Pad Thai (Thailand)
Pad Thai, Thailand’s iconic national dish, is a vibrant stir-fried noodle dish that masterfully blends sweet, sour, salty, and spicy flavors. Made with rice noodles, tofu or prawns, and fresh ingredients, it’s a staple of Thai cuisine and a crowd favorite. Authentic Pad Thai recipes that don’t call for peanut butter can be hard to find, but this one truly captures the traditional taste. A big thanks to my friend Supatthra for helping me perfect this phenomenal recipe!
Ingredients
- 60g palm sugar
- 60g tamarind pulp
- 30g dark soy sauce
- 30g fish sauce
- 1 shallot
- 3 cloves of garlic, finely chopped
- 2 tsp pickled turnip, finely chopped
- 2 tbsp dried shrimp, finely chopped
- 200g soaked rice noodle size m
- a small handful of bean sprouts
- a small handful of chinese garlic chives
- 2 eggs
- 100g chicken
- 100g prawns
- 100g extra firm tofu
For garnish
- More Beansprouts
- more chinese garlic chives
- crushed peanuts
- coriander
- wedge of lime
Step 1
Finely slice the palm sugar, this helps it dissolve. Pop this in a saucepan with 50ml of water and cook on low heat until it’s dissolved. Add in the fish sauce, dark soy and tamarind. Mix well and all to simmer for 1 min. Transfer to a bowl and set aside.
Step 2
Heat a large wok until smoking and add a glug of oil. Add in the garlic, shallots and preserved radish, dried shrimp. Sauté for 3 mins until fragrant. Add in the chicken and prawns and cook for 2 mins, then add in the tofu and cook for a further 5 mins until all the protein is cooked. Transfer to a bowl and set aside.
Step 3
Add the soaked rice noodles to the work and heat for 30 secs tossing the pan. Pour over the sauce, tossing continuously until the noodles are coated. (try not to use tongs as the noodles can break up)
Step 4
Push the noodles to one side and crack the eggs in the empty space. Scramble the eggs until they are cooked and then add the protein, garlic mix back in. Toss everything well and adjust the seasoning with extra fish sauce, sugar or tamarind. Finish with the beansprouts and spring onions and toss for 30 secs to keep them crunchy.
Step 5
Plate up your noodles with crushed toasted peanuts, more bean sprouts, spring onions, coriander and a wedge of lime.
2 comments
Sebgraus
Amazing!
Sebgraus
Wow, this was really great. I loved it!