Okinawan-Style Pad Thai

1 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 40 min

“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.” - by david peters

Directions

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.
Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
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.
Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
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.
Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Nutrition

Amount Per Serving (8 total)

Calories
597 cal
30%

Fat
31 g
48%

Carbs
61.6 g
20%

Based on a 2,000 calorie diet

Reviews (1)

Rate This Recipe

bodkociarka

May. 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..." See more, 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."

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