Pad Thai Sauce:
Garnish:
Step 1
Cook the noodles (follow instructions on the packet).
Step 2
Chop shallot, garlic and ginger and set aside.
Step 3
Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
Step 4
Make the Pad Thai Sauce: whisk fish sauce, rice vinegar, brown sugar and soy sauce together. Set aside.
Step 5
Slice chicken into very thin strips and season with salt and pepper. Sear in a wok with hot oil until cooked through over medium-high heat. Set aside.
Step 6
Gather your chopped shallots, whisked eggs, cooked noodles, chicken and Pad Thai sauce. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
Step 7
Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
Step 8
Add the drained noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft. Add the Pad Thai Sauce and cook 1 minute.
Step 9
Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft
Step 10
Toss in the bean sprouts and roasted peanuts and sprinkle with chili flakes and scallions. Squeeze with a little lime juice.
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