Tamarind paste is a puree of the fruit without the seeds and fibers. Be sure to have all your ingredients cut and measured out and your sauce mixed before you start cooking. Pad Thai cooks up very fast one you get the heat going. Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves.

Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.

Add the noodles, bean sprouts, scallions and sauce to the skillet. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Push the egg to the side with the tofu and chicken. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. For the noodles: Cook the noodles according to the package instructions.įor the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.įor the stir fry: Heat the oil in a large nonstick skillet over medium heat.

Cooking pad thai