This Pad Thai recipe is adapted from the one I made all those years ago, on my first trip to Thailand. I remember how fun it was to work in the outdoor kitchen, stirring the ingredients in the wok while the aroma of the meat and spices overwhelmed my senses. I still get a little dreamy whenever I walk by a Thai restaurant, as that very same smell washes over me. There really are few things that smell better than an authentic Thai kitchen.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Stephanie Stiavetti
3tablespoonsoilthey used canola, I use olive oil
1/2poundchicken thighscut into 1″ cubes
1/2poundfirm tofucut into 1″ cubes
8ouncesPad Thai rice noodles
1/2cupmung bean sprouts
1/2cupchopped spring onions
1wholelimecut into quarters
Additional spring onionsfor garnish
Heat oil in a wok over low heat. Add garlic and fry until fragrant, about 30 seconds. Immediately add chicken to prevent garlic from burning and turn the heat up to medium, cooking for 2 minutes.
Add tofu and cook for 1 minute, folding gently to avoid scrambling the tofu.
Push everything to one side of the wok with a spatula, clearing an empty space for the egg to fry. Crack the egg into the empty space and scramble for 1 minute with a spatula. Once egg is well cooked, gently fold all ingredients in the wok together.
Pour 1/2 cup water into the wok and add the rice noodles, stirring until the noodles are tender, about 4 or 5 minutes.
Drizzle fish sauce and oyster sauce over the contents of the wok, then sprinkle sugar over the entire thing. Fold gently to incorporate, then stir in bean sprouts and spring onions. Cook for 1 minute and remove from heat.
Serve hot, sprinkled with lime juice, chopped peanuts and spring onions. Serve hot!