Pad Thai

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.

Authentic Pad Thai Recipe

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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Pad Thai

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★★★★★

5 from 1 reviews

• Author: Suwanee

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Description

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.

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Ingredients

Scale 1x2x3x

5 Tbsp Shallot Oil (Can substitute vegetable oil)

4 Oz Pressed Firm Tofu

5 Cloves Garlic Diced

3 Oz Shallots, Chopped

2 Tbsp Dried Shrimp

1 Tbsp Pickled Radish (optional)

10 Oz Rice Noodles (soak in hot water for 30 minutes or until soft. Drain and set aside)

3 Eggs

2 Cups Bean Sprouts

½ Cup Green Onions chopped into 1 inch length

3 Tbsp Crushed Peanuts

8 Oz Raw Shrimp

Sauce

4 Tbsp Palm Sugar (or 3 Tbsp brown sugar to substitute)

4 Tbsp Fish Sauce

2 Tbsp Tamarind Pulp

Mix all the sauces together, zap in the microwave for 1 minute, stir well and set aside.

For Garnishing (as desired)

Chili pepper flakes

Crushed peanuts

Granulated sugar

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Instructions

Cooking

1. Heat a wok on high heat for 2 minutes until hot. Add 3 tbsp of oil to wok.
2. Cook the tofu  until golden brown. I used the fried and pressed firm tofu (found at Asian Market in the fridge section). Find extra firm tofu for this if possible.
3. Add garlic and shallots to wok and stir for 1 minute.
4. Add dried shrimp and pickled radish and cook for 1 minute.
5. Add raw shrimp and cook for 4-5 minutes.
6. Add noodles and stir  for 2 minutes until noodles wilt just a bit.
7. Add the sauce and stir some more. Gentle here as the noodles is soft and will break easily. Stir for 2 minutes.
8. Push noodles to the outer sides of the pan as if making a volcano crater, add the rest of the oil to the middle part. Add the eggs into the oil, let sit for 1 minute until the eggs hardened just a bit. Then lightly scramble the eggs for 2 minutes. Finally, gently stir the entire thing together. Turn off the heat but do not remove pan yet.
9. Add most of the bean sprouts (save a handful for garnishing), green onions and half of the crushed peanuts into the pan. Stir in very lightly. Move the pan for the stove top. THEN taste your freshly homemade Pad Thai. Adjust flavor as needed with fish sauce or sugar. Go easy. Plate your glorious creation, garnish with chili flakes, crushed peanuts and the rest of the sprouts. Share if you can and ENJOY! (;

Serves 4-6

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