Pad Thai is always on my list. Chicken is added to shallots, garlic, preserved radish and tofu. It’s then covered with rice noodles and a special Pad Thai sauce is added before it’s tossed

I can’t begin to tell you how much I love Pad Thai. It’s my favorite to order at my favorite restaurant Suko Thai and they never disappoint. Replicating Thai food has never been an issue for me, but somehow I just wasn’t truly happy with my Pad Thai results.

I tried this at least 50 times over the last few years. It wasn’t until I decided to prepare a Thai feast for my overseas guests that I decided to dust off the old recipe notes and try again. I re watched videos by all my fave Thai creators including non Thai ones and realized that the secret was in the sauce. Sure you can buy store bought Pad Thai sauce but the freshness from the sauce recipe is second to one. Most recipes just call for a bunch of sauces to be added together with palm sugar, but I decided to cook the sugar and tamarind together first to give it a nice syrupy texture. The addition of shallots and garlic in addition to the lime juice adds to the amazing flavour. I’ve made this recipe before and this time it’s a inner winner Chicken dinner!

Chicken Pad Thai

4.50 from 20 votes
Print Recipe

Ingredients
  

  • Pad Thai sauce
  • 2 cups of water
  • 8 oz – 226 gms Palm Sugar
  • 1 tablespoon Tamarind paste
  • 1 tbsp Chilli oil
  • 1/2 cup finely minced Shallots
  • 1/2 cup minced Garlic
  • Juice of a Lime
  • 8 tbsps Fish sauce
  • 1 tbsp Tamarind concentrate
  • 400 gms of Rice sticks or Vermicelli Pad Thai noodles
  • 1 + 1 tbsp Chilli oil
  • 1/2 cup minced Shallots
  • 1/4 cup minced Garlic
  • 1/4 sweet Daikon preserved Radish
  • 3/4 cubed Tofu
  • 1/2 cup dried Shrimp
  • 300 – 500 gms Boneless Chicken cubes
  • 1 – 2 tbsps Oyster sauce optional
  • 2 Eggs
  • 1/2 tsp Fish sauce
  • 2 cups Bean sprouts
  • 1/2 cup Chinese Chives or Garlic Chives
  • Chopped Peanuts to garnish

Instructions
 

  • Instructions
  • Prepare the sauce by boiling the water and adding the palm sugar and the tamarind
  • Cook this till the sugar dissolves and gets syrupy and take it off the heat
  • In a saute pan add the chilli oil and sauce the shallots and garlic
  • Pour the syrup through a strainer and bring to the boil
  • Add the lime juice, fish sauce and tamarind concentrate
  • Refrigerate for best results
  • Soak the noodles in barely warm water for 15 minutes
  • Heat up some oil and add the shallots followed by the garlic and allow these to saute for a minute
  • Add in the radish & tofu and follow with the minced dried shrimp
  • Move everything over to one side and add more oil and cook the Shrimp
  • When it starts to turn orange, mix it with the other ingredients and keep cooking till fully orange
  • Add the drained noodles followed by the prepared sauce – I used 2 cups you can use more for a saucier Pad Thai
  • Move everything over to one side again and beat in the eggs and scramble them
  • Allow them to set before mixing.
  • Finally toss in the bean sprouts and chives and toss to cook
  • Serve with the chopped peanuts