Easy Authentic Pad Thai At Home
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique.
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Pad Thai Recipe, authentic Thai food
Pad Thai has been defined as “a dish from Thailand made with a type of noodles made from rice, spices, egg, vegetables and sometimes meat or seafood.”
The addition of fish sauce, tamarind juice and palm sugar provide the sweet and sour flavour.
Pad Thai is a favourite form of street food, loved by many foreign travellers, and this dish is as popular as Tom Yum Goong and traditional omelette on rice.
Formerly, pad Thai was called “Guay Tiew Pad”, which originated during World War II, when Thailand’s then leader Field Marshal Plaek Pibulsongkram had the idea for a national dish, as the country was experiencing high rice prices. Noodles were a cheaper alternative and could be used with other local ingredients. With its unique flavour, the dish become very popular, and many people ended up calling it pad Thai.
QUICK & EASY PAD THAI! Head to the description for the full recipe ????
Ingredients
For the stir-fry
500g firm tofu
4 cloves garlic
2 inches of ginger
2 carrots
8 baby corn
1 red pepper
2 red chillies
4 spring onions
1 cup mangetout
120g roasted peanuts
4 nests rice noodles
1 tbsp groundnut oil (optional - replace with 1 more tbsp of sesame oil if needed)
1 tbsp toasted sesame oil
For the sauce
120g smooth peanut butter
3 tbsp dark soy sauce
80ml Sriracha, plus more to drizzle
240ml water
1 tbsp coconut or brown sugar
To serve
Reserved spring onion slices
Drizzle sriracha
Reserved crushed peanuts
Method
1. Prepare the vegetables | Peel and finely chop the garlic | Peel and finely chop the ginger into matchsticks | Peel and finely dice the carrots | Slice the baby corn into thirds | Finely slice the red pepper | Finely slice the chillis (deseed if you want less heat) | Finely slice the spring onions, and set aside for garnish
2. Prepare the remaining ingredients | Cut the pressed tofu into 1cm cubes | Cook the rice noodles according to packet instructions, draining and rinsing in cold water if these are ready too soon before the stir fry | Crush or roughly chop the peanuts
3. Make the sauce | Add the smooth peanut butter, soy sauce, Sriracha, water and sugar to a bowl and mix well to combine | Stir to and cook down until you have a nice thick paste coating the tofu | Add the sugar and stir until it’s dissolved and mixed in thoroughly
4. Start the stir fry | Add both oils to a hot wok over medium-high heat | Add the ginger and garlic, and stir for about a minute | Add the tofu cubes to the pan and cook for a few minutes, until they start to darken on the outside | Add the mixed sauce to the pan and stir so it’s all mixed in nicely, then cook down until you have a nice thick paste coating the tofu and the sugar has all dissolved
5. Add the remaining vegetables and noodles | Add the prepared carrots, baby corn, red pepper, chillies and mangetout, and stir well to combine with the sauce (but don’t let them get too soft) | Add the crushed nuts and spring onions (reserving a handful of each for garnish), and mix it all through | Add the freshly cooked rice noodles fresh from the pan, with some water still coating the noodles | Mix everything together to coat
6. To serve | Serve immediately with a final drizzle of Sriracha, and the reserved crushed peanuts and spring onion slices
Easiest PAD THAI Recipe
VEGGIE Pad Thai Recipe - Easy Homemade Pad Thai
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Veggie Pad Thai RECIPE:
8 ounces flat rice noodles (labeled pad thai, M, or L)
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons packed brown sugar
2 tablespoons tamarind puree
1 tablespoon avocado oil
3 cloves garlic, minced
2 shallots, minced
1 carrot, shredded
1 cup shiitake mushrooms, sliced
1 cup canned baby corn
1 baby bok choy, leaves separated
2 eggs
Bean Sprouts
Roasted peanuts, crushed
Cilantro
Green Onions
In a large bowl, add rice noodles and submerge in hot but not boiling water. Let it sit for 5-10 minutes until it becomes soft and pliable. Once soft, stir so the noodles don’t stick together. The noodles should look opaque but still al dente. Drain, rinse and set aside.
In a small bowl, combine fish sauce, oyster sauce, packed brown sugar, and tamarind puree. Mix well and set aside.
Heat a large wok on high heat, drizzle some avocado oil and let it get hot. Add the garlic and minced garlic and stir fry for 2 minutes until fragrant. Add carrot, shiitake mushrooms, canned baby corn, and cook for another 2-3 minutes until the carrots are tender. Add the eggs and scramble with a cooking spoon. Mix with the vegetables and add baby bok choy, rice noodles, and ½ of the sauce. Continue mixing until the noodles have absorbed the sauce. You can add more sauce to continue cooking the noodles down or leave as is. Let the sauce come to a boil and the noodles should be soft and perfectly cooked.
Transfer the cooked noodles to a plate and garnish with bean sprouts, crushed peanuts, cilantro, and chopped green onions.
Take it from me:
If you want to make this fully vegetarian, substitute soy sauce for fish sauce, mushroom sauce for oyster sauce, and soft tofu for the eggs.
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All Rights Reserved.
Pad Thai recipe, Quick and Easy!
I love spicy Thai food, and Pad Thai is definitely a favourite! This is my quick and easy recipe for making this tasty dish. If you are interested in the Wok I use in this video, have a look here: (this is an affiliate link)
Garlic Crusher from the vid:
Recipe:
** Update - A comment for this video brought up a good point. Make sure your beansprouts are marked as ready to eat on the package if you are going to have them raw, otherwise please cook them to avoid food poisoning. **
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Authentic-ish Pad Thai at Home
Just a few easy ingredients and techniques stand between you and great Pad Thai at home. Watch to see what they are. Start speaking a new language in 3 weeks with Babbel???? Get up to 60% off your subscription here ➡️
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THAI RICE NOODLE:
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-- RECIPE -- (makes 2 portions)
▪150g or 5.5oz Thai style medium rice noodles
▪225g or 1/2lb raw shrimp (cut into large bitesize pieces)
▪75g or 1/2c shallot, rough chopped
▪15g or 3-4 cloves garlic, minced
▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped
▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
▪100g or 1c fresh bean sprouts
▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce]
▪Chile flakes
▪Lime
▪2 eggs
▪Neutral oil (canola, avocado, light olive, etc)
▪Salt
▪Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.
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CHAPTERS
0:00 Intro
0:22 Prepping the rice noodles
1:37 Ingredient prep
5:15 discovering food cultures with Babbel (ad)
6:09 stir frying the pad thai
9:40 Let’s eat this thing
#padthai
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