I dare say, Pad Thai is Thailand’s most famous dish. At least in America anyhow. It’s easy to understand why. Pad Thai has incredible flavors and textures that is hard to forget. So, let’s get you a Pad Thai recipe that you can make over and over again.
There are a few variations of Pad Thai out there. I personally have a couple of creations that I’ve developed over the years. I will be sharing those here soon. Let’s start with this delicious recipe and we’ll add on to our favorite Pad Thai repertoire as we go along, shall we?
How to Make Pad Thai?
Some of the ingredients may seem intimidating but honestly, your best bet is to find an Asian Market near you or order online. I know it can be disorienting walking into a new store you don’t know. Think of it this way; pretend you are in a new country and exploring a new grocery store! More often than not, the store owners are eager to help you find the items you need. Just ask!
Steps to Make Pad Thai (In Pictures)
Fry the pressed tofu in oil until golden brown. Add garlic and shallots. Add the dried shrimp and pickled radish. (Radish is optional as they are hard to find). Add the raw shrimp and cook for 2-3 minutes or until slightly orange. Add the soaked noodles and stir together well.Make a volcano crater by pushing all the ingredients to the sides of a wok. Add the shallot oil (or vegetable oil). Add the eggs and lightly break them apart and scramble.Or if it’s easier, push all the ingredients to one side of the wok/pan and cook the eggs there until semi-scrambled. Add the pre-made sauce into the mix.Add the bean sprout and green onions last, as those cook very fast. There you have it. I hope you can make this recipe over and over again for your family and yourself! You can substitute any protein you’d like, if you don’t like shrimp.Please don’t hesitate to ask me any questions you may have, as well! I’m here to help! Enjoy cooking and eating!
Other Delicious Recipes You’ll Love As Well
- Thai Drunken Noodles
- Thai Rice Noodles (Using the Correct Rice Noodles)
- Home Made Tamarind Sauce (for Pad Thai)
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