Pad Thai – This Pad Thai recipe is delicious and tastes very similar to what you will find in traditional recipes, while omitting the vegetable oil and palm sugar that typically comes in the recipe. Pad Thai is the ultimate street food.
Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavour. It should be reddish and brownish in colour. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, I have added a list of additional ingredients you may want to throw in.
Pad Thai is another perfect vegan dish, substitute soy sauce for fish sauce.
- 4 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes
- 1 packet Thai flat rice noodles
- 2 tablespoon coconut oil
- 2 tablespoons tamarind paste
- 1 tablespoon of honey
- 1 sliced spring onion (shallot)
- 1/2 lime
- I carrot, peeled and cut into strips
- ground pepper
- 1/2 teaspoon ground dried chilli or one fresh red chilli diced
- 3 cloves minced garlic
- 4 teaspoons fish sauce
- 1/4 bunch coriander OPTIONAL
- 2 tablespoons peanuts
- 1-1/3 cup bean sprouts
- 1 egg
- 200 grams small prawns or shrimp
Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Make sure that the noodles are submerged in plenty of water. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and add coconut oil to the wok. If you are adding peanuts here, fry the peanuts until toasted and remove them from the wok. Add spring onion, carrot and garlic and stir them until they start to brown.
Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, honey, fish sauce and chilli. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
If you’re adding egg to your recipe, make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add prawns/shrimp here if you’re adding and stir. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water.
Sprinkle white pepper around. Add bean sprouts and coriander The noodles should be soft, dry and very tangled.
Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with a wedge of lime on the side and raw bean sprouts and coriander on top.
As always, in Thailand, condiments such as chilli pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chilli at the table.