Pad Thai

12 oz dried rice noodles.Commissary often has pad Thai noodles, but I have also made it many times using udon noodles. It is cheaper and still works great.

Sauce

½ cup white sugar

½ cup distilled vinegar

¼ cup fish sauce

2 tbsp tamarind paste (you can substitute this with 2 tbsp white sugar and 2 tbsp mild vinegar such as red wine or apple cider vinegar)

2 tbsp peanut butter

Protein

1 tsp vegetable oil

2 chicken breasts, sliced into thin strips

3 cloves garlic, minced

4 eggs, beaten

1 ½ tsp salt, or to taste

Final Touches

1 or 2 packages of peanuts from the commissary, coarsely ground

1 bunch of green onions, sliced

1 tbsp paprika, to taste

cayenne pepper, to taste (optional)

limes, to taste, cut into wedges

Follow the instructions in the packaging for cooking the noodles. The pad Thai noodles ask you to soak it in very hot top water for 25-30 minutes. The udon asks you to soak in lukewarm water. I have used hotter tap water when I am pressed on time.

Whisk 1/2 cup sugar, vinegar, fish sauce, tamarind paste (or rice vinegar / sugar combo), and peanut butter in a saucepan over medium heat. Bring to a simmer. Remove from heat.

Heat the oil. Cook the chicken, seasoning it with salt and pepper. Remove from heat.

Cook the garlic. Add the eggs. Scramble until nearly combined. Stir in chicken. Add the noodles.

Add the sauce, salt, and pepper. Cook until noodles are tender. Stir in peanuts, green onions, paprika, and cayenne if desired.

Serve with lime wedges.

Print Options:

Pad Thai