Pad Thai Noodles
When I started cooking Asian food, it was challenging and fun; challenging because I didn’t know most of the ingredients and fun because I was learning and discovering something new. Till this day, I’m still on a delicious culinary journey 😊 with Asian cuisine.
In the past, I’ve posted a few recipes from all over Asia 🌏 like my Dakgangjeong (Korea), Summer Rolls (Vietnam), Spicy Pork Gyoza (China), Tuna Tataki with Avocado Slaw (Japan), Chicken Satay with Peanut Sauce(Indonesia), Singapore Noodles (Singapore), Thai Chicken Curry (Thailand), and so on.
Talking about Thailand and its incredible cuisine, I have another recipe that I enjoy making often because it’s so delicious… my Pad Thai Noodles! Yum, yum, yum 😋! It’s fast to make without compromising on the taste. With a little sauce, this is a dish that is quite amazing!
In Thailand, this is served at most restaurants and also as street food. It’s their countries traditional dish. According to “Wikipedia”, there are two stories on how the Pad Thai Noodles recipe came about. The first is it was created in the 1930’s during the period Thailand was rebuilding its nation. The second is when Thailand had a rice 🍚 shortage during WWII and rice noodles were used instead of rice to help reduce domestic consumption. Regardless of which story is correct, this is definitely a great recipe to make…
With a busy schedule and little time to cook, this Pad Thai Noodles dish is a good one to serve on weeknights. Within 30 minutes ⏰, there’s a lovely Asian meal packed with flavor to enjoy… another great recipe to add to your folder.
Bon Appétit!🍽
Here are more flavorful Asian inspired recipes for you to try…😀
– Japanese Chicken Soba Noodles
– Wonton Soup
– Asian Chicken Salad
– Vietnamese Iced Coffee
– Szechuan Ginger Chicken
– Chinese 5 Spice Spare Ribs
– Sweet & Sour Pineapple Pork
and for even more International recipes, click on this link… Recipe Category • International
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Pad Thai Noodles
Hover to scale
Ingredients
SAUCE
- 2 tbsp. fish sauce
- 1 tbsp. tamarind paste concentrated
- 1/4 cup coconut sugar
- 2 tbsp. freshly squeeze lime juice tips & tricks
- 1 tsp. low-sodium soy sauce
PAD THAI
- 8 ounces dry flat rice noodles, soaked and drained
- 8 cups water
- 4 tbsp. canola oil (substitute peanut oil), divided tips & tricks
- 1 large chicken breast, cut into bite size pieces
- 2 large green onions, finely chopped
- 15 large prawns, peeled and deveined
- 2 large cloves garlic, pressed
- 1 tbsp. fresh ginger, minced
- 2 large free-run eggs, beaten
- 2 tsp. sambal oelek, or more to taste
- 1 1/2 cups bean sprouts, rinsed and drained tips & tricks
- 1/4 cup roasted peanuts, chopped and divided
- 1/4 cup nira grass aka garlic chives (substitute chives), cut into 1-inch long tips & tricks
- 4 large lime wedges, for serving
Directions
SAUCE
- In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside.
PAD THAI
- In a large bowl, soak the rice noodles according to the package’s instructions.
- In a wok or deep skillet over medium-high heat, add 2 tbsp. oil. When hot, add the chicken pieces and spread them out in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone.
- To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed.
- Add prawns and sauté until they just start turning pink. Add ginger and garlic; continue stirring until prawns are nice and pink, about one minute.
- Push all the ingredients to one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.
- Return the skillet to the burner, reduce the heat to medium and add the remaining 2 tbsp. oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.
- When the noodles are fairly soft, return the chicken/prawn mixture back to the skillet. Reduce the heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes.
- Add the bean sprouts and stir until incorporated. Add 1 tbsp. roasted peanuts and stir once again before removing the skillet from the heat.
- Sprinkle on some chives and more peanuts and serve with lime wedges.
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