Pad Thai
This authentic pad thai is a masterclass in balance, pairing chewy rice noodles with succulent chicken, savoury dried shrimp, and a vibrant sauce of tangy tamarind and sweet palm sugar. Finished with a perfectly scrambled egg, crunchy peanuts, and fresh chives, it delivers an irresistible symphony of complex flavours that far surpasses any takeaway version. It is an essential, crowd-pleasing dish that brings true Thai culinary magic home.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Soak the dried rice noodles in hot water for 15 to 20 minutes until they reach an 'al dente' texture; do not overcook them, as they will soften further in the pan.
Grinding the dried shrimp into a fine powder is crucial for integrating their deep, funky umami flavour throughout the dish without leaving chunky bits.
The sauce should be dark, rich, and perfectly balanced, using Thai palm sugar and black soy sauce to achieve the traditional depth and colour.
For the best results, use a large, hot wok to stir-fry the noodles in smaller, manageable batches to ensure they separate and cook evenly.
Prepare Tamarind Sauce
Rehydrate tamarind pulp in boiling water, strain through a mesh sieve, then whisk in grated palm sugar, fish sauce, and black soy sauce until smooth.
Prepare Chicken
Slice chicken breast into thin, even strips, then coat with salt, white pepper, cornflour, and sweet soy sauce.
Prepare Noodles
Soak dried rice noodles in hot water until al dente, drain, and set aside.
Toast Aromatics
Stir-fry the ground dried shrimp in a hot, oiled wok until golden and fragrant, then add sliced shallots and garlic, cooking until softened.
Cook Stir-fry
Add the chicken strips to the wok, searing until cooked through, then move to one side, add the noodles and sauce, and toss vigorously to combine over high heat.
Add Eggs and Vegetables
Push the noodles aside, scramble the beaten eggs in the empty space until cooked, then fold in the Chinese garlic chives, mung bean sprouts, and cooked chicken.
Serve
Finish by folding everything together until hot and combined, then serve immediately garnished with crushed toasted peanuts and fresh mung bean sprouts.
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Ingredients
| Tamarind Pulp | 60 g |
| Water | 120 ml |
| Palm Sugar | 45 g |
| Fish Sauce | 2 tbsp |
| Black Soy Sauce | 1 tbsp |
| Chicken Breast | 225 g |
| Rice Noodles | 225 g |
| Dried Shrimp | 30 g |
| Eggs | 3 |
| Chinese Garlic Chives | 60 g |
| Mung Bean Sprouts | 60 g |
| Roasted Peanuts | 50 g |
