Renowned French chef Cyril Lignac, known for his mastery of global cuisines, shares his take on the iconic Thai street food classic. This vibrant Pad Thai serves 4 and balances sweet, sour, salty, and spicy notes perfectly.
Ingredients
- 2 chicken breasts, cut into cubes
- 2 eggs
- 10 peeled and deveined shrimp
- 250g bean sprouts
- 100ml nuoc mam sauce
- 50g caster sugar
- 100g tamarind paste
- Juice of 1 lime
- 15ml white rice vinegar
- 2 tbsp Sriracha chili sauce
- 1 tbsp concentrated soy sauce
- 300g rice vermicelli or rice noodles, soaked in lukewarm water for 1 hour
- 3 cloves garlic, peeled and minced
- 50g crushed peanuts
- 2 spring onions, sliced
- Sunflower oil
Preparation
- In a small bowl, mix the nuoc mam sauce, sugar, tamarind paste, rice vinegar, Sriracha, and soy sauce to make the signature Pad Thai sauce. Set aside.
- Heat a wok over high heat with a dash of sunflower oil. Add minced garlic and cook for 2 minutes without browning. Add cubed chicken and cook until nearly done. Push to the side, add beaten eggs, and scramble.
- Incorporate the soaked vermicelli, bean sprouts, spring onions, and half the crushed peanuts. Stir-fry briefly, then add shrimp and pour in the sauce. Toss everything together until well coated and heated through.
- Serve immediately with lime wedges and remaining peanuts sprinkled on top.
