Last Updated on June 27, 2023 by My Back Kitchen
Embark on a culinary adventure to the vibrant streets of Thailand with our authentic Pad Thai recipe. Known for its harmonious blend of tangy, sweet, and savory flavors, this dish has captured the hearts and taste buds of food lovers around the world. Here, we invite you to discover the secrets of creating this iconic Thai dish right in your own kitchen. From the perfectly balanced sauce to the delicate balance of textures, every element of our recipe is crafted to deliver a truly unforgettable experience. So, let’s dive into the enticing world of Pad Thai and unlock the flavors of Thailand. Enjoy!
-MBK
Pad Thai
Ingredients
- 2 Tbsp. fish sauce Can substitute 2 tablespoons soy sauce for vegetarian option
- 2 Tbsp. palm sugar
- 1 Tbsp. white sugar
- 2 Tbsp. tamarind water to make tamarind water take about a golf ball size tamarind paste & put water in it and let it sit for about 10 minutes, squeeze the juice and strain. This will make about a cup of tamarind water.
- 4 cups of dried thin rice stick (about half of the 16 oz bag) soaked in cold water for an hour
- 2 Tbsp. vegetable oil
- 1 tsp. minced shallots
- 1 tsp. salted radish
- 1/8 tsp. roasted Thai chili flakes
- 1/2 cup chicken cut into small cubes
- 2 eggs
- 1/2 cup chopped Chinese Chives about 2 inch long (or sub green onions)
- 2 cups bean sprouts
- 2 Tbsp. crushed roasted peanuts on the side
- lime wedges
Instructions
- Drain the noodles. Make the sauce by mixing palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved.
- Chop Chinese chives or green onions into small lengths about 2 inches.
- Heat a large pan until hot. Add oil. Turn the heat down to low. Fry shallots, pepper flakes and salted radish until fragrant and colored. About 30 seconds.
- Add chicken and stir fry until partially cooked, about 1 minute. Spread the protein to the side and crack eggs in the middle of the pan. Scramble slightly, do not scramble all the way. Fry the eggs for a minute.
- Stir everything together and add drained noodles. Add a little more oil. Turn up the heat and then stir-fry for a while until the noodle is softer and getting translucent and brown in color. Keep folding the noodles over until they are soft and brown.
- Add the prepared sauce. Stir for a few moments. Add bean sprouts and chives and fold until wilted.
- When served, top the noodles with crushed peanuts, extra chile flakes (if you like it spicy), and a wedge of lime.
Tried this recipe?Let us know how it was!