Make authentic traditional Pad Thai at home!
Pad Thai is a popular dish in modern Thai culture and is enjoyed by people of all ages. It is commonly found in restaurants, street food stalls, and food courts throughout Thailand, and it is often served as a quick, affordable, and satisfying meal.Pad Thai is typically served as a main dish, accompanied by a side of crushed peanuts, lime wedges, and fresh cilantro. It is often enjoyed with a side of fresh vegetables, such as bean sprouts, cucumbers, or carrots, which are used to add crunch and refreshment to the dish.Pad Thai is also a popular choice for home cooks in Thailand, as it is relatively easy to prepare and can be customized to suit individual taste preferences. Many people in Thailand enjoy experimenting with different variations of the dish, such as adding different vegetables or proteins, or adjusting the level of sweetness or spiciness to their liking.Overall, pad Thai is an integral part of modern Thai culture and is enjoyed as a tasty and convenient meal option. It is a testament to the versatility and deliciousness of Thai cuisine, and it continues to be a popular choice for people looking for a satisfying and flavorful meal.
Equipment
- Wok or large frying pan (A wok is traditional for stir-frying, but a large frying pan will also work. Make sure the pan is large enough to hold all of the ingredients.)
- Cutting board and knife (You will need a cutting board and knife to chop and mince the garlic, shallot, peanuts, and cilantro.)
- Small bowl (You will need a small bowl to mix together the sauce for the pad Thai.)
- Whisk (A whisk is helpful for mixing together the sauce ingredients.)
- Colander or strainer (You will need a colander or strainer to drain the soaked rice noodles.)
- Measuring cups and spoons (You will need measuring cups and spoons to measure out the ingredients for the sauce and other ingredients.)
- Spatula (A spatula will be helpful for stirring and tossing the ingredients as they cook.)
- Tongs (Tongs are helpful for tossing and turning the ingredients as they cook.)
Ingredients
Pad Thai
- 8 ounces rice noodles
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 medium shallot, thinly sliced
- 8 medium shrimp, peeled and deveined
- 1 cup bean sprouts
- 2 medium eggs, beaten
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp soy sauce
- 1 tsp chili flakes (optional)
- 2 tbsp chopped peanuts
- 2 tbsp chopped cilantro
- Lime wedges, for serving
Instructions
- Soak the rice noodles in warm water for 20-30 minutes, or until they are soft and pliable.
- Heat a wok or large frying pan over high heat. Add the vegetable oil and swirl to coat the pan.
- Add the garlic and shallot and stir-fry for 1-2 minutes, or until fragrant and starting to brown.
- Add the shrimp and stir-fry for 1-2 minutes, or until they are pink and cooked through.
- Push the shrimp and vegetables to the side of the pan and add the beaten eggs to the center. Scramble the eggs until they are fully cooked.
- Add the drained noodles to the pan and toss everything together.
- In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, soy sauce, and chili flakes (if using). Pour the sauce over the noodles and toss until the noodles are fully coated.
- Add the bean sprouts and continue to stir-fry for 1-2 minutes, or until the noodles are cooked to your desired level of doneness.
- Remove the pan from the heat and stir in the chopped peanuts and cilantro.
- Serve the pad Thai hot, garnished with additional chopped peanuts, cilantro, and lime wedges.
Notes
You can replace the shrimp with chicken or tofu depending on your preference!
Here's a quick glossary of the ingredients if you're unfamiliar with some of them:
Ingredients
- Rice noodles: Thin, dried noodles made from rice flour. They are usually soaked in warm water before being used in stir-fries and other dishes.
- Vegetable oil: A neutral-tasting oil used for cooking. Canola oil, peanut oil, and grapeseed oil are all good choices for stir-frying.
- Garlic: A pungent, aromatic herb used for seasoning in many different types of dishes. It is often minced or chopped before being added to recipes.
- Shallot: A type of onion with a milder, sweeter flavor than regular onions. It is often used in Asian cooking and is typically sliced or minced before being used in recipes.
- Shrimp: A type of seafood that is popular in many different types of dishes. It is typically sold frozen and should be thawed before being used in recipes.
- Bean sprouts: Sprouts that are made from mung beans. They are often used in Asian cooking and have a crunchy, refreshing texture.
- Eggs: A common ingredient used in cooking and baking. They can be beaten and used as an ingredient in dishes, or they can be cooked on their own.
- Fish sauce: A pungent, salty condiment made from fermented fish. It is a common ingredient in many Southeast Asian dishes and is used to add flavor and depth to sauces and marinades.
- Tamarind paste: A sweet and sour condiment made from the pulp of the tamarind fruit. It is often used as a souring agent in Asian cooking and adds a unique depth of flavor to sauces and marinades.
- Palm sugar: A type of sugar made from the sap of the coconut palm. It has a caramel-like flavor and is often used in Asian cooking to sweeten sauces and marinades.
- Soy sauce: A salty condiment made from fermented soybeans. It is often used in Asian cooking to add flavor and depth to sauces and marinades.
- Chili flakes: Dried chili peppers that have been ground into flakes. They are often used to add heat and flavor to dishes.
- Peanuts: A type of nut that is often used in cooking and baking. They can be chopped and used as a topping or ingredient in dishes, or they can be ground into a paste.
- Cilantro: An herb with a refreshing, citrus-like flavor. It is often used in Asian cooking and is typically chopped and used as a garnish.
- Lime wedges: Wedges of lime that are often used to add a burst of citrus flavor to dishes. They can be squeezed over the top of dishes or used to make a lime juice dressing.