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Pad Thai




Whenever I teach a Thai cooking class, everyone usually attends to learn how to make Pad Thai. We usually make 2 variations of this dish with different proteins and especially, different spice levels. As everything cooks quickly, make sure you have all your ingredients prepped and measured before you start!


Pad Thai


Serves: 4 Ingredients 1/2 package dried rice noodles (7oz) 14 cup Tamarind concentrate  1/4 cup brown sugar 1/4 cup fish sauce 3 Tablespoons oil, divided   1/4 cup peanuts 1/2 lb. shrimp, shelled, deveined and butterflied 1/2 lb chicken, cut into cubes 1 cup extra firm tofu, cut into cubes 3 shallots, chopped (can substitute with half red onion) 4 cloves garlic, finely chopped 2 eggs 2 teaspoons garlic chili sauce 1 teaspoon black pepper 1-2 cups bean sprouts 2-3 green onions, sliced Optional garnish: green onions, bean sprouts, cilantro or lime


Directions

Soak the dry noodles in warm water while you prep and measure all your ingredients.


In a small bowl, mix the tamarind, sugar and fish sauce together. Set aside.


Heat a wok or large frying pan over medium heat. Add 1 Tablespoon of oil and stir-fry the peanuts until toasted and set aside.


Add 1 more Tablespoon of oil and stir-fry the chicken until cooked. Set aside. Next, stir-fry the shrimp until cooked and set aside with chicken.


Add tofu and shallots and stir fry for a few minutes until the tofu starts to brown. Add garlic and cook for about 30 seconds.. Move the tofu to one side of the wok. Add the eggs and lightly scramble, adding more oil if needed.


Add the noodles, tamarind, sugar, fish sauce mixture and chili sauce and toss together. Continue cooking, while tossing, until the noodles are soft, about 10 minutes. If the noodles are still firm, add 1 Tbsp of water and toss while cooking, until soft. Repeat the process as needed.


Taste and adjust seasonings as needed. Add in black pepper, bean sprouts, green onions, cooked shrimp/chicken and toss together for a few minutes.

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Transfer to a serving platter and top with the reserved peanuts and optional garnish.

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