Ingredients. 2 eggs, roughly beaten (1 per person) 300g rice noodles, soaked in warm water for 10-20 minutes, then drained. 300g (10oz) boneless, skinless chicken breast, cut into bite-sized pieces Crack the eggs into a bowl and beat slightly. Set aside. In a large skillet or large wok, heat 1 tablespoon of oil over medium-high heat. Saute the beef for 6-8 minutes, until cooked, then remove from the skillet and set ahead. In the same skillet, add the remaining oil and add the carrot, bell pepper, and onion. Instructions In a medium sized pot, heat the oil over medium high heat. Add the garlic and shallots, and saute until soft and Return the pot to the stove over medium heat, then add the palm sugar and let it cook until it melts; pressing on any Turn off the heat then add the tamarind paste; it For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Cook for 1-2 minutes until the sugar has dissolved. Remove from heat and set aside for later. Heat oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for 30 seconds. Once cooked, remove from pan and cut into small cubes. Set aside. In a wok or large skillet, heat oil over medium heat. Add garlic and cook until aromatic. Add cooked Tofu and shrimps and cook until shrimps turn pink/orange, about 3-5 minutes. Move the shrimps and tofu on one side to make room on the skillet. Using your spoon or chop sticks, move the noodles to one corner of the pan, add a bit of oil and add the whisked egg. Sway the pan and stir the egg for about 10 seconds. Now toss everything. Add the rest of the Pad Thai Sauce along with the sprouts, peanuts, and pepper. Stir quickly. AGdk. Learn how to make authentic Pad Thai sauce with tamarind, palm sugar, fish sauce, and garlic. This easy recipe shows you how to make the most amazing restaurant quality Pad Thai at home with rice noodles, tofu, chicken, shrimp, egg, and vegetables. Over high heat, heat 2 tablespoons of oil in a large nonstick pan or a well-seasoned skillet. Cook for 30 seconds after adding the garlic and onion. Add the chicken and cook for another 1 1/2 minutes, or until the chicken is mostly done. Move the food to one side of the pan and pour the egg in the other. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the Method. 1- Add rice stick noodles to a large pot and then pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes. 2- Then drain the water and rinse the noodles under cold water and set aside. 6 ounces firm or extra-firm tofu (not silken) 5 ounces dried rice noodles (sticks), about 1/8-inch (3mm) wide; 2 tablespoons fish sauce, regular (not vegetarian) or vegetarian, plus more to taste Stir-fry 2 minutes, or until the shrimp are pink and plump. Push the ingredients to one side of the pan and drizzle a little more of the remaining oil into the open side. Crack in the egg and stir-fry quickly, about 30 seconds, to scramble. Add the noodles and drizzle over 1/3 of the prepared pad Thai sauce.

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