Traditional Pad Thai
A classic Thai stir-fried noodle dish, balancing sweet, sour, salty, and spicy flavors with tender rice noodles, protein, and crunchy peanuts.
Ingredients
- •8 oz dried flat rice noodles (sen lek), about 1/4 inch wide
- •6 oz boneless, skinless chicken breast or thigh, thinly sliced
- •6 oz large shrimp, peeled and deveined
- •4 tablespoon tamarind paste (seedless, pulp-style)
- •3 tablespoon fish sauce
- •3 tablespoon palm sugar, finely chopped or grated (or light brown sugar)
- •2 tablespoon water
- •3 tablespoon vegetable oil
- •2 cloves garlic, minced
- •2 medium shallots, thinly sliced
- •1 tablespoon dried shrimp, finely chopped (optional, but traditional)
- •1 tablespoon preserved salted radish (daikon), finely chopped (optional, but traditional)
- •4 oz firm tofu, pressed and cut into small 1/2-inch cubes
- •2 large eggs
- •2 cup bean sprouts
- •0.5 cup Chinese chives, cut into 1-inch pieces (or green onions)
- •0.25 cup roasted peanuts, roughly chopped
- •2 lime wedges
- •0.5 cup fresh bean sprouts
- • to taste fresh Chinese chives or green onions, for garnish
- • to taste dried chili flakes (optional)
Instructions
- 1.
Prepare the Pad Thai Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and 2 tablespoons of water until the sugar is dissolved. Set aside.
- 2.
Prepare the Noodles: Place the dried flat rice noodles in a large bowl and cover them completely with hot tap water (not boiling, as it can make them mushy). Let them soak for 20-30 minutes, or until pliable but still firm to the bite (al dente). Drain thoroughly and set aside.
- 3.
Pre-cook Tofu (Optional but Recommended): Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cubed tofu and fry until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
- 4.
Cook Protein: Add another 1 tablespoon of vegetable oil to the wok. Add the sliced chicken and stir-fry until almost cooked through, about 2-3 minutes. Add the shrimp and cook until they just turn pink, about 1-2 minutes. Push the cooked chicken and shrimp to one side of the wok.
- 5.
Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the empty side of the wok. Add the minced garlic, sliced shallots, chopped dried shrimp (if using), and chopped preserved radish (if using). Stir-fry for 1-2 minutes until fragrant.
- 6.
Combine and Scramble Eggs: Mix the aromatics with the chicken and shrimp. Create a space in the center of the wok. Crack the eggs directly into this space and scramble them quickly, breaking them into small pieces as they cook.
- 7.
Add Noodles and Sauce: Add the drained, soaked noodles to the wok. Pour the prepared Pad Thai sauce evenly over the noodles. Using two spatulas or tongs, toss everything together vigorously for 3-5 minutes, ensuring the noodles are evenly coated with the sauce and continue to cook until tender and slightly chewy. If the noodles seem too dry, you can add a tablespoon or two of water.
- 8.
Final Toss: Add the pre-cooked tofu (if using), 2 cups of bean sprouts, and Chinese chives to the wok. Toss for another 30 seconds to 1 minute, just until the bean sprouts and chives are slightly wilted but still retain some crunch.
- 9.
Serve: Transfer the Traditional Pad Thai immediately to serving plates. Garnish with chopped roasted peanuts, fresh lime wedges, additional fresh bean sprouts, fresh Chinese chives, and dried chili flakes, if desired.
Tips
- 💡Do not over-soak the rice noodles. They should be pliable but still firm, as they will continue to cook and soften in the hot wok.
- 💡Pad Thai is a quick stir-fry dish. Ensure all your ingredients (mise en place) are prepped and ready before you start cooking, as the process moves very fast.
- 💡For the most authentic flavor, use good quality tamarind paste and fish sauce. Palm sugar provides a unique caramel note, but light brown sugar can be substituted.
- 💡Use a large wok or a spacious skillet to allow enough room for stir-frying without overcrowding, which can steam the ingredients instead of frying them.
- 💡Always taste the Pad Thai sauce before adding it to the noodles and adjust the balance of sweet, sour, and salty to your personal preference.
Recipe from TheCookbook.ai
Created by Basil Roux