Authentic Pad Thai
Authentic Pad Thai. Check Out Top Brands On eBay. Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts. Key Ingredients for the Best Pad Thai: There are a few vital ingredients for making an excellent—not just good—pad thai: Tamarind: Mainstream Pad Thai in the U. In some of our other posts, we use tamarind concentrate from a jar, and. To make authentic Pad Thai, you have to understand what this dish essentially is. Make Authentic Pad Thai using 22 ingredients and 8 steps quickly.
Ingredients
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of Sauce:
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6 Tbsp of light brown sugar,
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6 Tbsp of tamarind paste or rice vinegar,
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4 Tbsp of fish sauce or Thai Taste – Vegan 'Fish' Sauce
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2 Tsp of dark soy sauce
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of Pad Thai:
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of Instant rice noodles (Mama brand)
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400 g of king prawns / sliced mushrooms,
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2 tsp of Thai red chilli flakes or normal chilli flakes (use less for mild),
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2 of spring onions roughly chopped,
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1 of English shallot, sliced,
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2 of eggs whisked (you can omit this to make it vegan),
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1 Tbsp of oil (we recommend peanut oil),
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Handful of beansprouts,
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2-3 of garlic cloves, crushed,
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of Tofu:
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4-6 tbsp of crushed peanuts,
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1 block of tofu drained, pressed and cut into 1 inch cubes,
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1 of lime, juiced
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of Freshly cracked black pepper,
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1/3 cup of cornflour
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of Garnish Examples: Handful of chopped coriander,1 spring onion chopped, lime wedges
Steps
- Soak noodles in boiling water for 10 minutes until soft, drain the water.
- Make pad thai sauce by placing ingredients in a small saucpan over a low/medium heat. Once the sauce thickens, add 1 tbsp of water, mix and set aside.
- In a seperate bowl, add the cornflour and black pepper and mix, add the tofu until pieces are coated.
- In a wok on a medium heat, add 1 Tbsp oil, garlic, chilli flakes and prawns (or mushrooms), spring onions, shallot and tofu. Cook for 4 minutes or until tofu is slightly browned on all sides. Set aside on a seperate plate.
- Add 1 Tbsp oil in the wok, add whisked eggs and mix until cooked/resembles scrambled eggs (if you are vegan go to step 6)
- Add drained noodles, beansprouts and sauce and toss until egg and sauce coats the noodles,
- After 5 minutes add prawns/mushrooms/tofu mixture, 2-3 Tbsp of crushed peanuts and lime juice, toss for a final time
- Serve immediately and garnish.
Feel free to jump right to the recipe which will walk you through the whole process. Once sugar is melting, keep stirring until it darkens in colour (see video for colour). Immediately add water, fish sauce, and tamarind paste—sugar will harden immediately, this is okay. But there is orange, authentic Pad Thai. It's just not the "classic" version.
