Ingredients
For the Pad Thai Sauce
- 2 oz block tamarind pulp
- 1/2 cup boiling water
- 3 tablespoons palm sugar, grated
- 2 tablespoons fish sauce
- 1 tablespoon Thai black soy sauce
For the Chicken & Marinade
- 1 lb chicken breast, thinly sliced
- 2 teaspoons Thai sweet soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon ground white pepper
- 1/2 teaspoon table salt
For the Stir-Fry
- 4 packs OH! Ricey instant Pho rice noodles (with seasoning packets)
- 1/3 cup small dried shrimp
- 4 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- 3 large eggs, beaten
- 1 cup mung bean sprouts
- 1/2 cup Chinese garlic chives, chopped
- 4 tablespoons roasted peanuts, finely chopped
- 4-5 tablespoons neutral oil, divided
For Garnish
- Lime wedges
- Fresh mung bean sprouts
- Crushed peanuts
First, Make the Sauce and Prep the Ingredients
This dish comes together fast, so prep everything before you start.
In a small bowl, cover the tamarind pulp with the boiling water and let it soak for ~20-30 minutes, mixing it with your hands to loosen the pulp. Press this mixture through a fine-mesh sieve to create a thick paste. To the tamarind paste, add the grated palm sugar, fish sauce, and black soy sauce. Whisk until the sugar is dissolved.
Place the dried shrimp in a food processor or spice grinder and process them into a fine powder.
In a medium bowl, toss the sliced chicken breast with the sweet soy sauce, cornstarch, white pepper, and salt.
Next, Cook the Components
Cook the 4 packs of pho noodles according to the package directions, using all the included seasoning packets. Drain and set aside.
Heat a large wok or skillet over high heat until it is just about to smoke. Add 2 tablespoons of oil. Add the marinated chicken in a single layer and let it sear for ~2-3 minutes on one side to get a good color, then stir-fry for another 2 minutes until cooked through. Remove the chicken from the wok and set it aside.
Add another tablespoon of oil to the hot wok. Add the shallots and stir-fry for 2 minutes, then add the garlic and the shrimp powder. Stir-fry for another 2 minutes until everything is very fragrant.
Finally, Assemble the Pad Thai
Add the cooked noodles to the wok with the aromatics, followed by the prepared pad thai sauce. Increase the heat to high and toss vigorously until the noodles are fully coated.
Push the noodles to one side of the wok. Add the beaten eggs to the empty side and let them cook for about 30 seconds before scrambling them. Once scrambled, toss them with the noodles.
Add the garlic chives, mung bean sprouts, and the cooked chicken back to the wok. Stir-fry everything together until the chives just begin to wilt.
Remove from the heat. Serve immediately, garnished with a generous amount of crushed peanuts, fresh mung bean sprouts, and lime wedges on the side.
Pad Thai-Style Noodles
Ingredients
For the Pad Thai Sauce
- 2 oz block tamarind pulp
- 1/2 cup boiling water
- 3 tablespoons palm sugar grated
- 2 tablespoons fish sauce
- 1 tablespoon Thai black soy sauce
For the Chicken & Marinade
- 1 lb chicken breast thinly sliced
- 2 teaspoons Thai sweet soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon ground white pepper
- 1/2 teaspoon table salt
For the Stir-Fry
- 4 packs OH! Ricey instant Pho rice noodles with seasoning packets
- 1/3 cup small dried shrimp
- 4 cloves garlic thinly sliced
- 2 shallots thinly sliced
- 3 large eggs beaten
- 1 cup mung bean sprouts
- 1/2 cup Chinese garlic chives chopped
- 4 tablespoons roasted peanuts finely chopped
- 4-5 tablespoons neutral oil divided
For Garnish
- Lime wedges
- Fresh mung bean sprouts
- Crushed peanuts
Instructions
- Soak tamarind pulp in boiling water for 30 minutes, mash, and strain. Mix strained paste with palm sugar, fish sauce, and black soy sauce.
- Process dried shrimp into powder.
- Marinate sliced chicken with sweet soy sauce, cornstarch, white pepper, and salt.
- Cook pho noodles according to package with seasoning packets. Drain.
- Heat wok over high heat. Add 2 tbsp oil and sear chicken 2-3 minutes per side until cooked. Remove.
- Add 1 tbsp oil. Stir-fry shallots 2 minutes. Add garlic and shrimp powder. Cook 2 minutes.
- Add noodles and sauce. Toss until coated.
- Push noodles aside. Scramble eggs in empty space. Mix with noodles.
- Add chives, bean sprouts, and chicken. Stir-fry until chives wilt.
- Serve topped with peanuts, fresh bean sprouts, and lime wedges.
