Almost Authentic Pad Thai Recipe
Salty, spicy, sour, and sweet. This iconic Thai street food dish covers all areas of the palate and is probably why I love it so much. With these kind of complicated flavour combinations you would think that Pad Thai is difficult to make however that couldn’t be further than the truth. Long before traveling to Thailand I learned to make a quick and easy and almost authentic Pad Thai. After visiting Thailand I quickly realized that “almost authentic Pad Thai” is pretty much what you get. What I mean by this is that Pad Thai varies from place to place, usually because of the balance of the flavors involved. In the end it comes down to preference so take this “almost authentic Pad Thai” recipe as just that and experiment until you find your ideal balance between salty, spicy, sour, and sweet.
Before you Start:
Prep time: 15 min
Cook time: 15 min
To make things easier:
– Small food processor
– mortar and pestle
Spices and other 2 tablespoons Vegetable or Olive oil 1-2 tablespoons tamarind paste (or to taste) 1-2 tablespoons Fish Sauce (or to taste) 2 tablespoons brown or palm sugar (or to taste) Garlic Chili Sauce to taste Salt & pepper Veggies 2-3 garlic cloves (minced) 2 shallots (minced) 1 bunch green onion 1 bunch cilantro 1 package of bean sprouts (~8 oz.) 1 lime Protein 1 package of firm tofu 2 eggs 2 handfuls of peanuts 1 package shrimp, cleaned and tails removed (sub chicken or no meat. I won't judge.) Carbs 1/2 package Thai rice noodles Awesome Extras (optional) White pepper Dried Shrimp 2 carrots (shredded) Thai chili-peppers
1. In large bowl soak Thai rice sticks while prepping other ingredients. Noodles should be flexible but not soft. If they are under you can always add some water to pan while cooking.
2. Using a mortar and pestle, crush the peanuts. Transfer to skillet or wok. Toast. Those. Nuts.
3. Set aside your hot nuts and chop green onions, garlic, and shallots or use food processor, reserving green part of onion for later. Cut tofu into matchstick sized pieces. Heat oil in wok and brown onions, garlic, shallots and tofu.
4. Drain noodles and add to wok. Add fish sauce, brown sugar, tamarind paste, juice from half of lime, and chili garlic sauce. Turn heat up to cook off any liquid. If noodles are too stiff add a little water.
5. Test noodles for taste and stiffness. Add sugar or more fish sauce and tamarind as per taste. Once satisfied spread noodles out and make room for eggs. Crack in the middle and top with a bit of salt and pepper before scrambling. Once egg is almost cooked incorporate with noodles. Reduce heat to low-med.
6. Mix in shrimp and cook until pink (if not precooked of course). Do not over cook. No one likes a tiny tough shrimp.
7. Stir in half of the bean sprouts, half of the green onions, and dried shrimp (optional). Almost there.
8. Serve a generous portion of your almost authentic pad thai with a side of fresh bean sprouts and lime wedge. Top with cilantro, toasted peanuts, green onion and hot sauce.
9. Easy and almost authentic Pad Thai without being a sweaty mess on the streets of Bangkok! Enjoy!