Authentic Pad Thai

Recipe Introduction: Level Up Your Takeaway

Fancy a bit of Thailand in your own kitchen? Ever wondered how to make Authentic Pad Thai ? Me too! This Best Pad Thai Recipe is my attempt to recreate the amazing flavours I experienced on the streets of Bangkok.

Forget the sugary, gloopy stuff you get in some takeaways. We are going to make something amazing!

Quick Hook to Thailand

This recipe captures the essence of that sweet, sour, and slightly spicy symphony that real Authentic Thai food is all about.

My friends love this Pad Thai Recipe . I once made this for a dinner party, and everyone went mad for it!

Brief Overview: Your Next Asian Dish

Pad Thai , a quintessential Asian Dish , has its roots in Thailand and is a point of national pride.

This recipe is of medium difficulty, with a total time of about 35 minutes. This recipe yields two generous servings.

Perfect for a cosy night in.

Main Benefits: Healthy and Delicious

This Homemade Pad Thai isn't just delicious; it's packed with protein and flavour. The Tamarind Pad Thai Sauce is the key to the whole dish.

It is what makes it so unique. It is a perfect meal for any occasion. It is quick to prepare.

Forget ordering in!

Let's get started with the Pad Thai ingredients ...

Alright, let's dive into the good stuff – the ingredients and kit you'll need to whip up some Authentic Pad Thai ! Seriously, forget those dodgy takeaways.

This is proper Thai street food recipe territory. I remember the first time I tried making this. Oh my gosh! It was a disaster! Soggy noodles everywhere! But trust me, this Best Pad Thai Recipe is foolproof once you get the hang of it.

Authentic Pad Thai Recipe Card

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Preparation time:20 Mins

Cooking time:15 Mins

Servings:2 servings

Ingredients:

• 3 tablespoons (45 ml) tamarind paste
• 3 tablespoons (45 ml) fish sauce (nam pla)
• 3 tablespoons (36 g) palm sugar, finely chopped
• 1 tablespoon (15 ml) rice vinegar
• 1/4 teaspoon (1 g) cayenne pepper
• 4 ounces (115g) dried flat rice noodles, 1/8-inch wide
• 2 tablespoons (30 ml) vegetable oil, divided
• 2 large eggs (approximately 100g)
• 1/2 cup (50g) firm tofu, cut into 1/2-inch cubes
• 1/2 cup (75g) shrimp, peeled and deveined (approximately 16-20 shrimp)
• 1/4 cup (25g) preserved sweet radish (chai poh), rinsed and chopped
• 1/4 cup (25g) roasted peanuts, coarsely chopped
• 1/4 cup (10g) garlic chives, cut into 1-inch lengths
• 1/4 cup (25g) bean sprouts
• Lime wedges, for serving

Instructions:

• In a small saucepan, combine tamarind paste, fish sauce, palm sugar, rice vinegar, and cayenne pepper. Simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly. Set aside.
• Soak rice noodles in hot water until pliable but still firm, about 5-7 minutes. Drain well.
• Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add eggs and scramble until just cooked but still slightly soft. Remove from wok and set aside.
• Add the remaining tablespoon of oil to the wok. Add tofu and cook until golden brown and slightly crispy. Add shrimp and cook until pink and opaque.
• Add the cooked noodles to the wok with the tofu and shrimp. Pour in the Pad Thai sauce and toss to coat evenly. Cook for 2-3 minutes, stirring frequently, until noodles are heated through and sauce is absorbed.
• Add preserved radish, peanuts, garlic chives, and bean sprouts to the wok. Toss to combine. Return the scrambled eggs to the wok.
• Transfer Pad Thai to plates. Garnish with extra peanuts, bean sprouts, and lime wedges. Squeeze lime juice over the top just before serving.

Nutrition Facts

Calories:650 calories

Fat:25g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Thai

Ingredients & Equipment

Time to gather your culinary troops! This Pad Thai Recipe calls for some pretty standard stuff. But the quality makes all the difference.

We're aiming for a Homemade Pad Thai experience, not a sad imitation!

Main Ingredients

• Tamarind Pad Thai Sauce:

  • 3 tablespoons (45 ml) tamarind paste. Go for the good stuff! You know, that dark, sticky, almost jam-like kind. It's the soul of your Asian dish .
  • 3 tablespoons (45 ml) fish sauce (nam pla). Smells a bit pongy, I know. But it's essential!
  • 3 tablespoons (36 g) palm sugar, finely chopped. Adds that authentic sweetness.
  • 1 tablespoon (15 ml) rice vinegar. For that little tang.
  • 1/4 teaspoon (1 g) cayenne pepper. A tiny kick to wake things up.

• Pad Thai proper:

  • 4 ounces (115g) dried flat rice noodles, 1/8-inch wide. Key here is to not overcook these! Al dente is the name of the game.
  • 2 tablespoons (30 ml) vegetable oil, divided.
  • 2 large eggs (approximately 100g). Free-range if you can, you know? Makes a difference.
  • 1/2 cup (50g) firm tofu, cut into 1/2-inch cubes. Crispy tofu is the best tofu!
  • 1/2 cup (75g) Shrimp Pad Thai , peeled and deveined. About 16-20 little prawns.
  • 1/4 cup (25g) preserved sweet radish (chai poh), rinsed and chopped.
  • 1/4 cup (25g) roasted peanuts, coarsely chopped. Gotta have those peanuts!
  • 1/4 cup (10g) garlic chives, cut into 1-inch lengths.
  • 1/4 cup (25g) bean sprouts.
  • Lime wedges, for serving. Don't skimp on the lime!

Seasoning Notes

For an Authentic Thai food experience, remember these flavour bombs:

• Tamarind + Fish Sauce : This combo is the backbone of great Pad Thai .
• Palm Sugar : It's not just sweet. It adds depth and caramel notes. Brown sugar works in a pinch.
• Chili : Adjust to your spice preference. A little goes a long way!

Equipment Needed

Keep it simple, yeah?

• Wok or large frying pan. A good wok is your friend here!
• Small saucepan. For the sauce.
• Cutting board & sharp knife.
• Measuring spoons and cups.
• Tongs or spatula.

Unleash Your Inner Chef: The Ultimate Authentic Pad Thai Recipe

Right then, fancy whipping up some proper Authentic Pad Thai ? Forget those gloopy takeaway versions! We're diving headfirst into Authentic Thai food and making a Thai street food recipe that'll knock your socks off.

Seriously, this Pad Thai Recipe is the real deal. Trust me, after trying this, you will never look at your local take out the same way again.

Prep Like a Pro: Mise en Place Magic

Before we even think about lighting the hob, let's get our act together. It's all about the mise en place , which is just a fancy way of saying "get everything ready".

Chop your tofu into 1/2-inch cubes, peel those shrimp, and measure out all your sauces.

Time-saving tip: Mix the Tamarind Pad Thai Sauce ingredients together beforehand. It will save you precious minutes and mean less washing up. Nobody wants to do more washing up.

Step-by-Step: Pad Thai Perfection

Right, here's where the magic happens. This Easy Pad Thai recipe really is straightforward, even if it looks a bit intimidating at first.

1. Make the Sauce: Combine 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 3 tablespoons palm sugar, 1 tablespoon rice vinegar, and 1/4 teaspoon cayenne in a pan. Simmer until thickened.
2. Noodle Time: Soak 4 ounces of rice noodles for 5- 7 minutes in hot water. Drain. Don't overcook them! Slightly firm is key.
3. Scramble Away: Scramble 2 large eggs in a wok with 1 tablespoon oil. Remove and set aside.
4. Tofu and Shrimp Tango: Sauté 1/2 cup tofu until golden. Add 1/2 cup shrimp and cook until pink.
5. Noodle Nirvana: Add noodles to the wok. Pour over the sauce and cook for 2- 3 minutes .
6. Final Flourish: Toss in 1/4 cup radish, 1/4 cup peanuts, 1/4 cup chives, and 1/4 cup sprouts. Return the eggs.
7. Serve and Savor: Serve immediately with lime wedges. Squeeze that lime for extra zing!

Pro Tips for Pad Thai Glory

Want to elevate your Homemade Pad Thai ? Here are a few tricks I've learned along the way.

• High heat is your friend! A screaming hot wok is essential for that authentic Asian Dish flavour.
• Taste, taste, taste! Adjust the sauce to your liking. More sugar? More lime? You're the boss.
• Don't overcrowd the wok. Cook in batches if needed to prevent the noodles from steaming instead of frying. That way you have the Best Pad Thai Recipe .

Honestly, once you nail this Shrimp Pad Thai recipe, you'll be making it every week. It's so much better than anything you can get from a takeaway. Happy cooking, my friend!

Recipe Notes for the Best Pad Thai Recipe Ever!

Alright, so you're ready to tackle this Authentic Pad Thai . Before you dive in, let's chat about a few things that'll make your Pad Thai journey smoother than a freshly zenned ice skating ring.

Serving Suggestions: Make it Look Like a Million Bucks!

Presentation is key, innit? For that Authentic Thai food vibe, try plating your Pad Thai Recipe in a shallow bowl.

A sprinkle of extra peanuts, a generous handful of fresh bean sprouts and a vibrant lime wedge just perched on top make it look like it came straight from a fancy Asian Dish restaurant.

For sides, think fresh and crunchy! A simple cucumber salad cuts through the richness. Or, you could go full-on Thai street food recipe and serve it with crispy spring rolls.

If you want to take it over the edge try and pair it with a cold Thai Iced Tea to complete the experience!

Storage Tips: Pad Thai for Later? Blimey!

Honestly, Homemade Pad Thai is always best fresh, but if you have leftovers, fear not!

• Refrigeration: Pop it in an airtight container and it will last for up to 2 days in the fridge.
• Freezing: Freezing Pad Thai isn't ideal (the noodles can get a bit wonky), but if you must, freeze it for up to 1 month . Make sure it's completely cooled before freezing.
• Reheating: Microwave is fine, but for the Best Pad Thai Recipe , reheat it in a wok or frying pan with a splash of water to loosen the noodles.

Variations: Make it Your Own, Mate!

Fancy a bit of a tweak? No worries!

• Vegetarian/Vegan: This is an Easy Pad Thai recipe ! Ditch the shrimp and double up on the tofu. Use a vegetarian fish sauce alternative (or just soy sauce).
• Spicy: Add more cayenne pepper to the sauce or a pinch of Thai chili flakes! If you want to make a change.

Nutrition Basics: Good for You, Body and Soul!

Let's be real, Authentic Pad Thai is more of a treat than a health food. But hey, it's packed with protein from the tofu and Shrimp Pad Thai version.

It's also got carbs for energy and a good dose of vitamins from the veggies.

One serving of this Tamarind Pad Thai Sauce recipe is about 650 calories and 35g of protein. The 20g of sugar is high, but that Tamarind Pad Thai Sauce is worth it!

Right, you're all set! Don't be scared to experiment with the Pad Thai ingredients . Just go for it and have some fun.

And don't forget...practice makes perfect. You'll nail this Thai street food recipe in no time!