This Uniquely Perfect Pad Thai Recipe Reigns Supreme - Pawonation

If you're similar to me, you've spent numerous Saturday evenings with friends, a bit too Singhas in hand, with half a dozen takeout containers surrounding it red curry , green papaya salad , pad see ew , and I particularly love Pad Thai. It's definitely an essential dish to order, so it's really letdown when it doesn’t turn out well. But fear not—those days of overly sugary sauce, chewy noodles, or underwhelming proteins are gone. By adding just a handful of specific components, you can create a version that is delicately sweet, zesty, nutty, and savory. Thai meal, prepared right where you live, just as you enjoy it (and in under the time it takes for delivery).

What People Are Saying:

“The best I've ever had. My daughter prepared it, and now I'll never crave takeaway again. We used sesame and chili oil. This recipe is incredibly versatile.” - BlueHammer

"This has turned into one of my favorite recipes. It’s incredibly fast, simple, and tasty!" - eli8579

Ways to Prepare Pad Thai

INGREDIENTS

• Rice Noodles: Rice noodles Are standard for Pad Thai, yet they vary in quality. You should seek out slender, flat rice noodles that aren't overly thick; ideally, those produced in Thailand. Dried versions are easier to find, though fresh ones can be used as well.
• Peanut Oil: A standard for stir-fries the world over, peanut oil adds a tinge of nutty flavor and has a high smoke point. If you don’t have any peanut oil on hand, feel free to swap in another neutral oil, like canola oil, vegetable oil, avocado oil, or safflower oil.
• Shrimp: Medium-sized, sweet-and-savory shrimp are my go-to choice for pairing with the zesty, umami-packed flavors of pad Thai. However, you can easily substitute your preferred protein; chicken, tofu, or sautéed veggies will work wonderfully too.
• Eggs: Shuffled eggs bring additional savory depth to this recipe, which balances saltiness, fattiness, acidity, and spiciness equally well. If you're not in the mood for eggs or prefer a vegan option, feel free to omit them altogether.
• Tamarind Puree: This zesty, tart, and sugary fruit is key to capturing authentic pad Thai taste. In this variation, we chose to use tamarind puree , but tamarind paste will work too (make sure it's a product of Thailand rather than India). If you opt for the latter, you’ll need to separate the paste from the seeds by first soaking the block in warm water, then use your fingers to remove the seeds.
• Palm Sugar: Similar to coconut sugar and jaggery, palm sugar is an unrefined sugar with a slightly floral, rich caramel flavor that adds distinct flavor to pad Thai. It usually comes in a hard, solid block or disc that can seem intimidating. Simply use your box grater, microplane, or a mortar and pestle to get it to a more manageable, granulated consistency. Can’t find palm sugar? Try light brown sugar instead.
• Thai Fish Sauce: Also called nam pla, Thai fish sauce is what provides the salty, rich umami flavor to pad Thai. Though fish sauce is fairly easy to find in the supermarket (technically even Worcestershire sauce counts!), for this recipe, you’ll want to source an option that says “product of Thailand.”
• Bean Sprouts: Also known as mung bean sprouts, bean sprouts add a bit of crunchy, fresh vegetal flavor that helps balance out all of the more pungent ingredients.
• Lime Juice: The finest Thai dishes boast ample tartness, largely due to the generous use of lime juice. Make certain you stock up on lots of limes for both preparing your sauce and adding extra zing with lime wedges during meal service.
• Garlic & Shallots: The so-called Allium Alliance we have includes garlic and shallots as essentials for establishing the base flavors of our pad Thai; here, garlic contributes a robust savory punch, whereas shallots bring a subtle touch of sweetness.
• Cayenne Pepper: When preparing Thai cuisine, various types of peppers are used to add spiciness; however, these can sometimes be hard to locate in stores. I've discovered that substituting with commonly accessible peppers such as cayenne, which have an earthy and fruity flavor profile, works exceptionally well for dishes like pad Thai.
• Peanuts: Peanuts add some texture and richness, and they can also help mellow out the heat if you happen to use too much cayenne pepper.
• Scallions: Labeled also as green onions, I might like the scallions in pad Thai even more than anything else once they're stir-fried. These provide a subtle savory taste with just enough crispness.

STEP-BY-STEP INSTRUCTIONS

If using dried noodles, in a large pot or heatproof bowl, soak the noodles in boiling water (removing the pot from heat) until tender, 20 to 30 minutes. This will allow them to be bendable but still firm. They will continue to cook in the wok with the sauce to the perfect consistency, so don’t be afraid of these more-than-al-dente noodles.

Meanwhile, in a large wok over high heat, heat 1 Tbsp. oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl and set aside.

Now comes the turn for scrambled eggs. Using the same wok, warm 1 tablespoon of oil. Beat the eggs together in a little mixing bowl till they’re well combined. Stir them around periodically as you cook, breaking apart any lumps with your utensil, until they're barely set, which should take about 1 to 2 minutes. Move the cooked eggs over to the bowl containing the previously cooked shrimp and let them sit aside.

To prepare our essential sauce, take a small bowl and mix palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne pepper, 2 tablespoons of oil, and 1 tablespoon of water until well combined.

Turn up the heat to medium-high in the pan where you prepared the shrimp and eggs. Pour in 2 tablespoons of oil, then add and sauté the shallots and garlic, stirring often, until they turn slightly golden—this should take approximately one minute. Next, introduce the scallions into the mix and keep cooking with frequent stirring until these soften; this process will require an additional 1 to 2 minutes. Finally, incorporate the sauce mixture and let everything come to a gentle boil.

As soon as it starts simmering, incorporate the eggs, shrimp, and noodles into the pan. Stir continuously until everything is heated through and the noodles have become tender, approximately adding another 2 minutes. Then fold in the bean sprouts and peanuts, mixing thoroughly to blend all ingredients together.

Distribute the pad Thai across serving plates or shallow bowls. Garnish with cilantro (if available) and additional lime wedges. To satisfy those who love spicy food, have your sriracha or chili paste within reach for an extra fiery touch.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Make it your own: The most enjoyable aspect of preparing pad Thai at home is that you can customize it according to your preferences. If shrimp isn’t your thing, you can easily replace it with something else. chicken , tofu, or sautéed vegetables. Not fond of eggs? Feel free to omit them.
• Don't boil your noodles: Certainly. Regardless of the type of noodles you choose (whether fresh or dried), avoid boiling them! You can add fresh noodles right away to your dish, whereas dried rice noodles should be submerged in hot water initially. Take your heated water off the stove and let the dried noodles sit for 20 to 30 minutes until they become pliable yet retain some firmness since they will keep cooking once added to the wok.
• Correcting overly spicy pad Thai: Have you ever noticed that Thai restaurants almost always have crushed peanuts on every table? This is because the fat in peanuts adds richness. Peanuts assist in balancing out the spiciness. Regarding a dish, a small tip I picked up from my time serving at a Thai restaurant when customers mistakenly ordered something "Thai spicy."

Storage

It can be prepared up to two days in advance; simply keep it in an airtight container inside the refrigerator. As it cools, the noodles will soak up the sauce, so heat it gently either in a non-stick skillet or using a microwave. Finish off by squeezing some fresh lime juice over it and sprinkling with peanuts for freshness.

Yields: 4 servings

Prep Time: 15 mins

Total Time: 45 mins

Ingredients

• 8 oz.

  rice noodles , broken in half

• 6 tbsp.

  peanut or vegetable oil, divided

• 1 lb.

  medium-sized shrimp, cleaned, with veins removed and tails taken off

• 3

  large eggs

• 3 tbsp.

  palm sugar

• 3 tbsp.

  Thai fish sauce

• 2 tbsp.

  tamarind puree

• 1 tbsp.

  lime juice, along with lime wedges for serving

• 1/4 tsp.

  cayenne pepper

• 1

  medium-sized shallot, finely diced (approximately 3 tablespoons)

• 3

  cloves garlic, finely chopped

• 6

  green onions, chopped into 1-inch segments

• 1 c.

  bean sprouts

• 1/4 c.

  coarsely chopped peanuts

• 2 tbsp.

  finely diced fresh cilantro (optional)

Directions

1. When working with dried noodles, place them in a large pot or heatproof bowl and cover them with boiling water. Let them sit until they become soft and tender, which should take between 20 to 30 minutes.
2. At the same time, in a big wok placed over high heat, warm 1 tablespoon of oil. Then add the shrimp and stir-cook, flipping them once, until they're fully cooked and turn pink, which should take about 2 to 3 minutes. Move the shrimp into a medium-sized bowl after cooking.
3. Using the same wok over medium heat, add 1 tablespoon of oil. In a small bowl, beat the eggs together until well combined. Stir the eggs gently as they cook, breaking them into smaller pieces with a spoon, until they're just cooked through, which should take about 1 to 2 minutes. Then move the cooked eggs to the bowl where you've placed the shrimp.
4. In a small mixing bowl, combine palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne pepper, 2 tablespoons of oil, and 1 tablespoon of water using a whisk until well mixed.
5. In the same wok over medium-high heat, add 2 tablespoons of oil. Sauté the shallots and garlic, constantly stirring, until they turn slightly golden, approximately 1 minute. Incorporate the scallions and continue cooking with frequent stirring until they become soft, which should take between 1 to 2 minutes. Mix in the sauce and let it come to a gentle boil.
6. Include the eggs, shrimp, and noodles, stirring continuously until they are heated through and the noodles have softened, approximately 2 minutes. Then add the bean sprouts and peanuts, mixing everything together once more.
7. Distribute the Pad Thai evenly across the plates. Add cilantro on top if you're using it.

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