Description
Pho is to Vietnam what Pad Thai is to Thailand—a popular street food and restaurant favorite. This stir-fried noodle dish, tossed in tangy tamarind sauce, delivers the perfect mix of sweet, savory, and sour, offering a flavorful taste of Thai cuisine.
Ingredients
Units
Scale
- 1 package dried flat rice noodles (soak in warm water for 30 minutes, drain and rinse)
- 12 oz bean sprouts
- 4 stems garlic chives (cut into 1 inch segments)
- 2 eggs (beaten)
- 1 lb protein (chicken, pork, shrimp, fried and/or fried tofu)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 garlic cloves (peel and mince finely)
- 4 tablespoons vegetable oil (divided)
- 1/3 cup roasted unsalted peanuts (coarsely chopped)
- 1 lime (cut into wedges)
Pad Thai Sauce
- 2 oz tamarind seedless tamarind pulp
- 1 cup hot water
- 1/4 cup fish sauce
- 1/3 cup brown sugar or palm sugar
Instructions
- Make the sauce: In a small bowl, combine hot water and tamarind pulp for 15 minutes. Strain mixture through a sieve and discard pulp. To the tamarind liquid, season with fish sauce and sugar. Set aside.
- Prepare the proteins: Season your desired protein with salt and pepper. In a large wok or skillet, heat 2 tablespoons vegetable oil and pan fry the chicken, shrimp or tofu until golden brown on all sides. Remove proteins from the wok and set aside.
- Prepare the noodles: To the now empty wok, heat up another 2 tablespoons vegetable oil. Add garlic and sauté until fragrant. Add in noodles and tamarind sauce. Toss noodles until evenly coated and and al dente.
- Add eggs: Push noodles to the side or make an empty area in the middle of the wok, add eggs and scrambled. Toss eggs with the noodles.
- Add vegetables and proteins back to the pan: Add bean sprouts, chives and cooked proteins. Toss until evenly coated.
- Finish: Transfer to a serving platter, garnish with toasted peanuts and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Asian, Thai