Pad Thai-Style Noodles
This cheats by using instant pho noodles but gets the authentic flavor from real tamarind paste and dried shrimp ground into powder. The shrimp powder is what makes it taste like actual Pad Thai instead of just sweet noodles - it adds this deep, oceanic funk you can't get any other way.
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.
Notes
Have all ingredients prepped before starting to cook as the stir-frying moves quickly.