Saucepan@saucepan · Shared this recipeFollowThai · dinnerEasy Pad ThaiA quick and simple pad thai with chicken and shrimp, featuring a homemade sauce and classic toppings.total50 minprep40 mincook10 minservings2Original recipe on glebekitchen.comKeep this recipeAdd a copy of Easy Pad Thai to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings4 tbsp fish sauce2 tbsp tamarind paste, - not tamarind concentrate - that is way too strong.1 tbsp tomato paste2 tsp sambal oelek3 tbsp brown sugar8 oz rice noodles - about 1/2 a package), (ban pho4 tbsp vegetable oil8 oz chicken thighs ), boneless, skinless (or one large chicken breast6 shrimp . 31-40 per lb works well here.), (optional2 clove garlic, minced3 garlic chives, chopped1 cup bean sprouts2 tbsp peanuts, chopped1 tbsp cilantrolime wedgescilantrovinegar soaked chilies, - see noteschopped peanutsStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the rice noodles in fairly hot water for 30-45 minutes. They will turn white but still be quite firm. You want them a little toothy. Not hard. Just toothy. Pliable. 85 percent of the way there. Start checking them after about 20 minutes. This is important.2Step 2: While the noodles are soaking, do your prep. Chop your vegetables. Cut the chicken into 3/4 inch cubes. Peel your shrimp if using.3Step 3: Chop your peanuts. I like a mini food processor. You don't want to make peanut butter but you don't want huge pieces of peanut either. If you don't have a mini food processor chop by hand. It takes a while but you'll get there.4Step 4: Combine the fish sauce, brown sugar, tomato paste, tamarind and sambal oelek. Stir to combine. This is your pad Thai sauce.5Step 5: This goes fast. Be ready. Have everything at hand. Heat a well seasoned wok or large non-stick frying pan over medium high heat. Add the oil.6Step 6: When the oil starts to shimmer, add the chicken and cook for two minutes. Add the shrimp. Cook until the chicken is just done and the shrimp are opaque - about 3-5 minutes total. Probably closer to 3 than 5 but I don't know how hot your stove is...7Step 7: Turn the heat way down. If you're cooking on electric just slide it off the burner. Add garlic and cook, stirring, for another 30 seconds. You don't want the garlic to burn. It gets bitter. That's no good.8Step 8: Crank the heat to max. Mix in the noodles. Stir to coat the noodles with oil. Cook about 45-60 seconds, stirring constantly. Be careful not to break the noodle strands. At this point you want the noodles just done right. Try one to see.9Step 9: Add the pad thai sauce and stir. Get it all evenly coloured. Remove from heat.10Step 10: Mix in the garlic chives, cilantro and bean sprouts and chopped peanuts.11Step 11: Serve, topped with chopped peanuts.12Step 12: Pass the lime wedges, sambal oelek, cilantro and chopped peanuts to allow people to tweak to their individual tastes.getsaucepan.com/r/45bef6df-4ddd-4283-b28e-4b95ff9d8671 · Original: https://glebekitchen.com/pad-thai-rest-us/
