authentic pad thai

authentic pad thai
  • 12 ounces dried rice noodles
  • 1/2 cup white sugar
  • 1/2 cup distilled white vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon vegetable oil
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons garlic, minced
  • 4 eggs, beaten
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 cup coarsely ground peanuts
  • 2 cups bean sprouts
  • 1/2 cup chopped fresh chives
  • 1 tablespoon paprika, or to taste
  • 1 lime, cut into wedges



  1. Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
  2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
  3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
  4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
  5. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

03/12/2017
authentic pad thai, Pasta recipe PT15M PT1H 5 455 calories
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