Ingredients
Method
Step 1: Prep Your Ingredients
- Before you heat that pan, get everything ready. Slice your chicken, tofu, and veggies. Soak the rice noodles in warm water for about 10 minutes until they’re just pliable. This will save precious minutes later.
Step 2: Start with the Proteins
- In a large frying pan or wok, heat the neutral oil over medium-high heat. Toss in that minced garlic and sauté until golden. Add in the chicken thighs, cooking until they are no longer pink, about 3-4 minutes. Next, throw in the shrimp, letting them cook until they turn opaque, about 2-3 minutes.
Step 3: Mix in the Noodles
- Once your proteins are cooked, it’s time to add the drained rice noodles. Stir everything together, ensuring the noodles soak up those lovely flavors. Cook for another minute or two until the noodles are heated through.
Step 4: Add the Flavor Agents
- Pour in your fish sauce, tamarind concentrate, and sprinkle with brown sugar. Mix well—the noodles should begin to take on a lovely hue. Add the beaten eggs at this stage; stir quickly to scramble them into the mix.
Step 5: Incorporate the Vegetables
- Finally, toss in the bean sprouts and green onions. Stir and cook for another minute. You want them to retain their crunch while absorbing the glorious flavors around them.
Step 6: Serve and Garnish
- Once everything is well combined and heated through, plate your Pad Thai. Sprinkle with crushed peanuts and chili flakes for an extra kick. Serve with lime wedges on the side.
Notes
- Storage Time: If you're prepping in advance, store all your prepped ingredients separately in the fridge. That way, they stay fresh and ready to go.
- Soy sauce options: If you prefer a gluten-free version, opt for tamari as a substitute for soy sauce.
- Monitor heat: Ensure your pan is hot enough to prevent the noodles from sticking. Using a non-stick pan can also help.
- Customize the spice: Adjust chili flakes according to your tolerance. This can amp up the experience or tone it down, depending on your crowd.