Pad Thai with Shrimp, Chicken and Tofu, No Added Refined Sugar
International dishesNoodlesThailandabout 45 minutes
Pad Thai holds sour, salty and sweet in one pan. It is at its best when the rice noodles have soaked up the tamarind sauce and crushed roasted peanuts go over the top. The tricky part is the noodles, which clump together easily.
Blanch the rice noodles briefly and drain them before they hit the pan so the strands stay separate. The tamarind sauce is cooked separately until smooth, then poured in.
This batch weighs about 1.1kg, at roughly 177 calories per 100g. Stir fry fast over high heat and serve it straight away while hot.
Method
Set a pan over medium heat, add 36g of kOBE Monk Fruit Blend, 4 teaspoons of fish sauce, 4 teaspoons of tamarind paste and 4 teaspoons of Sriracha chili sauce, and stir until the sauce is smooth and slightly thick.
Remove the heads and shells from the fresh shrimp, pull out the dark vein, then rinse and drain. Rinse the chicken breast and cut it small. Cut the white tofu into cubes of about 5cm. Drain the softened dried shrimp. Wash the garlic chives and cut them into short lengths, and rinse and drain the bean sprouts.
Heat 50ml of cooking oil in the pan and fry 150g of white tofu until golden and crisp. Add 20g of chopped salted preserved radish and 20g of minced shallot and stir.
Add 30g of dried shrimp, 100g of chopped chicken breast and 150g of fresh shrimp in turn and stir fry until cooked through.
Add 300g of blanched pho rice noodle, the bean sprouts and the garlic chives to the pan and stir fry quickly with the sauce over high heat.
Push the noodles to one side of the pan, add 15ml of cooking oil and 2 chicken eggs to the empty space. Once the eggs start to set, stir everything together.
Scatter 50g of crushed roasted peanuts over, toss and turn off the heat.
Tips
Blanching the rice noodles and draining them before frying keeps the strands from sticking.
Fry the tofu in enough oil to come a third to halfway up each piece.
Soaking the tofu in warm salted water for 10 minutes before frying stops the oil from spitting.
Salted preserved radish and tamarind paste are both sold in Vietnamese markets.
Reduce the sauce until it thickens before turning off the heat, since a thin sauce leaves the noodles limp in the pan.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.