Authentic Pad Thai Recipe Video
Pad Thai is a very common dish in Thailand, and can be found throughout the country. Like a lot of foods in Thailand, the best Pad Thai can be usually be found at the street vendors. Pad Thai's combination of succulent shrimp on a bed of noodles, surrounded by crispy fresh vegetables makes it a favorite dish with westerners too.
The real secret though to Pad Thai is the sauce, the sour of the tamarind paste should not be overwhelmed by the sweetness of the palm sugar. Add in the fish sauce, and you have a sauce that's equal parts sweet, sour, and salty, perfectly balanced together. This is where Pad Thai's signature taste comes from.
Personal tastes being what they are, Pad Thai is usually served with additional lime, chili, peanuts, chives and sprouts on the sides so that people can flavor the dish to their preferences. A quick tip: if you are one of those people who don't like things "too fishy", we'd recommend leaving out the dried shrimp in this recipe.
Ingredients
| Cooking oil | 4 Tablespoon | |
| Garlic | 3 Clove (15 gm) | |
| Rice noodle | 1⁄2 Pound | |
| Shrimp | 6 Medium | |
| Firm tofu | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Dried shrimp | 1⁄4 Cup (4 tbs) | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Green onion | 1⁄2 Cup (8 tbs) | |
| Ground peanuts | 1⁄4 Cup (4 tbs) | |
| Ground chili pepper | 1 Teaspoon | |
| Water | 1⁄4 Cup (4 tbs) | |
| Tamarind sauce | 1⁄4 Cup (4 tbs) | |
| Fish sauce | 1⁄4 Cup (4 tbs) | |
| Palm sugar | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 616 Calories from Fat 244
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 155.9 mg52%
Sodium 1441.2 mg60.1%
Total Carbohydrates 73 g24.4%
Dietary Fiber 3.5 g13.9%
Sugars 19.5 g
Protein 20 g40.6%
Vitamin A 18.3% Vitamin C 17%
Calcium 14.6% Iron 20.4%
*Based on a 2000 Calorie diet
Directions
1) Soak the noodles in warm water about 15-20 min or until soft.
2) Chop the garlic into small pieces.
3) Dice the tofu into small cubes.
4) Cut chives into 1" long pieces.
5) Chop the roasted peanuts.
Making the Sauce
1) Turn the stove to the medium heat, and place sauce pan on burner.
2) Heat the pan, and add the Tamarind Sauce, Fish Sauce, and Palm Sugar and stir until the sugar is dissolved.
3) When the sauce starts to boil remove from the heat and set aside.
Making Pad Thai
1) Turn on the stove to the high heat, and place your wok on the burner.
2) Add the oil.
3) When the oil is hot add the garlic.
4) Fry garlic about 1 min but don't let it turn to yellow or brown.
5) Add the Tofu and stir.
6) Add Dried Shrimp, if you cant find it or don't like a fishier taste, you can skip it.
7) Stir for about 30 seconds.
8) Add Fresh Shrimp.
9) Stir until the shrimp is pink and cooked through.
10) When the Shrimp is cooked, reduce the heat to medium.
11) Add the Noodles, and stir it together.
12) Add the Water to soften the noodles.
13) Add the sauce that we already pre-made, stir it until the noodles are soft, about 2 minutes.
14) Add the Eggs , and stir for about 30 seconds, until the Eggs start to cook.
15) Add Ground Peanuts and stir it all together.
16) Add Been Sprouts and Chives.
17) Stir it all together for about 1 min and then it's done!
SERVING
Serve with sprouts, chives, lime, ground peanuts and chili on the side, so people can flavor to their tastes.
2) Chop the garlic into small pieces.
3) Dice the tofu into small cubes.
4) Cut chives into 1" long pieces.
5) Chop the roasted peanuts.
Making the Sauce
1) Turn the stove to the medium heat, and place sauce pan on burner.
2) Heat the pan, and add the Tamarind Sauce, Fish Sauce, and Palm Sugar and stir until the sugar is dissolved.
3) When the sauce starts to boil remove from the heat and set aside.
Making Pad Thai
1) Turn on the stove to the high heat, and place your wok on the burner.
2) Add the oil.
3) When the oil is hot add the garlic.
4) Fry garlic about 1 min but don't let it turn to yellow or brown.
5) Add the Tofu and stir.
6) Add Dried Shrimp, if you cant find it or don't like a fishier taste, you can skip it.
7) Stir for about 30 seconds.
8) Add Fresh Shrimp.
9) Stir until the shrimp is pink and cooked through.
10) When the Shrimp is cooked, reduce the heat to medium.
11) Add the Noodles, and stir it together.
12) Add the Water to soften the noodles.
13) Add the sauce that we already pre-made, stir it until the noodles are soft, about 2 minutes.
14) Add the Eggs , and stir for about 30 seconds, until the Eggs start to cook.
15) Add Ground Peanuts and stir it all together.
16) Add Been Sprouts and Chives.
17) Stir it all together for about 1 min and then it's done!
SERVING
Serve with sprouts, chives, lime, ground peanuts and chili on the side, so people can flavor to their tastes.
Editors Review
Wondering how to make Thai food at home? Try easy to make Pad Thai by expert Thai chef Aunchalee, who blends different flavor and lot of ingredients to prepare this exotic dish. It's surely one of the most delicious thing you have ever tried.Comments
Comments: 10 |
Add a Comment
Serene says :
We really liked this; thanks!
Posted on: 2 July 2010 - 4:34am
serenecooking says :
I love this video. So clear, so organized, such good photography. Thank you! I bought all the ingredients for pad thai today and was looking around for a video to help me learn to make it. I will let you know how it goes tomorrow. Thanks again!
Posted on: 30 June 2010 - 2:49am
Anonymous says :
LOVE IT!!! I have been looking for an AUTHENTIC Pad Thai recipe (NO PEANUT BUTTER!!)
Video was helpful. Thank you!!
Posted on: 8 April 2010 - 12:54am
Alex Gittens says :
Thanks for the recipe! I'll definitely be visiting your site.
I've looked at several other recipes for Pad Thai, so I can try my hand at making one of my favorite dishes by combining the best aspects. It's interesting that you use Palm sugar-- what's the difference in taste if I use regular sugar? Also, I saw this in another video on the site, and I think it's worth mentioning: when you're ready for the egg you can push the stuff in the wok/pan to the side, add a little drizzle of oil (this might not be necessary since you started off with a lot of oil, but it may be if the oil was all absorbed) and crack the egg(s) there, swish the pan around a little to spread out the egg. Let it set a little before mixing it in with the noodle mixture to finish cooking. That way you get the white and yellow of the egg, and the texture.
Posted on: 19 June 2009 - 6:43pm
shantihhh says :
Pad Thai is an easy dish to make! There are as many ways to make Pad Thai as there are cooks! It is not a favourite of mine. I much prefer Pad Kee Mao (Drunkards Noodles) or Gai Pad Kee Mao which has chicken, and is made with Chantaboon rice noodles, yellow bean sauce, vinegar, chiles, vegetables, etc. WONDERFUL!
I will post my recipe for Pad Kee Mao tha I learned from longtime friend and chef Kie. He learned it from his sister who cooked for the royal family in Laos. Isan/Laos food are much the same as at one time they were one country, but Isan is what is now Northeast Thailand. Most of these people are decendants of Tai (not Thai) people.
Shanti/Mary-Anne
Posted on: 16 October 2008 - 1:29pm
Jayashree says :
Thanks for the wonderful recipe, i will buy the ingrediants and try it.
Posted on: 15 October 2008 - 2:52pm
Petal says :
Ha, i agree Pad thai is not your regular "fast food" :)
I once bought the box version, where they give you the noodles and sauce etc already pre-packaged, and in that only, there were so many preparation steps that I gave up. I love the dish though, and like your recipe ...maybe someday will dare to make it also :-D
Thanks again :)
Posted on: 15 October 2008 - 2:26pm
Chef
