This Tangy Pad Thai is a Simple and Attractive Dinner

February 26, 2019

Classic Pad Thai

Skip the delivery and make this easy Asian dish in less than an hour.

Total Time 35 minutes
Servings 4 servings
Author Kenneth Landers

Ingredients

  • 6 oz uncooked flat rice noodles pad Thai noodles
  • 1/4 cup rice vinegar
  • 4 tsp sugar divided
  • 2 tbsp banana pepper very thinly sliced
  • 3 oz extra-firm tofu cut into thin strips
  • 1 tbsp fresh lime juice
  • 1 tbsp water
  • 1 tbsp lower-sodium soy sauce
  • 1 tbsp fish sauce
  • 2 large eggs lightly beaten
  • 1/8 tsp salt
  • 3 tbsp peanut oil divided
  • 3 garlic cloves minced
  • 1 skinless, boneless chicken thigh cut into thin strips
  • 4 cups fresh bean sprouts divided
  • 3 green onions trimmed, crushed with flat side of the knife and cut into 1 1/2-inch pieces
  • 1 tbsp small dried shrimp
  • 1/4 cup unsalted, dry-roasted peanuts chopped
  • 1/4 cup cilantro leaves

Instructions

  1. Prepare the noodles according to package directions; drain.

  2. Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.

  3. Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.

  4. Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.

  5. Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.

  6. Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

 

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