Pad Thai is a common street food in Thailand. Interestingly enough, Thai people seldom make this at home as it is sold by so many street vendors and small eateries. The dish is a nice combination of sweet and sour. There are many versions of Pat Thai, and ours is by no means authentic. You may want to try eating in a Thai restaurant just for a frame of reference.You can purchase most of the ingredients in your local Asian store.
This dish is easy to make, but it is important to prepare all of the ingredients first to ensure cooking it goes smoothly. There are two different types of tamarind paste. The one we use is concentrated and has to be mashed with water and the seeds have to be removed. Palm sugar is commonly used but white sugar will do, you will have to use a little less of it. The entire recipe is basically tossing and stirring over medium high heat.
- 100 grams Pad Thai Noodles
- 150 grams of fried, cubed tofu
- 4 medium size shrimp, deveined
- 1 egg
- 1/2 cup roasted peanuts, crushed
- 3 cloves of garlic, chopped
- 2 tbsp of water
- 1 cup of bean sprouts
- 1/2 cup of garlic chives
For the Sauce:
- 1 tbsp tamarind paste – dissolved in 1/2 cup of water
- 2 tbsp fish sauce
- 2 tbsp chili sauce
- 2 tbsp white sugar
- Servings: 1
- Time: 40 minutes
- Level: Moderate
- Cuisine: Thailand
(4.75 / 5)
- Place the noodles into a medium size container. Place enough water over them to cover the noodles, and allow them to soak for 30 minutes.
- Drain and cut the tofu into cubes. Add some vegetable oil to preheated pan. Place the tofu in, and brown it on all sides. Set it aside.
- In the mean time, begin making the sauce by mixing about 1 tablespoon of concentrated tamarind paste to 1/2 cup of water. Using a spoon, mash it to extract the juices, and remove the seeds.
- Add the tamarind paste, fish sauce, chili sauce, and sugar to a saucepan. Stir until the sugar dissolves, and bring it to a boil. Set it aside.
- Add some oil into a preheated wok. Add the shallots and the garlic. Stir and saute them over medium high heat until they are fragrant. Add in the shrimp and tofu. Stir and fry until the shrimp become pinkish.
- Add in the Thai noodles and water. Using two wooden spoons, toss until everything is well combined.
- Push everything to one side of the pan. Add in a little more cooking oil, and crack the egg in. Break the yolk, scramble it, and fold it into the noodles. Pour the sauce back over it. Stir it well until the sauce coats the noodles.
- Add in the bean sprouts and garlic chives. Toss everything for another minute or two until the noodles become tangled and soft. All of the liquid should be absorbed by the noodles.
- Place the Pad Thai on a plate, garnish with chopped peanuts over the top and lime wedges, bean sprout, and garlic chives on the side.
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