My Back Kitchen

Delicious recipes from our kitchen to yours!

  • Home
  • Recipes
    • Categories
  • Contact Us
  • Search
May 23, 2021

Pad Thai

Pad Thai
Print Pin
5 from 2 votes

Pad Thai

Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Inactive 1 hour

Ingredients

  • 2 Tbsp. fish sauce Can substitute 2 tablespoons soy sauce for vegetarian option
  • 2 Tbsp. palm sugar
  • 1 Tbsp. white sugar
  • 2 Tbsp. tamarind water to make tamarind water take about a golf ball size tamarind paste & put water in it and let it sit for about 10 minutes, squeeze the juice and strain. This will make about a cup of tamarind water.
  • 4 cups of dried thin rice stick (about half of the 16 oz bag) soaked in cold water for an hour
  • 2 Tbsp. vegetable oil
  • 1 tsp. minced shallots
  • 1 tsp. salted radish
  • 1/8 tsp. roasted Thai chili flakes
  • 1/2 cup chicken cut into small cubes
  • 2 eggs
  • 1/2 cup chopped Chinese Chives about 2 inch long (or sub green onions)
  • 2 cups bean sprouts
  • 2 Tbsp. crushed roasted peanuts on the side
  • lime wedges

Instructions

  • Drain the noodles. Make the sauce by mixing palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved.
  • Chop Chinese chives or green onions into small lengths about 2 inches.
  • Heat a large pan until hot. Add oil. Turn the heat down to low. Fry shallots, pepper flakes and salted radish until fragrant and colored. About 30 seconds.
  • Add chicken and stir fry until partially cooked, about 1 minute. Spread the protein to the side and crack eggs in the middle of the pan. Scramble slightly, do not scramble all the way. Fry the eggs for a minute.
  • Stir everything together and add drained noodles. Add a little more oil. Turn up the heat and then stir-fry for a while until the noodle is softer and getting translucent and brown in color. Keep folding the noodles over until they are soft and brown.
  • Add the prepared sauce. Stir for a few moments. Add bean sprouts and chives and fold until wilted.
  • When served, top the noodles with crushed peanuts, extra chile flakes (if you like it spicy), and a wedge of lime.

Post navigation

Orange Cranberry Scone Recipe
Tom Ka Soup (Coconut Soup)

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




New & Trending Recipes

  • Tequila Old Fashioned
  • Semita
  • Tamales de Puerco (Pork Tamales)
  • Chile Ancho Paste
  • Turkey Pot Pie

Follow Us

COMPANY

Contact Us

Privacy Policy

© 2021 My Back Kitchen

FOLLOW US

About MBK

My Back Kitchen is a collection of our family's recipes passed down from generation to generation.

Recent Posts

  • Tequila Old Fashioned
  • Semita
  • Tamales de Puerco (Pork Tamales)
  • Chile Ancho Paste
  • Turkey Pot Pie

SEARCH

Show more

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
post
wprm_recipe
  • Elara Pro by LyraThemes.com

Show more

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
post
wprm_recipe