Easy Authentic Pad Thai At Home

Pad Thai Sauce:

1. In a small bowl, add the tamarind pulp and pour the boiling water over top. Let sit for 1-2 minutes and then whisk until the tamarind pulp dissolves into the water. Pour the mixture through a fine mesh strainer, pressing any pulp that isn’t passing through easily with the back of a spoon or spatula.
2. Whisk in the palm sugar, fish sauce, and black soy until evenly combined and set aside. 

‍Pad Thai:

1. Add the chicken to a large bowl and toss together with the salt, white pepper and cornstarch until everything is evenly coated. Add in the soy sauce and toss again to coat and set aside. 
2. Place the noodles in a large bowl and cover with very hot water. Soak the noodles for 15-20 minutes until tender but al dente. Drain the noodles and set aside. 
3. Place the dried shrimp in a food processor and process on high into a powder. Set aside. 
4. Heat a large wok over medium-high heat. Add 3 Tbsp (44ml) oil and let that heat until it ripples and shimmers in the wok. Swirl the wok to coat completely in oil and then add the chicken, in batches, and sear for 2-3 minutes per side or until golden brown on both sides and cooked through. Remove to a plate and set aside.
5. Add 3 Tbsp (44ml) oil to the wok over medium-high heat. Once ripping hot, add in the ground shrimp and shake and stir the pan vigorously until the shrimp powder toasts and becomes a golden brown color.
6. Stir in the shallots and stir fry for 2-3 minutes until softened. Add in the garlic and stir fry another 2 minutes until toasted and fragrant.
7. Optionally add in the zha cai and stir fry for 1-2 minutes.
8. Add in the noodles followed by the pad Thai sauce. Increase the heat to high and vigorously shake and stir the pan until everything is evenly combined and the noodles are evenly coated in the sauce and warmed through.
9. Reduce the heat back down to medium-high. Push the noodles to one side and add in the beaten eggs to the empty side of the wok. Let cook for 30 seconds before scrambling and cooking all the way through. Once cooked, stir fry the eggs into the noodles until evenly combined. 
10. Add in the Chinese garlic chives, mung bean sprouts, and cooked chicken. Stir fry just until the chives begin to wilt. Remove from heat.
11. Serve the dish family style in the wok or add to individual plates. Garnish with the crushed peanuts, mung bean sprouts and lime wedges. Serve.