Pad Thai-Style Instant Noodles Recipe | Chef Joshua Weissman

Name: Pad Thai-Style Instant Noodles Recipe | Chef Joshua Weissman
Total time: 20 min
Ingredients: 2 oz (56g) tamarind pulp; ½ cup (118ml) boiling water; 3 Tbsp (35g) palm sugar, grated; 2 Tbsp (30ml) fish sauce; 1 Tbsp (15ml) Thai black soy sauce; 4 packs OH! Ricey instant Pho rice noodles (use all the noodles and spice packets); ½ lb (227g) chicken breast, thinly sliced; 2 tsp (10ml) Thai sweet soy sauce; 1 tsp (5.69g) cornstarch; 1 tsp (5.69g) ground white pepper; ⅓ cup (35g) small dried shrimp, ground to powder; 4 cloves garlic, thinly sliced; 2 shallots, thinly sliced; 1 ½ Tbsp (22.5g) finely minced Zha Cai (optional but necessary); 3 large eggs, beaten; 1 cup (202g) mung bean sprouts; ¼-½ cup (25g) Chinese garlic chives, chopped; 4 Tbsp (56g) roasted peanuts, finely chopped; 2 limes, cut for serving; Kosher salt, to taste

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Ingredients

2 oz (56g) tamarind pulp
½ cup (118ml) boiling water
3 Tbsp (35g) palm sugar, grated
2 Tbsp (30ml) fish sauce
1 Tbsp (15ml) Thai black soy sauce
4 packs OH! Ricey instant Pho rice noodles (use all the noodles and spice packets)
½ lb (227g) chicken breast, thinly sliced
2 tsp (10ml) Thai sweet soy sauce
1 tsp (5.69g) cornstarch
1 tsp (5.69g) ground white pepper
⅓ cup (35g) small dried shrimp, ground to powder
4 cloves garlic, thinly sliced
2 shallots, thinly sliced
1 ½ Tbsp (22.5g) finely minced Zha Cai (optional but necessary)
3 large eggs, beaten
1 cup (202g) mung bean sprouts
¼-½ cup (25g) Chinese garlic chives, chopped
4 Tbsp (56g) roasted peanuts, finely chopped
2 limes, cut for serving
Kosher salt, to taste