Introduction to Pad Thai
Pad Thai is a stir-fried noodle dish commonly sold at street stalls and casual restaurants in Thailand. It is made with soaked dried rice noodles stir-fried with eggs and tofu, flavoured with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chilli pepper, and palm sugar. It is served with lime wedges and often chopped roast peanuts. It may also contain fresh shrimp, crab, chicken, or another protein.
The magic of Pad Thai is in its balance of sweetness, sourness, saltiness, and umami, creating a harmonious dish that is both satisfying and addictive.
Ingredients List
To make authentic Pad Thai for four servings, you will need the following ingredients:
- Noodles:
- 8 ounces of flat dried rice noodles (about 3mm wide)
- Protein:
- 1/2 cup firm tofu, cut into small cubes
- Optional: 8 large shrimp, peeled and deveined
- Vegetables:
- 1 cup bean sprouts
- 1/4 cup garlic chives or green onions, chopped
- Two shallots, finely chopped
- Four cloves garlic, minced
- Eggs:
- Three large eggs, lightly beaten
- Seasonings:
- 1/3 cup tamarind pulp (soaked in 1/4 cup warm water for 15 minutes, strained)
- Three tablespoons fish sauce
- One tablespoon of soy sauce
- 1/4 cup palm sugar (or brown sugar)
- 1-2 teaspoons chilli powder (adjust to taste)
- Garnishes:
- 1/3 cup roasted peanuts, chopped
- One lime, cut into wedges
- Extra bean sprouts
- Fresh cilantro (optional)
- Red chilli flakes (optional)
Equipment Needed
- Wok or large frying pan
- Wooden spoon or spatula
- Mixing bowls
- Measuring cups and spoons
Instructions
Step 1: Prepare the Noodles
- Soak the dried rice noodles in lukewarm water for about 30 minutes until soft but firm to the touch. Drain and set aside. This ensures they don't break when stir-frying.
Step 2: Make the Sauce
- Combine the strained tamarind pulp, fish sauce, soy sauce, palm sugar, and chilli powder in a bowl. Stir until the sugar is completely dissolved. Set aside.
Step 3: Cook the Protein
- Heat a tablespoon of oil in the wok over medium-high heat. Add the tofu and fry until golden brown on all sides. Add shrimp to the pan once the tofu is done and cook until they turn pink. Remove the proteins from the wok and set aside.
Step 4: Aromatics and Eggs
- Add a little more oil to the wok, toss in the shallots and garlic, and stir-fry until fragrant. Push the aromatics to the side of the wok, pour the beaten eggs into the center, and scramble until just set.
Step 5: Combining Everything
- Add the drained noodles to the wok. Pour over the prepared sauce, making sure it evenly coats the noodles. Stir-fry everything together for about 2 minutes, ensuring the noodles absorb the sauce and become tender.
Step 6: Add Vegetables and Protein
- Return the tofu and shrimp to the wok, and add the bean sprouts and chives or green onions. Toss everything together for another 1-2 minutes until well combined and heated through. Adjust seasoning, adding more fish sauce or sugar if needed.
Step 7: Serve
- Transfer the Pad Thai to a serving dish. Sprinkle with chopped peanuts, extra bean sprouts, and cilantro if using. Serve immediately with lime wedges and red chilli flakes on the side.
Tips for Perfect Pad Thai
- Balancing Flavors: The key to authentic Pad Thai is balance. Taste as you go and adjust the seasonings to hit that perfect balance of sweet, sour, salty, and spicy.
- Preparation is Key: Having all your ingredients prepped and ready before you start cooking is crucial as the cooking process happens quickly.
- Heat: Maintain a high heat in the wok to achieve the slightly charred flavour that street vendors achieve with their high-powered burners.
To Summarize
Creating authentic Pad Thai at home can transport you straight to the streets of Bangkok. By following this detailed guide, you can whip up a dish that balances the essential flavours of Vietnamese cuisine and impresses anyone with its complexity and depth. Enjoy the process of cooking and the delicious meal you've prepared!
Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:
Tofu Pad Thai (Pad Thai Tàu Hủ CHAY)
Shrimp and Chicken Pad Thai (Padthai Tôm Gà)
Chicken Noodle Soup (Phờ Gà CHAY)
