Pad Thai is a very popular Asian pasta dish that can be made at home. This authentic Thai recipe and video from Sav, publisher of the foodie blog, Eat Now Cry Later, provides all the details you need to make this spicy, sweet and savory treat. Watch the video below, track down the ingredients and give it a try tonight! Yum!
photo credit: stu_spivack via photopin cc
Not everyone is familiar with Pad Thai so I have included a bit of history for you from our friends at Wikipedia.
From Wikipedia, the free encyclopedia
- Pad Thai or phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, ISO p̄hạdịthy, [pʰàt tʰāj] ( listen), "fried Thai style") is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce (Thai: Nam pla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips (Thai: Hua Chai Po หัวไชโป๊ว), and raw banana flowers. It may also contain fresh shrimp,crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
Recipe: How to Make Pad Thai
Authentic Pad Thai you can make at home. Make sure you follow the instructions carefully.
- 1 package of dry rice noodles (preferably size M) divided
- 1 pound of shrimp, cleaned and deveined (also marinated with 2 Tbsp of the FINISHED pad thai sauce) divided
- 6 cloves of chopped garlic, divided
- 2 Tbsp of ground chili paste mixed with 1/2 tsp of paprika (if you like it spicier, add more chili powder, or you can omit all the spicy flavors and sub with more paprika for color), divided
- 4 eggs, divided
- bean sprouts
- peanut oil
- sesame oil
- some warm water
For the pad thai sauce:
- 3/4 cup of palm sugar (or sugar)*
- 1/4 cup of tamarind concentrate plus 1 cup of warm water
- 1/2 tsp of salt
- 1 cup of warm water
- 1/2 cup of fish sauce (Three Crabs brand recommended)
- *See procedure at the end of instructions for melting Palm sugar
- dry roasted, ground peanuts
- chili powder or ground chili paste
- fresh bean sprouts
- lime wedges
- *BE SURE TO HAVE ALL OF YOUR INGREDIENTS READY BEFORE STIR FRYING!
- Soak your dry rice noodles in some warm water for about 30 minutes or until al dente. You want them to be slightly softened and pliable but not too soft. Just check on them often to make sure you don't overdo it. Drain them completely and drizzle in some sesame oil. Toss to coat. Set aside.
- Combine all of your ingredients for your pad thai sauce in a pot and cook on an outside burner. If you can't simmer this outside, then you might want to rethink making this dish! The aroma from the fish sauce simmering away, is bad enough to make you want to climb into your car, drive half way across town, and slap yo mama. No lie. You want to keep the ingredients at a medium boil, with the lid slightly cracked to relieve some steam. Boil for about thirty minutes, or until you see most of the liquid start to bubble away and has become slightly thickened. Make sure you stir often to prevent burning. Once done, set aside to cool down. The sauce will thicken upon standing. Set aside.
- Take some pad thai sauce and mix it in with your shrimp. Next, with a wok on medium high heat, add in 2 cloves of chopped garlic and stir fry for a few seconds. Add in your shrimp and cook until almost cooked through. Remove and set aside.
- Using the same wok, add in two handfuls of the dried noodles. Add in a little bit of warm water plus a ladle of pad thai sauce. Cook until noodles are done to your liking (making sure to stir constantly to prevent sticking). Add half of the shrimp back in and make a well in the center of the wok. Crack two eggs into the middle and wait a minute before mixing. Stir to combine the eggs with the noodles and shrimp. Once done, turn off heat and mix in some bean sprouts. Remove immediately, and place on a serving platter. Garnish with chives, dry roasted peanuts, chili powder or paste, fresh bean sprouts, and lime. Repeat process to make second batch.
- Melting Palm Sugar: Procedure: Take 1 pound of hard palm sugar and cover completely in COLD WATER. Once the sugar begins to break down slightly (about 15 minutes), remove and drain well in a colander. Place sugar into a microwave safe bowl, and add in 2 tbsp of warm water. Microwave on high for 1-2 minutes. Remove and stir. Place in an air tight, microwaveable container and store in a cool, dry place like a cupboard. Reheat it as often as you need it. If you would like to keep it in a more liquid state...add more water before you microwave.
Do not double recipe for pad thai sauce. You must make the sauce in separate batches if you want more sauce. Once cooked, you may store in airtight container and keep for future use. If you would like more "tang" then you can add more tamarind concentrate. I like to add a generous squeeze of lime at the end, so too much tamarind for me would be overkill. The sauce on it's own might taste strong, but once you stir fry it with the noodles it will be perfect! Remember, it should taste slightly sweet, slightly tangy, and slightly salty! I say, "divided" in the recipe because you must cook everything in batches. The video shows you how to make one batch of pad thai.
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