Pad Thai Recipe*– Thai noodles: This is a dish I am in love with because it’s full of flavors and colors. I’ve been eating it for a while , but had never thought of how to make Pad Thai. I decided to try it (or at least four)! After dancing to the recipe, for a bit I discovered a few things.
There are many recipe for Pad Thai available whether or whether they’re supposed to be “authentic”. Some recipes will require vinegar, while some don’t use peanuts. There are many varieties of noodles in the same dish while some versions do not include palm sugar. Some people believe that shrimp is the best way to go, while some claim that scallions aren’t to be found in this dish.
It can be quite overwhelming But at the end of the day, it’s all about finding the flavor that appeals for you. Here’s how I do it:
Noodles & Prep
For the entire recipe, be aware that I divided this into two cooking batches because my tiny 14” nonstick skillet isn’t big enough to accommodate the entire ingredients listed here.
The first thing you need to do is soak the rice noodles in warm water. It typically takes around 25 minutes therefore, you should do this first to prepare your other components.
Get yer Pad Thai mise en place! This will keep you in order and will free you.
Wash the sprouts of mung beans and chives, then chop the chives roughly 1 to 2 inches long. Cut the garlic into pieces cut the tofu into slices, and then lightly crush or chop into pieces the peanuts that have been roasted.
Now onto The Pad Thak sauce! In this recipe, I’m working using palm sugar. Chop off a large block enough to make your recipe. I prefer a kitchen scale to gauge the weight as it’s difficult to measure it in any other way. Cut this into small pieces so that it will dissolve faster. It is a bit irritating to cut it because it’s is extremely hard. This is like grinding the sandpaper along the edges that my blade.
Palm sugar is quite affordable however when you don’t have an Asian market nearby, it might be harder to find. Some online cooks recommend swapping this with brown sugar but I’ve not yet done it.
To make the paste made from tamarind I made use of 16oz. block. Soak it in 16 oz. of water for around 15 minutes. After that, mix it up with your hands, or pass it through a sieve in order to separate the veins and shells.
SIMPLE PAD THAI RECIPE
PAD THAI SAUCE
- 22.5 g fish sauce
- 28.25 g palm sugar
- 10 g tamarind pulp or paste
- 7.5 g brown sugar
- 1/8 cup oil
- 8 oz. dry rice noodle 2-4mm wide
- 12 medium shrimp deveined
- 2 eggs
- 1/2 lb. mung bean sprouts
- chili flakes
- 8-10 stalks of Chinese chives
- 1/4 cup pad thai sauce
- 2 cloves of garlic minced
- crushed peanuts
- Let your noodles soak in water at room temperature for around 20-30 mins
PAD THAI SAUCE
- Create Pad Thai sauce first. Pad Thai sauce mix all of the ingredients on low heat until they dissolve. Set aside.
- Incorporate 1/3 oil, and sauté the garlic, tofu, shrimp and the other ingredients at medium-high temperature until the garlic has become slightly brown. Remove the tofu and shrimp from the pan once they are cooked. Sprinkle the chili powder on top.
- Pour the remaining oil to a medium-high heat. Add the noodles as well as Pad Thai sauce. Mix until well coated.
- The noodles should be pushed away from the pan and add a bit of oil if you need it, then add the eggs. The egg should set for slightly before breaking the eggs. Continue mixing the noodles until it cooks evenly.
- If the noodles are almost done, you can start mixing into the egg as well as the shrimp and tofu.
- Add the Mung bean sprouts, chives, and chives and mix for a couple of seconds before turning the heat turned off. Add chili flakes, peanuts and lime. Add sugar according to your preference.