Empty My Fridge
Pad Thai
Ingredients
- Rice noodle7 oz
- Tamarind2 tbsp
- Brown sugar3 tbsp
- Fish sauce3 ½ tbsp
- Oyster sauce2 ½ tbsp
- Vegetable oil5 tbsp
- Garlic3 ½
- Onion1
- Chicken breast7 oz
- Egg3
- Bean sprout2 ½ cups
- Tofu1 cup
- Scallion½ cups
- Peanut · roasted½ cups
- Lime
- Chili pepper · ground
Instructions
- Put the rice noodles in a bowl, cover them with boiling water and soak for 5 minutes. Drain and rinse under cold water; don't let them sit longer than 5 minutes.
- Mix the tamarind puree, brown sugar, fish sauce and oyster sauce in a bowl.
- Heat the vegetable oil in a wok over high heat. Add the garlic and onion and cook for 30 seconds.
- Add the minced chicken and cook for 2 minutes, until mostly cooked through.
- Push the chicken to one side, pour the whisked eggs into the empty side, scramble them, then mix them with the chicken.
- Add the bean sprouts, tofu, noodles and sauce. Toss gently for 1–2 minutes, until the sauce is absorbed.
- Add the green onions and half the peanuts, toss quickly, then take off the heat.
- Serve topped with the remaining peanuts, lime wedges and extra bean sprouts. Sprinkle with chilli if you like.
Summarized from Cafe Delites's video. Watch it for the details.
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