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Authentic Thai Pad Thai with Chicken and Dried Shrimp Recipe

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4.1 from 4 reviews

This authentic Pad Thai recipe delivers a perfect balance of tangy tamarind, savory fish sauce, and sweet palm sugar, combined with tender chicken, crunchy peanuts, fresh bean sprouts, and fragrant Thai chives. This classic Thai street food dish is stir-fried to perfection in a wok, resulting in a flavorful and satisfying meal that is perfect for any occasion.

Ingredients

Sauce

  • 1.5 ounces tamarind pulp (plus ½ cup boiling water; or 6 tbsp/90ml tamarind concentrate)
  • 3 tablespoons dark brown sugar (or palm sugar)
  • 3 tablespoons fish sauce
  • 2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand)
  • 1 teaspoon Thai sweet soy sauce (optional)
  • 1/4 teaspoon white pepper (to taste)

Main Ingredients

  • 8 ounces dried Pad Thai rice noodles
  • 8 ounces chicken breast (thinly sliced)
  • 1 teaspoon Thai thin soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1/4 cup dried shrimp (minced or processed into coarse powder)
  • 3 cloves garlic (sliced)
  • 2 large shallots (thinly sliced; can substitute red onion)
  • 2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem
  • 3 large eggs (beaten, preferably at room temperature)
  • 2 cups mung bean sprouts (washed and drained)
  • 1 cup Chinese garlic chives (cut into 1-inch pieces)
  • 2 tablespoons roasted peanuts (finely chopped)
  • 6 tablespoons vegetable oil (divided)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Sauce: Take the tamarind pulp and mix it with ½ cup boiling water. Break up the pulp in the hot water, then press the mixture through a fine mesh strainer, discarding solids. To the tamarind liquid, add the brown sugar, fish sauce, black soy sauce, sweet soy sauce (if using), and white pepper. Stir well and set aside.
  2. Soak Noodles: Soak the dried Pad Thai noodles in hot water for about 20 minutes until pliable. Drain in a colander and cut the noodles into 10- to 12-inch lengths if they are too long for easy stir-frying.
  3. Marinate Chicken: Combine the sliced chicken with Thai thin soy sauce, cornstarch, and water. Mix well to coat and set aside while prepping other ingredients.
  4. Prepare Aromatics and Veggies: Mince the dried shrimp into a coarse powder using a food processor. Slice garlic and shallots, chop salted radish or mustard stems, wash and drain bean sprouts, cut garlic chives into 1-inch pieces, and finely chop roasted peanuts. Ensure all ingredients are ready before cooking.
  5. Cook Chicken: Heat 2 tablespoons of vegetable oil in a wok over high heat until smoking. Add the marinated chicken and sear until golden and just cooked through. Remove and set aside.
  6. Fry Aromatics: Add 3 more tablespoons of oil to the wok over medium heat. Add the dried shrimp powder and fry for about 2 minutes until fragrant and crisp. Add garlic and cook 30 seconds. Then add shallots and preserved radish, stir-frying for another 30 seconds.
  7. Cook Noodles with Sauce: Turn heat back to high, add drained noodles and prepared sauce to the wok. Stir-fry vigorously, lifting and spreading the noodles with a spatula to combine evenly and break up clumps.
  8. Scramble Eggs: Push noodles to one side of the wok and drizzle remaining 1 tablespoon of oil into the open space. Pour in beaten eggs and gently fold and scramble without breaking them too much. When eggs are about 70% cooked, stir-fry to combine them with the noodles.
  9. Add Vegetables and Chicken: Add mung bean sprouts and garlic chives to the noodles. Stir-fry until chives begin to wilt. Return the cooked chicken to the wok and stir everything together until evenly mixed and heated through.
  10. Serve: Plate the Pad Thai, sprinkle with crushed roasted peanuts, and serve immediately with lime wedges on the side for squeezing over the dish.

Notes

  • Use tamarind pulp for authentic flavor; tamarind concentrate is a suitable substitute if pressed for time.
  • Adjust the level of sweetness and saltiness in the sauce to your taste by varying sugar and fish sauce.
  • Soaking noodles in hot water softens them, but avoid over-soaking to prevent mushy texture.
  • Preserved Thai salted radish adds a unique tangy crunch; if unavailable, Chinese mustard stems can be used.
  • Cooking over high heat in a wok is essential for the characteristic char and wok hei flavor.
  • For a vegetarian version, omit dried shrimp and chicken, and replace fish sauce with soy sauce or tamari.

Find it online: https://marthatasty.com/authentic-thai-pad-thai-with-chicken-and-dried-shrimp-recipe/