Okinawan-Style Pad Thai

Name: Okinawan-Style Pad Thai
Prep time: 10 min
Cook time: 20 min
Yield: 8
Ingredients: 1/2 cup rice wine vinegar; 1/2 cup white sugar; 1/4 cup oyster sauce; 2 tablespoons tamarind pulp; 1 (12 ounce) package dried rice noodles; cold water, as needed; 1/2 cup peanut oil; 4 eggs; 1 1/2 teaspoons minced garlic; 12 ounces chicken breast, cut into 1/2-inch strips; 1 1/2 tablespoons white sugar, or more to taste; 1 1/2 teaspoons salt; 1 1/2 cups dry-roasted, unsalted peanuts; 1 1/2 teaspoons dried ground Asian radish; 1 teaspoon chili powder, or more to taste; 1/2 cup chopped fresh chives; 2 cups fresh bean sprouts; 1 lime, cut into wedges

⏱️ Ready in 30 min 🥄 Prep 10 min 🔥 Cook 20 min 👥 8 servings 👁️ 18 views

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.

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🔗 Recipe adapted from AllRecipes

#Noodles #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 20 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 597

% Daily Value*

Total Fat 31g 40%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 635mg 28%

Total Carbohydrate 61.6g 22%

Dietary Fiber 4.1g 15%

Total Sugars 17.5g

Protein 21.1g 42%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.