Pad Thai Traditional Style

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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!

Ingredients

  • 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

Seasoning

  • 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

  1. 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.
  2. Pour the tamarind juice into a pot and bring to boil.
  3. Add Fish Sauce, Sugar, and Chilli Powder.
  4. Taste the sauce, it should taste a bit sweet a first then sour, then a bit salty, lastly, slightly spicy. Adjust to your liking.
  5. Leave to simmer until the sauce thickens.

Pad Thai Method

  1. 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.
  2. 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.
  3. Make another room in the wok then crack in the eggs. Stir until almost cooked.
  4. Toss the wok to combine all of our ingredients. Add shallots or chives, toss again.
  5. Serve with a slice of lemon, chilli powder, and crushed peanut.

Chef’s Tip

  1. Soak noodles in cold water not hot water or the noodles become soggy.
  2. Use the thinner rice noodles NOT vermicelli.
  3. Marinate the meat in soy sauce, oyster sauce, and a bit of tapioca starch to make the meat more tender and flavourful.
  4. Chuck in a couple of prawns takes it to the next level.