When almost set, scramble in noodles, and chicken. Add 2 cups bean sprouts, ( 1 cup chinese chives ). Mix in 1 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp dark brown sugar, 1 tbsp soy sauce, juice of half lime. Saute 1 shallot minced, 3 cloves garlic minced, white part of 2 scallions minced until fragrant.Prepare 8 oz Thai rice noodles : soak in lukewarm water until flexible but not expanded, about 10 minutes.Cut 1 lb chicken breast into thin strips.Fry 1/3 cup extra firm tofu cut into matchsticks.I got it from the Asian supermarket as this big block that expires in two years. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.The signature taste of pad thai’s pan-fried rice noodles is the tamarind. If the skillet seems dry, add a small amount of the noodle soaking water. Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Reserve the noodle soaking water.Īdd the salted turnip and shrimp.

Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes.

Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the oil and coat the skillet completely. Heat a large cast-iron skillet over high heat. Place on the serving platter and hold for plating. If using, cut the banana leaf into round shapes using an overturned bowl. Set aside.įor the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour. For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce.

Cooking classy pad thai