How to make Pad Thai
Pad Thai took off in the 1930s when Thailand faced rice shortages. So the country launched a “noodle campaign,” and a stir-fried hero was born. Today Pad Thai is a global favorite, from street stalls to restaurants—the best flavor is that perfect mix of sour, sweet, and a little salty.
Ingredients
- 80 g dry rice noodles
- 1 egg
- 40 g firm tofu: Cut into cubes
- 4–5 medium shrimp or 60 g chicken (Optional)
- 1 cup bean sprouts
- 2 tbsp garlic chives: cut into 1 inch pieces
- 1 tbsp roasted peanuts: coarsely crushed
- 2 tbsp cooking oil
Sauce (mix before cooking)
- 1 tsp. fish sauce (or soy sauce for vegetarian)
- 1 tbsp. oyster sauce
- 1 tbsp. tamarind juice (or 1 tbsp. lime juice or apple cider vinegar as substitute)
- 1 tsp. soy sauce
- 1 tbsp. palm sugar (or brown sugar)
- ½ tsp. chili flaskes (optional, to taste)
Instructions
- Soak noodles in warm water for 30 min or until softened but still firm. Drain well.
- Heat oil in a pan/wok. Add tofu → stir-fry until golden brown.
- Add shrimp/chicken→ cook until just done. Push to one side.
- Crack in egg → scramble lightly.
- Add drained noodles → stir-fry 20 second. Pour in sauce. Toss until noodles absorb and become dry.
- Add bean sprouts and chives → stir briefly, keep them crisp.
- Plate → sprinkle with peanuts, chili flakes served with lime wedge.
Garnish
- Extra bean sprouts
- Garlic chives
- Lime wedge
- Crushed peanuts
- Chili flakes (optional)