Pad Thai Recipe
Chicken, Beef or Shrimp with Rice Noodles, Snow Peas, Carrots, Red Bell Peppers, Green Onions, Spicy Peanut & Tamarind Sauce Topped with Egg
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Ingredients
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Protein
Noodles and Vegetables
Sauce
Toppings
Method
Preparation of Ingredients
- 1
Prepare the Proteins
Cut the chicken breast, shrimp, or beef into bite-sized pieces. If using chicken and beef, marinate them in a mixture of soy sauce and a pinch of salt for 15 minutes.
- 2
Prepare the Vegetables
Slice the carrots into thin julienne strips, chop the red bell pepper into thin strips, and chop the green onions (keeping the green and white parts separate). Rinse the snow peas and set aside.
- 3
Prepare the Rice Noodles
Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
Cooking
- 4
Make the Sauce
In a bowl, mix together the peanut butter, tamarind paste, soy sauce, brown sugar, chili paste, and lime juice until smooth. Set aside.
- 5
Cook the Proteins
In a large frying pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the marinated chicken, shrimp, or beef and stir-fry for 4-5 minutes until fully cooked. Remove from the pan and set aside.
- 6
Stir-Fry the Vegetables
In the same pan, add another tablespoon of oil if necessary. Add the white parts of the green onions, carrots, and snow peas. Stir-fry for 2-3 minutes until slightly tender. Then, add the red bell pepper and stir-fry for another minute.
- 7
Combine Everything
Return the cooked protein to the pan along with the softened rice noodles. Pour the prepared sauce over the mixture and toss everything together for 2-3 minutes until well combined and heated through.
- 8
Cook the Eggs
In a separate small frying pan, heat a little oil and scramble the eggs. Cook until just set, then remove from heat.
- 9
Serve
Plate the Pad Thai and top with scrambled eggs, chopped peanuts, and cilantro. Garnish with the green parts of the green onions and serve immediately.
