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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-- 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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Pad Thai Noodles | Popular Thai Street Food | Quick Easy To Make Noodles Recipe
Learn how to make Pad Thai Noodles which is a popular dish in the Thai cuisine.
Pad Thai or Phat Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir fried with eggs and tofu and flavoured with a number of sauces. But, chef Ruchi Bharani has added a vegetarian Indian twist to this Thai recipe. Check it out.
Ingredients:
1 1/2 cup boiled flat rice noodles
1 red chilli, sliced
1 stock of lemon grass, sliced
1 tbsp ginger garlic paste
2 spring onions, chopped
1 tbsp oil
1/2 cup bean sprouts
salt to taste
1 1/2 tbsp red chilli sauce
1 tbsp soya sauce
1 1/2 tbsp brown sugar
3 tbsp roasted peanuts, half crushed
Lemon juice to taste
1/2 green capsicum, cut lengthwise
1/2 red capsicum, cut lengthwise
1 tbsp tamarind paste
Method:
- Soak the rice flat noodles / pad Thai noodles in water for about 10 minutes and then drain out all water before using the noodles.
- Heat oil in a wok.
- Add the ginger garlic paste, lemon grass pieces, green capsicum, red capsicum, bean sprouts and sliced birds eye chilli and saute the ingredients.
- Add the red chilli sauce, soy sauce, tamarind paste and brown sugar and mix everything well.
- Once the sugar melts, add the noodles, some spring onions and the leaves, salt to taste, lime juice and the coarsely ground peanuts and give it a last mix.
- The noodles are ready to plate. Garnish with few spring onion leaves and coarsely ground peanuts.
- The delicious Pad Thai Noodles are ready to be served.
Copyrights: Rajshri Entertainment Private Limited
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