Pad Thai

🥘 Ingredients

Sauce

  • fish sauce
    2 tbsp
  • palm sugar
    35 g
  • thai cooking tamarind
    3-4 tbsp
  • water
    3 tbsp

Pad Thai

  • bean sprouts
    2.5 c
  • dried chili flakes
  • dried shrimp
    2 tbsp
  • dry rice noodles
    4 oz
  • eggs
    2
  • garlic chives
    7-10 stalks
  • garlic cloves
    3
  • lime
    1
  • pressed tofu
    3 oz
  • roasted peanuts
    4 tbsp
  • shallots
    4 tbsp
  • shrimp
    10
  • sweet preserved daikon radish
    3 tbsp
  • vegetable oil
    3 tbsp

🍳 Cookware

  • small pot
  • bowl
  • wok
  1. 📝

    If using chicken, pork, or beef: slice into bite-sized pieces and marinate in a bit of fish sauce or soy sauce. For 8 oz of thinly sliced pork: 2 tsp soy sauce, 1/4 tsp sugar, 1 tbsp water.

Sauce

  1. 1
    Add palm sugar (chopped) to a small pot and melt over medium heat. Once sugar is melting, keep stirring until it darkens. Immediately add water , fish sauce , and thai cooking tamarind . The sugar will harden immediately.
    palm sugar: 35 g, water: 3 tbsp, fish sauce: 2 tbsp, thai cooking tamarind: 3-4 tbsp
  2. 2
    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 prep and it should dissolve.

Pad Thai

  1. 1
    Soak dry rice noodles (medium size) in room temp water for ⏱️ 1 hour . Drain and cut once with scissors so they are half as long.
    dry rice noodles: 4 oz
  2. 2
    In a bowl , combine pressed tofu (cut into small pieces), garlic cloves (chopped), shallots (roughly chopped), sweet preserved daikon radish (finely chopped), dried shrimp (roughly chopped), and dried chili flakes .
    pressed tofu: 3 oz, garlic cloves: 3, shallots: 4 tbsp, sweet preserved daikon radish: 3 tbsp, dried shrimp: 2 tbsp, dried chili flakes
  3. 3
    Heat wok over high heat and add enough vegetable oil to coat bottom. Sear shrimp (medium sized) or other protein until done. Remove from pan.
    vegetable oil: 3 tbsp, shrimp: 10
  4. 4
    In same wok over medium heat add more oil if needed. Add everything in the tofu bowl and saute for a few minutes until garlic starts to turn golden and shallots are wilted. If wok is dry add more oil.
  5. 5
    Turn heat to high and add noodles and sauce. Keep tossing until sauce is absorbed.
  6. 6
    Once sauce is absorbed, turn off heat and taste noodles. If undercooked add more water and continue cooking.
  7. 7
    Once noodles are done, push to side of pan. Add oil and eggs . Break yolks, then put noodles on top of eggs and cook for ⏱️ 30 seconds . Flip and toss to mix eggs and noodles.
    eggs: 2
  8. 8
    Toss cooked protein back in. Add bean sprouts , garlic chives (cut into 2" pieces), and half of roasted peanuts (roughly chopped). Turn off heat and toss until mixed.
    bean sprouts: 2.5 c, garlic chives: 7-10 stalks, roasted peanuts: 4 tbsp
  9. 9
    Serve with lime wedge and extra peanuts. Squeeze lime on top before eating.
    lime: 1