Pad Thai Noodles Tarifi

Malzemeler

• 7 ounces 1/4-inch thick rice stick noodles2 tablespoons vegetable oil2 tablespoons raw peanuts, or more to taste6 Thai chile peppers, seeded and minced, or more to taste1 shallot, minced, or more to taste3 cloves garlic, minced, or more to taste1 pound boneless chicken, cut into 1/4-inch strips0.33333334326744 cup extra-firm tofu, cut into matchsticks2.5 tablespoons white sugar2 tablespoons tamarind paste1.5 tablespoons fish sauce0.5 teaspoon ground white pepper, or to taste1 egg0.25 pound large shrimp - peeled, deveined, and tails removed1 cup bean sprouts1 cup chopped fresh chives1 lime, juiced

Hazırlanışı

1. Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2. Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3. Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4. Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

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