Pad Thai is an iconic Thai Noodle dish that has flavors of sweet, sour, and saltiness. I show you how to easily make your own Pad Thai Sauce so you can create this classic Thai recipe at home.
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Pad Thai Sauce (1 Serving):
1/4 cup Warm Water
2 Tbsp Coconut Palm Sugar
1 Tbsp Tamarind Paste/Puree (If using Tamarind Concentrate, you will need to use 2 Tbsp)
1-2 tsp Fish Sauce (Depending on how salty you want it)
Pad Thai (Makes 1 Large Serving):
2 Tbsp Vegetable Oil (Can use Vegetable, Avocado, grape seed, or canola oil. Don't use olive oil, the taste is too strong.
4 Shrimp
1 Large Clove Garlic minced
4 oz Rice Stick Noodle (If using dried, soften according to package directions)
1 Portion of Pad Thai Sauce (See above)
1 Egg
1/2 Cup Fried Tofu Cubes
1/2 Cup Bean Sprouts
1/4 Cup Sliced Green Onions (Or if you can find Garlic Chives)
2 Tbsp Crushed Roasted Peanuts
Garnishes:
Sliced Lime, Chili Pepper Flakes, Sugar, Fish Sauce
Pad Thai Sauce:
Add coconut sugar to warm water and mix to dissolve. Then add tamarind (either puree, paste, or concentrate). Stir to dissolve, then add fish sauce. I used 2 tsp, but if you want it less salty start with 1 tsp. Taste and adjust if needed.
Pad Thai:
If using dried rice stick noodles, soak in room temperature water according to package directions. If you are using fresh noodles then portion out 4 oz from the bag.
Use extra firm tofu, remove from packaging, and place between paper towels or a kitchen towel to drain out the water. Leave wrapped on the plate for 20 minutes. Use 1/4 of the block of tofu and slice into small cubes.
To fry the tofu, use a non-stick skillet and cover the bottom with oil.
Fry each side until golden, remove to drain on a paper towel and season with salt.
Pad Thai is best served immediately after cooking. You can prep all the ingredients up until now, then start cooking once you are ready to eat. Active cooking time is about 5 minutes.
Heat wok over medium heat with a little oil, add shrimp and cook until pink, remove shrimp and set aside.
Turn heat up to medium high. Add remaining oil, minced garlic, noodles, Pad Thai sauce, and move everything around quickly to incorporate.
If you are using Tamarind puree/paste, the noodles will look dark. The taste will still be good.
At this point you want to taste the noodles and see if they are still hard. If so add a splash of water to help soften them.
Push noodles to the side and add in the egg. Break the yolk and allow it to set then place noodles on top to cook the egg.
Place the shrimp, tofu, half of the bean sprouts, half of the green onions, and half of the crushed peanuts into the skillet. Use tongs and toss with the noodles.
Go ahead and taste for seasoning and adjust if needed.
Plate and serve with remaining bean sprouts, green onions, peanuts, and a slice of lime. In Thailand they serve Pad Thai with extra condiments of dried chili flakes, granulated sugar, and fish sauce, but this is optional.
Products Used:
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Tamarind Concentrate- [ Ссылка ]
Tamarind Paste/Puree- [ Ссылка ]
Fish Sauce- [ Ссылка ]
Coconut Palm Sugar- [ Ссылка ]
Rice Stick Noodles- [ Ссылка ]
Non Stick Pan- [ Ссылка ]
Kitchen Scale- [ Ссылка ]
My Camera- [ Ссылка ]
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