How to Make the Best Pad Thai
Ever wanted to make Pad Thai that's as good as the Thai restaurant version? Having all the ingredients ready at hand, cooking in small batches plus achieving the perfect balance of salty, sweet, and sour flavors (and a little spice - if you like!) all help make the perfect Pad Thai. This recipe helps you do all that! Now you can have the perfect and authentic Pad Thai in the comfort of your home!
Ingredients
- 6 oz dried Thai rice noodles, medium size
- 4 tbsp white sugar,
- 3 tbsp tamarind paste or sauce, (see Note)
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tsp hot chili sauce (like Sriracha), optional
- ½ tsp chili powder, optional
- 2 tbsp cooking oil of choice, divided
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tbsp large dried shrimp
- 12-14 raw large prawns or shrimps, peeled and deveined
- ½ cup pressed or fried tofu, cubed
- 2 tbsp pickled white radish, minced
- 2 eggs
- 1 cup bean sprouts, plus extra for topping
- ½ Chinese chives or about 4–6 stalks, sliced into 1-inch (2.5-cm) lengths plus a few extra for garnish ½
- Limes, quartered, for garnish
- Chili flakes, for garnish
- Sugar, for garnish
Instructions
- Soak the dried noodles in room temperature water for 30 to 45 minutes. Noodles are soft when you can wrap a strand around your finger. Drain and set aside.
- Combine the sugar, tamarind paste, rice vinegar, fish sauce, hot chili sauce (if using), and chili powder. Mix well and set aside.
- Heat 1 tablespoon (15 ml) of the oil over medium–high heat then fry the garlic and shallots until aromatic. Increase the heat to high then add the dried shrimp, fresh prawns and tofu and cook for about 1 minute. Add the noodles and cook for 2 to 3 minutes or until soft. Stir the noodles ina circular motion using the corner edge of the spatula. This will ensure the noodles won't tear. Add the pickled radish and the seasoning sauce and toss the mixture to absorb the sauce. Cook for another minute or until the mixture is nearly dry.
- Push all the ingredients to one side, add the remaining1 tablespoon (15 ml) of oil and crack the eggs in. Allow the eggs to set briefly for a few seconds, scramble then mix with the noodles. Add the beans sprouts, chives and chopped peanuts. Fold quickly to mix everything. Transfer to a plate and serve immediately with a lime wedge, extra crushed nuts, chili flakes and a little sugar on the side.
Notes
NOTES: Tamarind paste or sauce may be purchased at any Asian store or online. Brands vary in taste in terms of intensity and concentration and some may be darker in color than others so this may affect how much you need to use for your Pad Thai sauce. If using the darker tamarind concentrate, use about 2 tablespoons (30 ml) and omit the rice vinegar. Taste the sauce and adjust the amount according to your preference. The Pad Thai sauce should be a good balance of sour, sweet, salty with a little spicy kick if you like.
Tried this recipe?Let us know how it was!