Pad Thai – Real Thai Cuisine Recipe
Pad Thai is a world famous Thai dish. Everyone knows it and most people have tasted it. Unless you’re trying Pad Thai in Thailand, you would be tasting a westernised version of Pad Thai which can be much sweeter than the original recipe. For my take on Pad Thai, I promise you there will be no westernisation. What you’ll taste today will be 100% authentic Thai taste. It might be a bit hotter ( spicier ) then what you normally taste but the flavours will blow your mind. Very easy to make but still healthy and delicious. Let’s Cook!
- Thin Rice Noodles | Soak in water for 20 minutes
- Chicken, Pork, Beef, Prawns or go Vegetarian!
- Eggs | 2
- Tofu | Thinly sliced
- Peanut | Crushed
- Bean Sprouts
- Shallots or Chives
- Pickled Cabbage
- French Shallots | Sliced
- Tamarind Paste | To make tamarind juice
- Fish Sauce
- Sugar ( Palm sugar will be best if don’t have any sugar will do )
- Chilli Powder or Paprika
Pad Thai Sauce Method
- In a bowl add boiling water to tamarind paste and use a spoon to squeeze the tamarind juice. If you have a pre made one available just use that.
- Pour the tamarind juice into a pot and bring to boil.
- Add Fish Sauce, Sugar, and Chilli Powder.
- Taste the sauce, it should taste a bit sweet a first then sour, then a bit salty, lastly, slightly spicy. Adjust to your liking.
- Leave to simmer until the sauce thickens.
Pad Thai Method
- In a hot wok or fry pan add a tablespoon of oil followed by Picked Cabbage, French Shallots, tofu, the protein. Turn the heat down to medium and cook off the tofu until slightly golden brown.
- Make some room on the other side of the pan, add rice noodles ( pre soaked ) and pour in our homemade Pad Thai Sauce not too much stir until the noodles are soaked in the Pad Thai Sauce.
- Make another room in the wok then crack in the eggs. Stir until almost cooked.
- Toss the wok to combine all of our ingredients. Add shallots or chives, toss again.
- Serve with a slice of lemon, chilli powder, and crushed peanut.
- Soak noodles in cold water not hot water or the noodles become soggy.
- Use the thinner rice noodles NOT vermicelli.
- Marinate the meat in soy sauce, oyster sauce, and a bit of tapioca starch to make the meat more tender and flavourful.
- Chuck in a couple of prawns takes it to the next level.