Discover the Authentic Pad Thai Recipe: Bringing a Taste of Thailand to Your Home
Pad Thai stands out as one of Thailand’s cherished dishes representing the rich flavors and diverse elements of Thai cuisine. This dish showcases noodles. Whether wide. They are expertly stir-fried in a blazing hot wok. The intense heat, during cooking, adds a smoky essence. Ensures that each ingredient is perfectly cooked.
The noodles are mixed with crisp bean sprouts for a crunch along with onions that offer a sweetness. Eggs play a role in Pad Thai often scrambled and combined with the noodles to enhance the dish’s richness.
To achieve its flavor profile Pad Thai is seasoned with an array of sauces and spices. Fish sauce contributes depth while dried shrimp brings hints of the sea and an extra layer of texture. Aromatics, like garlic or shallots, infuse the dish with a savory foundation. The addition of chili provides a punch, counterbalanced by the natural sweetness of palm sugar.
The outcome is a mix of tastes and textures, the satisfying chewiness of the noodles the crispy freshness of the beansprouts the softness of the eggs, and the delicate interplay of sweet, tangy, and spicy flavors. Pad Thai is commonly served with lime wedges crushed peanuts and sometimes coriander or chives for diners to customize according to their liking.
This popular dish can be savored at street vendors or upscale eateries alike. Embodies the heart of Thai cuisine, an homage, to quality ingredients and diverse flavors harmonizing to create a dish that’s both straightforward and exceptional.
Preparing Pad Thai in Your Kitchen:
Ingredients
For the Sauce:
- 3 tbsp fish sauce
- 1 1/2 tbsp tamarind paste
- 3 tbsp palm sugar (or brown sugar) For the Pad
Thai recipe
- Use 7 ounces of rice noodles either thin or wide.
- Heat up 2 tablespoons of oil in a pan.
- Add in 2 cloves of garlic and a finely chopped shallot.
- You can include cubed tofu (100g/3.5 oz) or peeled and deveined shrimp or chicken (100g/3.5 oz) if desired.
- Lightly beat 2 eggs and set them aside.
- Prepare 1 cup of beansprouts chop up 2 spring onions and crush 1/4 cup of peanuts.
Optional: include dried shrimp (1/4 cup). Adjust flakes to taste.
Serve with fresh lime wedges.
Instructions:
Prepare the Sauce
Mix fish sauce, tamarind paste, and palm sugar, in a bowl until the sugar dissolves completely. Adjust the flavors to your liking for a sweet and sour taste.
Preparing the Noodles
Soak the rice noodles in water for around 30 minutes until they are soft but not mushy. Drain them before use.
Stir Frying
Heat vegetable oil in a wok over high heat.
Add minced garlic. Chopped shallot into the pan. Stir fry, until fragrant. Cook the ingredients, in the wok until they release an aroma, which should take 1 minute.
If you’re using tofu, shrimp or chicken add them to the wok. Cook until the shrimp turns pink or the chicken is no longer pink inside which should take around 2 to 3 minutes.
Push all the cooked ingredients to one side of the wok and pour beaten eggs onto the side. Scramble the eggs until they are mostly cooked then mix everything.
Add the soaked and drained noodles to the wok. Pour the sauce over them. Toss everything well.
Toss in beansprouts, spring onions, and dried shrimp (if preferred). Continue to stir-frying for another 1 to 2 minutes until everything is coated with sauce and beansprouts are slightly wilted.
Serving:
Plate up your Pad Thai on serving plates.
Sprinkle crushed peanuts. Chili flakes on top.
Serve with lime wedges for squeezing over your dish.
For a touch garnish, with beansprouts and spring onions if desired.
Tips:
Adjust spiciness by adding fewer flakes according to your preference.
For a vegetarian option skip shrimp/chicken and fish sauce; instead use soy sauce or a vegetarian fish sauce substitute. You can purchase tamarind paste at supermarkets. If you can’t find it, you can use lime juice instead. The taste will be a bit altered.
