Vegetarian Pad Thai Recipe TO MAKE TONIGHT (ผัดไทย)!
LEARN HOW TO MAKE VEGGIE PAD THAI RECIPE AT HOME!
LAY HO MA!! Pad Thai is one of my favourite dishes of all time. It's got the sweet, sour, and spicy flavours packed into one easy to cook noodle dish. There's definitely a good reason why this dish is one of the most popular (if not the most popular) dishes in Thailand. Join me in this episode and learn how to make an easy vegan pad thai recipe right at home. Let's begin
Ingredients:
1/4lb fried tofu
70g broccoli
1/2 carrot
1/2 red onion
35g Chinese chives
1/4lb thin rice noodles
2 tbsp tamarind paste
1 tbsp maple syrup
2 tbsp soy sauce
1 red Thai chili pepper
drizzle of olive oil
50g bean sprouts
2 tbsp roasted peanuts
few sprigs cilantro
lime wedges to serve
Directions:
1. Bring a small saucepan of water to boil for the noodles
2. Thinly slice the fried tofu. Chop the broccoli into bite sized pieces. Thinly slice the carrot into matchsticks. Slice the red onion and chop down the Chinese chives
3. Spread the rice noodles in a pan. Then, pour in the hot water and let it soak for 2-3mins. Stir the noodles occasionally to get rid of the excess starch
4. Make the sauce by combining the tamarind paste, maple syrup, soy sauce, and a thinly sliced red Thai chili pepper
5. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
6. Sauté the onions for a couple of minutes. Then, add in the tofu and broccoli. Sauté for another few minutes
7. Add in the carrots. Give it a stir
8. Add in the noodles, chives, bean sprouts, and the sauce
9. Sauté for another few minutes
10. Plate and sprinkle over some crushed roasted peanuts and freshly chopped cilantro. Serve with some lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
Pad thai made from scratch isn't exactly a quick meal—there's a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home! So watch the video and I'll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
Aside from the prep hacks, I'm sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!
WRITTEN RECIPE (for the sauce) + BLOG POST :
ORIGINAL PAD THAI RECIPE:
HOW TO MAKE TAMARIND PASTE:
CHOOSING THE BEST FISH SAUCE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Authentic-ish Pad Thai at Home
Just a few easy ingredients and techniques stand between you and great Pad Thai at home. Watch to see what they are. Start speaking a new language in 3 weeks with Babbel???? Get up to 60% off your subscription here ➡️
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BOOS BLOCK CUTTING BOARD:
12 WOK:
SMALL PREP BOWL:
SWEET RADISH:
TAMARIND CONCENTRATE:
THAI RICE NOODLE:
PALM SUGAR:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE -- (makes 2 portions)
▪150g or 5.5oz Thai style medium rice noodles
▪225g or 1/2lb raw shrimp (cut into large bitesize pieces)
▪75g or 1/2c shallot, rough chopped
▪15g or 3-4 cloves garlic, minced
▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped
▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
▪100g or 1c fresh bean sprouts
▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce]
▪Chile flakes
▪Lime
▪2 eggs
▪Neutral oil (canola, avocado, light olive, etc)
▪Salt
▪Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.
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CHAPTERS
0:00 Intro
0:22 Prepping the rice noodles
1:37 Ingredient prep
5:15 discovering food cultures with Babbel (ad)
6:09 stir frying the pad thai
9:40 Let’s eat this thing
#padthai
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The BEST Pad Thai Recipe
anna have a real deal Pad Thai? Then you've got to make this recipe at home. Ain't no restaurants got this good!
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Pad Thai Ingredients
Servers 2
8 oz semi-fresh rice sticks or 4 oz dried rice sticks
1/2 boneless skinless chicken breast, sliced thinly
3 to 4 oz large/jumbo peeled & deveined shrimp
3 oz pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
1/2 shallot (approximately 2 oz)
2 oz Thai preserved sweet radish (approximately 2 Tbs)
2 oz garlic chives or 3 green onions, plus more for garnish
4 oz beansprouts, plus more for garnish
1/4 cup roasted peanuts, plus more for garnish
2 eggs
3 Tbs cooking oil, plus more if needed
Lime wedges
For the sauce
3 Tbs fish sauce
2 Tbs palm sugar (you can use regular sugar)
1 tsp tamarind concentrate
1/4 cup cold water, plus more if needed
1 to 2 tsp Thai sriracha or dried Thai chili (optional)
Tasty and Authentic Pad Thai Recipe!
Special guest chef and owner of the brilliant Rosa’s Thai Cafe group of restaurants gives us her authentic Pad Thai recipe, perfectly balanced with sweet and sour flavour. The combination of fresh prawns, fried tofu and classic rice noodles make this dish completely irresistible.
To find the recipe for this authentic pad thai dish, click the link below:
- How to make a tasty and authentic Pad #thai -
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Easy Authentic Pad Thai At Home
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique.
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