Description
Authentic Pad Thai delivers a symphony of Thai street-style flavors dancing across your palate. Savory rice noodles intertwine with tender proteins, crunchy peanuts, and zesty lime, creating a perfect balance of sweet, sour, and umami that transports you straight to Bangkok’s bustling markets.
Ingredients
Scale
Protein and Seafood:
- 8 ounces (226 grams) raw jumbo peeled and deveined shrimp (optional for non-vegan)
- 7 ounces (198 grams) extra-firm tofu
- 4 large eggs (or vegan egg alternatives like scrambled tofu for a vegan option)
- 2 tablespoons (30 grams) small dried shrimp (optional for non-vegan)
Noodles and Vegetables:
- 7 to 8 ounces (198 to 226 grams) dried pad Thai noodles (thin, flat rice noodles)
- 2 cups (100 grams) mung bean sprouts
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 2 medium scallions or 6 garlic chives, chopped
- ¼ cup (40 grams) Thai sweet preserved radish, diced
Sauce and Seasonings:
- ¼ cup (56 grams) palm or coconut sugar paste (or palm sugar in a block or puck)
- 3 tablespoons (45 milliliters) fish sauce (or vegan fish sauce alternative)
- 3 tablespoons (45 milliliters) tamarind concentrate or prepared tamarind pulp
- 3 tablespoons (45 milliliters) water
- 1 ½ teaspoons (7 grams) kosher salt
- 4 tablespoons (60 milliliters) vegetable oil, divided, with more as needed
- 2 tabl
Instructions
- Submerge dried Pad Thai noodles in a spacious container with lukewarm water, allowing them to soften for approximately 30 minutes until they become pliable. Thoroughly drain the noodles using a colander.
- Prepare extra-firm tofu by slicing it into precise 1/2-inch (1.3 centimeters) rectangular planks. Arrange the planks on a towel-lined wire rack, sprinkle with kosher salt, cover with additional towels, and apply gentle pressure using a weighted baking sheet for 30 minutes. Afterwards, cut the tofu into uniform 1-inch (2.5 centimeters) cubes.
- Create the signature Pad Thai sauce by combining palm sugar paste, fish sauce, tamarind concentrate, and water in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat, then reduce to medium-low and simmer for 2-3 minutes until it reaches a syrupy consistency. Remove from heat and set aside.
- Prepare ingredients by finely mincing garlic and shallots, and placing them in a small prep bowl. Chop preserved radish and crush roasted peanuts, combining them in another bowl with rinsed dried shrimp. Separately prepare scallions, mung bean sprouts, and eggs.
- Heat of vegetable oil in a large wok over medium-high heat until it begins to smoke. Carefully stir-fry tofu cubes for 5 minutes, rotating until they develop a golden-brown exterior. Transfer the tofu to a separate holding bowl. In the same pan, cook shrimp for 2-3 minutes until they turn opaque, then add to the tofu bowl.
- Introduce remaining oil to the wok and sauté shallots and garlic for 30 seconds until fragrant. Incorporate the peanut mixture and briefly fry. Add prepared noodles and sauce, continuously stirring for 3 minutes to ensure even cooking. If the pan becomes dry, gradually add small amounts of water to prevent sticking.
- Create scrambled eggs in a portion of the wok, forming large, soft curds. Before the eggs completely set, reintroduce the noodles, tofu, and shrimp to the pan. Gently toss all ingredients together, carefully breaking up egg pieces.
- Strategically push noodle mixture to one side of the wok. Add scallions and bean sprouts to the empty section, quickly tossing until they slightly wilt. Thoroughly integrate all components.
- Transfer the completed Pad Thai to a serving platter. Accompany the dish with fresh lime wedges, additional bean sprouts, scallions, banana blossom, and optional garnishes such as granulated sugar, crushed peanuts, and red pepper flakes for personalized seasoning.
Notes
- Noodle Soaking Trick helps create perfectly tender, flexible strands without overcooking during final stir-fry.
- Tofu Pressing Method removes excess moisture, ensuring crispy golden exterior and better absorption of delicious sauce flavors.
- Sauce Preparation transforms basic ingredients into a complex, balanced condiment that ties all recipe components together seamlessly.
- Mise en Place Strategy organizes ingredients for rapid, efficient cooking, preventing potential burning or missed steps during high-heat wok preparation.
- Layered Cooking Technique builds depth of flavor by separately cooking proteins, then reintegrating them into final dish for maximum taste complexity.
- Finishing Touches allow personalization with multiple garnish options, letting each diner customize their perfect Pad Thai experience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 10g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg