Cookstr.com

Pad Thai

This popular dish takes time to prepare. However, you can make the sauce in advance and keep it in the freezer or refrigerator. For an authentic dish, don’t take shortcuts, and don’t leave out any of the ingredients-particularly in the Pad Thai sauce, which gives the final dish its rich amber color and succulent taste. Preserved or salted radish is sold in cellophane packets at Asian markets; it lasts almost indefinitely in the refrigerator. Select the rice stick noodles marked “M” for medium; other widths are used for other noodle dishes. If you want to double this recipe, do not double the ingredients. Instead, make the dish twice. If you plan to make Pad Thai for company, cook the noodles ahead of time and add the bean sprouts and garlic chives when you heat it up. If it is an informal gathering, your guests may enjoy assembling their own Pad Thai. Be sure to have all ingredients within easy reach: you have to work fast and be at the stove throughout the cooking time. It is worth the effort, however-with one bite of this Pad Thai, you will discover noodle heaven-and understand how it won the Throwdown challenge with Bobby Flay.

Makes2 SERVINGS

Preparation Time1 hr

Preparation Time - Text60 MINUTES, PLUS 60 MINUTES FOR SOAKING

Cooking Time5 min

Cooking Time - Text5

Cooking MethodStir-frying

CostModerate

Total Timeunder 4 hours

OccasionCasual Dinner Party, Cooking for a date

Recipe CourseMain Course

Dietary ConsiderationLactose-free

EquipmentWok

MealDinner

Taste and TextureSavory, Sweet, Tangy

Ingredients

  • 4 tablespoons vegetable oil, or more as needed
  • 1 teaspoon chopped garlic
  • 1 tablespoon dried shrimp (optional)
  • ½ cup (165 g) sliced cooked pork (optional)
  • ½ cup (165 g) whole shrimp, shelled and deveined
  • 1 tablespoon shredded preserved radish
  • ¼ lb (125 g) medium-size dried rice noodles, soaked 60 minutes in cold water and drained
  • 5 to 6 tablespoons Pad Thai Sauce (see below)
  • 2 large eggs
  • ½ teaspoon ground dried hot chilies, or more to taste
  • 2 tablespoons ground roasted peanuts
  • ½ cup (100 g) sliced garlic chives or green onions (scallions)
  • 2 cups (220 g) bean sprouts, rinsed, plus more for garnish
  • 2 wedges lime
  • 1 cup (250 ml) Tamarind Juice 
  • 1 cup (200 g) palm sugar
  • 1 cup (250 ml) water
  • ½ cup (125 ml) fish sauce
  • 2 teaspoons salt

Instructions

  1. 1 Prepare the Pad Thai sauce. You can buy premixed tamarind concentrate or make your own Tamarind Juice. This sauce keeps well in the refrigerator for several months. Be sure to cool the sauce before use. It adheres better to the noodles when cold, so they will absorb the flavors more fully.

  2. 2 Combine all sauce ingredients in a sauce-pan and cook over medium-low heat for about 60 minutes, until syrupy. Stir occasionally to prevent burning. Allow to cool.

  3. 3 Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the shrimp and pork, if using, and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside. Stir in the dried shrimp, if using, and preserved radish.

  4. 4 Add the noodles. They will stick together, so stir fast and try to keep them separate. Add a little water, stirring a few times. Add the Pad Thai sauce and continue stirring until all ingredients are thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.

  5. 5 Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs, stir lightly to break yolks, and cover them with the noodles. When the eggs are cooked, stir them into the noodles until everything is well mixed; this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.

  6. 6 Add the chilies, peanuts, garlic chives, and bean sprouts. Mix well. Transfer to a serving platter. Serve with raw bean spouts, lime wedges, and a few squeezes of lime juice.

  7. Frying Pad Thai

  8. 1 Assemble all the ingredients.

  9. 2 Stir-fry the egg and shrimp in a wok for about 2 minutes, or until the shrimp turns pink. Alternatively, you can add the egg towards the end of cooking as the instructions note below.

  10. 3 Add the remaining ingredients and stir-fry quickly to combine. Add the chilies, peanuts, garlic chives, and bean sprouts last. Stir to combine before serving.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password