📝 About This Recipe
Experience the vibrant heartbeat of Bangkok's night markets with this masterfully balanced Pad Thai. This iconic dish harmonizes the 'big four' of Thai flavors—salty, sweet, sour, and spicy—using a house-made tamarind reduction and chewy rice noodles. Featuring jumbo tiger prawns and a delicate 'egg lace,' this recipe elevates the classic street food into a sophisticated culinary masterpiece.
🥗 Ingredients
The Noodles & Protein
- 150 grams Dried Rice Sticks (3mm width, soaked in room temp water for 60 mins until pliable but firm)
- 8-10 large Tiger Prawns (peeled and deveined, tail-on)
- 1/2 cup Firm Tofu (cut into small batons)
- 2 large Eggs (lightly whisked)
The Signature Sauce
- 3 tablespoons Tamarind Paste (concentrated Thai style)
- 3 tablespoons Palm Sugar (finely shaved)
- 2 tablespoons Fish Sauce (high quality, like Megachef or Red Boat)
- 1/2 teaspoon Chili Flakes (adjust to heat preference)
Aromatics & Texture
- 2 tablespoons Shallots (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Sweet Preserved Radish (finely chopped)
- 1 tablespoon Dried Shrimp (finely chopped)
- 1 small bunch Garlic Chives (cut into 2-inch pieces)
- 2 cups Bean Sprouts (fresh and crunchy)
- 3 tablespoons Vegetable Oil (high smoke point oil)
For Garnish
- 2 tablespoons Roasted Peanuts (crushed)
- 1 Lime (cut into wedges)
- 1/4 cup Fresh Cilantro (leaves only)
👨🍳 Instructions
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1
Prepare the noodles by soaking them in room temperature water for 60 minutes. They should be flexible but still have a 'bite' (al dente). Drain and set aside.
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2
In a small saucepan over low heat, combine the tamarind paste, palm sugar, and fish sauce. Stir until the sugar is completely dissolved. Taste for balance—it should be equal parts sweet, sour, and salty. Set aside.
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3
Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over high heat. Add the prawns and sear for 1-2 minutes per side until pink and just cooked through. Remove prawns and set aside to prevent overcooking.
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4
Add the remaining 2 tablespoons of oil to the same wok. Toss in the minced shallots, garlic, preserved radish, and dried shrimp. Sauté for 30 seconds until fragrant and the shallots turn translucent.
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5
Add the firm tofu batons to the wok and fry for 1 minute until the edges are slightly golden and crisp.
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6
Add the drained noodles to the wok. Immediately pour the prepared tamarind sauce over the noodles. Using tongs or a spatula, toss vigorously over high heat.
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7
If the noodles seem too dry or aren't softening, add 1-2 tablespoons of water and continue to toss until the noodles have absorbed all the sauce and become tender.
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8
Push the noodle mixture to one side of the wok. Pour the whisked 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. Add the chili flakes, half of the bean sprouts, and the garlic chives.
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10
Return the cooked prawns to the wok. Toss everything together for 30-60 seconds just until the sprouts begin to wilt but retain their crunch.
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11
Remove from heat immediately to avoid overcooking the noodles into a mushy consistency.
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12
Plate the Pad Thai, piling it high. Garnish generously with crushed peanuts, the remaining fresh bean sprouts, cilantro, and a lime wedge on the side.
💡 Chef's Tips
Never boil your rice noodles; soaking them in room temperature water ensures they stay chewy and don't turn into a clump. Don't crowd the pan—if cooking for more than two people, cook in batches to maintain the high heat necessary for 'wok hei' (breath of the wok). Authentic Pad Thai uses palm sugar for its caramel-like depth; if you must substitute, use brown sugar rather than white. If you can't find preserved radish, you can omit it, but it adds a unique salty-sweet depth that defines the authentic flavor profile. Adjust the heat at the very end with extra chili flakes rather than adding them all to the sauce initially.
🍽️ Serving Suggestions
Serve with a chilled glass of off-dry Riesling or a crisp Thai lager like Singha to cut through the richness. Pair with a side of Thai Green Papaya Salad (Som Tum) for a refreshing, acidic contrast. Provide a small condiment tray with extra fish sauce, sugar, and chili flakes so guests can 'season to taste' as they do in Thailand. A side of fresh cucumber slices helps cool the palate between spicy bites.