Lunch · Thai · 25 min
Pad Thai Bangkok with Shrimp, Preserved Radish, and Garlic Chives
- Calories
- 601
- Protein
- 38g
- Carbs
- 56g
- Fat
- 27g
Ingredients
- 136.7 g Rice noodles, dried (calculated as rehydrated weight)
- 128.5 g Chicken breast, raw, diced small
- 29.1 g Peanut butter, reduced sodium
- 11.0 g Palm sugar (for authentic sauce balance)
- 20.5 g Garlic chives, cut into 2-inch lengths
- 41.0 g Broccoli, raw, chopped into small florets
- 41.0 g Peppers, bell, green, sliced thin
Method
- 01Soak the rice noodles in warm water for 20 minutes until flexible but still firm to the bite; drain well.
- 02In a small bowl, whisk together the peanut butter, palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of tamarind concentrate to create the pad thai base.
- 03Heat a wok or large skillet over high heat. Add a teaspoon of neutral oil and sear the diced chicken breast until golden and cooked through; remove from the pan.
- 04Add the broccoli and bell peppers to the hot wok, stir-frying for 2 minutes until vibrant and tender-crisp.
- 05Push vegetables to the side, crack an egg into the center, and scramble quickly until set.
- 06Add the rehydrated noodles and the sauce mixture. Toss vigorously until the noodles are evenly coated and have absorbed the sauce, becoming glossy and slightly sticky.
- 07Return the chicken to the pan, fold in the garlic chives, and toss for 30 seconds until the chives are just wilted.
- 08Serve immediately on a shallow plate, garnished with a squeeze of fresh lime, a sprinkle of crushed peanuts, and a dash of chili flakes.
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