Pad Thai

Name: Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 125 g / 4oz Chang's Pad Thai dried rice sticks ((Note 1)); 1 1/2 tbsp tamarind puree (, NOT concentrate (Note 2)); 3 tbsp (packed) brown sugar; 2 tbsp fish sauce ((Note 3)); 1 1/2 tbsp oyster sauce ((Note 4)); 2 - 3 tbsp vegetable or canola oil; 1/2 onion (, sliced (brown, yellow)); 2 garlic cloves (, finely chopped); 150 g/5oz chicken breast (or thigh) (, thinly sliced); 2 eggs (, lightly whisked); 1 1/2 cups of beansprouts; 1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo); 1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces; 1/4 cup finely chopped peanuts; Lime wedges ((essential)); Ground chilli or cayenne pepper ((optional)); More beansprouts

Instructions

Prep:20minCook:10min

Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket! I use chicken here but feel free to switch with any protein, even prawns/shrimp. If you're after a truly authentic Pad Thai recipe, see here - but be warned that most people will find it a little too "real" for their palettes because Pad Thai in Thailand has stronger fish sauce/dried shrimp "funk". (Don't misread that word! :))

Pad Thai

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Ingredients

Instructions

Notes

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