Okinawan-Style Pad Thai

Okinawan-Style Pad Thai

1
David Peters 0

"This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce."

Ingredients 40 m {{adjustedServings}} servings 597 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
  2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
  3. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
  4. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
  5. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
  6. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
  7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.
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Reviews 1

  1. 4 Ratings

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bodkociarka
5/2/2012

Hi, I made this Pad Thai today and it was delicious. I love tamarind and this was the only recipe with tamarind in it. I think I'll try to make noodles a little different and pour hot water over them, since I like my noodles very soft. I made a bigger amount of food and my noodles were not exactly perfect and it took a bit longer. Overall, great recipe, thank you. I'll be making it over and over again.