Takeout pad thai is never as good as we want it to be. So we make it at home instead. (It takes less than 30 minutes!) Here’s what you should know before you get started:
What is pad thai?
It’s a stir-fried rice noodle dish from Thailand. It’s common street food there and we’re jealous. In it: sautéed veggies and noodles, scrambled eggs, peanuts, tofu (see note below), and a crazy addictive sauce.
What ingredients do I need?
Shrimp, fish sauce, tamarind, eggs, rice noodles, tofu, and bean sprouts are all common in pad thai. We simplified our version. Since we rarely need (or can find) tamarind, we skipped it in the sauce. To make up for it’s sourness, we added lime juice. Also in the sauce: brown sugar, fish sauce, soy sauce, and a little bit of cayenne pepper. Fish sauce smells pretty funky, but we promise you it’s necessary.
We also left out bean sprouts and tofu to cut back on the ingredient list, but you could easily add those back in.
Can I use chicken instead?
Absolutely. If you’re not a fan of shrimp, feel free to sauté boneless skinless chicken strips instead. You could also sear some strips of tofu.
How do I cook the eggs?
Sauté the shrimp and the veggies, then push them to one side of the pan. Add the beaten eggs and cook them like you would scrambled eggs. It’s our technique for fried rice too.
- 8-10 Oz thinThai-style rice noodles or enough for 2-3 people
- 1 to 1 ½ Cups Raw chicken breast or thigh meat sliced
- 4 Cloves Garlic minced
- 2 tsp Corntarch
- 2 tbsp Soy sauce
- 3 cups Fresh Bean Sprout
- 2 Eggs optional
- 3 Spring Onions sliced
- 1 cup Fresh Coriander approx.
- ⅓ cup chopped peanuts crushed or roughly chopped (orother nuts, such as cashews)
- ½ cups Chicked Stocks
- ¼ tsp Freshly Ground Black Pepper
- ¾ Tbsp Tamarind Paste
- 2 Tbsp Fish Sauce
- 1-3 tsp Chili Sauce (dependinghow spicy you want it)
- 2-3 Tbsp Brown Sugar (moreor less to taste)
- Gather the ingredients.
- Place prepared chicken in a bowl and toss with 1 1/2 tablespoons soysauce. Set aside.
- Combine pad Thai sauce ingredients together in a cup, stirring well todissolve sugar. Note that this sauce needs to taste sweet first, followed bysour and then salty to create good pad Thai. Set aside.
- Bring a large pot of water to boil. Dunk in rice noodles and switch offthe heat. Allow noodles to soak approximately 6 minutes, or until softenough to bend easily, but still firm and 'undercooked' by regular standards(this is the key to good pad Thai, so be sure not to over-soak or boil thenoodles. They will finish cooking later).
- Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oiland swirl around, then add the garlic, chili, galangal/ginger, and half of thegreen onion (or just the white parts), reserving remaining for later. Stir-fry1 minute to release the fragrance.
- Add chicken and stir-fry 3 to 4 minutes, or until cooked. If pan becomesdry, add 1 to 2 tablespoons of the pad Thai sauce, just enough to keep ingredientsfrying nicely.
- Push ingredients aside and crack an egg into the center of the pan. Stirquickly to scramble, then combine with other ingredients.
- Add prepared noodles plus 3to 4 tablespoons of the pad Thai sauce. Using two utensils, lift and turnnoodles to stir-fry and combine with other ingredients. Continue frying in thisway, adding more of the sauce every minute or two, until all sauce has beenadded and the noodles are chewy-delicious and a little bit sticky (8 to 10minutes). When sauce has been absorbed and noodles are cooked, fold in the beansprouts (you want them to stay crispy).
- Remove from heat andtaste-test, adding more fish sauce until desired taste is achieved. If you likeyour pad Thai a bit on the salty side, we recommend adding 1 to 2 tablespoonsfish sauce.
- For those who like itextra spicy, serve with Thai chili sauce on the side, and enjoy!