Reimagined Restaurant-Style Pad Thai
Serves: 2│40 min
This dish captures that perfect balance of sweet, sour, and savory found in top-tier Thai eateries. We’ve swapped traditional thin rice noodles for glass noodles (cellophane noodles) to provide a delicate, bouncy texture that absorbs the tamarind-rich sauce beautifully.
Ingredients
Main Components
150g (5.3 oz) Glass noodles (mung bean threads), soaked in warm water until soft.
250g (9 oz) Chicken breast or thigh, thinly sliced.
2 large Eggs, lightly beaten.
100g (1 cup) Fresh bean sprouts.
30g (2 tbsp) Shallots, finely minced.
15ml (1 tbsp) Neutral oil for stir-frying.
The Signature Sauce
60ml (4 tbsp) Tamarind concentrate (ensure it is the pourable Thai style).
45ml (3 tbsp) Fish sauce.
50g (1/4 cup) Palm sugar or brown sugar, finely grated.
5g (1 tsp) Chili flakes (adjust to heat preference).
Garnish (The "Secret" Layer)
30g (1/4 cup) Roasted peanuts, whole or lightly crushed.
10g (1/2 cup) Fresh coriander (cilantro) leaves and stems.
5g (1 tsp) Black and white sesame seeds.
1 Lime, cut into wedges.
2 Green onions, curled in ice water for garnish.
Instructions
Whisk sauce ingredients (tamarind, fish sauce, sugar, chili) in a small bowl until the sugar dissolves completely.
Heat oil in a large wok or heavy skillet over high heat until shimmering.
Sear chicken slices for 3–4 minutes until golden and cooked through; remove and set aside.
Sauté shallots in the remaining oil for 30 seconds until fragrant and translucent.
Push shallots aside and pour eggs into the center, scrambling quickly until just set.
Add soaked noodles and the prepared sauce to the wok, tossing constantly with tongs.
Cook until noodles absorb the sauce and turn translucent, about 2 minutes.
Return chicken to the pan along with bean sprouts; toss for 30 seconds to wilt.
Plate immediately, mounding the noodles high to maintain heat and texture.
Top generously with coriander, roasted peanuts, sesame seeds, and green onion curls.
Serve with lime wedges to squeeze over the dish just before eating.
