Pad Thai (3 Levels: Amateur, Home Cook, and Pro Chef)
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We follow three chefs of different skill levels—an amateur, a home cook, and a professional chef—as they prepare their unique versions of Pad Thai, showcasing varied techniques, ingredient choices, and culinary secrets.
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🍳 Cooking Flow
Prepare the Pad Thai sauce (sweet, sour, salty, savory) and soak the rice noodles in cold water until pliable. → Prep and sear proteins (chicken, tofu, sausage, or prawns) alongside aromatics like garlic, shallots, and scallions. → Stir-fry the noodles and sauce together, then scramble eggs directly in the wok and toss to combine. → Incorporate fresh additions like bean sprouts, garlic chives, and crushed roasted peanuts. → Garnish with fresh lime wedges, sliced chilies, and serve immediately.
Cooking Steps
Brief Cooking Order
Prepare the Pad Thai sauce (sweet, sour, salty, savory) and soak the rice noodles in cold water until pliable. → Prep and sear proteins (chicken, tofu, sausage, or prawns) alongside aromatics like garlic, shallots, and scallions. → Stir-fry the noodles and sauce together, then scramble eggs directly in the wok and toss to combine. → Incorporate fresh additions like bean sprouts, garlic chives, and crushed roasted peanuts. → Garnish with fresh lime wedges, sliced chilies, and serve immediately.
Introduction
We follow three chefs of different skill levels—an amateur, a home cook, and a professional chef—as they prepare their unique versions of Pad Thai, showcasing varied techniques, ingredient choices, and culinary secrets.
Step 1
Prepare the sauce. Level 1 mixes brown sugar, soy sauce, fish sauce, rice vinegar, chili garlic sauce, and lime juice. Level 2 uses diced palm sugar mixed with vegetarian fish sauce and Golden Mountain sauce. Level 3 melts palm sugar, fish sauce, tamarind paste, and oyster sauce in a hot saucepan to fully combine.
Step 2
Noodle Prep: Submerge the rice noodles in cold water for 10 to 20 minutes until they become fully pliable, then drain them.
Step 3
Protein Prep: Level 1 cuts chicken breast into bite-sized pieces and seasons with salt and pepper. Level 2 cubes firm tofu. Level 3 slices pressed tofu, slices Chinese sausage on the bias, and cleans the giant prawns (removing the shell of one for stir-frying and keeping the other whole for deep-frying).
Step 4
Veggie and Aromatics Prep: Mince garlic, shallots, scallions, and garlic chives. Shred carrots (Level 2) and slice red bell peppers (Level 1). Crush roasted peanuts.
Step 5
Sautéing Aromatics & Proteins: Level 1 pan-fries chicken with garlic, scallions, bell peppers, and sprouts. Level 2 pan-fries tofu until golden and crispy, then removes it before sautéing carrots, garlic, shallots, and chili flakes. Level 3 sautés garlic, shallots, and Chinese sausage to render the fat, then cooks the peeled prawn, followed by tofu, scallions, pickled radish, and bean sprouts.
Ingredients List
Important Notes
Soak rice noodles in cold or lukewarm water instead of boiling them to prevent them from becoming mushy when stir-fried.
A proper Pad Thai sauce must balance sweet (palm sugar), sour (tamarind), and salty/savory (fish sauce/soy sauce) flavors.
Cooking over high heat in a wok is essential to achieve a light char and prevent the noodles from clumping together.
When cooking tofu, sear it undisturbed first so it develops a crispy exterior and doesn't break apart in the stir-fry.
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