Homemade Pad Thai: A Taste of Thai Street Food
Homemade Pad Thai: A Taste of Thai Street Food
[Home Cooking Recipe] Craving Exotic Flavors? Easy One-Pan Pad Thai
Enjoy a delicious and hassle-free one-pan meal that makes cleanup a breeze! This recipe brings the authentic taste of Pad Thai right to your kitchen, rivaling your favorite restaurant.
Main Ingredients- 60g Dried Rice Noodles (soaked in cold water for 30 mins)
- 1/3 Onion, finely minced
- 1 Tbsp Minced Garlic
- 1/2 handful Chinese Chives, cut into 3-4cm lengths
- 1 handful Bean Sprouts, washed
- 5 Medium Shrimp, peeled and deveined
- 1 handful Dried Shrimp
- 1 Tbsp Toasted Chopped Peanuts
- 2 Eggs
- 4 Tbsp Cooking Oil
- 1 Red Chili, seeded and finely chopped
- 1 Green Chili, seeded and finely chopped
Sauce Ingredients- 1 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Fish Sauce
- 2 Tbsp Sugar
- 2 Tbsp Water
- 1 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Fish Sauce
- 2 Tbsp Sugar
- 2 Tbsp Water
Cooking Instructions
Step 1
Start by preparing the rice noodles. Soak the dried rice noodles in cold water for about 30 minutes until they are softened and pliable. Drain them well before cooking.
Step 2
Gently rinse the bean sprouts under running water to remove any debris. Drain them thoroughly and set aside. Keeping them crisp is key to a great Pad Thai.
Step 3
Prepare the vegetables for cooking. Finely mince the onion, red chili, and green chili to enhance the aroma. Cut the Chinese chives into approximately 3-4 cm lengths. Shorter lengths make them easier to stir-fry evenly.
Step 4
If using frozen shrimp, thaw them completely in cold water and pat them dry. In a separate bowl, whisk the eggs, ready to be scrambled. Since Pad Thai cooks very quickly, it’s highly recommended to mix all the sauce ingredients together in advance to save time during the cooking process.
Step 5
Now, let’s begin stir-frying. Heat a generous 4 tablespoons of cooking oil in your pan over medium-low heat. Add the minced garlic and the chopped red and green chilies, stirring until fragrant. This infuses the oil with delicious flavors.
Step 6
As soon as the garlic and chilies become aromatic, add the minced onion and dried shrimp to the pan. Stir-fry them together. For an even richer flavor, crush the dried shrimp slightly as you add them – this releases more of their savory essence! Add the thawed fresh shrimp now and cook until they turn pink and opaque.
Step 7
Once the onions have softened and turned translucent, pour in the pre-mixed Pad Thai sauce. Stir everything together and let it simmer for a moment to allow the sauce to thicken slightly and coat the ingredients.
Step 8
Add the soaked rice noodles to the pan. Stir-fry gently, tossing them with the sauce. Be careful not to overcook the noodles, as they can become mushy. The goal is to heat them through and ensure they are evenly coated with the sauce, which should only take about 1-2 minutes.
Step 9
Push the stir-fried ingredients to one side of the pan. To make this a true one-pan meal, add a little more oil to the empty space in the pan. Crack the two whisked eggs into this space and scramble them quickly until just cooked.
Step 10
Almost done! Add the bean sprouts and Chinese chives to the pan. To preserve their fresh, crisp texture and vibrant color, stir-fry them very quickly over high heat or turn off the heat and let the residual heat cook them. The key is to cook them for just a short time so they remain crunchy.
Step 11
Your delicious homemade Pad Thai is ready! For an extra touch of flavor and texture, sprinkle the toasted chopped peanuts over the top just before serving. Enjoy your flavorful Thai dish while it’s warm!
