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Pad Thai Stir-Fry

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Thai
Pad Thai Stir-Fry
Ingredients
  • 7 ounces 1/4-inch thick rice stick noodles
  • 2 tablespoons vegetable oil
  • 2 tablespoons raw peanuts, or more to taste
  • 6 Thai chile peppers, seeded and minced, or more to taste
  • 1 shallot, minced, or more to taste
  • 3 cloves garlic, minced, or more to taste
  • 1 pound boneless chicken, cut into 1/4-inch strips
  • 1/3 cup extra-firm tofu, cut into matchsticks
  • 2 1/2 tablespoons white sugar
  • 2 tablespoons tamarind paste
  • 1 1/2 tablespoons fish sauce
  • 1/2 teaspoon ground white pepper, or to taste
  • 1 egg
  • 1/4 pound large shrimp - peeled, deveined, and tails removed
  • 1 cup bean sprouts
  • 1 cup chopped fresh chives
  • 1 lime, juiced
Instructions
1
Begin by placing the noodles in a large bowl and submerging them in hot water. Allow them to soften for approximately 10 minutes, until they become pliable but still retain some firmness. Remove the noodles from the water and drain them thoroughly.
2
Next, heat a wok or large skillet over medium-high heat until it reaches the point of smoking. Add a small amount of oil and continue to heat it until it starts to shimmer. Then, add the peanuts and cook them in the wok for about 1 to 2 minutes, stirring constantly until they are nicely roasted.
3
Remove the peanuts from the wok and set them aside. In the same wok, stir in the chile peppers, shallot, and garlic until they are well combined. Continue to cook these ingredients for about 30 seconds, stirring constantly until the garlic begins to turn a light brown color.
4
Add the chicken and tofu to the wok, stirring constantly until they are cooked through and no longer pink in the center. This should take around 4 to 5 minutes.
5
Add the cooked noodles back into the wok, stirring quickly and constantly to prevent them from sticking together. Then, add a combination of sugar, tamarind paste, fish sauce, and white pepper to the wok. Continue stirring constantly until the sauce thickens, approximately 2 minutes later.
6
Push the noodle mixture to one side of the wok and crack an egg into the empty space. Stir the egg constantly until it is scrambled, about 1 to 2 minutes. Then, fold the scrambled egg back into the noodle mixture.
7
Add the cooked shrimp to the wok and stir constantly until they are opaque, about 2 to 3 minutes. Finally, add the roasted peanuts, bean sprouts, chives, and a squeeze of lime juice to the wok. Continue stirring constantly until all the flavors have combined, about 1 to 2 minutes more.