Easy Pad Thai

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Thai Street Food – Stir Fried Rice Noodles with that special ‘Pad Thai’ sauce. Globally recognized.

This recipe incorporates chicken or prawns,  and egg. Finally, my search for the Perfect Pad Thai and Pad Thai Sauce has come to an end. I have tried so many sauces, but it missing something or too much of something! Now this is perfect. The ratio of the sweet to sour is just right. Try it.  You can still make a great-tasting Pad Thai if you don’t have all the difficult-to-find ingredients like sweet pickled turnips and dried shrimp. Follow this recipe and video.

The Recipe Intro↓ has more information, related links as well as Recipe Video. If you’d like to check it out.

♦Prep time:10 MIN ♦Cook time:20 MIN ♦Yield:4 SERVINGS.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

For the Pad Thai Sauce:

Method:

1. Soak the tamarind pulp in boiled hot water for 10 minutes.
2. Meanwhile, cut the chicken into small strips. Marinate in the mixture of soy sauce and cornflour (mixed well). If using Prawns- see Notes.
3. Mash the soaked tamarind with your hands. Squeeze to remove pulp and seeds, to achieve a concentrated liquid solution.
4. Chop the shallots and garlic together (should be about 4 Tbsp).
5. Chop the top part (green parts) of chives into 1-inch lengths. Set aside.
6. Crush the roasted, skinned peanuts and set aside.
7. Pad Thai Sauce: Take 3-4 Tbsp of the tamarind solution and add to all the other PAD THAI SAUCE ingredients. Mix well and set aside.
8. Cook the Pad Thai noodles according to package instructions making sure not to cook them too long. I prefer to add the noodles to ‘boiling water’. then cover and switch off the heat and time for 4 minutes. Drain quickly and rinse the noodles under running water to stop the cooking process completely. This way the noodles will hold up better during stir-frying, without getting mushy or breaking up to bits.
9. Cook Pad Thai : Heat 3-4 Tbsp oil in a wok. Cook the Pad Thai in a large wok on high heat!
10. Add and fry the chicken till cooked tender. A few minutes. Remove. It should be cut through with a metal spatula like butter when cooked.
11. Wipe the wok and add more oil, if strained oil from chicken is insufficient.
12. Return to heat. Add the shallots and garlic Add the deep-fried tofu cubes now and toss till fragrant with the garlic and shallots.
13. Add the drained noodles, quickly separate them with brisk tossing, and stir-fry till all ingredients are evenly mixed through and the noodles are ‘glossy’ all over.
14. Remove the noodles from the wok and wipe out the wok again.
15. Return to heat and add more oil. Return the cooked chicken and toss just briefly, to reheat and then move to the side of the wok. Add the Thai red chilli now.
16. Add the beaten eggs to the oil in the center of the wok and allow to set a few seconds, before folding in from the sides. Repeat this process of folding over from the edges as it sets. Once softy scrambled. wait for a while to get a little bit of brown color on the eggs. Then scrape vigorously and scramble the eggs, to get that nice fried egg aroma.
17. Mix in the chicken from the sides while doing so.
18. Now return the noodles and toss all ingredients well till evenly distributed.
19. Add all the prepared Pad Thai Sauce and toss again till mixed evenly.
20. Add a dash or two of light soy sauce at the end as needed after tasting.  Add in the chopped chives and toss again briefly. Remove from heat.
21. Garnish the HOT Pad Thai with beansprouts. Plate with the crushed peanut and dried Thai chilli flakes on the side as well as a wedge of lime. You can add more chives to garnish also.
22. Serve immediately.

Pad Thai

Notes:

• You can replace the chicken with prawns or add 8-10 Prawns, Cleaned and deveined, along with the chicken. 
• I like to marinate the prawns separately with ½ tsp green chilly sauce  + a few drops of sesame oil.
• Cook the prawns instead of the chicken, for just a minute or two OR cook the prawns after the chicken is removed from the wok. Stir fry for 1-2 minutes and set aside along with the cooked chicken.
• If you don’t have chives, spring onion greens, or julienned may be used.
• Sweet pickled radish and dried shrimp are very commonly added to the authentic Pad Thai. Just add to the hot oil before adding the eggs.
• You can substitute the ketchup with oyster sauce if you prefer.
• We wipe out the pan in between cooking to facilitate smaller-sized woks used at home.
• If you are using a large wok you can do this as one continuous step, moving the ingredients to one side at times.
• Pad Thai at restaurants is sometimes very spicy – Thai red chilies pack a kick. Feel free to increase or decrease to taste.

Key Ingredients: Rice Noodles, Chicken/Prawns, Eggs, Shallots, Garlic, Tamarind, Fish Sauce, Ketchup/Oyster Sauce, Palm/ Light brown sugar, White Pepper, Chives, Bean sprouts, Thai Chilli (fresh and dried flakes)Crushed Roasted Peanuts, Light Soy, Cornflour, Oil.

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Pad Thai

Author: Shana Shameer