Pad Thai

Pad Thai Ingredients

300 gr dried rice noodle200 gr chicken breast or thigh, sliced200 gr deshelled shrimps3 tbsp dried shrimp, finely chopped1 small onion, sliced5 garlic cloves, minced2 1/2 cups (150 gr) bean sprouts80 gr chives, cut into 6 cm5 eggs, beaten200 gr firm tofu, thinly sliced1/4 cup vegetable oil more for pan fry

Seasoning Sauce (Premixed)

3 tbsp tamarind liquid2-3 tbsp palm sugar2 tbsp white sugar3-4 tbsp fish sauce2 tsp dark soy sauce1 tbsp oyster sauce1 tbsp soy sauce1 tsp white Pepper1 tbsp Chili sauce/sriracha

Toppings

Lime wedgesChili flakesChopped peanutCilantroBean sprouts

Steps

1. Heat 2-3 tbsp of oil in a pan, pan fry tofu, shrimp and chicken until just cooked and browned, individually3. In a pot, boil water and cook rice noodle until al dente or according to package. Drain and set aside4. In a large pan or wok. Heat oil over high heat, sauté onion and garlic until fragrant and translucent add in dried shrimps and stir for a min then push it to one side of the wok/pan, then pour in egg onto the other side, let it set for secs and scramble5. Add in rice noodle, chicken, shrimp, tofu and sauce mixture, stir until all mixed evenly6. Lastly add bean sprouts, chives, and toss for another 1 or 2 mins, off the heat and serve noodle with the toppings