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Jet Tila's Pad Thai Recipe

The Best Pad Thai Ever

  By Chef Jet

June 15, 2017

Jet Tila's Pad Thai Recipe


1Soak noodles in warm water to cover 1 hour.

2Heat wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.

3Push ingredients in wok to side and let oil settle in center of pan. Crack eggs into pan, making sure to break yolks. Lightly scramble until half-cooked, about 30 seconds. Combine with remaining cooked ingredients in pan.

4Add shrimp and cook until chicken and shrimp are medium done, about 1 minute. Add 3 cups drained noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.

5Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.



4 tbsp tiparos fish sauce

4 tbsp bottled tamarind paste

1 tbsp lime juice

1 tbsp vinegar

4 tbsp sugar

1 tbsp Sriracha chili sauce (optional)

Pad Thai

2 tbsp oil

3-4 garlic cloves, roughly chopped

1 1/2 tbsp packaged salted turnip, minced

1 tsp dried shrimp

3-4 cups BKM chantaboon rick stick

1 tbsp paprika, for color (optional)

1/2 cup chicken, cut into thin strips (1-inch lengths)

2 eggs

8 shrimp, peeled and cleaned

3-4 green onions, cut into 2-inch bias strips

1/4 cup chopped dry-roasted unsalted peanuts

1 cup bean sprouts