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An authentic yet approachable recipe for Pad Thai that focuses on high-quality ingredients and proper technique. It features a perfect balance of sweet, sour, and savory flavors with tender seared chicken and bouncy rice noodles.
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Prepare the Pad Thai sauce by mixing tamarind juice, palm sugar, fish sauce, and soy sauce. → Soak rice noodles until al dente and prep the chicken and aromatics. → Sear the chicken in a hot wok, then set aside. → Stir-fry shrimp powder, shallots, and garlic, then add noodles and sauce. → Scramble eggs into the mixture and finish with chives, sprouts, and the chicken.
Prepare the Pad Thai sauce by mixing tamarind juice, palm sugar, fish sauce, and soy sauce. → Soak rice noodles until al dente and prep the chicken and aromatics. → Sear the chicken in a hot wok, then set aside. → Stir-fry shrimp powder, shallots, and garlic, then add noodles and sauce. → Scramble eggs into the mixture and finish with chives, sprouts, and the chicken.
An authentic yet approachable recipe for Pad Thai that focuses on high-quality ingredients and proper technique. It features a perfect balance of sweet, sour, and savory flavors with tender seared chicken and bouncy rice noodles.
Prepare the tamarind juice by mixing 2oz of tamarind pulp with 1/2 cup boiling water. Mash and whisk until rehydrated, then press through a mesh sieve to extract the juice.
Make the Pad Thai sauce by adding grated palm sugar, fish sauce, and black soy sauce to the tamarind juice. Mix until combined.
Prep the chicken by slicing the breast into 1/3 inch pieces. Season with salt, white pepper, cornstarch, and sweet soy sauce. Toss to coat evenly.
Soak the dried rice noodles in hot water for 15-20 minutes until they reach an al dente texture. Drain and set aside.
Process 1/3 cup of dried shrimp in a food processor until it reaches a fine powder consistency.
Use authentic ingredients like palm sugar and tamarind pulp for the best flavor; avoid substitutions if possible.
The noodles should be soaked in hot water, not boiled, to maintain the correct texture and prevent them from becoming mushy.
Ensure your wok is extremely hot before adding ingredients to achieve a proper stir-fry.
Dried shrimp is a critical ingredient for the signature Pad Thai depth of flavor.
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