Recipe: Pad Thai - Authentic, Comforting

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity, while vinegar can mimic the tanginess of tamarind.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor, while salt is a basic seasoning.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are often cheaper.

Dice the chicken breast into thin bite-sized strips.

Cube the tofu into small pieces.

Slice one onion and the green onions.

Chop garlic finely.

In a small bowl, combine tamarind puree, brown sugar, fish sauce, and oyster sauce. Stir until sugar dissolves.

Whisk 3 eggs in another bowl.

Boil water in a pot and soak rice noodles for about 5 minutes until just tender.

Heat vegetable oil in a wok over high heat.

Add onion and garlic, frying for about 30 seconds until fragrant.

Add chicken and stir-fry for a couple of minutes until mostly cooked through.

Push chicken to one side of the wok, pour in the eggs, and scramble quickly.

Mix everything back together, then add tofu, noodles, and a handful of bean sprouts.

Pour the prepared sauce over the top and toss everything together gently.

Add sliced green onions and half of the roasted peanuts, tossing once more before removing from heat.

Plate the pad thai, topping with remaining peanuts, lime wedges, and extra bean sprouts. Sprinkle ground chili if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens