Ingredients with Measurements:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 cup tofu, diced
- 1/2 cup chicken, sliced
- 2 eggs, beaten
- 1/4 cup peanuts, chopped
- 1/4 cup green onions, sliced
- 1/4 cup bean sprouts
- 1/4 cup cilantro, chopped
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1/2 tsp red pepper flakes
Special equipment needed:
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. Soak rice noodles in hot water for 10 minutes until softened. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add tofu and chicken, and cook for 3-4 minutes until browned.
4. Push tofu and chicken to one side of the wok and add beaten eggs to the other side. Scramble eggs until cooked through.
5. Add rice noodles to the wok and toss with the tofu, chicken, and eggs.
6. In a small bowl, mix together fish sauce, tamarind paste, brown sugar, soy sauce, and red pepper flakes. Pour over the noodles and toss to coat.
7. Add peanuts, green onions, bean sprouts, and cilantro to the wok and toss to combine.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 17g
Carbohydrates: 56g
Protein: 16g
Sodium: 800mg
Sugar: 12g
Substitutions for ingredients:
- Shrimp can be substituted for chicken
- Cashews can be substituted for peanuts
- Scallions can be substituted for green onions
Variations:
- Vegetarian option: omit chicken and add more tofu or vegetables
- Spicy option: add more red pepper flakes or chili paste
- Gluten-free option: use gluten-free soy sauce and rice noodles
Tips and tricks:
- Soak rice noodles in hot water to soften them before cooking.
- Use tongs to toss the noodles and ingredients together.
- Adjust the amount of sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped peanuts, cilantro, and lime wedges.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth.
- If the noodles are too wet, cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pad Thai is a popular Thai dish that originated in the 1930s. It is made with rice noodles, vegetables, and a sweet and sour sauce.
Flavor profiles:
Salty, sweet, sour, and spicy.
Serving suggestions:
Serve hot with additional garnishes and lime wedges.
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Region: Thai