Sweet, Tangy & Savory Pad Thai Recipe | Chef Joshua Weissman

Name: Sweet, Tangy & Savory Pad Thai Recipe | Chef Joshua Weissman
Ingredients: 2 oz (57g) seedless tamarind pulp; ½ cup (120ml) boiling water; 3 heaping Tbsp palm sugar, finely grated; 2 Tbsp fish sauce; 1 Tbsp Thai black soy sauce; 1/2 lb (225g) boneless, skinless chicken breast, thinly sliced to about ⅓” (8mm) thick; Kosher salt, to taste; 1 tsp ground white pepper; 2 tsp cornstarch; 2 tsp Thai sweet soy sauce; 8 oz (225g) dried pad Thai rice noodles; ⅓ cup small dried shrimp; 6 Tbsp (88ml) vegetable or canola oil, divided; 2 shallots, thinly sliced; 4 cloves garlic, thinly sliced; 1 1/2 Tbsp finely minced zha cai, optional but highly recommended; 3 large eggs, whisked together; 1 cup Chinese garlic chives; 1 cup mung bean sprouts, plus more to taste; 4 Tbsp roasted peanuts, finely chopped; 2 limes, cut into wedges

www.joshuaweissman.com

Joshua Weissman shares the ultimate Pad Thai recipe with perfect balance of sweet, sour, and savory. Better than your favorite takeout.

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Ingredients

2 oz (57g) seedless tamarind pulp
½ cup (120ml) boiling water
3 heaping Tbsp palm sugar, finely grated
2 Tbsp fish sauce
1 Tbsp Thai black soy sauce
1/2 lb (225g) boneless, skinless chicken breast, thinly sliced to about ⅓” (8mm) thick
Kosher salt, to taste
1 tsp ground white pepper
2 tsp cornstarch
2 tsp Thai sweet soy sauce
8 oz (225g) dried pad Thai rice noodles
⅓ cup small dried shrimp
6 Tbsp (88ml) vegetable or canola oil, divided
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 1/2 Tbsp finely minced zha cai, optional but highly recommended
3 large eggs, whisked together
1 cup Chinese garlic chives
1 cup mung bean sprouts, plus more to taste
4 Tbsp roasted peanuts, finely chopped
2 limes, cut into wedges