Pad Thai – Taste Of Thailand From The Streets Of Bangkok
Pad Thai is an easy to make stir fried noodles dish with rice stick noodles, shrimp, fried tofu, peanuts in a Pad Thai sauce made of fish sauce, vinegar, sugar and chili powder. This is a traditional and authentic homemade recipe. A True Taste of Thailand.
Servings Prep Time
2people 30minutes
Cook Time
10minutes
Servings Prep Time
2people 30minutes
Cook Time
10minutes
Ingredients
Instructions
Prepping
  1. Start by soaking the dry noodles in lukewarm water while you prepare the other ingredients. Getting the noodles right is possibly the trickiest part of making Pad Thai. Make sure that the noodles are totally submerged in plenty of water.
  2. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.
  3. Julienne the tofu into 1 inch long matchsticks. You are aiming for the firm tofu to have a mozzarella cheese consistency.
  4. In a wok heat the oil until almost smoking. Drop in the julienne Tofu and fry until golden a crisp. Remove from the oil onto kitchen towel.
  5. Cut the Chinese chives into 1 inch long pieces and set aside a few fresh chives to garnish the final dish.
  6. Rinse the bean sprouts and divide equally. One half for cooking and one half for serving fresh.
  7. Mince the shallot and garlic together.
Cooking
  1. Heat the wok again to a high heat with the same oil. Fry the peanuts until toasted, remove and place with the tofu.
  2. To the hot oil add the minced shallot, garlic, preserved turnip and stir until they start to brown.
  3. Drain the noodles well and add to the hot wok. Stir quickly to keep things from sticking.
  4. Add the tamarind, sugar, fish sauce and chili pepper and stir briskly. Keep the heat on high. You want to hot fry…not stew the ingredients – if you see liquid form turn up the heat!
  5. Push the noodles to the side of the wok and crack the egg onto the clear wok. Mix vigorously to scramble the egg until it is almost all cooked and then fold the egg into the noodles.
  6. Test the noodles by pulling a strand out to taste. If the noodles are too hard and not cooked add a little bit of water. You are aiming for soft yet chewy noodles.
  7. When the noodles are at your preferred texture add the shrimp and stir with a sprinkle of pepper.
  8. Add half the bean sprouts, the crispy tofu and the chives. Stir a few more times. By now the noodles should be soft, dry and very tangled, and intertwined with the other deliciousness.
  9. Serve onto your preferred plates and sprinkle with ground pepper and the roasted peanuts. Serve hot with the banana flower slices and a wedge of lime on the side.
  10. Garnish with the remaining bean sprouts and chives.
  11. Dress with your favorite Thai condiments such as sugar, chili pepper, vinegar and fish sauce – for your personal taste. Enjoy!