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pad thai served in the bowl

Pad Thai


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Diet: Halal

Description

Pad Thai is one such rendition, where the savory, sour and sweet flavors complement each other gracefully. Stir-Fried Rice Noodles tossed in an ocean of different kinds of ingredients, is a sensation of flamboyant cuisine (well, I fancy such words, in praise of their flavors)!


Scale

Ingredients

Pad Thai Ingredients:

  • 1 Flat rice noodles
  • 1 egg
  • 1 tablespoon Sesame oil
  • 10 shrimps
  • 1 teaspoon garlic
  • 6 tofu
  • 1/2 onion
  • 2 tablespoon spring onions
  • 1/2 teaspoon chili flakes
  • Salt

Pad Thai sauce:

  • 2 tablespoon tamarind pulp
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon brown sugar
  • 1 teaspoon soy sauce
  • 1.5 tablespoon peanut butter
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon sesame oil

Instructions

To Make Pad Thai Sauce : 

  1. To a sauce bowl, add all the pad Thai sauce ingredients listed under “pad thai sauce “
  2. Whisk together to make a smooth sauce. Set aside.

 To make Pad Thai Noodles: 

  1. Place the rice noodles in the large bowl, pour over the boiling water and let it soak for 5 minutes.
  2. Then, drain in the colander. Set Aside.
  3. Heat 1 tablespoon of sesame oil in the pan, add minced garlic. Cook on the low heat to infuse the flavor of the garlic.
  4. Add sliced onion
  5. Stir and fry the onions for 1 or 2 minutes over the medium heat.
  6. Add shrimp / Prawns, sprinkle 1/2 teaspoon of chili flakes, and salt. Cook the prawns for 1 minute.
  7. Push the shrimp and onion mixture to the one side of the pan, pour 1 egg on the other side.
  8. Scramble the egg and mix it with shrimp.
  9. Add cooked noodles
  10. Add pad Thai sauce and tofu
  11. Toss the noodles for 1 or 2 minutes until the sauce is absorbed. Add sauce as much you want.
  12. Sprinkle some crushed peanuts and spring onions. Taste and check for salt and serve!

Notes

Expert Tips

Kudos to Pad Thai’s adaptability, you’re welcome to add in more vegetables to your dish; few suggestions are bean sprouts, garlic chives, pickled radishes, turnips, raw banana flowers or spring onions (which I’ve added here)

Make sure to cut your vegetables in similar sizes for even cooking

Cook the vegetables quickly over high heat; it helps retain the bright color and fresh crunch

If you’re adding tofu, ensure the firmness of the tofu before use or else it will crumble when it cooks

If you don’t have garlic chives, replace them with spring onions and some garlic

When using chicken, cut them into thin strips and poach in salted water, that will reduce a few calories and save up on cooking time

The trick in preventing the ingredients from sticking is to stir-fry on a hot wok; while you must control the heat, especially when the sauce is added to avoid burning

To avoid mushy noodles, undercook them because they will absorb the liquid from the sauce when they are stir-fried

  • Category: Lunch
  • Method: stovetop
  • Cuisine: Thai

Keywords: pad thai, pad thai noodles, pad thai recipe