Pad Thai

Pad Thai is a classic Thai recipe in which rice noodles are cooked in a special flavorful sauce with the authentic thai ingredients. The sauce has the perfect balance of flavors with the saltiness from fish sauce, sweetness from palm sugar, sourness from tamarind & vinegar, spiciness from paprika and crunchiness from peanuts.

Having done all the pre-preparation, this dish can be whipped up in minutes.

I am always up for a Thai food that’s how much we love Thai Cuisine after our visit to the country, eating the local food all throughout our stay. When we came back, Thai restaurant immediately was added to the dine out restaurant list. But when I started to make them at home, it gives me more flexibility to customize and I just love playing with the flavors. And now, I continue to make it often. 😋

What are all the Ingredients you need ?

Pad Thai Sauce :

Fish Sauce - 4 tbsp

Palm Sugar - 4 tbsp Tamarind paste - 3 tbsp Rice Vinegar- 1 tbsp Black Vinegar - 1 tbsp Sriracha sauce/Chili Paste - 2 tsp Red chili flakes - 1/2 tsp

Pad Thai :

Rice Noodles - 230gm

Garlic - 4to 5 cloves

Ginger - 1/2 inch

Scallion/Garlic Chives - 2 stalks

Veggies(Broccoli, Mushroom, Green pepper) - 250 gm

Egg - 2

Roasted Peanuts - 1/4 cup

Bean sprouts - 1 cup loosely packed

Oil, salt, chili flakes & water - as required

Substitutes for the Ingredients

Fish Sauce - If you are a vegetarian or if you don't like the smell, then you can use Soy Sauce.

Palm sugar - Jaggery/Brown sugar/White sugar.

Tamarind Paste - Vinegar/Rice Vinegar.

Black Vinegar - Black Vinegar is generally less tart and mild. Substitute with lemon juice.

Garlic Chives - Scallions/Green Onions can be used instead.

How to proceed with the recipe ?

1. Soak the rice noodles in warm water for an hour, drain it completely after and keep it ready.

2. Mix all the ingredients for Pad Thai Sauce in a bowl and keep it ready.

For Tamarind Paste: If you buy concentrated tamarind paste, then dilute it with water Or else take the pulp of tamarind fruit and soak it in water to extract the paste.

3. Heat around 1 tbsp of oil in a wok/frying pan.Add the finely chopped garlic, white part of the scallions and minced ginger.

4. Without burning the garlic and other ingredients, once the aroma is released, add the sliced veggies.

5.Add 1/2 tsp of salt and sauté in high heat for 3-4 mins, cook it till all of the moisture from the veggies are gone and make sure they stay crunchy.Transfer the done veggies to a bowl.

6. Add 2 tsp of oil in the same wok and scramble the eggs.

7. Transfer the scrambled eggs to the same veggie bowl.

8. Add 1 tbsp of oil to the wok & add the strained rice noodles and sauté for a min.

9. Now add the sautéed veggies and scrambled egg and give a mix.

10. Add the prepared Pad Thai Sauce mix to the noodles and mix gently till the sauce is fully absorbed by the noodles.

11. Finally add the crushed roasted peanuts, bean sprouts and chili flakes if you want to make it extra spicy. 😉

Pair it with any protein side and enjoy !

Find the Printable Recipe below: