Pad Thai

Pad Thai Dish Guide

Serves 4

3 T light brown sugar

2 T fish sauce

1.5 T oyster sauce

1.5 t tamarind concentrate

6 oz rice noodles

8 oz extra firm tofu, diced

8 oz chicken breast, sliced thinly

1 bell pepper, julienned

2 eggs

Handful of bean sprouts

4-5 scallions

2 cloves garlic, minced

1 shallot, diced

1 lime

¼ peanuts, chopped finely

2-3 T olive oil

Prepare ingredients as described above. For the scallions, dice the white and light green parts and slice the dark green parts into 1” segments.

Add the brown sugar, fish sauce, oyster sauce and tamarind concentrate to a bowl and mix thoroughly. Set aside.

Cook the noodles in boiling water 4-5 minutes or until softened. Drain and immediately rinse under cold water to keep from sticking together.

In a wok or large skillet over high heat add 1 T olive oil and the chicken and cook for 2-3 minutes or until just cooked through. Remove and set aside. Add a touch more oil and crack in the two eggs. Stir and scramble and cook until just cooked through. Remove and set aside.

Add a touch more oil and the tofu, shallot and bell pepper and sauté for 3-4 minutes. Add in the garlic and scallion whites and stir for 30 seconds.

Add the noodles, sauce and chicken to the wok and toss thoroughly. Add a splash of water if the sauce is too thick. Add the egg, scallion greens and half the peanuts and bean sprouts. Stir to combine.

Serve immediately garnished with more peanuts and bean sprouts and a lime wedge.