Pad Thai (Thai Stir Fry)

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Pad Thai: A Symphony of Flavors in Every Bite

Craving an authentic taste of Thailand? Look no further than Pad Thai, the iconic stir-fried noodle dish that’s captivated food lovers worldwide. This delectable creation is a harmonious blend of sweet, sour, salty, and savory flavors, offering a culinary experience that’s both satisfying and unforgettable.

At its heart, Pad Thai features thin rice noodles, wok-tossed to perfection with a vibrant mix of shrimp (or chicken/tofu for vegetarian options), scrambled egg, and crunchy bean sprouts. The magic truly lies in the sauce: a tangy and complex concoction typically made with tamarind paste, fish sauce, palm sugar, garlic, and chili. This perfectly balanced sauce coats every strand of noodle, creating an irresistible flavor explosion.

But Pad Thai is more than just noodles and sauce. It’s a celebration of textures and aromas. Each bite delivers a delightful interplay of soft noodles, crunchy peanuts, and the freshness of cilantro and lime wedges, which are essential garnishes. A squeeze of lime adds a final burst of acidity, elevating the dish to new heights.

Whether you’re a seasoned Thai food enthusiast or a curious newcomer, Pad Thai is a must-try culinary adventure. Its unique blend of flavors and textures is sure to tantalize your taste buds and leave you wanting more. Find your favorite Pad Thai spot and embark on a journey to Thailand, one delicious bite at a time. It’s the perfect lunch, dinner, or anytime treat!

Sauce Ingredients

3 tbsp palm sugar (or brown sugar)3 tbsp water4 tbsp tamarind sauce2 tbsp fish sauce (or soy sauce)

Noodles Ingredients

150 g dry rice noodles (soak in room temp water for 1 hr)2 tbsp dried shrimp (roughly chopped)3 cloves garlic (minced)1 large onion (sliced)1/2 cup firm tofu (cut into 2 cm cubes)3 tbsp preserved daikon radish (or Japanese yellow sweet daikon pickle, minced)2 tsp chilli flakes (divided)4 tbsp vegetable oil (divided)2 cups shrimps (or other protein of choice)2 eggs2 cups bean sprouts (divided)1 cup garlic chives (or spring onion, cut into 3 cm pieces, divided)1/2 cup roasted peanuts (divided)

Steps

For sauce, add sugar & water into a small pot, dissolve over medium heat, add fish sauce & tamarind paste, bring to a simmer & remove from heat.Drain & cut noodles in half with scissors.In a bowl, combine tofu, garlic, onion, preserved radish, dried shrimps & chilli flakes, set aside.Heat a wok or large nonstick pan over high heat & add 1 tbsp oil. Sear shrimps (or other protein) for 8 mins, remove & set aside.In the same wok over medium heat, add 2 tbsp oil & tofu mixture, sauté for 5 mins until onions are translucent.Increase heat to high, add noodles & sauce, toss & cook for 8 mins or until all the sauce is absorbed & noodles are al dente.Push noodles to one side of wok, add 1 tbsp oil & add egg.Break yolks, put noodles on top of eggs, cook for 1 min & toss to mix eggs into noodles.Add cooked protein, 1 cup of bean sprouts,1/2 of chives & 1/2 of peanuts.Turn off the heat & toss until well mixed.Serve immediately with lime wedges, remaining peanuts, bean sprouts, chives & chilli flakes (divide equally among 4 plates)