Easy Pad Thai
ID: 584524c0...
An authentic yet incredibly easy Pad Thai recipe that delivers restaurant-quality flavors at home. It features a perfect balance of sweet, sour, and savory notes with a wonderful contrast of chewy rice noodles and crunchy toppings.
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🍳 Cooking Flow
Soak rice noodles in water for 1 hour and prepare the Pad Thai sauce with tamarind, fish sauce, palm sugar, and oyster sauce. → Prep all vegetables, crush peanuts, chop dried shrimp, and sear the fresh shrimp in a wok, then set them aside. → Sauté garlic, shallots, dried shrimp, and pickled radish on medium heat, then add noodles and sauce on high heat. → Push noodles aside, scramble eggs in the wok, flip noodles over the eggs, and stir-fry to combine. → Toss in bean sprouts, garlic chives, and peanuts on low heat, then plate and serve with seared shrimp and lime.
Cooking Steps
Brief Cooking Order
Soak rice noodles in water for 1 hour and prepare the Pad Thai sauce with tamarind, fish sauce, palm sugar, and oyster sauce. → Prep all vegetables, crush peanuts, chop dried shrimp, and sear the fresh shrimp in a wok, then set them aside. → Sauté garlic, shallots, dried shrimp, and pickled radish on medium heat, then add noodles and sauce on high heat. → Push noodles aside, scramble eggs in the wok, flip noodles over the eggs, and stir-fry to combine. → Toss in bean sprouts, garlic chives, and peanuts on low heat, then plate and serve with seared shrimp and lime.
Introduction
An authentic yet incredibly easy Pad Thai recipe that delivers restaurant-quality flavors at home. It features a perfect balance of sweet, sour, and savory notes with a wonderful contrast of chewy rice noodles and crunchy toppings.
Step 1
Soak the rice noodles in room temperature water for about 1 hour until pliable. Do not boil them, as soaking prevents them from getting soggy when stir-fried.
Step 2
In a cup, mix 50g of tamarind paste with 1/4 cup of hot water. Stir until it forms a loose paste, then strain through a fine sieve to remove any solids.
Step 3
Make the Pad Thai sauce by combining the strained tamarind paste, 2 tbsp fish sauce, 3 tbsp grated palm sugar, 1 tbsp oyster sauce, 3 tbsp water, and 0.5 tbsp Sriracha (or paprika for color).
Step 4
Thinly slice the shallots, mince the garlic cloves, and cut the garlic chives into long strips (about 2 inches).
Step 5
Place 1/4 cup of peanuts in a ziplock bag and lightly crush them using the bottom of a pot or a rolling pin to get varied textures.
Ingredients List
Important Notes
Soaking the rice noodles instead of boiling them is crucial. It keeps them chewy and prevents them from breaking or becoming mushy during stir-frying.
Grate or finely chop the palm sugar before adding it to the sauce to ensure it dissolves easily.
If the noodles seem undercooked while stir-frying but the sauce is already drying up, add 1 or 2 tablespoons of water to help them cook through.
If garlic chives are unavailable, green onions (scallions) make an excellent substitute.
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