Autentic pad thai:
Pad Thai isn’t exactly my ultimate favorite, but there’s this craving that sneaks up on me quite often.
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Details
1 servings
15 minutes
5 minutes
20 minutes
Ingredients
- For pad thai sauce
2 -3 tbsp oil
2 shallots, thinly sliced
2 garlic cloves, chopped
3 tbsp tamarind concentrate
4 tbsp water
3 tbsp chili sauce
1/4 tsp paprika (optional – this is for added color)
2 + 1/2 tsp fish sauce
2 pieces of palm sugar
1/4 tsp msg (optional)
for pad thai sauce
- In a large pan over medium-high heat, add oil. Once the oil is hot, add thinly sliced shallots and half of your chopped garlic. Fry them until they turn golden and fragrant, being careful not to let them burn.
- Next, add water and stir. Then, incorporate tamarind concentrate, palm sugar, chili sauce, fish sauce, the remaining half of your chopped garlic, paprika, and MSG.
- Use a spatula to help dissolve the palm sugar and let the mixture simmer until it thickens slightly. Taste and adjust the sauce to your liking, ensuring a balanced flavor profile with a tangy, sweet, and salty combination.
- Transfer the sauce to a bowl or containers and set it aside. Now, proceed to prepare the Pad Thai. Store the remaining pad thai sauce in the refrigerator.
Ingredients
- For pad thai
1 shallots, thinly sliced
2 tbsp sweet preserved radish , chopped
1/4 block pressed tofu, diced
shrimp or chicken (as much as you like)
rice noodles – soak in hot water (as much as you like)
handful of garlic chive
handful of beansprout
1 eggs
- For garnish
4-5 ends of garlic chive
3 tbsp crushed roasted peanut
1 tsp chili powder
1 tsp granulated sugar
lime wedge
cashew nut (optional)
crunchy pork belly bits (optional)
for pad thai
- Heat 2 tablespoons of vegetable oil in a wok or large pan over medium-high heat. Add shallots and preserved sweet radish; stir until golden. Add tofu and shrimp, or chicken, cooking until fully done. Push everything to one side of the wok.
- Add the soaked and drained rice noodles to the wok along with 4-5 tablespoons of water; stir until noodles soften. Add 2-3 tablespoons of pad thai sauce and toss everything until well combined and heated through. Cook until noodles are fully softened; add water as needed. Adjust the flavor by adding more pad thai sauce if desired.
- Push everything to one side of the pan, add about 1/2 teaspoon of oil, and crack in one egg. Allow the yolk to set slightly, fold the noodles over the eggs, stir in beansprouts and garlic chives. Remove from heat.
- Garnish the plate with garlic chives ends, crushed peanuts, sugar, lime wedges, chili powder, and optionally, crusty pork belly bits and roasted cashews. And you’re done!
note; Pad Thai is at its best when prepared in small batches and enjoyed immediately!
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