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Pad Thai

This easy Pad Thai recipe tastes just as good (or better!) as anything I’ve had in a restaurant. Plus it’s easy to make and customize with whatever ingredients and spice level you love! Chicken, steak, pork, shrimp, tofu and veggie-only options included below.

1 batch Pad Thai Sauce (see below)
10 ounces thin rice noodles
3 tablespoons oil, divided
1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
1 cup bean sprouts
1/2 cup shredded carrots
4 cloves garlic, minced
3 eggs, whisked
3 green onions, sliced into 1-inch pieces
toppings: lots of chopped peanuts, extra crushed red pepper flakes, lime wedges

1/3 cup packed brown sugar
1/4 cup fish sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
juice of 1 fresh lime
1/4 teaspoon crushed red pepper flakes (or more/less to taste)

1. Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside.
2. Cook the noodles. Meanwhile, cook your noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss with one tablespoon oil briefly, to prevent the noodles from sticking.
Full instructions recipe visit: https://www.gimmesomeoven.com
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