Authentic Pad Thai, Made Easy at Home
Authentic Pad Thai, Made Easy at Home
Easy Pad Thai Stir-Fried Rice Noodles Without Fish Sauce, Using Anchovy Sauce
Experience the exotic flavors of Thailand right in your kitchen with this simplified Pad Thai recipe! We’ve swapped traditional fish sauce for anchovy sauce, creating a familiar yet exciting taste that perfectly suits the Korean palate. This dish is packed with flavor and comes together quickly, making it ideal for a weeknight meal, a special treat, or even for impressing guests.
Flavorful Pad Thai Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Vietnamese Chili Flakes (adjust to your spice preference)
- 1 Tbsp Anchovy Sauce (fish sauce substitute)
- 1 Tbsp Ketchup
- 1 Tbsp Honey or Corn Syrup (adjust sweetness)
Key Ingredients for a Hearty Meal- 1/2 Onion, thinly sliced
- 1 Tbsp Minced Garlic
- A small bunch of Scallions or White part of Leek, chopped
- 1 handful Bean Sprouts (approx. 100g)
- 1 handful Garlic Chives, cut into 5cm lengths (approx. 50g)
- 8 Shrimp, peeled and deveined
- 2 Eggs
- Pinch of Black Pepper
- Pinch of Salt
- 1 Tbsp Vinegar (for finishing)
- 20 Roasted Peanuts, lightly crushed
- 1/2 Onion, thinly sliced
- 1 Tbsp Minced Garlic
- A small bunch of Scallions or White part of Leek, chopped
- 1 handful Bean Sprouts (approx. 100g)
- 1 handful Garlic Chives, cut into 5cm lengths (approx. 50g)
- 8 Shrimp, peeled and deveined
- 2 Eggs
- Pinch of Black Pepper
- Pinch of Salt
- 1 Tbsp Vinegar (for finishing)
- 20 Roasted Peanuts, lightly crushed
Cooking Instructions
Step 1
Start by preparing the rice noodles, the heart of Pad Thai. Measure out enough for two servings. If using dried noodles, follow the package instructions. For fresh noodles, use an appropriate amount.
Step 2
Bring a generous pot of water to a rolling boil. Add the rice noodles and cook for approximately 4 minutes. It’s crucial to get the timing right to achieve a chewy texture without overcooking the noodles.
Step 3
Once cooked, drain the noodles in a colander and immediately rinse them under cold running water. This stops the cooking process and prevents the noodles from becoming mushy or sticking together. Drain them thoroughly to remove excess water.
Step 4
Crack the two eggs into a bowl. Add a pinch of salt and pepper, then whisk them together until well combined. These will be scrambled and added to the stir-fry for extra richness.
Step 5
Peel and thinly slice half an onion. The natural sweetness of the onion will caramelize as it cooks, adding a delicious depth to the dish.
Step 6
Cut the garlic chives into roughly 5cm lengths. You’ll need about a handful. These add a fresh, slightly garlicky flavor.
Step 7
Wash the bean sprouts and drain them well. You’ll need about a handful. They will add a wonderful crisp texture to the finished Pad Thai.
Step 8
Prepare the roasted peanuts for garnish. Place them in a blender or mortar and pestle. You want to crush them lightly, not turn them into a fine powder.
Step 9
Aim for a texture that still has some noticeable pieces of peanut. This will provide a delightful crunch and nutty flavor when sprinkled over the Pad Thai. Don’t over-process them.
Step 10
Prepare 8 medium-sized shrimp. Ensure they are peeled and the dark vein down their back has been removed. Fresh, plump shrimp are key to a delicious Pad Thai.
Step 11
Now, let’s make the Pad Thai sauce! This is a simple mix of all the sauce ingredients. Combining them ahead of time makes the stir-frying process much smoother.
Step 12
Heat a wok or large skillet over medium-high heat and add a generous swirl of cooking oil. Add the chopped scallions (or leek) and minced garlic, stir-frying until fragrant, about 30 seconds. Then, add the sliced onions and sauté until they begin to soften and turn translucent, about 2-3 minutes.
Step 13
Add the prepared shrimp to the skillet and stir-fry until they turn pink and are almost cooked through. Be careful not to overcook them at this stage.
Step 14
Once the shrimp are nearly done, toss in the handful of bean sprouts. Stir-fry quickly for about 30 seconds to a minute. You want them to remain crisp, not soggy.
Step 15
Pour the prepared Pad Thai sauce evenly over the ingredients in the skillet. Toss everything together vigorously to coat the noodles and other ingredients with the sauce.
Step 16
Add the cut garlic chives to the wok and stir-fry for another 30 seconds, just until they are slightly wilted and fragrant. They add a burst of freshness.
Step 17
Now, add the drained rice noodles to the skillet. Using tongs or a spatula, gently toss and stir-fry everything together, ensuring the noodles are well coated with the sauce and mixed with all the other ingredients. Break up any clumps of noodles.
Step 18
Add a final touch of freshly ground black pepper. This enhances the overall flavor profile.
Step 19
Push the noodle mixture to one side of the skillet. Add a little more oil to the empty space and pour in the whisked eggs. Let them set slightly.
Step 20
As the eggs cook, break them up with your spatula to create scrambled eggs. Once cooked, gently mix the scrambled eggs into the Pad Thai, distributing them evenly throughout the dish.
Step 21
Transfer the finished Pad Thai to serving plates. Drizzle 1 tablespoon of vinegar over the top for a bright, tangy finish, and generously sprinkle with the crushed roasted peanuts. Your delicious homemade Pad Thai is ready to be enjoyed!
