Pad Thai

Servings: 6

Author: Maxine Sharf

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Pad Thai

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

There’s nothing like a nice big wok full of delicious homemade Pad Thai. It’s important to have all your chopping done ahead of time for this recipe, but once you’re prepped the whole thing comes together in 15 minutes! I would recommend getting the Pad Thai noodles, Pad Thai sauce and salted preserved radish at your local Asian store; try to find the fresh Pad Thai noodles in the refrigerated section.

Ingredients

• 1 lb. Chicken, cut bite sized (optional, can sub shrimp)
• 1 lb. Tofu, sliced in thin bite sized strips
• 4 Eggs
• 6 Cloves Garlic, minced
• 2 Shallots, minced
• 1 Cup Pad Thai Sauce
• 1/2 tsp Cayenne Pepper
• 16 oz. Pad Thai Rice Noodles
• 4 Cups Bean Sprouts
• 1/3 Cup Salted Radish, minced
• 1 Carrot, cut julienne
• 3 Stalks Scallion, sliced in thin strips
• 3/4 Cup Roasted Unsalted Peanuts, diced small 
• 1+1/2 Limes, juice
• 1 Cup Fresh Basil Leaves

Instructions

1. Sauté chicken with salt and pepper until cooked through and then remove from the pan and set aside; pan fry the tofu until golden and remove from the pan and set aside; scramble the egg with salt and pepper and remove from the pan and set aside; cook noodles according to package right before you are ready to make the Pad Thai and set aside.
2. Sauté the garlic and shallots in olive oil until fragrant (~3 min); add in the pad Thai sauce and cayenne and bring to a low boil.
3. Add the noodles, salted radish, carrots, bean sprouts, egg and chicken; stir fry for ~3 minutes.
4. Add the scallions, basil, lime, tofu and peanuts; stir fry until all ingredients are combined and enjoy! Option to serve with additional peanuts and bean sprouts on top.

Notes:

Vegetarian Modification: Leave out the chicken and add extra tofu.

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