Authentic Pad Thai Recipe & Video Tutorial

hot-thai-kitchen.com

Candice Mowen Koenker

subheading: PAD THAI SAUCE:

35 g palm sugar, chopped (3 Tbsp tightly packed)

3 Tbsp (45 ml) water

4 Tbsp Thai cooking tamarind (see note 1, and also see how to make tamarind paste from pulp)

2 Tbsp good fish sauce (how to choose good fish sauce)

subheading: PAD THAI:

4oz (115g) dry rice noodles, medium size, soak in room temp water for 1 hour (see note 2)

2 Tbsp dried shrimp, medium size, roughly chopped

3 cloves garlic, chopped

¼ cup roughly chopped shallots

3 oz (85 g) pressed tofu, cut into small pieces

3 Tbsp finely chopped SWEET preserved daikon radish (see note 3)

Dried chili flakes, to taste (optional)

3 Tbsp ( 45 ml) vegetable oil

10 medium sized shrimp, or as many as you like (to sub other protein, see note 4)

2 eggs

2 ½ cups (120 g)bean sprouts, loosely packed

7 to 10 stalks (70 g) garlic chives, cut into 2” pieces

¼ cup roasted peanuts, roughly chopped

1 lime

Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts and garlic chives.

(In Thailand, fresh banana blossom is sometimes served on the side of pad thai. I don't love them personally, but if you do and can find them, go for it!)

Directions at hot-thai-kitchen.com

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