Pad Thai | Simple no-wok recipe, cooks in 3 minutes
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***RECIPE, MAKES TWO BIG PORTIONS***
For the sauce:
1 tablespoon fish sauce (can use soy sauce instead)
2-3 tablespoons sugar
1/2-2 teaspoons tamarind concentrate (I used 2 and loved it, but Lauren thought it was way too acidic)
2 tablespoons ketchup
1 teaspoon soy sauce (very optional)
***It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good.
Everything else:
1 bunch green onions
1 thumb of ginger
3-4 garlic cloves
1 red chili (very optional)
4-8 oz (60-120g) mung bean sprouts (I like a lot of them)
4 oz (60g) Pad Thai noodles (narrow, flat rice noodles)
1 boneless, skinless chicken breast (shrimp or tofu work great too)
2 eggs
a big handful of roasted peanuts (50g?)
picked cilantro leaves and lime wedges for garnish
salt
oil
Mix up the sauce and let the sugar dissolve while you do everything else. Put a big pinch of salt in the eggs and beat them thoroughly — let them sit and loosen while you do the rest. Coarsely chop the peanuts.
Thinly slice the green onions, keeping the greens and whites separate. Peel and coarsely chop the garlic and ginger, and put them in the same bowl as your onion greens. Thinly slice the chili and put it in with the onions and ginger/garlic. Pick the cilantro leaves and cut the lime wedges.
Cut the chicken into three sections and then into very thin slices against the grain. Separate into two piles. Get the bean sprouts open and ready, get your salt and a glass of water handy.
Fill a nonstick pan with water (not the water you have in the glass) and bring it to a boil. Put in a pinch of salt and the noodles. Cook, stirring constantly, for half as long as the package suggests (I did 2-3 minutes). Dump them in a strainer and pour cold water over them to stop the cooking and keep them from sticking to each other. Leave them in the strainer for now.
Wipe out the pan and return it to the high heat, and put in a thin film of oil. Season the first pile of chicken with salt. When the oil just starts to smoke, put in the chicken and quickly get it spread out to a thin layer. Let it brown without moving it for a minute.
When the chicken pieces are opaque 2/3rds of the way up, put in half of your onion/ginger/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's ok that the chicken and veg aren't fully cooked yet), then pour half of the eggs into the other side and get them spread out to a thin layer. Let the egg partially solidify before breaking it up into sheets with your spoon.
When egg seems almost cooked, dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), half the bean sprouts, a few chopped peanuts, and stir to combine. Finally, use a splash of water from the glass to help you get everything stirred up, deglaze the pan, and get the level of saucy texture you want.
Put it on a plate, garnish with the cilantro, onion greens, lime wedges and more peanuts. Wipe out the pan and cook the second portion. (It's possible to cook both at once if you have a wok or a really big nonstick pan with a really powerful burner, but I think this comes out better if you do one at a time so it can get the necessary intense heat.)
The BEST Pad Thai Recipe
anna have a real deal Pad Thai? Then you've got to make this recipe at home. Ain't no restaurants got this good!
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Pad Thai Ingredients
Servers 2
8 oz semi-fresh rice sticks or 4 oz dried rice sticks
1/2 boneless skinless chicken breast, sliced thinly
3 to 4 oz large/jumbo peeled & deveined shrimp
3 oz pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
1/2 shallot (approximately 2 oz)
2 oz Thai preserved sweet radish (approximately 2 Tbs)
2 oz garlic chives or 3 green onions, plus more for garnish
4 oz beansprouts, plus more for garnish
1/4 cup roasted peanuts, plus more for garnish
2 eggs
3 Tbs cooking oil, plus more if needed
Lime wedges
For the sauce
3 Tbs fish sauce
2 Tbs palm sugar (you can use regular sugar)
1 tsp tamarind concentrate
1/4 cup cold water, plus more if needed
1 to 2 tsp Thai sriracha or dried Thai chili (optional)
How I Make Pad Thai Street-food-style | Marion's Kitchen
You might think eating authentic street food pad thai was something only possible on the bustling streets of Thailand itself, but I'm here to tell you otherwise. This is my recipe for real street food pad thai, which you can make yourself... at home. For me, it comes down to three things: the noodles, the sauce and the technique. Accept no imitations – here, I’m teaching you how to make the real-deal, street food-style pad Thai.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Pad Thai Noodles
Shrimp Pad Thai Noodles ????????
This is my quick and easy way to make Pad Thai noodles. The key to a successful Pad Thai is (3) things sauce, heat, texture. It all has to be balanced to create the most delicious noodle dish.
Be honest, is Pad Thai in your top (3) Asian noodle dishes? Comment ⬇️
I wrote down how to make your pad Thai delicious here at -
Pete-eats.com check it out for the FULL RECIPE.
What you’ll need:
Fresh Pad Thai Noodles ~ 6oz.
2 Tbsp Pickled Sweet Radish
2 Tbsp Sliced shallots
1 Tbsp minced garlic
3 chopped green onion
protein of choice
beansprouts (optional)
crushed peanuts
Thai crushed chili
lime wedges (optional)
dried shrimp (optional)
3 tbps cooking oil (vegetable)
#food #foodie #sauce #cook #cooking #eat #eating #asian #chef #culture #foodblog #blog #creator #appetizer #pub #culture #hungry #noodle #aapi #meal #spicy
Tasty and Authentic Pad Thai Recipe!
Special guest chef and owner of the brilliant Rosa’s Thai Cafe group of restaurants gives us her authentic Pad Thai recipe, perfectly balanced with sweet and sour flavour. The combination of fresh prawns, fried tofu and classic rice noodles make this dish completely irresistible.
To find the recipe for this authentic pad thai dish, click the link below:
- How to make a tasty and authentic Pad #thai -
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How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
Pad thai made from scratch isn't exactly a quick meal—there's a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home! So watch the video and I'll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
Aside from the prep hacks, I'm sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!
WRITTEN RECIPE (for the sauce) + BLOG POST :
ORIGINAL PAD THAI RECIPE:
HOW TO MAKE TAMARIND PASTE:
CHOOSING THE BEST FISH SAUCE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at