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ThaiAuthentic Cuisine

Pad Thai

Serves 4 to 6 Entree seafood, Fish

Pad Thai

Pad Thai, a quintessential dish of Bangkok's bustling street food scene, captures the essence of vibrant Thai cuisine. Traditionally crafted by seasoned street vendors, it is now embraced in home kitchens where family cooks replicate its balanced flavors with a personal touch. This home version brings the sizzling energy of the street wok to your table, blending the tactile knowledge of seasoning by hand with a generous use of fat.

Expect a symphony of flavors and textures: tender rice noodles, succulent shrimp, and fluffy scrambled eggs melded with the tangy brightness of tamarind and the deep umami of fish sauce. The dish is finished with a crunch of roasted peanuts and fresh bean sprouts, each bite enlivened by a squeeze of lime and a hint of garlic chives, creating a meal meant for sharing and savoring.

Ingredients

  • 200 grice noodles
  • 200 gshrimp
  • 2eggs
  • 3 tbsptamarind paste
  • 2 tbspfish sauce
  • 2 tbsppalm sugar
  • 100 gbean sprouts
  • 2 tbsproasted peanuts
  • lime wedges — to serve
  • to finishgarlic chives
  • to tastefine sea salt

Method

  1. Start by soaking 200 g of rice noodles in warm water for about 20 minutes until they are pliable but not mushy. Drain them well and set aside. This step ensures that the noodles will cook evenly and absorb the flavors of the dish.
  2. Clean and dry 200 g of shrimp by peeling and deveining them. Pat them dry with a paper towel to remove excess moisture, which will help them cook quickly and evenly in the pan.
  3. In a large wok or non-stick pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add 2 cloves of minced garlic and stir-fry until fragrant, about 30 seconds. This creates a flavorful base for the dish.
  4. Add the shrimp to the pan and stir-fry for 2-3 minutes until they turn pink and are just opaque. Remove them from the pan and set aside. This ensures the shrimp remain tender and juicy.
  5. In the same pan, crack 2 eggs and scramble them gently, breaking them into small pieces as they cook. Once the eggs are just set, push them to one side of the pan.
  6. Add the drained noodles to the pan along with 3 tablespoons of tamarind paste, 2 tablespoons of fish sauce, and 2 tablespoons of palm sugar. Toss everything together until the noodles are well coated and heated through, about 2-3 minutes. The noodles should be soft and slightly glossy.
  7. Return the shrimp to the pan and add 100 g of bean sprouts. Toss everything together for another minute until the bean sprouts are just tender but still crisp. This step combines all the flavors and textures.
  8. Taste the Pad Thai and adjust with fine sea salt if needed. Serve immediately, garnished with 2 tablespoons of roasted peanuts, lime wedges, and chopped garlic chives. The dish should be balanced in flavor, with a hint of sweetness, tanginess, and a touch of saltiness.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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