Authentic Pad Thai Recipe

Print Recipe

This recipe is authentic and is full of tips and tricks for you.

Course dinner, lunch, Main Course, noodle

Cuisine thai

Keyword Noodle, Pad Thai, recipe, Street Food

Prep Time 25

Cook Time 5

Total Time 25

Servings people

Calories 455

Author Mary Thatcher

Equipment

1 wok
1 knife
1 cutting board
2 pairs of chop sticks
1 strainer to strain water from tofu - I actually don't own one, but found the link for you and considering getting this one for myself.

Ingredients

For the Pad Thai Sauce (Enough for 4 servings and can be stored in the jar and refrigerated)

2/3 cup coconut sugar (or palm sugar)
1/3 cup tamarind concentrate or juice (or make your own tamarind paste)
3 tbsp fish sauce
3 tbsp water

For the stir fry or noodle part for 2 servings

3-4 tbsp vegetable oil
2 cups rice noodles (2 handful for 2 serving)
2 cup fresh mung bean sprout
2 tbsp fried shallots
1-2 tbsp sweet pickled radish usually comes in as a shredded version
4 tbsp fried tofu
1 tbsp dried shrimp (optional)
1/4 cup chopped garlic chives chop about an inch long
4-10 peeled and devein shrimps
2 eggs
1-2 tbsp crushed roasted peanuts
lime juice for seasoning at the end on each individual plate
1/2 - 1 tsp chili flakes for seasoning at the end on each individual plate

Instructions

Make the Pad Thai Sauce

Combine palm sugar and water in a pan. Cook over medium heat, stirring constantly, until the mixture turns golden brown.
Add tamarind concentrate and fish sauce. Bring the mixture to a boil and cook for 3–5 minutes.
Let the sauce cool; it will thicken as it cools.

Prepare Fried Shallots (or skip and use store bought)

Slice the shallots evenly. Use a mandolin or slicer for a quick and tear-free process.
Lay the sliced shallots on paper towels. Sprinkle a little salt over them and let them sit for 4-5 minutes. Then, gently blot out the moisture with another piece of paper towel.
Choose your frying vessel such as a pot or a wok. Use enough oil to submerge all the shallots.
Add the shallots to the oil and pan before turning on the heat. Then, turn the heat to medium-high. You’ll notice vapors around the pan—that’s moisture escaping from the shallots. Starting with cold oil allows more moisture to escape, resulting in crispier shallots. Sprinkle some more salt at this stage.
Consistently stir and fry the shallots. Keep the heat on medium until the oil begins to boil. Then reduce the heat to low, stirring frequently to ensure even coloring. The vapor will start to lessen after about 20 minutes.
Remove the shallots when they turn golden. Scoop them out of the hot oil and spread them evenly on paper towels. For the best results, lay several pieces of paper towel on a cooling rack before spreading the fried shallots. At this stage, they won’t be very
Let the fried shallots cool completely. As they cool, they will become crispier. Use them right away or store them in an airtight container at room temperature.

Prepare the Tofu

Place the tofu on a rack, cover it with a paper towel, and set a pan on top.
Press the tofu to remove excess water by placing a heavy object, such as a book, on the pan. Let it sit while preparing other ingredients.
Once the tofu is drained, dice or slice it into small strips.
Fry the tofu in hot oil over low heat for 2 minutes. Set it aside.

Soak the Noodles

For fresh rice noodles: Soak in room-temperature water for 5–10 minutes.
For dry noodles: Soak in hot boiling water for 5–10 minutes, then drain.

Cook the Shrimp

Heat 1 tablespoon of vegetable oil in a pan over high heat.
Cook the shrimp for 2 minutes, then set aside.

Cook the Pad Thai

Heat a wok over medium heat and add 1 tablespoon of oil.
Add the soaked noodles and prepared sauce (3 tablespoons. per serving) . Stir-fry for 30 seconds.
Add garlic chives,fried tofu, bean sprouts, dried shrimp, and sweet pickled radishes. Stir-fry for another 10–20 seconds, then push everything to one side of the wok.
Add more oil to the empty side of the wok, crack in eggs, and scramble it. Cook the eggs, then mix them with the noodles.
Add the cooked shrimp, fried shallots, crushed roasted peanuts, and chili flakes. (For children or those sensitive to spice, serve chili flakes on the side instead.)

Serve

Serve the Pad Thai hot. Garnish with more crushed peanuts, lime wedges, chili flakes, sugar, fresh bean sprouts, and garlic chives on the side.

Video

@stickyricethaikitchen
#padthai #summervibe #thaifood #tiktokfood #streetfood #cocinando #ricenoodles #asiancuisine #noodles #mylovelanguage
♬ End Credits - From "Ratatouille" - The City of Prague Philharmonic Orchestra

Notes

Note 1: I sincerely thank you for visiting my blog and I appreciate you checking out my passion - recipes! If you enjoy these recipes, please share them and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.

Nutrition