Authentic Pad Thai with Lobo Sauce: A Flavorful Journey to Thailand!
Authentic Pad Thai with Lobo Sauce: A Flavorful Journey to Thailand!
How to Make Delicious Pad Thai Using Authentic Thai Lobo Sauce
Embark on a culinary adventure with this recipe that uses a special sauce brought back from Thailand. We’ll show you how to create authentic Pad Thai with rich, complex flavors right in your own kitchen, making it a delightful meal that tastes like it came straight from a Thai street food stall.
Ingredients- Rice Noodles 120g (for 2 servings)
- Fresh Garlic Chives 40g
- Crisp Bean Sprouts 120g
- Dried Shrimp 12 pieces
- Fresh Shrimp 80g
- Eggs 2 large
- Lobo Pad Thai Sauce 1 packet
Cooking Instructions
Step 1
First, let’s look at the special sauce. This Lobo Pad Thai sauce is designed for two servings and comes with a sachet of crushed peanuts and the authentic sauce. Using this packet makes recreating the authentic Thai taste incredibly simple at home.
Step 2
The foundation of great Pad Thai is the noodles. Soak 120g of rice noodles (enough for two servings) in cold water for about 30 minutes until they are softened but still have a slight chew. This ensures they won’t clump together when stir-fried and will maintain a pleasant texture.
Step 3
We’ll be using shrimp in two ways. The larger, plump shrimp will be reserved as a beautiful topping for presentation. The smaller or medium-sized shrimp will be stir-fried with the noodles to enhance the overall seafood flavor of the dish.
Step 4
Prepare your vegetables: cut the fresh garlic chives into approximately 6cm lengths. Wash the bean sprouts thoroughly under running water and drain them well in a colander. Keeping the bean sprouts crisp is key, so avoid overcooking them later.
Step 5
If you’re using headless and tail-less shrimp (often called ‘butterflied’ or ‘clipped’ shrimp), it’s a good idea to lightly score them with the back of your knife or thinly slice them. This helps them cook more evenly and absorb the sauce beautifully.
Step 6
Heat a wok or a large, deep skillet over medium-low heat with a generous amount of cooking oil. Add the minced garlic and dried shrimp, stir-frying until fragrant. This infuses the oil with a wonderful aroma and savory depth. Then, add the fresh shrimp and cook until they turn pink and opaque.
Step 7
Add the pre-soaked rice noodles to the wok. Gently toss and stir to combine them with the shrimp and aromatics. Be careful not to break the noodles; aim to separate them as you stir.
Step 8
Now it’s time to add the magic! Pour the Lobo Pad Thai sauce from the grey packet evenly over the noodles. Don’t forget to add the accompanying sachet of crushed peanuts for extra texture and flavor.
Step 9
Continue to stir-fry over medium heat, ensuring the sauce coats the noodles thoroughly. Use tongs or a spatula to lift and separate the noodles, allowing the sauce to penetrate and the noodles to soften to perfection. This should take about 2-3 minutes. The noodles should be tender but still have a slight bite.
Step 10
It’s time to add the fresh vegetables. Add the crisp bean sprouts and the chopped garlic chives to the wok.
Step 11
Stir-fry briefly for about 30 seconds, just until the vegetables are slightly wilted but still retain their crispness. Push the noodle and vegetable mixture to one side of the wok, creating a clear space in the center.
Step 12
Crack the two fresh eggs into the empty space you’ve created. Gently scramble the eggs with a fork or chopsticks until they are just set, forming soft scrambled eggs.
Step 13
Finally, gently mix the scrambled eggs with the rest of the Pad Thai. Your delicious, restaurant-quality Pad Thai is now ready to serve! Plate it immediately and enjoy the authentic Thai flavors.
