Here is our version of a tasty homemade Pad Thai recipe that has a ton of flavor with chicken, shrimp, egg, and a crispy tofu that is well worth the effort.
Ingredients:
Rice Noodles
Oil (we used olive oil)
Bell Peppers
Chicken
Shrimp
Bean Sprouts
Pad Thai Sauce
Green Onion
Peanuts
Lime
Egg
Step 1:
Slice and press your tofu for at least 15-20 minutes. While you wait prep your proteins and vegetables. Wash and slice up the vegetable and set aside. Dice your chicken into even chunks and set aside with shrimp.
Step 2:
In a pan add 1 to 2 tablespoons of oil. Once the pan heats up, add your tofu pieces. Fry until crispy all around and remove from pan. In a separate pot bring water to boil and follow instructions for the rice noodles.
Step 3:
If needed add additional oil to the pan followed by your chicken and brown 2 minutes a side. Then add shrimp to the pan along with your bell peppers and continue to saute an additional 3 minutes or until your shrimp turn pink. Make room to add the egg and scramble.
Step 4:
Drain and rinse noodles and add them to the pan along with the green onion and bean sprouts. Mix everything together and add your Pad Thai sauce and stir thoroughly (we like to also stir in sriracha for a little kick). Remove from heat and top with fresh squeezed lime and peanuts.
Pad Thai Sauce:
3-4 Tablespoons Tamarind Paste
2 Tablespoons Fish Sauce
2-3 Tablespoons Palm Sugar- can substitute with brown sugar
2-3 Tablespoons Water
2 Garlic Cloves
Step 1:
Mince garlic cloves and sauté in a pot until fragrant and remove from pot. In the same pot add and melt the sugar and water. Cook until it reaches a caramel color and then turn off heat. Then add in your tamarind paste, fish sauce and garlic and stir together. When it cools you can add it to an airtight food-safe container or jar and store up to 3 months.
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