Pad Thai

Cuisines

Best for

Often paired with

Recipe

Ingredients

	200 grams	Rice Noodle
	2 tablespoons	Vegetable oil
	2 cloves	Garlic , minced
	150 grams	Chicken Breast , thinly sliced
	100 grams	Tofu , firm, cubed
	2	Egg
	1 cup	Bean Sprout
	3	Spring Onion , chopped
	2 tablespoons	Fish sauce
	1 tablespoon	Tamarind paste
	1 tablespoon	Sugar
	1 teaspoon	Chili Powder , Kashmiri red
	1	Lime , cut into wedges
	—	Peanut , crushed for garnish
	—	Cilantro , fresh for garnish

Instructions

1. 1 Soak the rice noodles in warm water for about 20 minutes or until they are soft. Drain and set aside.
2. 2 Heat the vegetable oil in a large pan or wok over medium heat.
3. 3 Add the minced garlic and stir-fry until fragrant.
4. 4 Add the chicken slices and tofu cubes. Stir-fry until the chicken is cooked through.
5. 5 Push the chicken and tofu to one side of the pan, then crack the eggs into the empty side. Scramble the eggs until they are just set.
6. 6 Add the soaked noodles to the pan, followed by the fish sauce, tamarind paste, sugar, and chili powder. Toss everything together to combine.
7. 7 Add the bean sprouts and half of the spring onions, and stir-fry for another minute.
8. 8 Remove from heat and transfer to serving plates.
9. 9 Garnish with the remaining spring onions, crushed peanuts, and fresh coriander.
10. 10 Serve with lime wedges on the side.