Longing for Pad Thai from a street vendor in Bangkok, but your only option is to make it at home? I feel ya, that’s why I’m sharing my legit Pad Thai recipe with you friend!
- 8 oz. package of dry, medium width rice noodles (preferably made in Thailand)
- 2 tablespoons pickled radish*, chopped
- 2 servings of shrimp
- 1 cup of fried tofu, or extra firm tofu cut into 1in. long by 1/4 in. wide-ish strips
- 2 shallots, finely chopped
- 4 garlic cloves, minced or smashed in a mortar and pestle
- 2 eggs, beaten
- 1/2 c. of fresh Chinese garlic chives cut into 2 in. pieces*
- 1 c. of fresh bean sprouts
- 1/3 c. tamarind pulp*
- 1/4 c. of water
- 1/2 c. brown sugar
- 1/2 c. of palm sugar finely chopped*
- 1/4 c. fish sauce
Toppings to have on the table
- dried Thai red pepper flakes
- crushed peanuts
- 1 lime quartered
- extra fresh bean sprouts
- extra fresh Chinese garlic chives
- Soak your rice noodles in room temperature water for around 30 minutes before cooking. Make sure the water is not hot or your noodles will clump up into a pile of mush when cooked. Drain noodles and have them ready to go in the pan.
- Prepare your sauce by letting the tamarind pulp sit in the lukewarm water for about 10 minutes. Then squish the pulp in your hand and get out all the massive seeds and strings. Only use enough water to help you squish it. You want the paste nice and thick.
- Put the tamarind paste in a small pot with the sugars and fish sauce. Stir over medium heat until the sugars dissolve. Taste the sauce. Does it need a more savory taste? Add fish sauce. More sweet? Add sugar. More sour? Add tamarind paste.
- If you have one, use a large cast iron pan to make the Pad Thai in. In Thailand, many Pad Thai chefs use a flat surface to cook noodles to keep the moisture in the noodles. If you don’t have one, use whatever large pan you have.
- Warm oil in pan until it is jumping. Add garlic and shallots and stir until fragrant.
- Add noodles, and sauce slowly. The key to Pad Thai is the noodles, and you do not want your noodles mushy! Keep the noodles spread out in the pan as much as possible and add just enough sauce until the noodles are soft and have soaked it up. If the noodles still don’t seem cooked, add a little water until they are cooked.
- When the noodles are softer, add the tofu, pickled radish and shrimp.
- Once the shrimp start to begin changing color, make a well in the center of the noodles. Throw in the beaten eggs and scramble. Mix in with the noodles.
- Turn off the heat once the shrimp are pink. Add chives and bean sprouts and mix it up. If you think it needs some more sauce or certain flavors, add more.
- Make sure you have crushed peanuts, lime, dried Thai red pepper flakes, sugar and fish sauce on the table, and add to your delight.
*If you use these ingredients your Pad Thai will taste more authentic, but if you don’t use them, it will still taste yummy, don’t fear.
*If you can’t find palm sugar, use more brown sugar. If you can’t find fresh green chives, use green onions.
*If you can’t find tamarind pulp or don’t want to make your own tamarind paste, you can buy tamarind paste at an Asian store. But usually its more watery than when you make your own, so you need to be extra sure you don’t add too much to the noodles. Soggy Pad Thai is not fun!
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai
- Serving Size: 2-3
Keywords: Pad Thai recipe, Authentic Pad Thai recipe, Street food vendor pad thai recipe, pad thai, pad thai with shrimp recipe, pad thai shrimp, pad thai noodles recipe