Authentic Pad Thai (ผัดไทยกุ้งสด)
ID: d2f850c5...
An updated, authentic version of the ultimate Thai street food classic. This recipe creates a perfect balance of sweet, salty, sour, and umami flavors, featuring chewy rice noodles, fresh shrimp, tofu, and a rich, caramelized tamarind sauce.
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🍳 Cooking Flow
Caramelize the palm sugar, then mix with water, fish sauce, and tamarind paste to create the sauce. → Sear the fresh shrimp in the wok and set them aside. → Sauté the aromatics, tofu, preserved radish, and dried shrimp, then add the noodles and sauce. → Toss the noodles until soft, push to the side, cook the eggs, and fold the noodles over. → Stir in peanuts, beansprouts, and garlic chives, then serve with seared shrimp and lime.
Cooking Steps
Brief Cooking Order
Caramelize the palm sugar, then mix with water, fish sauce, and tamarind paste to create the sauce. → Sear the fresh shrimp in the wok and set them aside. → Sauté the aromatics, tofu, preserved radish, and dried shrimp, then add the noodles and sauce. → Toss the noodles until soft, push to the side, cook the eggs, and fold the noodles over. → Stir in peanuts, beansprouts, and garlic chives, then serve with seared shrimp and lime.
Introduction
An updated, authentic version of the ultimate Thai street food classic. This recipe creates a perfect balance of sweet, salty, sour, and umami flavors, featuring chewy rice noodles, fresh shrimp, tofu, and a rich, caramelized tamarind sauce.
Step 1
Prepare the Pad Thai sauce. Heat palm sugar in a saucepan over low heat, stirring constantly until it melts and caramelizes into a deep golden brown color.
Step 2
Add 3 Tbsp of water to the caramelized sugar to stop the cooking process. Pour in the fish sauce and tamarind paste. Stir and simmer over low heat until the sugar is fully dissolved and the sauce is smooth, then turn off the heat and set aside.
Step 3
Soak the dry rice noodles in room temperature water for 1 hour. Drain them thoroughly, then use kitchen scissors to cut them in half to make them easier to toss and eat.
Step 4
Prep the main aromatic ingredients: chop the shallots and mince the garlic. Cut the pressed tofu into small bite-sized cubes. Finely chop the sweet preserved radish and dried shrimp. Combine shallots, garlic, tofu, radish, dried shrimp, and chili flakes in a single prep bowl.
Step 5
Prep the vegetables: cut the garlic chives into 1.5 to 2-inch pieces, discarding the tough bottom ends. Keep some extra whole chives for raw garnish. Mix the cut chives with the beansprouts in a bowl.
Ingredients List
Important Notes
Caramelizing the palm sugar first gives the Pad Thai sauce a much deeper, richer flavor profile than simply melting it.
Always soak the noodles in room temperature water rather than hot water to prevent them from becoming mushy and sticking together during stir-frying.
Searing the shrimp first and adding them back at the end prevents them from overcooking and becoming rubbery.
Work quickly once the noodles are in the wok; keep your ingredients organized and within arm's reach before starting.
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