This classic Thai noodle dish is simple and fresh, tastes better than that greasy takeout stuff, and once you gather all the ingredients, it's actually quite easy to make!
½ cup roasted peanuts, chopped fine, plus more for garnish
1 lime, cut into wedges, for garnish
Pad Thai Sauce:
(store in fridge for up to 2 weeks or freeze)
⅔ cup tamarind concentrate (Thai brands only)
⅔ cup white vinegar
⅓ cup light soy sauce
⅓ cup fish sauce
1 tsp sea salt
1 cup grated palm sugar or light brown sugar
3 TB garlic powder
⅛ to ¼ cup Sriracha chili sauce, depending on preference
Instructions
To soften Chantaboon rice noodles: place noodles in a large bowl and cover with hot water. Soak for 30 minutes or until tender and soft. Drain in a colander and set aside, covered with a clean dish towel.
To prepare Pad Thai: Heat a wok over high heat, ad the oil and swirl to coat the sides. Add the eggs and stir fry for 30 seconds. Stir in garlic and noodles, followed by ⅔ cup of the Pad Thai Sauce. Simmer noodles in the sauce until cooked through, 1 to 2 minutes, stir in the tofu and radish.
Check the noodles: If they are not tender, add ¼ cup water. When the noodles are tender, stir in green onions, 2 cups of bean sprouts and peanuts before removing the wok from the stove. Be careful not to overcook the noodles or they will stick together, iIf this happens, add small amounts of water to separate them. When the water is absorbed, remove the pan immediately, from the heat.
Pad Thai Sauce instructions:
Place tamarind, vinegar, soy sauce, fish sauce, salt, sugar, garlic powder, and chili sauce in a medium saucepan. Bring to a boil over medium heat. Cook sauce until it thickens and coats the back of a spoon, about 10 minutes, Set aside.
When noodles are ready, add sauce and mix sauce into noodles with tongs.
To serve: Place Pad Thai in a large serving bowl and garnish with remaining bean sprouts, lime wedges and ground peanuts.
Recipe by A Day in the Bite at https://www.adayinthebite.com/pad-thai/