Classic Pad Thai

A vibrant and flavorful Thai street food favorite, featuring stir-fried rice noodles with tofu, chicken, shrimp, and a tangy tamarind-based sauce topped with crunchy peanuts and fresh bean sprouts.

Steps

1. Prepare the Pad Thai Sauce by mixing fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika, and chili sauce in a small bowl. Set aside.
2. Soak rice noodles in warm water for 1 hour until softened, then drain.
3. Heat vegetable oil in a large skillet or wok over high heat until hot and shimmering.
4. Add garlic and stir-fry for 5 seconds to release aroma.
5. Add tofu and dried shrimp; cook for 3-4 minutes until softened.
6. Add chicken strips and cook until no longer pink, about 1-2 minutes.
7. Push ingredients to the side; crack the egg into the center and let it set for 30 seconds, then lightly scramble.
8. Mix egg with cooked ingredients, scraping bottom of skillet.
9. Add soaked noodles and stir-fry for 2-3 minutes until softened.
10. Stir in salted turnip and shrimp; cook until shrimp is medium done, about 1 minute.
11. Pour in Pad Thai Sauce and fold until noodles absorb the sauce, about 2 minutes.
12. Place half of bean sprouts, peanuts, and garlic chives on noodles; cover with remaining noodles and steam for 30 seconds. Add small splash of noodle soaking water if needed.
13. Transfer to a plate and garnish with remaining bean sprouts, peanuts, garlic chives, and lime wedge.