Traditional Pad Thai
Ingredients
- 8.82 oz Rice noodles
- 4.23 oz Bean sprouts
- 7.05 oz Chicken breast
- 8 Scallions
- 4 Eggs
- 4 Shallots
- 1 Lime
- 0.39 inch Ginger
- 9.47 fl oz Hot water
- 3.53 oz Tamarind paste
- 6 tbsp Cane sugar
- 4 tbsp Nuoc-mâm sauce
- 2 tbsp Dried shrimp
- 4 tbsp Roasted peanuts
- 1 Bunch of cilantro
- 4 tbsp Neutral oil
- Salt
- Pepper
Instructions
- In a small bowl, dissolve the tamarind paste in hot water. Let it sit for 30 minutes before straining.
- In another bowl, mix the tamarind juice with cane sugar and nuoc-mâm sauce.
- Peel the ginger and grate it to extract the pulp.
- Remove the first layer of skin from the shallots and finely chop them.
- Wash the scallions and slice them thinly.
- Soak the rice noodles in a bowl of cold water for 10 minutes.
- Cut the chicken breast into strips.
- Heat the oil in a wok over high heat. Add the chicken strips and brown them for 3 minutes. Set aside.
- In the same wok without degreasing, sauté the shallots and ginger pulp for 2 minutes, stirring constantly. Add the sauce and caramelize.
- Add the rice noodles and cook for 5 minutes, stirring regularly and adding a bit of water if necessary.
- In a bowl, beat the eggs.
- Add the eggs to the wok and cook for 3 minutes, stirring constantly and gently to coat the noodles with eggs.
- Off the heat, add the bean sprouts, dried shrimp, chicken strips, and scallions, then mix everything together.
- Chop the peanuts.
- Cut the lime into quarters.
- Pluck the cilantro leaves.
- Divide the Pad Thai into 4 deep plates.
- Garnish with peanuts and cilantro leaves.
- Drizzle with a squeeze of lime juice.
Video
Notes
Traditional Pad Thai
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