Pad Thai

Ingredients

• 300 gr dried rice noodle
• 200 gr chicken breast or thigh, sliced
• 200 gr deshelled shrimps
• 3 tbsp dried shrimp, finely chopped
• 1 small onion, sliced
• 5 garlic cloves, minced
• 2 1/2 cups (150 gr) bean sprouts
• 80 gr chives, cut into 6 cm
• 5 eggs, beaten
• 200 gr firm tofu, thinly sliced
• 1/4 cup vegetable oil more for pan fry
• 3 tbsp tamarind liquid
• 2-3 tbsp palm sugar
• 2 tbsp white sugar
• 3-4 tbsp fish sauce
• 2 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp white Pepper
• 1 tbsp Chili sauce/sriracha
• Lime wedges
• Chili flakes
• Chopped peanut
• Cilantro
• Bean sprouts

Instructions

1. 1

   --- Steps ---

2. 2

   Heat 2-3 tbsp of oil in a pan, pan fry tofu, shrimp and chicken until just cooked and browned, individually

3. 3

   In a pot, boil water and cook rice noodle until al dente or according to package. Drain and set aside

4. 4

   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 scramble

5. 5

   Add in rice noodle, chicken, shrimp, tofu and sauce mixture, stir until all mixed evenly

6. 6

   Lastly add bean sprouts, chives, and toss for another 1 or 2 mins, off the heat and serve noodle with the toppings