Okinawan-Style Pad Thai

Okinawan-Style Pad Thai

This renowned dish, originating from Thailand, boasts variations from cook to cook and region to region. However, this recipe is a commendable effort to replicate the flavors of what I enjoyed at Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Essential to its taste are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine world cuisine
Servings 8
Calories 597 kcal

Ingredients
  

  • ½ cup rice wine vinegar
  • ½ cup white sugar
  • ¼ cup oyster sauce
  • 2 tablespoons tamarind pulp
  • 1 (12 ounce) package dried rice noodles
  • cold water, as needed
  • ½ cup peanut oil
  • 4 eggs
  • 1 ½ teaspoons minced garlic
  • 12 ounces chicken breast, cut into 1/2-inch strips
  • 1 ½ tablespoons white sugar, or more to taste
  • 1 ½ teaspoons salt
  • 1 ½ cups dry-roasted, unsalted peanuts
  • 1 ½ teaspoons dried ground Asian radish
  • 1 teaspoon chili powder, or more to taste
  • ½ cup chopped fresh chives
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges

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. Drain.
  • 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.

Nutrition

Calories: 597kcalCarbohydrates: 62gProtein: 21gFat: 31gSaturated Fat: 5gCholesterol: 117mgSodium: 635mgPotassium: 402mgFiber: 4gSugar: 18gVitamin C: 8mgCalcium: 60mgIron: 2mg
Keyword Okinawan-Style Pad Thai
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Article Categories:
Thai Recipes

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