Pad Thai by B E E ’S
Ingredients
For the sauce:
- 3 tbsp tamarind paste (this replaces most of the sourness)
- 2–3 tbsp fish sauce
- 1–2 tbsp palm sugar (or brown sugar)
- 1–2 tsp chili flakes or chili paste
- 1–2 tbsp water (to thin, if needed)
For the noodles & stir-fry:
- 6–8 oz dried rice noodles
- 1–2 tbsp cooking oil
- 2 cloves of garlic (minced)
- 1 shallot (optional, sliced)
- 1 egg
- 0.5 oz tofu (cut in small cubed)
- 4 oz chicken, or tofu or shrimp
- 1 cup bean sprouts
- 2–3 Chinese Chives (cut into 1–2 inch pieces)
Toppings:
- Crushed peanuts
- Lime wedges
- Extra chili flakes
- Bean Sprout
- Chinese Chives
Instructions
1. Prepare Noodles
- Soak rice noodles in warm water for 20–30 minutes until soft but not mushy. Drain and set aside.
2. Prepare Pad Thai Sauce
- Mix tamarind paste, fish sauce, sugar, water, and chili.
- Taste it—it should be a balance of sweet, sour, salty, and a little spicy.
- Set aside
3. Stir-fry
- Heat oil in a wok or large pan over medium-high heat.
- Fried tofu until it turns golden, set aside
- Add a little bit of oil, add garlic and shallots, stir until fragrant (about 30 seconds).
4. Add protein + Sauce
- Add chicken + with pad Thai sauce stir until it cooked. Set aside
5. Add noodles + pad Thai sauce
- Add drained noodles with a little bit of oil and water, cook until the noodles become clear then add sauce.
- Toss everything together until noodles absorb the sauce (2–4 minutes).
6. Cook the egg
- Push everything to one side, crack in the egg, spread out the egg as thin as possible like a crape
- Gently fold in noodles, tofu and protein together
7. Finish
- Add bean sprouts and Chives. Toss briefly (don’t overcook—keep crunch).
Serve
Place Pad Thai on a place and top with fresh bean sprouts, Chinese chives, crushed peanuts, lime wedges, and extra chili flakes. Enjoy!!
Tips
- Tamarind is key—don’t skip it if you want authentic flavor.
- Don’t over-soak noodles—they should finish cooking in the pan.
- High heat + quick cooking = best texture.