Pad Thai For Two

With this super fast and easy recipe, you'll never want to order pad Thai from your local Thai restaurant again.

I think this iconic Thai dish is so popular because it boasts a perfect balance of sweet, tangy, and savory flavors, complemented by the satisfying chewiness of rice noodles.

Whether you're a seasoned Pad Thai enthusiast or have never tried it before (no judgments, really), this recipe promises to transport you to the bustling streets of Thailand.

Pad Thai for two people, Small batch pad thai, Authentic thai food, Chicken Pad Thai

Dinner

Thai

Yield: 2

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Pad Thai for Two

Level: Easy

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Ingredients

• 1½ tablespoons tamarind paste
• 3 tablespoons brown sugar
• 2 tablespoons fish sauce
• 3 tablespoons water
• 2 tablespoons vegetable oil, divided
• 2 large chicken thighs, thinly sliced
• 1 shallot, sliced
• 2 garlic cloves, finely chopped
• 2 large eggs, lightly whisked
• 3 ounces of beansprouts
• 4 ounces firm tofu, cut into 1½-inch strips
• Pinch of cayenne pepper (optional)
• 1 scallion, diced (for garnish)
• 2 tablespoons finely chopped salted, roasted peanuts (for garnish)
• Lime wedges (for garnish)

Preparation

1. Combine tamarind paste, brown sugar, fish sauce, and water in a small bowl. Set the mixture aside.
2. In a medium saucepan, bring water to a boil. Remove from heat and promptly add the rice noodles. Allow the noodles to soak for 5 minutes, occasionally using tongs to lift and separate them to ensure even softening. Drain the noodles in a large colander and rinse them under cold running water. See note.
3. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken and cook for 3-4 minutes until it's browned and mostly cooked through.
4. Push the chicken to one side of the pan and pour the egg onto the other side. Scramble the egg using a wooden spoon, then mix it into the chicken. Transfer this mixture to a bowl and set it aside.
5. Reduce the heat to medium-low and add the other tablespoon of oil to the pan. Add the garlic and onion, and cook for 1 minute until the garlic is fragrant and the shallots have softened slightly.
6. Add the noodles to the pan and spread them out evenly across the bottom. Stir-fry the noodles undisturbed for 30 seconds, then use tongs to push them around and cook for another 15 seconds.
7. Pour half of the sauce over the noodles and stir-fry for another 30 seconds, stirring constantly until the sauce has been absorbed. Repeat this process with the second half of the sauce. When the sauce is almost fully absorbed, add the bean sprouts, tofu, reserved chicken, and cayenne (if using). Toss gently for another 1-2 minutes.
8. Serve immediately, sprinkled with scallions, peanuts, and lime wedges on the side. Squeeze lime juice.

Notes

It's important to ensure the noodles don't sit for more than 10 minutes before stir-frying or they will clump together.

Recommended Products

Tamarind Paste

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