📝 About This Recipe
Experience the vibrant heartbeat of Bangkok with this masterclass in Traditional Pad Thai, a dish that perfectly balances the 'five flavors' of Thai cuisine: salty, sour, sweet, spicy, and bitter. This recipe utilizes authentic tamarind pulp and palm sugar to create a deep, caramelized glaze over chewy rice noodles, avoiding the common pitfall of using ketchup. Naturally gluten-free and bursting with textures—from crunchy peanuts to silky eggs—it is a sophisticated yet comforting meal that brings the street food stall right into your kitchen.
🥗 Ingredients
The Noodles
- 4 ounces Dry Rice Sticks (medium width, soaked in room temp water for 60 minutes)
The Signature Sauce
- 3 tablespoons Tamarind Paste/Concentrate (ensure it is Thai tamarind, not Indian concentrate)
- 3 tablespoons Fish Sauce (use a high-quality brand like Red Boat for best flavor)
- 3 tablespoons Palm Sugar (finely chopped; substitute brown sugar if unavailable)
- 1/2 teaspoon Chili Flakes (adjust to your heat preference)
Stir-Fry Essentials
- 3 tablespoons Vegetable Oil (neutral oil with high smoke point)
- 8-10 pieces Shrimp (large, peeled and deveined)
- 1/2 cup Extra Firm Tofu (cut into small batons or cubes)
- 2 tablespoons Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Preserved Radish (sweetened variety, finely chopped)
- 1 tablespoon Dried Shrimp (finely chopped for umami depth)
- 2 Eggs (lightly beaten)
- 1/2 cup Garlic Chives (cut into 2-inch pieces; substitute green onions if needed)
- 1 cup Bean Sprouts (fresh and crunchy)
For Garnish
- 2 tablespoons Roasted Peanuts (crushed)
- 1 Lime (cut into wedges)
- 1 sprig Fresh Cilantro (optional for color)
👨🍳 Instructions
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1
Soak the rice noodles in a large bowl of room temperature water for about 45-60 minutes. They should be flexible and 'al dente' to the touch, not mushy. Drain and set aside.
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2
Prepare the sauce by combining the tamarind paste, fish sauce, and chopped palm sugar in a small saucepan over low heat. Stir until the sugar is completely dissolved. Set aside.
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3
Heat 1 tablespoon of oil in a wok or large non-stick skillet over high heat. Add the shrimp and sear until just pink and opaque (about 1-2 minutes per side). Remove shrimp and set aside to prevent overcooking.
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4
Add the remaining 2 tablespoons of oil to the same wok. Add the tofu batons and fry until the edges are golden brown and slightly crispy.
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5
Toss in the minced shallots, garlic, preserved radish, and dried shrimp. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
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6
Add the soaked and drained noodles to the wok. Immediately pour the prepared sauce over the noodles.
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7
Using tongs or a spatula, toss the noodles vigorously over high heat. The noodles will absorb the sauce and soften. If they seem too dry or brittle, add 1-2 tablespoons of water.
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8
Push the noodle mixture to one side of the wok. Pour the beaten eggs into the empty space. Let them set for 15 seconds, then scramble them lightly.
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9
Fold the eggs into the noodles and return the cooked shrimp to the pan. Toss everything together to ensure an even coating of sauce and ingredients.
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10
Add the garlic chives and half of the bean sprouts. Toss for just 30 seconds—the residual heat will wilt them slightly while keeping their crunch.
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11
Remove from heat immediately. Plate the noodles and top with the remaining fresh bean sprouts, crushed peanuts, and a sprinkle of extra chili flakes if desired.
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12
Serve immediately with fresh lime wedges on the side to be squeezed over the dish just before eating.
💡 Chef's Tips
Never boil your rice noodles; soaking in room temperature water ensures they maintain a 'chewy' texture rather than becoming a soggy mess. If you can't find garlic chives, use the green parts of scallions, but add them at the very end to maintain flavor. The secret to a great Pad Thai is high heat and speed; have all your ingredients prepped and within reach (mise en place) before you turn on the stove. Balance is key—if the dish tastes too salty, add a pinch more sugar; if too sweet, add a teaspoon more tamarind or a squeeze of lime. Avoid overcrowding the pan; if doubling the recipe, cook in two separate batches to maintain the 'wok hei' (breath of the wok).
🍽️ Serving Suggestions
Serve with a cold Thai Iced Tea or a crisp Lager to balance the heat and sweetness. A side of Thai Cucumber Salad (Ajaad) provides a refreshing, vinegary contrast to the rich noodles. Provide a small condiment tray with extra sugar, fish sauce, and chili flakes so guests can customize their flavor profile. For an elegant presentation, serve inside a hollowed-out pineapple or wrapped in a thin egg lace omelet.