When the oil is shimmering, add the shrimp and sliced green onions and cook for about five minutes, stirring frequently until the shrimp are pink on both sides. Push the onions and shrimp to the sides of the pan and add two lightly beaten eggs to the well. Stir frequently to break up the eggs.
Add 2 tablespoons of Pad Thai Sauce to flavor the protein and then move it to the side. Scramble the egg. Add the eggs to the pan and scramble until cooked through. Add noodles. Add the noodles along with the pressed tofu (if using), pickled radish / turnip, garlic, and all of the remaining sauce.
Cook the rice noodles. In a large pot of boiling water, cook the rice noodles according to the package instructions. Drain and set it aside. Prepare the peanut sauce. In a small bowl, whisk
Using a wok or large sauté pan, cook the bell peppers in 2 tbsp of cooking oil until soft and throughly cooked down. While the peppers and noodles are cooking, assemble the ingredients for the peanut sauce in a large bowl and whisk to combine. Add water to thin to achieve desired consistency.
For the fried egg (optional, but I think it’s mandatory) 2 tablespoons of oil for frying. 1 chicken breast (or any other cut of boneless chicken, about 200 grams) 4 – 10 Thai chilies – when you fry the chilies, they aren’t as spicy. 1 tablespoon oil for frying. 1 handful of Thai holy basil leaves (really try to get holy basil)
Remove cooked protein to a bowl and set aside. Increase heat to high and crack the egg over the garlic and shallots. Break the yolk and stir gently, but do not scramble. Cook for another 1-2 minutes. Once the egg is fully cooked, add the noodles and 3-4 tablespoons of the reserved sauce.
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how to make pad thai
