Ingredients:

  • 8 oz (225g) Dried Flat Rice Noodles (about ¼ inch wide)
  • ¼ cup (60ml) Tamarind Concentrate
  • ⅓ cup (80ml) Fish Sauce
  • ⅓ cup (75g) Palm Sugar, finely chopped or lightly crushed
  • 2 Tbsp (30ml) Water
  • 1 tsp Sriracha or Thai Chilli Paste
  • 1 lb (450g) Boneless, Skinless Chicken Breast or Thighs, thinly sliced
  • 2 Tbsp Neutral Oil (peanut or vegetable oil), divided
  • 3 Large Eggs, lightly beaten
  • 3 cloves Garlic, minced
  • 2 Shallots, thinly sliced
  • 1 cup Firm Tofu, pressed and cut into small ½-inch dice (optional)
  • ½ cup Raw Peanuts, roughly chopped
  • 1 cup Bean Sprouts, divided
  • ½ cup Garlic Chives (or scallions cut into 1-inch lengths)
  • 2 Tbsp Dried Shrimp (optional)
  • Lime wedges (for serving)
  • Extra raw bean sprouts (for garnish)
  • Crushed toasted peanuts (for garnish)
  • Chilli flakes or powder (for garnish)

Instructions:

  1. Noodle Prep: Soak rice noodles in warm (not boiling) water until pliable but still slightly firm (al dente). Drain immediately and set aside. Do not over-soak.
  2. Make the Sauce: Gently heat all Sauce Ingredients (Tamarind, Fish Sauce, Sugar, Water, Chilli) in a small saucepan, stirring until the sugar is completely dissolved. Taste and adjust balance. Set aside.
  3. Prep the Aromatics & Protein: Ensure all vegetables, chicken, tofu, and aromatics are prepped and placed near the stove (mise en place!).
  4. Sear the Chicken: Heat half the oil in a large wok over medium-high heat. Cook the sliced chicken until nearly cooked through and lightly browned. Remove from wok and set aside.
  5. Scramble the Eggs: Add remaining oil to the wok. Pour in the beaten eggs. Let them set slightly, then gently push them to one side of the wok.
  6. Aromatics Bloom: Add the minced garlic, sliced shallots, tofu dice, and dried shrimp (if using) to the empty side of the wok. Sauté quickly until fragrant (about 1 minute).
  7. Combine & Noodle Time: Push everything to the side. Add the drained noodles to the centre of the wok. Pour the prepared Pad Thai Sauce evenly over the noodles. Toss everything together vigorously.
  8. Cook Through: Continue tossing until the noodles have absorbed most of the liquid and are tender but still chewy (approx. 3–5 minutes). Add a splash of water if the wok seems too dry.
  9. Final Toss: Return the cooked chicken to the wok. Add the chopped peanuts and most of the bean sprouts and chives. Toss quickly for 30 seconds—the sprouts must remain crisp!
  10. Plate and Serve: Immediately transfer the Chicken Pad Thai onto warm plates. Garnish generously with fresh lime wedges, reserved raw bean sprouts, extra crushed peanuts, and chilli flakes.