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Pad Thai
(serves 3 or 4 people)

Pad Thai is probably Thailand's most famous national dish. It's filling and delicious. It can and should be described as sour, sweet and salty. (It can be spicy too if you add the crushed red pepper.) This is a very satisfying dish - if you don't want to make it find a good restaurant and order it!

**Any exotic ingregients are MUCH less expensive at an asian market**


½ of a 400 gram package of rice sticks (I recommend the Chantaboon brand)
1 medium skinless boneless chicken breast
2 eggs
¼ lb. hard or medium tofu
1 big handful of bean sprouts
2-3 green onions
3-4 cloves chopped garlic
¼ cup of fish sauce (I recommend the Tipparos brand)
¼ cup of sugar
½ cup of homemade tamarind paste. (I start with Thailand Wet Tamarind pulp)Tamarind paste recipe
1 teaspoon of vinegar
3 tablespoons of unsalted crushed roasted peanuts
¼ cup of water
4 tablespoons of vegetable oil
Enough additional vegetable oil to cover the bottom of a small pan 1/4” deep (for the tofu)
Crushed red pepper to taste


  1. Soak the noodles in water for 3 hours.

  2. Make the tamarind paste by using your fingers to squeeze and mostly dissolve 2 tablespoons of tamarind pulp in ½ cup of water. Strain before using.

  3. Fry the tofu in about a 1/4” of oil (flipping once when the first side is browned) then cut it into approximately 3/8” cubes.

  4. Cut the raw chicken into pieces a little less than ¼" thick and about as big around as a pat of butter.

  5. Cut the green onions into pieces about 1” long.

  6. Make your own homemade Pad Thai sauce by mixing the fish sauce, sugar, tamarind paste and vinegar together in a small bowl.

On the stove:

  1. In a large nonstick pan heat 2 tablespoons of oil over a medium flame. Once it's ready add the garlic and stir fry it until it gives off a rich aroma.

  2. Turn the heat up to high and immediately add the chicken.

  3. When the chicken is almost cooked (about 2-3 minutes) add the noodles and stir in the last 2 tablespoon of oil.

  4. After another 2-3 minutes add the water and continue stirring until the noodles are almost soft.

  5. At this point add your homemade Pad Thai sauce and stir some more until the noodles absorb your delicious sauce.

  6. Turn the heat back down to medium and add the bean sprouts, the crushed peanuts and the crushed red pepper to taste. (If you don't like spicy/hot food you can skip the crushed red pepper.) Cook for yet another 1-2 minutes.

  7. Serve it hot! (Pad Thai doesn't taste the same once it cools.)

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