Description
This Pad Thai is a delicious blend of sweet, sour, and savoury flavours that transport you to Thailand with every bite. With simple and easy-to-follow steps, this recipe is perfect for busy weeknights.
Ingredients
Units
Scale
For the Pad Thai Sauce:
- 3 tbs Tamarind puree
- 4 tbs Fish sauce
- 6 tbs Brown sugar (packed)
- 3 tbs Oyster sauce
For the Noodles:
- 400g Pad Thai noodles
For the Protein:
- 1/3 cup Rice bran oil
- 600g Chicken thighs, chopped finely or Beef Sirloin, thinly sliced
- 2 Eggs, lightly beaten
The Veggies and toppings:
- 140g Baby spinach
- 4 Spring onions, trimmed, finely sliced
- 160g Bean shoots
- 1 Red chilli, thinly sliced
- 1/2 cup Coriander, leaves picked
- 1/3 cup Chopped peanuts
- Lime, to serve
Instructions
- Prepare Pad Thai Sauce: In a small bowl, combine the fish sauce, brown sugar, tamarind puree, and oyster sauce. Set the Pad Thai sauce aside.
- Cook Noodles: Follow the packet instructions to cook the Pad Thai noodles until they are al dente. Drain and set aside. (note 2)
- For Beef Pad Thai:
Stir-fry Beef: In a wok or large skillet, heat 1 tablespoon of rice bran oil over high heat. Add the thinly sliced beef sirloin and stir-fry until it’s cooked through and slightly browned. Remove the beef from the wok and set it aside. (note 3,4,7)
For Chicken Pad Thai:
Stir-fry Chicken: In a wok or large skillet, heat 1 tablespoon of rice bran oil over high heat. Add the chicken and stir-fry until it’s cooked through and slightly browned. Remove the chicken from the wok and set it aside.(note 3,4,7) - Scramble Eggs: In the same wok, add another tablespoon of rice bran oil over medium-high heat. Pour in the beaten eggs, swirl to coat the pan, and cook for about 2 minutes or until the eggs are set. Remove the scrambled eggs from the wok, roll them up, and chop them roughly. Set them aside. (note 3-4)
- Combine Ingredients: Heat the remaining rice bran oil in the wok. Add the prepared Pad Thai sauce and the cooked beef/chicken. Stir-fry for about a minute or until the mixture becomes aromatic. Add water to thin the sauce if its too thick. Add a tablespoons at a time, until desired thickness. (note 1,5)
- Final Assembly: Add the cooked noodles and fresh baby spinach to the wok. Stir-fry for another minute, allowing the noodles to soak up the flavours and the spinach to wilt.
- Garnish & Serve: Divide the Beef Pad Thai mixture among serving plates. Top it with sliced spring onions, bean shoots, red chilli, coriander leaves, chopped peanuts and the chopped scrambled eggs. Add sliced lime wedge. (note 6,8)
Notes
- Prepare Ingredients in Advance:
Have all your ingredients measured, chopped, and ready to go before you start cooking. This will make the cooking process smoother and prevent any last-minute scrambling. - Don’t Overcook the Noodles:
Follow the package instructions for cooking the noodles carefully, and aim for al dente texture. Overcooked noodles can become mushy and less enjoyable. - Cook Protein Quickly:
Whether you’re using chicken or beef, stir-fry it over high heat for a short period to maintain its tenderness and avoid overcooking. Cook until it’s just done and slightly browned. - Use High Heat:
Stir-frying works best with high heat. Make sure your wok or skillet is hot before adding ingredients to achieve that signature Pad Thai wok flavour. - Adjust Sauce Thickness:
The Pad Thai sauce can be adjusted to your preferred thickness. If it’s too thick, add water a tablespoon at a time until it reaches the desired consistency. - Garnish at the End:
Wait until the last minute to garnish with fresh herbs like cilantro, green onions, and bean sprouts. This ensures they stay fresh and vibrant. - Experiment with Proteins:
Don’t limit yourself to just chicken or beef. Try shrimp, tofu, or a combination of proteins for a unique twist. - Enjoy Fresh:
Pad Thai is best enjoyed immediately after cooking. The flavours and textures are at their peak when served hot and fresh.
- Prep Time: 20
- Cook Time: 20
- Category: Main
- Method: Stir-fry
- Cuisine: Asian
