Pad Thai (recipe for leftover pho noodles)

img_1865Over the weekend, I made a nice pot of Chicken Pho for us to enjoy with this cold weather. Whenever I make pho, I know I will not have to cook for another 3 days. And despite having it for dinner for three days (which by the way I don’t get sick of), I still always have leftover noodles and bean sprouts. What to do, what to do….Pad Thai, of course!

I’ve tried various sauces for pad thai, but the recipe I discovered which to me, was the simplest and tastiest was from by Jet Tila on POPSUGAR Food. The sauce is simple to make as long as you have the tamarind paste already made. Here is a good and short video on how to make the tamarind paste, similar to what I do. I would post pictures about how I make tamarind paste but my technique isn’t very pretty, so no pictures of tamarind paste (for now), at least not until I find a better way of making it. 😉

For my Pad Thai, I also like to add shredded cabbage and carrots for some crunch and freshness! What’s so great about making Pad Thai is that it’s very versatile. If you like chicken, use chicken. Like tofu? Use tofu. Beef, shrimp…etc. I like to use tofu, chicken, and shrimp when I can, but any combination or even just one of the protein would still be tasty.

You will want to have all the ingredients ready before you start cooking, because everything has to go in fast and you don’t want to overcook the noodles…mushy noodles in Pad no. I also prefer fresh noodles over dried but if you’re using dried noodles, just soak them in warm water to soften them before making this tasty dish.

Pad Thai (Adapted from POPSUGAR)
Pad Thai Sauce
4 tbs sugar
4 tbs tamarind paste
4 tbs fish sauce
1 tbs lime
1 tbs rice vinegar

about 8 – 10 ounces fresh pho noodles
2 tbs oil
1 tbs chopped garlic
2 tbs chopped shallots
8 shrimps, peeled and deveined
1 chicken breasts, thinly cut into pieces
2 cups of fried tofu cut into 1 inch chunks
2 eggs
2 cup bean sprouts
2 green onions, thinly sliced
1 cup shredded cabbage (optional)
1 cup shredded carrots (optional)
about 1/4 cup of toasted peanuts, chopped

1.Make the sauce: Add the tamarind paste, fish sauce, sugar, vinegar and lime, mix everything together and set aside.
2. Add oil to hot wok or large pan, on med-high to high heat, add chopped garlic and shallots and stir for about 30 seconds.
3. Add your protein: shrimp and chicken first  then tofu and stir until cooked.
4. Add eggs and stir.
5. Add al dente pho noodles, quickly tossing for about 30 seconds.
6. Add sauce and mix to incorporate sauce.
7. Add bean sprouts and green onions (save some green onions for garnish) and mix again.
8. Continue tossing everything together until noodles soften to desired doness.
9. Add carrots and cabbage and toss. We are not trying to cook the carrots and cabbage just warm them up.
10. Add chopped toasted peanuts and more green onions.

img_1852img_1854img_1866Simple, quick, and flavorful with a nice balance of tangy, sweet, and salty. Top with chili garlic paste or dried chili flakes.


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