Street Food-Style Pad Thai
ID: 1160a120...
This authentic street food-style Pad Thai features perfectly springy rice noodles, a rich tamarind-based sweet and tangy sauce, succulent prawns, and a traditional mix of firm tofu, eggs, and pickled radish.
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🍳 Cooking Flow
Soak dried rice noodles in room-temperature water for 30 minutes until pliable. → Make the sauce by simmering pork lard, shallots, dried shrimp, palm sugar, tamarind, fish sauce, and white sugar. → Stir-fry prawns and tofu in pork lard, then scramble the eggs in the same wok. → Add pickled radish, garlic chives, soaked noodles, sauce, and a splash of water, tossing until tender. → Fold in fresh bean sprouts and plate with crushed peanuts, chili powder, and lime.
Cooking Steps
Brief Cooking Order
Soak dried rice noodles in room-temperature water for 30 minutes until pliable. → Make the sauce by simmering pork lard, shallots, dried shrimp, palm sugar, tamarind, fish sauce, and white sugar. → Stir-fry prawns and tofu in pork lard, then scramble the eggs in the same wok. → Add pickled radish, garlic chives, soaked noodles, sauce, and a splash of water, tossing until tender. → Fold in fresh bean sprouts and plate with crushed peanuts, chili powder, and lime.
Introduction
This authentic street food-style Pad Thai features perfectly springy rice noodles, a rich tamarind-based sweet and tangy sauce, succulent prawns, and a traditional mix of firm tofu, eggs, and pickled radish.
Step 1
Soak the dried rice stick noodles in room temperature water for 30 minutes until pliable and loose. If they remain too firm, you can optionally flash-boil them for 1-2 minutes before stir-frying.
Step 2
To make fresh tamarind paste, soak raw tamarind block in warm water, massage to loosen the pulp, then discard seeds and twigs to yield a thick puree. Alternatively, use store-bought tamarind paste.
Step 3
Heat pork lard (or oil) in a saucepan. Add sliced shallots and dried shrimp, and sizzle for 3-4 minutes until soft. Stir in the palm sugar, tamarind paste, fish sauce, and white sugar. Simmer on low heat until the sugars dissolve and the sauce becomes glossy.
Step 4
In a hot wok, melt pork lard and sear the prawns until almost cooked through. Toss in the cubed tofu and stir-fry until slightly golden.
Step 5
Push the prawns and tofu to one side of the wok. Pour whisked eggs into the empty space, swirling to form a thin omelette. Once set, break the eggs up with your spatula.
Ingredients List
Important Notes
Soaking the noodles in room-temperature water is critical to achieving the perfect chewy, springy texture. Hot water can make them mushy.
Traditional Pad Thai uses pork lard for richer, deeper flavor, but high-smoke-point vegetable oil can be used as a substitute.
Preserved sweet/salted radish (Thai pickled radish) is essential for the authentic tangy-savory street food flavor profile.
Add a splash of water when stir-frying the noodles to steam them to perfection without letting the sauce burn.
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