I have posted a simple recipe for Pad Thai in my blog before, but the recipe I would like to share this time is an advanced version… I am sure you will love it, and you might say it is better than some restaurants in your local area – Charinya of @charinyas_kitchen
Ingredients for Pad Thai sauce:
- 200g Tamarind sauce
- 2 tbsp. white vinegar
- 50g Palm sugar
- 50g white sugar
- 2 Tbsp. fish sauce
- 2 Tbsp. Sriracha chili sauce
Keep the sauce in the jar until required. The sauce can be made ahead and can keep in the fridge for up to a month. You might notice that the recipe uses both tamarind and white vinegar. Even though they are both sour they are a different type of sour. This recipe also uses both palm sugar and white sugar. Palm sugar gives a nutty sweet taste while white sugar is more sharp and sweet. This is why this sauce produces a more complex and nuanced taste than the simple recipe.
Ingredients for Pad Thai (2-3 serves)
- 100g Dried rice noodle (see note 1.)
- 3-4 tbsp. Pad Thai sauce
- 1 tbsp. oyster sauce, optional (See note 2)
- 3 tbsp. cooking oil
- 1 tbsp. chopped shallot
- 2 eggs
- 1/2 cup tofu (see note 3)
- 2 tbsp. dried shrimps
- 2 tbsp. chopped pickled radish
- 10-12 green prawns or other protein as preferred
- ½ cup Bean sprouts
- ½ cup Garlic chives, cut in 3cm long pieces(see note 4)
- 2 tbsp. crushed peanuts (to serve)
- 2 wedge of lime (to serve)
Condiments: Sugar, Fish sauce, chili powder
Side vegetables: Garlic Chive and banana blossom.
2. The original recipe and most Thai people won’t add oyster sauce to Pad Thai. As I mentioned, Pad Thai is thought to represent Thai people and oyster sauce is considered a Chinese sauce. Also, the way Thai people eat Pad Thai entails adding condiments to satisfy our own taste, but most foreigners just eat it the way it is served. Adding oyster sauce will enhance the taste, so I leave it as an option.
3. In Thailand to make Pad Thai we use “yellow tofu”. This is a type of hard tofu and has a yellow culture. You can use any type of hard tofu that is available to you.
4. Garlic chives can be substituted with spring onion.
2. Add tofu, pickled radish and dried shrimp and stir fry for a few minutes.
3. Add prawns or other protein. Cook for a few minutes.
4. Add noodles and mix well.
5. Add Pad Thai sauce and oyster sauce (if used) then stir fry until the noodles are soft. If the noodles
are still too hard add a little bit of water and keep cooking until the noodles are soft.
6. Rake the noodles to one side of the wok then add 1 tbsp. of oil. Add eggs and scramble them. And
mix well with noodles.
7. Add garlic chives and bean sprouts.
8. Serve the noodles with a wedge of lime, crushed peanuts, chili powder and some condiments like
sugar and fish sauce alongside the garlic chive and banana blossom if available.