Homemade Pad Thai
ID: 5ae553d3...
A classic Thai noodle dish stir-fried in a hot wok with chicken, aromatics, and a perfectly balanced tamarind-based sauce. It is finished with scrambled eggs, fresh chives, crunchy bean sprouts, and crushed peanuts for a rich, textured flavor experience.
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🍳 Cooking Flow
Prep all vegetables, chicken, and dissolve the palm sugar in tamarind and fish sauce to make the Pad Thai sauce. → Stir-fry the chicken in a hot wok with oil, then remove and set aside. → Toast the dried shrimp powder, stir-fry the shallots, garlic, and radish, and scramble the eggs. → Add the noodles, chicken, and aromatics back to the wok, pouring in the sauce and stir-frying over high heat. → Finish by tossing with fresh bean sprouts, garlic chives, MSG, and serve with crushed peanuts and lime.
Cooking Steps
Brief Cooking Order
Prep all vegetables, chicken, and dissolve the palm sugar in tamarind and fish sauce to make the Pad Thai sauce. → Stir-fry the chicken in a hot wok with oil, then remove and set aside. → Toast the dried shrimp powder, stir-fry the shallots, garlic, and radish, and scramble the eggs. → Add the noodles, chicken, and aromatics back to the wok, pouring in the sauce and stir-frying over high heat. → Finish by tossing with fresh bean sprouts, garlic chives, MSG, and serve with crushed peanuts and lime.
Introduction
A classic Thai noodle dish stir-fried in a hot wok with chicken, aromatics, and a perfectly balanced tamarind-based sauce. It is finished with scrambled eggs, fresh chives, crunchy bean sprouts, and crushed peanuts for a rich, textured flavor experience.
Step 1
Prep the shallots by slicing off the tops, cutting them in half lengthwise, and then slicing them very thin.
Step 2
Prep the garlic by slicing one portion thinly, and smashing and chopping another portion to use later.
Step 3
Trim off the tough, crunchy bottom ends of the garlic chives, then slice the remaining chives into 1-inch segments.
Step 4
Finely chop the sweet pickled preserved radish on a cutting board.
Step 5
Prepare the tamarind paste by mixing the tamarind block with hot water in a bowl. Mash it down with chopsticks or a spoon to extract the thick juice, then strain to remove the seeds.
Ingredients List
Important Notes
Mise en place is extremely important because wok cooking is fast-paced; have all ingredients chopped and sauces mixed beforehand.
Do not soak noodles in boiling water; use room-temperature or lukewarm water so they stay firm and chewy instead of mushy.
The balance of Pad Thai comes from sweet (palm sugar), sour (tamarind), and salty (fish sauce). Adjust these components to your personal taste.
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