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pad thai classic

Ingredients:

uncooked flat rice noodles

6 Ounces

rice vinegar

1/4 Cups

sugar, divided

4 Teaspoons

very thinly sliced banana pepper

2 Tablespoons

extra-firm tofu, cut into thin strips

3 Ounces

fresh lime juice

2 Tablespoons

water

1 Tablespoons

lower-sodium soy sauce

1 Tablespoons

fish sauce

1 Tablespoons

large eggs, lightly beaten

salt

1/8 Teaspoons

peanut oil, divided

3 Tablespoons

garlic cloves, minced

skinless, boneless chicken thigh, cut into thin strips

2 Ounces

fresh bean sprouts, divided

4 Cups

green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces

small dried shrimp

1 Tablespoons

unsalted, dry-roasted peanuts, chopped

1/4 Cups

cilantro leaves

1/4 Cups

Preparation mode:

Step 1

Prepare the noodles according to package directions; drain.

Step 2

Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.

Step 3

Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.

Step 4

Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.

Step 5

Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.

Step 6

Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

Footnotes:

If you can find salted radish at your local Asian market, do include a bit of it chopped here, as it adds a piquant flavor that's simply irresistible.