This is a very unauthentic pad thai, but hits my taste buds perfectly and we make it all the time at my house! It's more on the sweet side, and less vinegary.
Approx:
Serving size: 4-5 servings
Duration: 1.5 hours
Approx:
Serving size: 4-5 servings
Duration: 1.5 hours
Ingredients
Main
- 1/2 pack of Banh Pho noodle (about 1/2 lb)
- 8 jumbo shrimp
- 1 chicken breast
- 6-7 fried tofu, sliced
- 2 large eggs, beaten (or beat in pan if lazy)
- 1.5 cups bean sprouts
- 4-5 cloves garlic, minced
- 1/2 large onion, chopped
Pad Thai Sauce
- 5-6 tbsp brown sugar
- 2 tsp low sodium soy sauce
- 1 tbsp white vinegar
- 4 tbsp fish sauce
- 4 tsp oyster sauce
- 2 tbsp ketchup
Garnish/Toppings
- Scallions
- Parsley
- Peanuts
- Lime wedge
Directions
- Mix all the ingredients for the pad thai sauce in a small bowl and set aside. Taste test to ensure you like the flavour.
- Bring about 3 cups of water to a boil. Add Banh Pho noodle and turn off the stove. Leave the noodle to soak for about 1.5 minutes then drain and set aside. It should feel al-dente. Rinse the noodle with cold water occasionally to make sure it doesn't stick together.
- Coat a non-stick pan with canola oil. Add garlic and stir fry on low heat for a few minutes until fragrant and brown.
- Add onions and stir for another minute.
- Add chicken breast and stir until about 70% cooked.
- Add shrimp and tofu.
- Push the chicken, shrimp, tofu, onions, and garlic to one side of the pan. Add oil on the empty side, then pour in the beaten eggs. Let the eggs solidify for a moment before scrambling.
- Mix everything together and add the noodles.
- Pour sauce over the mixture and add scallions and parsley.
- Mix well until everything is cooked through and hot. Serve with peanuts and lime wedge.
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