Jet Tila’s Pad Thai

READY IN: 20mins


  • 14 cupfish sauce
  • 3tablespoonstamarind paste
  • 1tablespoonlime juice
  • 1tablespoonrice vinegar
  • 14 cupwhite sugar
  • 1tablespoonchili sauce
  • 1tablespoonpaprika
  • 4tablespoonsvegetable oil
  • 3cloves, Garlic
  • 12ouncesrice noodles
  • 4chicken thighs
  • 4eggs
  • 12 lbmedium shrimp
  • 1bunchgreen onion
  • 1cupdry roasted peanuts (Unsalted)
  • 3cupsbean sprouts

    Serving Size: 1 (511) g

    Servings Per Recipe:4

    Calories: 1183.6

    Calories from Fat 561 g 47 %

    Total Fat 62.4 g 96 %

    Saturated Fat 11.5 g 57 %

    Cholesterol 336.6 mg 112 %

    Sodium 2563.4 mg 106 %

    Total Carbohydrate109.5 g 36 %

    Dietary Fiber 9.2 g 36 %

    Sugars 23.5 g 94 %

    Protein 51 g 101 %


  • Before we begin: Relax, don’t get too technical with it. Follow the sauce mixture to a ‘T’, but the proteins and garnishes are all subject to your liking.Anyone can follow this recipe and do well. Just use your instincts, and don’t get scared when that super pungent fish sauce hits the pan. The flavors will get to know one another and come together to make a stunning dish.
  • Soak rice (Pad Thai) noodles according to package instruction. If you are using fresh noodles you may skip this step.
  • To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika (optional – adds deep color), and chili paste until the sugar is completely dissolved.
  • Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
  • Slice chicken thighs into quarter inch strips and peel shrimp.
  • Crush and coarsely chop the garlic while heating skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
  • Place chicken in the pan and sere until the outside has just changed to white.
  • Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
  • Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
  • Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
  • Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
  • Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
  • (Recommended) Step back, take notice of the consistency, the noodles should be softer now and if you press a wooden spatula down, the noodles should stick a bit.
  • Once you are satisfied, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. This step really depends on preference.
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