This is a popular Thai cuisine and I was very curious about this dish for quite a while. So last week I bought a box of Thai noodles. I didn’t find fresh bean sprouts though, so I used canned. This dish also called for Tamarind pulp which I don’t expect to find anywhere close. Instead, I use the soup-based Tamarind powder mix that Filipinos usually use for soup dishes.
Most of Asian noodle dishes I’ve tried were savory salty or spicy but not sour. So this was a first to me. If you want to try this recipe and you can’t find Tamarind, just use apple cider vinegar as substitute.
PAD THAI NOODLES
Yield: 4-6 Servings
You need —
* Pad Thai noodles – 8 0z (or any thicker white rice noodles)
* Chicken breast – 3 pcs, sliced in thick strips
* Bean sprouts – 1 cup fresh if available (otherwise I can drained)
* Roasted peanuts – ½ cup crushed (use meat mallet)
* Canola or Olive oil – 3 tbsp.
* Eggs – 2 beaten
* Garlic – 2 cloves minced
* Chives – 1 tsp dry
* Seasoning – salt & pepper to taste
Sauce —
* Tamarind soup-base powder – 1 tbsp. (or use apple cider vinegar)
* ¼ cup warm water
* ¼ cup fish sauce
* 4 tbsp. brown sugar
* 1 ½ tbsp. paprika
To prepare —
1. Boil salted water and cook rice noodles for 15 minutes or until noodles are al dente (soft but not soggy). Strain, wash with cold water, drain and set aside.
2. Prepare the sauce – dissolve Tamarind powder in warm water. Add all other sauce ingredients in a pan. Simmer on low heat for 15 min. Set aside.
3. Saute garlic, add the chicken and cook until slightly brown.
4. Add the noodles, eggs, and the sauce. Mix well.
5. Add bean sprouts, chives and season with salt and pepper.
6. Dish out, sprinkle with crushed peanuts and chopped cilantro leaves on top. Serve warm.
Thank you for reading and happy cooking!
Six Tastes Kitchen 