Ingredients

The following ingredients have 2 Servings
  • 4 ounces dry pad thai noodles (rice noodles)
  • Boiling water to cover noodles
  • 1 large shallot, finely diced (much better than onion here)
  • 4  garlic cloves, rough chopped
  • 1 teaspoon ginger, chopped (optional)
  • 2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
  • 6-8 ounces tofu, chicken breast or peeled prawns
  • salt and pepper to taste
  • 2 tablespoons peanut oil, wok oil or coconut oil
  • 1 lime
  • 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
  • 3 tablespoons brown sugar (or coconut sugar, palm sugar, honey or regular sugar) see notes
  • 3 tablespoons of rice vinegar (or tamarind water– see notes) Do not sub white vinegar, it will be way to sour. 
  • 1 teaspoon soy sauce (or GF liquid aminos like Braggs)
  • lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

Instruction

  • Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, or until al dente, then drain. They don’t have to be totally soft, just bendy and pliable)
  • shallot, garlic and ginger and set aside.
  • the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
  •  whisk fish sauce,  rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
  • slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp:  Peel and season with salt and pepper.
  • Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
  • Gather your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein and Pad Thai Sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
  • Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
  • Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable. 
  • and cook 1 minute.  It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
  • and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
  • with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!