Pad Thai (Stir-Fried Pho Noodles)

Name: Pad Thai (Stir-Fried Pho Noodles)
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 10.5 oz chicken breast (about 300 grams); 5.3 oz shrimp, peeled (about 150 grams); 5.3 oz dried pho noodles (about 150 grams); Pad Thai paste (if unavailable, substitute with a mixture of tamarind sauce, fish sauce, oyster sauce, and sugar to make a thick, tangy, sweet, and salty sauce); 3.5 oz bean sprouts (about 100 grams); 3.5 oz firm tofu (about 100 grams); 2 eggs; Green onions (or garlic chives), garlic, cooking oil, fish sauce, lime, chili powder, roasted peanuts

Hoai Thuy @cook_5462536

Back in the kitchen making another Thai dish!

Hoai Thuy @cook_5462536

Back in the kitchen making another Thai dish!

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Ingredients

45 minutes

Serves 2 servings

10.5 ozchicken breast (about 300 grams)
5.3 ozshrimp, peeled (about 150 grams)
5.3 ozdried pho noodles (about 150 grams)
Pad Thai paste (if unavailable, substitute with a mixture of tamarind sauce, fish sauce, oyster sauce, and sugar to make a thick, tangy, sweet, and salty sauce)
3.5 ozbean sprouts (about 100 grams)
3.5 ozfirm tofu (about 100 grams)
2eggs
Green onions (or garlic chives), garlic, cooking oil, fish sauce, lime, chili powder, roasted peanuts

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Steps

45 minutes

1

Soak the dried pho noodles in water for 10-15 minutes.
2

Slice the chicken breast thinly. Peel the shrimp. Rinse the bean sprouts. Cut the tofu into small pieces and fry until golden. Cut the green onions into 3/4-inch (2 cm) pieces.
3

Heat oil in a pan. Add the chicken and cook until it firms up. Add 3 tablespoons of Pad Thai paste and stir-fry to season the chicken.
4

Add the soaked noodles and stir-fry, mixing well so the noodles don't stick together. Add the bean sprouts.
5

Push the noodles to one side of the pan, crack 2 eggs into the empty space, and scramble until just set. Mix the eggs with the noodles. Add green onions, mix well, and adjust seasoning with pepper, fish sauce, Pad Thai paste, and chili powder to taste.
6

Transfer the Pad Thai to a plate, sprinkle with roasted peanuts, and serve with a lime wedge.