Okinawan-Style Pad Thai

Name: Okinawan-Style Pad Thai
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Thai, Asian
Ingredients: 340 grams chicken breast, cut into 1/2-inch strips; 1 teaspoon chili powder, or more to taste; 355 milliliters dry-roasted, unsalted peanuts; 4 eggs; 473 milliliters fresh bean sprouts; 118 milliliters chopped fresh chives; 2 teaspoons minced garlic; 1 lime, cut into wedges; 59 milliliters oyster sauce; 118 milliliters peanut oil; 2 teaspoons dried ground Asian radish; 340 grams package dried rice noodles; 118 milliliters rice wine vinegar; 2 teaspoons salt; 2 Tbsps tamarind pulp; 8 servings cold water, as needed; 2 Tbsps white sugar, or more to taste

Okinawan-Style Pad Thai

Okinawan-Style Pad Thai might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 21g of protein, 31g of fat, and a total of 556 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of chives, chili powder, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

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.

Ingredients you will need

Rice Vinegar

Tamarind Pulp

Oyster Sauce

Sugar

Equipment you will use

Sauce Pan

Whisk

Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes.

Ingredients you will need

Rice Noodles

Pasta

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Peanut Oil

Garlic

Egg

Cooking Oil

Equipment you will use

Frying Pan

Wok

Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.

Ingredients you will need

Whole Chicken

Pasta

Egg

Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.

Ingredients you will need

Rice Vinegar

Pasta

Sauce

Sugar

Salt

Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes.

Ingredients you will need

Chili Powder

Peanuts

Pasta

Radish

Add more sugar or chili powder if desired.

Ingredients you will need

Chili Powder

Sugar

Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Ingredients you will need

Bean Sprouts

Lime Wedge

Chives

Pasta

Equipment

Ingredients

Servings:

340grams

chicken breast, cut into 1/2-inch strips 1teaspoon

chili powder, or more to taste 355milliliters

dry-roasted, unsalted peanuts 4

eggs 473milliliters

fresh bean sprouts 118milliliters

chopped fresh chives 2teaspoons

minced garlic 1

lime, cut into wedges 59milliliters

oyster sauce 118milliliters

peanut oil 2teaspoons

dried ground Asian radish 340grams

package dried rice noodles 118milliliters

rice wine vinegar 2teaspoons

salt 2Tbsps

tamarind pulp 8servings

cold water, as needed 2Tbsps

white sugar, or more to taste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.