I TESTED 4 different PAD THAI recipes (AUTHENTIC and KETCHUP SUBSTITUTE)
You asked me on Insta stories for the best Pad Thai recipe. This is what I learned from testing 4 different Pad Thai recipes. I explored using 3 different ways to soften the noodles and then tried a ketchup substitution. Which one turned out the best?
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Recipe
2 servings
Traditional sauce recipe
1/3 cup palm sugar
1/4 tbsp tamarind paste
1/8 cup fish sauce
1/4 cup water (or more if tamarind paste is too strong or noodles are too firm after soaking)
Ketchup substitution sauce recipe
1 tbsp ketchup
2 tbsp brown sugar
2 tsp oyster sauce
1 tsp soy sauce
2 tbsp rice vinegar
Noodle recipe
4 oz flat rice noodles
1/2 cup firm or pressed tofu
6-8 medium shrimp
2 eggs
1-2 handfuls of beansprouts
1/4 scallion tips cut to 1-inch pieces
For garnish
2 tbsp chopped roasted peanuts
2-3 scallion bottoms
1 handful beansprouts
chili flakes as desired
half a lime
All music from Sound Epidemic
salamanca - sarah, the illstrumentalist
suggestive dreams - sight of wonders
rainbow mystery - kikoru
mischievous operations - alfred-jay winters
red ruby - sarah, the illstrumentalist
multidimentional - sarah, the illstrumentalist
we're maxin - hell nasty
cymatics - sarah, the illstrumentalist
mind over matter - rippled stone
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.)
How to Make Classic Pad Thai | Cooking with Poo
Poo’s back FoodTubers and this time she’s got a classic Pad Thai recipe to share with you. Fresh juicy prawns stir fired with tofu, crunchy veg and egg fried rice noodles. Serve with a wedge of lime, chilli powder and crushed peanuts – better than any takeaway and cheaper!
NEWS: Since filming with us the Cooking With Poo kitchen in Thailand has suffered a devastating fire. While no one was hurt, the entire cooking school building, Poo's home along with the homes of her parents and neighbours have been completely destroyed.
Money is being raised to reopen the school – vital in giving those living in the slums a good future and money left over will help to re-house Poo, her family and friends.
To find out more about the project and help with a donation visit:
Or you can buy Poo’s book – Cooking with Poo - available here:
Our friends on the Food Tube Network Tobie Puttock, Food Busker and Danny McCubbin have recipes from her book on their channels.
Watch them here:
Tobie Puttock:
Danny McCubbin:
Food Busker -
Alternative- Sweet radish gives Thai food a unique sweet and salty flavour but it can be difficult to source. While you can leave sweet radish out altogether adding tamarind paste will add a sweet and sour flavour that can be used as a substitute ingredient.
But guys if you know of any other good alternatives, tell us! We love to hear from you
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How to Make Pad Thai With Jet Tila | Asian Recipes | POPSUGAR Cookbook
Pad thai may seem like a dish better left to the experts, but we beg to differ: with a little bit of prep work, and a dash of know-how, it can be - and should be - made at home. Still anxious about trying your hand at this Thai street-food favorite? We enlisted the help of chef Jet Tila to walk us through the process; watch the video for his tips and tricks.
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