No need to call for takeout with this easy to make Perfect Pad Thai. Recently, my husband and I took a Thai cooking class at Sur La Table. The class featured a Thai Red Curry with Kabochon Squash and this Perfect Pad Thai.
Perfect Pad Thai
Ingredients
16 ounces Chantaboon rice noodles
1/3 cup sesame oil
4 large eggs, beaten lightly
3 garlic cloves, minced
1 1/2 cups Pad Thai Sauce (recipe below)
1.5 lbs chicken thighs, cubed
4 cups chicken stock, I make mine by using water and 2 chicken bouillons
4 tablespoons sweet preserved daikon radish, thinly sliced (optional)
1/2 cup green onion, finely sliced
2 1/2 cups bean sprouts, rinsed thoroughly, divided
1/2 cup roasted peanuts, chopped fine, plus more for garnish
1 lime, cut into wedges, for garnish
Prepare
1. Heat a wok over high heat, add the oil and swirl to coat the sides. Add the eggs and stir fry for 30 seconds. Stir in garlic and noodles, followed by 2/3 cup of the Pad Thai Sauce. Simmer noodles in the sauce until cooked through, 1 to 2 minutes. Stir in the tofu and radish.
2. Next, pour in the chicken stock into the dish and stir in the noodles. Stir only to make sure any hard noodles are submerged, otherwise don’t stir too much. Let the noodles absorb
3. Place Pad Thai in a large serving bowl and garnish with remaining bean sprouts, lime wedges, and ground peanuts. Enjoy!
PAD THAI SAUCE
Ingredients
2/3 cup tamarind concentrate (Thai brands only)
2/3 cup white vinegar
1/3 cup light soy sauce
1/3 cup fish sauce
1 teaspoon kosher salt
1 cup grated palm sugar or light brown sugar
3 tablespoons garlic powder
1/8 to 1/4 cup Sriracha chili sauce, depending on preference
Prepare
1. Place tamarind, vinegar, soy sauce, fish sauce, salt, sugar, garlic powder, and chili sauce in a medium saucepan. Bring to a boil over medium heat. Cook sauce until it thickens and coats the back of a spoon, about 10 minutes. Set aside. Yields about 3 cups of sauce so bottle the rest for a future Pad Thai night within the next two weeks.
