on a plate and on the side place bean sprouts, chives, pounded peanuts, chili powder and few wedges of lime.
Mix everything well and enjoy!
Tips For Great Stir-Fry
Please refer to my post above on how to get your stir-fry with amazing result every single time. It's all about preparation, heat, cooking portion and dry pan.
SUBSTITUTIONS:I'm using lime because I don't have tamarind paste. Use it if you have.Use white sugar instead of brown sugar. Use chicken breast instead of chicken thigh, though chicken breast tends to get dry a bit.
SKIP:Dark soy sauce, I use it simply to get the darker color since I'm not using tamarind paste.Sriracha if you don't want a touch of heat.Chinese pickled radish if you don't have.The sides ingredients but I would really recommend you adding the pounded peanuts because they give texture and nutty taste to the meal.