Pad Thai

Pad Thai

Here's an everyday Pad Thai recipe that really does taste just as good as takeout and you'll find everything you need at the supermarket. This is the recipe I make most of the time. See here for a truly authentic Pad Thai recipe, if that's what you're after. I use chicken here but feel free to switch with any protein, even prawns/shrimp. Noodle Topping | Noodle Recipes | Noodle | Noodles | Noodle Casserole | Noodle Easy

Prep time: 00:20
Cook time: 00:10
Total time: 00:30

Yield: 2 Servings

Ingredients:
125 g / 4oz Chang's Pad Thai dried rice sticks (Note 1)
SAUCE:
1 1/2 tbsp tamarind puree (Note 2)
3 tbsp (packed) brown sugar
2 tbsp fish sauce (Note 3)
And many more.

Instructions:

First. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.

Step two, Mix Sauce in small bowl.

Step three, Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.

Complete Recipes: https://www.recipetineats.com/chicken-pad-thai/

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