For a deeper flavor, consider marinating the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. Be careful not to overcook the noodles; they should be tender yet firm. Adjust the sugar and chili powder to suit your personal taste preferences. The key is to strike a perfect balance between sweet, sour, and spicy. If you cannot find Asian radish, daikon radish makes a good substitute.
Okinawan-Style Pad Thai
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS67
Embark on a culinary journey to the vibrant streets of Okinawa with this captivating Pad Thai rendition. A harmonious blend of sweet, savory, and tangy flavors, this dish mirrors the delightful surprises found in the hidden culinary gems of Okinawa, Japan. Perfectly balanced and utterly addictive, it's a taste of the exotic, right in your kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol117 mg
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Fiber4 g
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Protein21 g
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Saturated Fat5 g
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Sodium635 mg
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Sugar18 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp over medium heat until sugar dissolves. Simmer for about 5 minutes. Remove from heat and set aside.
02
StepPlace rice noodles in a large bowl and cover with cold water. Let them soften for approximately 10 minutes, then drain thoroughly.
03
StepHeat peanut oil in a wok or a large skillet over medium heat. Add eggs and garlic, stirring until the eggs are softly cooked, about 2-3 minutes.
04
StepIntroduce the chicken strips and noodles to the wok. Stir-fry until the chicken is cooked through and no longer pink, around 5 minutes.
05
StepPour the prepared rice wine vinegar sauce over the noodle mixture. Add 1 1/2 tablespoons of sugar and 1 1/2 teaspoons of salt. Toss well to combine.
06
StepIncorporate peanuts, ground radish, and chili powder into the mix. Continue cooking until the peanuts have softened slightly, about 5 minutes. Adjust sugar or chili powder to your liking.
07
StepRemove from heat and gently toss in fresh chives. Serve immediately, topped with bean sprouts and a zesty lime wedge for garnish.
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RECIPE REVIEWS
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Royce Nitzsche
Jun 21, 2025This is now my go-to Pad Thai recipe!
Monty Daniel
May 27, 2025I added a little sriracha for extra heat, and it was delicious.
Leda Wilderman
Apr 26, 2025I substituted shrimp for chicken and it was equally delicious.
Isidro Ortiz
Feb 12, 2025Easy to follow and the result is restaurant-quality Pad Thai!
Sylvan Jacobson
Feb 5, 2025My family loved it! Will definitely be making this again.
Reid Cummingskilback
Jan 31, 2025I doubled the recipe and it worked out great for a large gathering.
Buddy Dach
Jan 9, 2025I've made Pad Thai before, but this Okinawan twist is a game-changer. The ground radish adds a unique flavor.
Robert Harber
Dec 7, 2024The instructions were clear and concise. Even a beginner cook like me could make this.
Neva Hudson
Nov 10, 2024This recipe is fantastic! The balance of sweet and savory is perfect.
Lavina Oconnell
Sep 11, 2024The tamarind pulp makes all the difference. Don't skip that ingredient!