Authentic Pad Thai: A Flavorful Journey to Thailand
Authentic Pad Thai: A Flavorful Journey to Thailand
Master the Art of Pad Thai at Home: Your Ultimate Recipe Guide
Recreate the unforgettable flavors of Thailand with this authentic Pad Thai recipe. We’ve skipped the oyster sauce, which can alter the traditional taste, and opted for a blend of specialized Pad Thai sauce and fish sauce for a truly authentic and deeply savory experience. This detailed, step-by-step guide is perfect for beginners and will have you enjoying delicious, restaurant-quality Pad Thai in no time.
Main Pad Thai Ingredients- Rice noodles for Pad Thai (2 servings)
- 8 large shrimp, peeled and deveined
- 2 leaves of cabbage, thinly sliced
- 1/2 king oyster mushroom, julienned
- 1/2 onion, thinly sliced
- 2 handfuls of fresh bean sprouts
- 4-5 cloves garlic, minced
- A small bunch of chives, cut into 1-inch pieces (optional)
- 1 Thai chili or 3 dried red chilies (like bird’s eye), finely chopped (adjust to taste)
Pad Thai Sauce Blend- Pad Thai sauce (e.g., Sri Racha brand) 4-5 tablespoons
- Fish sauce (or substitute with anchovy sauce) 1 tablespoon
- Fine chili powder 1/2 – 1 tablespoon
- Chili sauce 1 tablespoon (optional)
- Pad Thai sauce (e.g., Sri Racha brand) 4-5 tablespoons
- Fish sauce (or substitute with anchovy sauce) 1 tablespoon
- Fine chili powder 1/2 – 1 tablespoon
- Chili sauce 1 tablespoon (optional)
Cooking Instructions
Step 1
Prepare the rice noodles and enhance the shrimp’s flavor.
– Soak the rice noodles for 2 servings in lukewarm water for 30 to 45 minutes, or until they are pliable and pale white. Ensure they are fully softened before proceeding.
– Rinse the 8 shrimp under cool water to thaw if frozen. Pat them dry and sprinkle with a pinch of black pepper to remove any unwanted odors. Let them sit for about 15 minutes.
Step 2
Chop and prepare the vibrant vegetables for your Pad Thai.
– King oyster mushroom: Julienne 1/2 mushroom.
– Onion: Thinly slice 1/2 onion.
– Cabbage: Thinly slice 2 leaves.
– Bean sprouts: Rinse under cold water and drain well.
– Chives: Cut into approximately 1-inch lengths (about three finger-widths). This is optional, feel free to omit if you prefer.
– Thai chili: Finely mince 1 chili. If using dried red chilies, slightly crush them to release their heat.
– Garlic: Slice 4-5 cloves thinly into slivers for aromatic frying.
Step 3
Gently sauté the garlic and chili to build an aromatic base.
– Heat a wok or large skillet over low heat. Add a generous amount of olive oil. Add the sliced garlic and chopped Thai chili (or crushed dried chilies). Sauté gently, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can make it bitter. The goal is to infuse the oil with their delicious aromas.
Step 4
Add the shrimp to the fragrant aromatics and cook until they turn pink.
– Once the garlic and chili are fragrant, add the prepared shrimp to the pan. Stir-fry them until they turn opaque and are cooked through, usually about 2-3 minutes. This step adds a wonderful seafood essence to the dish.
Step 5
Introduce the vegetables (except sprouts and chives) and season with Pad Thai sauce.
– When the shrimp are nearly cooked and the aromatics are fragrant, add the prepared vegetables (cabbage, king oyster mushrooms, and onion) to the pan. Reserve the bean sprouts and chives for later. Drizzle 1 tablespoon of Pad Thai sauce and a pinch of pepper over the ingredients. Gently toss everything together until the vegetables begin to soften slightly. This helps them absorb the initial flavor.
Step 6
Incorporate the soaked rice noodles and the main sauce mixture.
– After the vegetables have been lightly coated with the sauce, add the well-drained soaked rice noodles to the pan. It’s crucial to drain the noodles thoroughly to prevent a mushy texture; excess water can make the Pad Thai clumpy.
– Add 2-3 tablespoons of Pad Thai sauce, 1 tablespoon of fish sauce, and 1/2 tablespoon of chili powder. Stir-fry gently, ensuring the noodles and ingredients are evenly coated with the sauce mixture. The noodles will absorb the sauce as they cook, becoming incredibly flavorful.
Step 7
Adjust the seasoning as the noodles cook.
– As the noodles continue to cook and absorb the sauce, taste a strand. Add another 1-2 tablespoons of Pad Thai sauce and a little more chili powder if needed, to achieve your desired level of seasoning and spiciness. Don’t be afraid to taste and adjust!
Step 8
Make space in the pan for scrambled eggs and combine.
– Push the Pad Thai mixture to one side of the pan. Crack 2 eggs into the empty space and scramble them until just cooked. Once the eggs are mostly set, gently mix them into the Pad Thai. The soft, scrambled eggs add a lovely texture and richness.
Step 9
Add the bean sprouts and chives for a final touch of freshness.
– Reduce the heat to low or turn it off momentarily. Add the fresh bean sprouts and chives to the pan. Toss everything together quickly for about 30 seconds to 1 minute. The goal is to warm them through without losing their delightful crispness.
Step 10
Plate your Pad Thai and finish with chili sauce.
– Transfer the delicious Pad Thai to serving plates. For an extra kick of flavor and visual appeal, drizzle about 1/2 tablespoon of chili sauce over the top. Your authentic and flavorful homemade Pad Thai is now ready to be enjoyed!
