Pad Thai (ผัดไทย)

adapted from , “Hot Thai Kitchen”

Pad Thai

I love Pad Thai and it has taken me many years to find the best recipe! The sauce looks simple, but it is tricky to master.

Thai Intermediate servings2 addedJune 2020

Pad Thai Sauce

  1. Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
  2. Combine the fish sauce, palm sugar in a small bowl.
  3. If you purchased tamarind paste, then strain it through a fine mesh strainer and add to the sauce. Stir to combine.

Tips

Pad Thai

  1. Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.
  2. In a bowl, combine garlic, shallots, preserved radish, dried shrimp, and chili flakes.
  3. Heat a wok or a large nonstick skillet over medium heat and add just enough oil to coat the bottom. Sear protein, cook until done and remove from pan.
  4. In the same wok over medium heat, add a little more oil if needed, then add everything in the garlic/shallots bowl and sauté for a few minutes until garlic starts to turn golden and shallots are wilted. If the wok looks dry, add a little more oil. (Don’t skimp on oil otherwise the noodles will clump up together.)
  5. Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.
  6. Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they’re still undercooked, add a little more water and continue cooking, being careful not to add too much water!
  7. Once noodles are done, push them to one side of the pan. Add a little extra oil to the empty space and add eggs. Break yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
  8. Toss the cooked protein back in (unless you’re using shrimp and want to place them on top when plating). Then add bean sprouts, garlic chives and half the peanuts. Turn off the heat and toss until well mixed.
  9. Serve immediately with a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.
  10. Be sure to squeeze a bit of lime on top before eating!

Tips