Best Tasting Pad Thai

Pad Thai, a quintessential dish in Thai cuisine, has a fascinating history that intertwines with Thailand's cultural and political landscape. Its origins date back to the mid-20th century, during a period of national modernization and identity formation.

Pad Thai is traditionally made with rice noodles, a protein such as shrimp or chicken, eggs, tofu, bean sprouts, and a tangy-sweet sauce made from tamarind paste, fish sauce, and palm sugar. The dish is often garnished with chopped peanuts, fresh cilantro, lime wedges, and sometimes red chili flakes for an extra kick.

Ingredients

• Rice Noodles:

  • 200g rice noodles

• Sauce:

  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons tamarind paste
  • 3 tablespoons palm sugar or brown sugar
  • 1 tablespoon lime juice

• Protein and Vegetables:

  • 200g shrimp (peeled and deveined) or chicken breast (thinly sliced)
  • 2 eggs
  • 2 cloves garlic (minced)
  • 1 shallot (finely chopped)
  • 1 cup bean sprouts
  • 1/2 cup firm tofu (cubed)
  • 1/4 cup roasted peanuts (chopped)
  • 2 green onions (chopped)
  • 1 carrot (julienned)

• Garnishes:

  • Fresh cilantro (chopped)
  • Lime wedges
  • Red chili flakes (optional)

How To Make Pad Thai Sauce

Instructions

1. Prepare the Ingredients:

   • Measure out the fish sauce, soy sauce, tamarind paste, palm sugar (or brown sugar), and lime juice.

2. Combine Ingredients:

   • In a small bowl, combine the fish sauce, soy sauce, tamarind paste, and palm sugar.

3. Heat the Mixture:

   • Heat a small saucepan over low heat.
   • Pour the combined ingredients into the saucepan and gently heat it, stirring continuously to help the sugar dissolve and the ingredients meld together. This should take about 2-3 minutes. Be careful not to let the mixture boil.

4. Add Lime Juice:

   • Remove the saucepan from the heat.
   • Add the lime juice to the mixture and stir to combine.

5. Taste and Adjust:

   • Taste the sauce and adjust the flavors as needed. If it’s too salty, add a bit more sugar. If it’s too sweet, add a bit more lime juice or tamarind paste.

6. Cool and Store:

   • Allow the sauce to cool. You can use it immediately or store it in an airtight container in the refrigerator for up to a week.

Tips for Making Perfect Pad Thai Sauce

• Balance the Flavors: The key to a great Pad Thai sauce is balancing the salty (fish sauce), sweet (palm sugar), sour (tamarind paste and lime juice), and umami (soy sauce) flavors. Adjust each ingredient to your taste.
• Use Authentic Ingredients: Using authentic ingredients like tamarind paste and fish sauce will give your Pad Thai an authentic taste. If you can’t find these, you can substitute with similar ingredients, but the flavor might vary.
• Make Ahead: You can make the sauce ahead of time and store it in the refrigerator, making it convenient for quick meals.

Method

1. Prepare the Noodles:
   • Soak the rice noodles in warm water for about 30 minutes or until they are pliable. Drain and set aside.
2. Make the Sauce:
   • See above
3. Cook the Protein:
   • Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp or chicken and cook until they are just done. Remove from the pan and set aside.
4. Cook the Aromatics:
   • In the same pan, add a bit more oil if needed. Sauté the garlic and shallot until fragrant, about 1 minute.
5. Cook the Tofu:
   • Add the tofu to the pan and cook until golden brown on all sides.
6. Scramble the Eggs:
   • Push the tofu to one side of the pan and crack the eggs into the other side. Scramble the eggs until just set, then mix everything together.
7. Add the Noodles:
   • Add the soaked and drained noodles to the pan. Pour the sauce over the noodles and toss to combine. Cook for about 2-3 minutes until the noodles are tender and well-coated with the sauce.
8. Combine Everything:
   • Add the cooked shrimp or chicken back to the pan, along with the bean sprouts, green onions, and carrots. Toss everything together and cook for another 2 minutes until heated through.
9. Serve:
   • Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, fresh cilantro, lime wedges, and red chili flakes if desired.

Shopping List

• Rice Noodles: 200g rice noodles
• Sauce Ingredients:
  • Fish sauce
  • Soy sauce
  • Tamarind paste
  • Palm sugar or brown sugar
  • Lime juice (or fresh limes)
• Protein and Vegetables:
  • 200g shrimp (peeled and deveined) or chicken breast
  • 2 eggs
  • Garlic (2 cloves)
  • Shallot (1)
  • Bean sprouts (1 cup)
  • Firm tofu (1/2 cup, cubed)
  • Roasted peanuts (1/4 cup, chopped)
  • Green onions (2)
  • Carrot (1)
• Garnishes:
  • Fresh cilantro
  • Lime wedges
  • Red chili flakes (optional)

Tips for Perfect Pad Thai

• Noodle Soaking: Soak the noodles until they are pliable but not mushy. This usually takes around 30 minutes in warm water.
• Balance the Sauce: Taste the sauce before adding it to the noodles. Adjust the sweetness, saltiness, or tanginess by adding more sugar, fish sauce, or lime juice as needed.
• Stir-Frying: Cook the ingredients quickly over high heat to retain their crunch and texture. Stir constantly to prevent sticking.
• Garnishes: Fresh garnishes like cilantro and lime juice add a bright, fresh flavor to the dish. Don’t skip them!

Tools and utensils needed for Pad Thai