Hello everybody, this is a recipe for making one of the most well-known Thai dishes — Pad Thai. It is an easy dish to make, and the recipe can be shared with your friends and family.
Follow these instructions and you are sure to have a winning dish. Please note that you can add more ingredients to suit your pallet.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Recipe is for serving 2-3 people
8 oz. Thai rice noodles for 2 people (can adjust the amount to be half if it is for only you)
4-8 small or medium raw shrimp, shells removed
1 Tbsp. soy sauce
4 green onions, sliced (keep white separate from green)
3-4 cloves garlic, minced
1 tsp. grated galangal OR ginger
1-2 fresh red or green chilies (or as much or little as you like), finely sliced
2-3 cups bean sprouts
2 cups Chinese chives ( green onion)
handful fresh coriander/cilantro
1/3 cup dry roasted peanuts, crushed
2-3 Tbsp. vegetable oil for stir-frying (e.g. coconut, peanut, corn, sunflower, etc…)
2-3 limes, cut in pieces for squeezing
PAD THAI SAUCE:
1 ½ to 2Tbsp. tamarind paste, to taste
3 Tbsp. fish sauce
1 Tbsp. soy sauce
1/2 to 1 tsp. chili sauce or tomato sauce
1/8 tsp. ground white pepper
3-4 Tbsp. palm sugar OR coconut sugar
In a small bowl or cup, combine all ‘Pad Thai Sauce’ ingredients. Use tamarind paste or tamarind juice (note that if your tamarind paste is very thick, only add 1 Tbsp; if thin/runny, add 1 and 1/2 Tbsp). Taste-test the sauce, looking for a very strong-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside. Add some vinegar and palm sugar in the sauce to make it easier.
Bring a large pot of water to boil, and then switch off the heat. Dunk in noodles and soak 2-3 minutes, or until noodles are limp but still firm and a little “crunchy”. Tip: The noodles must remain ‘undercooked’ at this stage, as they will be fried later. This is the key to chewy ‘al dente’ rice noodles. Drain and rinse thoroughly with cold water. Set aside.
Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the chopped onion, plus garlic, and Stir-fry 1 minute.
Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump.
Push ingredients aside, making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble (30 seconds to 1 minute).
Add the noodles and drizzle over 1/3 of the pad Thai sauce. Using stirring spade and a gentle turning motion, stir-fry everything together. Keep heat between medium and high – you want it hot enough to cook the noodles, but not so hot that they’ll burn. Add water a bit after you put the noodles as the pan/wok dries out noodles. Continue stir-frying until sauce is gone and noodles begin to get sticky and ‘soft’ and a bit chewy (5 to 7 minutes).
Move the noodles aside, add a teaspoon of oil and put an egg and let it cook for 1 minute and the stir the egg and put the noodles on top of the egg to help cook faster
Turn down the heat. Fold in bean sprouts and Chinese chives (if you can’t find it, you can use green onion in stead) taste-test. If not flavorful or salty enough, add more fish sauce. If too salty or sweet, add a drizzle more vinegar or (tamarind) or a good squeeze of lime. If not spicy enough, add more chili flakes or fresh-cut chilies.
Sprinkle over the nuts, and coriander, and garnish with a piece of lime (to be squeezed over before eating). Thai chili flakes can be served on the side for those who like it extra spicy. ENJOY!
Tips: Avoid making more than 12 oz. of noodles at any one time, simply because as it’s hard to turn the noodles and get them cooked evenly without over-cooking them.
Do you have to use shrimp? No, you can use chicken, pork, beef, vegetables or tofu if you like. But we think shrimp tastes the best for Pad Thai 🙂