Pad Thai is a popular and flavorful Thai stir-fried noodle dish that has gained international popularity for its delicious combination of sweet, sour, salty, and umami flavors. This dish is known for its versatility, as it can be customized with various proteins and vegetables to suit your preferences. Whether you're a novice cook or an experienced chef, Pad Thai is a delightful and easy-to-make dish that will satisfy your taste buds.
Traditionally, Authentic Pad Thai consists of rice noodles stir-fried with ingredients like shrimp or tofu, bean sprouts, eggs, and a delectable sauce made from tamarind paste, fish sauce, sugar, and chili flakes. The result is a harmonious blend of textures and flavors that are both savory and slightly tangy, with a hint of spice.
In this recipe, we'll guide you through the process of making Authentic Pad Thai at home, providing you with step-by-step instructions to recreate this iconic Thai dish in your own kitchen. You can also adjust the ingredients and their quantities to cater to your personal preferences, making Pad Thai a versatile and customizable dish that you can enjoy anytime. So, let's get started on this culinary adventure and here's an Authentic Pad Thai recipe that closely replicates the flavors you'd find on the streets of Thailand:
If you like Thai recipe, here is another one for you:
Ingredients of Authentic Pad Thai Recipe:
For the Pad Thai Sauce:
- 3 tablespoons tamarind concentrate (mixed with 3 tablespoons warm water)
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 teaspoon shrimp paste (optional, for added depth of flavor)
- 1-2 teaspoons dried Thai chili flakes (adjust to your spice preference)
For the Pad Thai Noodles and Stir-Fry:
- 8 ounces (about 225 grams) of dried rice stick noodles (medium-width)
- 2 tablespoons vegetable oil
- 2 cloves of minced garlic
- 4-6 large shrimp, peeled and deveined (you can also use chicken, tofu, or just vegetables)
- 2 eggs
- 1 cup fresh bean sprouts
- 2-3 stalks of Chinese chives (or green onions), cut into 2-inch pieces
- 1/4 cup crushed roasted peanuts
- Lime wedges, for serving
- Fresh cilantro leaves and additional bean sprouts for garnish
Instructions of Making Authentic Pad Thai:
1. Prepare the Noodles:
- Soak the rice stick noodles in room-temperature water for about 30 minutes until they become pliable but still slightly firm. Drain the water then and set aside.
2. Make the Pad Thai Sauce:
Combine the tamarind concentrate (mixed with water), fish sauce, palm sugar, shrimp paste (if using), and dried chili flakes in a small bowl. Stir all until the sugar is fully dissolved. Adjust the flavors by adding more tamarind, fish sauce or sugar to taste.
3. Stir-Fry the Ingredients:
- Take a wok or a large skillet and heat vegetable oil over medium-high heat.
- Add the minced garlic to the oil when it is hot and cook for about 30 seconds or until fragrant.
- Add the shrimp (or your choice of protein) and cook until they turn pink and are cooked through. If using tofu or chicken, ensure they are cooked thoroughly as well.
- Push the ingredients to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are mostly set.
4. Combine Ingredients:
- Add the drained noodles first to the pan then the Pad Thai sauce that you have prepared before. Now Toss well everything together so that noodles and other ingredients get evenly coated with sauce..
- Stir-fry for a few minutes, allowing the noodles to absorb the sauce and become tender.
5. Add Vegetables:
- Add the fresh bean sprouts and Chinese chives (or green onions) to the pan. Toss them with the noodles and cook for an additional 1-2 minutes until the bean sprouts are slightly wilted.
6. Serving of Pad Thai:
- Transfer the Pad Thai to serving plates.
- Garnish with crushed peanuts and fresh cilantro leaves. Add extra bean sprouts on top for a fresh crunch.
- Serve hot with lime wedges on the side for squeezing over the dish.
Enjoy your Authentic Pad Thai! You can Always adjust the ingredients and spice level to suit your taste.
0 Comments