Best Homemade Chicken Shawarma Recipe
February 21, 2024
Best Homemade Baklava Recipe
February 21, 2024Difficulty
Easy / Beginner
Prep time
30 Mins
Total time
40 Mins
Makes
2
Description
Take it from a Thai, it is hard to find a really-good & authentic pad-thai outside of Thailand. I have searched high & low, & concluded that the best option is to master cooking it at home. This recipe is real deal with all ingredients of traditional pad thai - no-compromise.
Instructions
TO MAKE PAD THAI SAUCE
- Add palm-sugar to small pot & melt over medium-heat. Once sugar is melting, keep stirring till it darkens in colour. Immediately, add fish sauce, water, & tamarind paste. The sugar will harden immediately & this is okay.
- Bring sauce to a simmer, then turn-off heat. The hardened sugar will not have dissolved at this point, but let it sit while you prepare other ingredients & it should-be dissolved by time you need-it. Check that it dissolved before you start cooking!
TO MAKE PAD THAI:
- Cut drained noodles once with scissors so they are half as long. This makes them easier to toss & separate in wok.
- In bowl, mix garlic, tofu, shallots, dried shrimp, preserved radish & chili flakes.
- Heat wok or large nonstick-skillet over high-heat & add just enough oil to coat bottom. Sear shrimp, or whatever protein you are using, till done & remove them from pan.
- In same wok over medium-heat, add little more oil if needed, then add every-thing in tofu bowl & sauté for few mins till garlic starts to turn-golden & shallots are wilted. If wok looks dry, add little more oil. (Donot skimp on oil other-wise the noodles will clump-up together.)
- Turn heat up to high, then add noodles & sauce. Keep tossing till all sauce is absorbed.
- Once sauce is absorbed, you can turn-off heat & taste the noodles for doneness. If they are still undercooked, add little more water & continue cooking, being careful not to add too much water!
- Once noodles are done, push them to one side of pan. Add little extra oil to empty space & eggs. Break the yolks, then put noodles on the top of eggs & cook for about 30 secs. Flip & toss to mix eggs in-to noodles.
- Toss cooked protein back-in, plus any collected juices. Then add garlic chives, bean sprouts & half of peanuts. Turn-off heat & toss till well-mixed.
- Serve immediately, with a lime wedge & extra peanuts on the top. For classic presentation you can add little extra-side of bean sprouts & some garlic-chives garnish.
- Be sure to squeeze bit of lime on the top before eating!
Tags: #PadThai #HomemadePadThai #ThaiFood #Noodles #PadThaiRecipe #AsianCuisine #HomemadeRecipe #CookingAtHome #Foodie #DeliciousEats #EasyRecipes #HomeCooking #FoodLovers #Yummy #TastyTreats #CookingInspiration #FoodPhotography #HealthyEating #Flavorful #Spices #StreetFood #FoodGasm #FoodBlogger #FoodForThought #HomeChef #CookingFromScratch #WeekendCooking #FamilyFavorites #ComfortFood
Ingredients
- For PAD THAI Sauce
- Water - 3 Tablespoon (45 ml)
- Palm sugar, chopped - 3 Tablespoon tightly packed - (35 g)
- Thai cooking tamarind - 4 Tablespoon
- Good fish sauce - 2 Tablespoon
- For PAD THAI
- Dry rice noodles, medium size - 4oz (soak in room temp water for 1 hour)
- Dried shrimp, medium size - 2 Tablespoon (roughly chopped)
- Garlic cloves - 3 (Chopped)
- Roughly chopped shallots - ¼ Cup
- Pressed tofu, cut into small pieces - 3 oz (85 g)
- Finely chopped SWEET preserved daikon radish - 3 Tablespoon
- Dried chili flakes, to taste (optional)
- Vegetable oil - 3 Tablespoon (45 ml)
- Medium sized shrimp - 10
- Eggs - 2
- Bean sprouts - 2 ½ cups (120 g) (loosely packed)
- Garlic chives - 7-10 stalks (70 g) (cut into 2” pieces)
- Roasted peanuts, roughly chopped - ¼ Cup
- Lime - 1
- Garnishes & condiments for serving
- Roasted peanuts, Chili flakes, Bean sprouts & Garlic chives.
- (In Thailand, fresh banana blossom is some-times served on side of pad thai)
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