Pad Thai

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Pad Thai ผัดไทย

Recipe from Hot Thai Kitchen .com 

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There is so much Westernized pad thai out there, few people actually know what real pad thai tastes like! Well, take it from a Thai person (me), it’s supposed to taste like this recipe 🙂 Yes, there are many variations of pad thai out there, so of course this isn’t the only way to do it, but if you want to get to know the basic, original, classic flavour, this is the one.

INGREDIENTS

Serves 2-3

The Sauce

35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)
1/4 cup tamarind concentrate (see note)
2 Tbsp fish sauce
3 Tbsp water
Pad Thai

4 ounces of dry rice noodles (see note)
8-10 Shrimp, or as many as you’d like, peeled and deveined
1 small head shallot, thinly sliced, about 3 Tbsp
2 cloves garlic, chopped
1 Tbsp dried shrimp, chopped
1 pc pressed tofu, cut into small pieces
½ tsp of chili flakes, or to taste
A scant ¼ cup of chopped sweet preserved daikon radish
2 eggs
2.5 cups bean sprouts
1 cup garlic chives, cut into 2” pieces
¼ cup chopped roasted peanuts
1 lime
Recipe Notes:

Different brands of tamarind concentrate varies in acidity. So you may need to adjust this amount after making it the first time.

If you are using fresh, uncooked rice noodles (see video) you will need to use about 5-6 ounces of noodles, and there is no need to soak them.

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