pad thai sauce recipe authentic
Directions: Stir fry everything in a little sesame oil, starting with the most aromatic, adding jalapenos last just ad you would any stir fry. Add the sauce towards the end and coat everything. Cook wheat noodles or pad thai noodles separately and then drain and toss in stir fry. Tofu. – press a block of tofu in paper towels with plate and
Set aside. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter).
In a large wok (I use a 14-inch wok) or very large skillet, heat it up over medium-high heat. Add 1 tablespoon of the oil. Once hot, add the chicken to the wok and cook until almost done, about 8 minutes. Place the seared chicken on a plate. Wipe out the wok and add the remaining 1 tablespoon of oil.Add 1 Tbsp of oil, and swirl to coat nicely. Add in the onions and saute, white areas of scallions and garlic until fragrant, for around 30 seconds. Place in the chicken and stir fry until it’s about half-cooked, should take 2 minutes. Add in the shrimp and stir fry also until half-cooked, for about 2 minutes more.