Okinawan-Style Pad Thai Recipe

Name: Okinawan-Style Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rice wine vinegar; 1/2 cup white sugar; 1/4 cup oyster sauce; 2 tablespoons tamarind pulp; 1 (12 ounce) package dried rice noodles; cold water, as needed; 1/2 cup peanut oil; 4 eggs; 1 1/2 teaspoons minced garlic; 12 ounces chicken breast, cut into 1/2-inch strips; 1 1/2 tablespoons white sugar, or more to taste; 1 1/2 teaspoons salt; 1 1/2 cups dry-roasted, unsalted peanuts; 1 1/2 teaspoons dried ground Asian radish; 1 teaspoon chili powder, or more to taste; 1/2 cup chopped fresh chives; 2 cups fresh bean sprouts; 1 lime, cut into wedges

Servings: persons

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

1
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.
2
Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3
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.
4
Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
5
Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
6
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.
7
Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup rice wine vinegar, 1/2 cup white sugar, 1/4 cup oyster sauce, 2 tablespoons tamarind pulp, and more.

Yes, Okinawan-Style Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Okinawan-Style Pad Thai

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