Name: Chicken Pad Thai
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 250 g dried flat rice noodles (pad Thai noodles, about 5 mm wide); 3 tbsp tamarind paste (pure fruit pulp, not concentrate); 60 g palm sugar or brown sugar; 4 tbsp fish sauce; 3 tbsp oyster sauce; 4 tbsp vegetable oil (divided between two batches); 1 onion (sliced); 4 cloves garlic (finely chopped); 300 g chicken breast (thinly sliced); 4 eggs (lightly beaten); 300 g bean sprouts (plus a handful to serve); 150 g firm tofu (cut into 3 cm sticks); 30 g chives or garlic chives (cut into 3 cm lengths); 70 g peanuts (finely chopped; fold half in, sprinkle half on top); 2 limes (cut into wedges); chilli flakes (as desired)

Preparation

Pour plenty of boiling water over the noodles in a large bowl, leave to soften for about 5 minutes (check the packet), drain and rinse briefly under cold water. Do not leave them to stand for longer than 5 to 10 minutes.
Bring the tamarind paste, sugar, fish sauce and oyster sauce to the boil in a small pan, stirring, and simmer gently for about 5 minutes until the sugar has dissolved and the sauce is slightly syrupy.
Because of the quantity, cook in two batches unless your pan is very large: heat half the oil over high heat in a wok or large frying pan and stir-fry the onion and garlic for 30 seconds.
Add the chicken and stir-fry for about 1.5 minutes until almost cooked through.
Push everything to the side, pour the eggs into the empty space, let them set, break them up and mix them into the chicken.
Add the bean sprouts, tofu, noodles and half the sauce and toss for about 1.5 minutes until the noodles have absorbed the sauce.
Fold in the chives and half the peanuts and take off the heat immediately. Cook the second batch in the same way with the remaining ingredients.
Serve immediately, topped with the remaining peanuts, fresh bean sprouts, lime wedges and chilli; squeeze the lime over the noodles just before eating.

Drink with it

White wine · excellent match
Riesling Kabinett, off-dry (feinherb)
Light residual sweetness and taut acidity catch the sweet-and-sour of the tamarind and the salt of the fish sauce.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Thai lager or Pils, well chilled
Carbonation and slim bitterness wash away the palm sugar and peanut fat without taking anything away from the sauce.
Pils or Helles: What's the Difference?
Sour beer · good match
Gose or Berliner Weisse
The lactic acidity mirrors the tamarind and lime, and the salty note of the Gose suits the fish sauce.
What is sour beer? Recognizing intentional acidity
Vodka · good match
Highball with soda, plenty of ice and lime
Neutral vodka leaves the tamarind and peanut in the foreground, while soda and lime keep the drink light.
What Is Vodka? Raw Materials, Flavor, and Cocktails

Preparation

Pour plenty of boiling water over the noodles in a large bowl, leave to soften for about 5 minutes (check the packet), drain and rinse briefly under cold water. Do not leave them to stand for longer than 5 to 10 minutes.
Bring the tamarind paste, sugar, fish sauce and oyster sauce to the boil in a small pan, stirring, and simmer gently for about 5 minutes until the sugar has dissolved and the sauce is slightly syrupy.
Because of the quantity, cook in two batches unless your pan is very large: heat half the oil over high heat in a wok or large frying pan and stir-fry the onion and garlic for 30 seconds.
Add the chicken and stir-fry for about 1.5 minutes until almost cooked through.
Push everything to the side, pour the eggs into the empty space, let them set, break them up and mix them into the chicken.
Add the bean sprouts, tofu, noodles and half the sauce and toss for about 1.5 minutes until the noodles have absorbed the sauce.
Fold in the chives and half the peanuts and take off the heat immediately. Cook the second batch in the same way with the remaining ingredients.
Serve immediately, topped with the remaining peanuts, fresh bean sprouts, lime wedges and chilli; squeeze the lime over the noodles just before eating.

Drink with it

White wine · excellent match
Riesling Kabinett, off-dry (feinherb)
Light residual sweetness and taut acidity catch the sweet-and-sour of the tamarind and the salt of the fish sauce.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Thai lager or Pils, well chilled
Carbonation and slim bitterness wash away the palm sugar and peanut fat without taking anything away from the sauce.
Pils or Helles: What's the Difference?
Sour beer · good match
Gose or Berliner Weisse
The lactic acidity mirrors the tamarind and lime, and the salty note of the Gose suits the fish sauce.
What is sour beer? Recognizing intentional acidity
Vodka · good match
Highball with soda, plenty of ice and lime
Neutral vodka leaves the tamarind and peanut in the foreground, while soda and lime keep the drink light.
What Is Vodka? Raw Materials, Flavor, and Cocktails

Chicken Pad Thai

Preparation

Drink with it

Riesling Kabinett, off-dry (feinherb)

Thai lager or Pils, well chilled

Gose or Berliner Weisse

Highball with soda, plenty of ice and lime

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry

Chicken Pad Thai

Preparation

Drink with it

Riesling Kabinett, off-dry (feinherb)

Thai lager or Pils, well chilled

Gose or Berliner Weisse

Highball with soda, plenty of ice and lime

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry