Authentic Classic Pad Thai Recipe & Video

hot-thai-kitchen.com

Victoria Wilson

The kitchen gadget queen! I love to cook and experiment with new flavours and ideas.

subheading: THE SAUCE:

35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)

¼ cup tamarind paste/concentrate (what is tamarind?, see note)

2 Tbsp fish sauce (my recommended fish sauce)

3 Tbsp water

subheading: PAD THAI:

4 ounces dry rice noodles (choose one that is about 2mm wide) (see note)

8 to 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

½ tsp of chili flakes, or to taste

A scant ¼ cup of chopped sweet preserved daikon radish (see note)

2 eggs

2.5 cups bean sprouts

1 cup garlic chives, cut into 2” pieces

¼ cup chopped roasted peanuts

1 lime

Tools needed: A well-seasoned wok, or a large non-stick pan.

Directions at hot-thai-kitchen.com

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