Happy friday, everyone!
Don’t forget to check out my shop on Etsy today!
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Yep, one of my favorite Thai dishes is pad thai. Preferably with tofu or shrimp. And 3 or 4 stars spicy–depending on the restaurant. We had some pad thai takeout the other night in Auburn, and it was actually decent + cheap. I feel like making pad thai is kind of tricky because of the noodles you’re working with and the right kind of sauce.
Well, I found a great recipe (below) that seems pretty close to the “right” pad thai you’ll get at authentic Thai restaurants. I think I’ll share this recipe with my mom as she’s been wanting to try making some at home.
Pim’s Pad Thai
vegetable oil (for frying)
12 oz. chicken (2 oz. per serving)
4 cloves (10g) minced garlic (about 1/2+ clove per serving)
sauce (see below) (about 1/4 cup per serving)
1 lb. (500g) rice noodles, soaked in warm water to soften (but not too soft)
6 eggs (1 egg per serving)
1 lb. shrimp, peeled and deveined (4-6 shrimp per serving)
1 cup (155g) ground peanuts (1-2 tbsps per serving)
3-4 cups bean sprouts (1/2 cup per serving)
1/2 cup (75g) pickled turnips, chopped (1+ tbsp per serving)
1 cup garlic chives or green onions, chopped (2 tbsps per serving)
more sprouts (garnish)
fresh limes (garnish)
1/2 cup (130g) tamarind paste
1/2 cup (120g) fish sauce
1/3 cup (75g) brown sugar
1 tbsp (9g) chili powder (to taste)
Over a low flame, heat the tamarind, fish sauce, and brown sugar together until the sugar is dissolved. Stir in the chili powder a teaspoon at a time to desired spiciness. Bring the sauce to a simmer. Turn off the heat (keep sauce warm).
The key is to cook up 1-2 servings at a time! Heat 2-3 tablespoons of oil in wok or large frying pan over high heat.
Add 2 ounces of chicken and stir-fry until it is half cooked. Add 1-2 tablespoons of sauce, and a pinch of garlic. Stir around and add about 2 cups of loosely packed (for me, a big handful) of rice noodles plus 1/4 cup of sauce to the pan and stir vigorously until the noodles soften. If it dries out, you can add some water. Push the noodles to the side and crack an egg into the pan. Let the egg cook for 10 seconds and then toss the noodles and egg together in the pan.
Drop 4-6 shrimp, a couple of tablespoons of ground peanuts, a heaping tablespoon of turnip, and 1/2 cup of sprouts into the pan. Stir fry until the shrimp are just cooked (very fast – about a minute).
Toss in the green onions or garlic chives and remove from heat. Serve hot with more sprouts, ground peanuts, and lime wedges for garnish.