Authentic-ish Pad Thai
ID: e1f07dd3...
A delicious, semi-authentic Pad Thai recipe featuring a perfect balance of salty, sweet, and sour flavors. It combines springy rice noodles, succulent shrimp, crispy tofu, and fresh bean sprouts in a flavorful tamarind-based sauce.
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🍳 Cooking Flow
Soak the rice noodles in room temperature water for 1 hour, drain, and prep all vegetables, proteins, and sauce ingredients. → Stir-fry the shrimp and scramble the eggs separately in a hot wok, then set them aside. → Pan-fry the tofu until golden, then sauté the aromatics (shallots, garlic, sweet radish, chile flakes). → Add noodles and sauce, splashing in water as needed to cook the noodles until tender and chewy. → Fold back the shrimp and eggs, add the bean sprouts, scallions, and peanuts, toss briefly, and serve with lime.
Cooking Steps
Brief Cooking Order
Soak the rice noodles in room temperature water for 1 hour, drain, and prep all vegetables, proteins, and sauce ingredients. → Stir-fry the shrimp and scramble the eggs separately in a hot wok, then set them aside. → Pan-fry the tofu until golden, then sauté the aromatics (shallots, garlic, sweet radish, chile flakes). → Add noodles and sauce, splashing in water as needed to cook the noodles until tender and chewy. → Fold back the shrimp and eggs, add the bean sprouts, scallions, and peanuts, toss briefly, and serve with lime.
Introduction
A delicious, semi-authentic Pad Thai recipe featuring a perfect balance of salty, sweet, and sour flavors. It combines springy rice noodles, succulent shrimp, crispy tofu, and fresh bean sprouts in a flavorful tamarind-based sauce.
Step 1
Soak the Thai rice noodles in room temperature water for 1 hour. Drain well and cut them with scissors into manageable lengths.
Step 2
Prep all ingredients beforehand: chop the shallots, mince the garlic, chop the roasted peanuts, chop the sweet radish, cut the scallions, rinse the bean sprouts, and dice the extra firm tofu.
Step 3
Make the Pad Thai sauce by stirring together the tamarind concentrate, chopped palm sugar, and fish sauce in a small bowl.
Step 4
Heat a wok over high heat, add neutral oil, then stir-fry the shrimp with a pinch of salt for about 2 minutes until 85% cooked. Transfer them to a bowl.
Step 5
Add more oil to the wok, crack in the eggs, and scramble them. Once mostly cooked, transfer them to the bowl with the shrimp.
Ingredients List
Important Notes
Always soak Thai rice noodles in room temperature water. Boiling them gelatinizes the starch, causing them to turn into a sticky, unmanageable mess.
Prepping all ingredients ('mise en place') before stir-frying is crucial because wok cooking happens extremely fast.
Sift the chopped peanuts through a fine mesh strainer to remove peanut dust, which can thicken the sauce and make it pasty.
Use extra firm (pressed) tofu instead of soft or standard firm tofu to ensure it holds its shape during vigorous stir-frying.
Be careful when adding water to cook the noodles; too much water will make them soggy, while too little will leave them undercooked.
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