How to Make Classic Thai Pad Thai at Home

Thai food is beloved around the globe for its vibrant flavors, and Pad Thai stands out as a quintessential dish that captures the essence of Thai cuisine. This stir-fried noodle delight is a harmonious blend of sweet, sour, and savory, making it a favorite among many. If you’ve always wanted to recreate this classic dish in your own kitchen, you’re in luck! Here’s a simple guide on how to make classic Thai Pad Thai at home.

Ingredients:

Before we dive into the cooking process, let’s gather all the necessary ingredients. For serving 2-3 people, you’ll need:

• 8 oz (about 225g) of flat rice noodles
• 2 tablespoons of vegetable oil
• 1/2 pound (about 225g) of chicken, shrimp, or tofu (based on preference)
• 1 large egg
• 2 tablespoons of shallots, finely chopped
• 1 cup of fresh bean sprouts
• 1/2 cup of ground peanuts
• 2 tablespoons of fresh cilantro, chopped
• 1 lime, cut into wedges

For the Pad Thai sauce:
– 3 tablespoons of tamarind paste
– 1/4 cup of hot water
– 2 tablespoons of fish sauce
– 1 tablespoon of soy sauce
– 1-2 tablespoons of sugar (adjust to taste)
– 1/2 teaspoon of chili powder (optional, for heat)

Instructions:

Step 1: Prepare the Rice Noodles

Start by soaking the rice noodles in lukewarm water for about 20-30 minutes, or until they are soft but not mushy. Drain the noodles and set them aside for later.

Step 2: Make the Pad Thai Sauce

In a small bowl, dissolve the tamarind paste in hot water. Then add the fish sauce, soy sauce, sugar, and chili powder (if using). Stir until well combined and the sugar has dissolved. Taste the sauce, and adjust the seasonings if necessary. It should have a balanced flavor of sweet, sour, and salty.

Step 3: Prepare Your Ingredients

While the noodles are soaking, cut your chicken, shrimp, or tofu into bite-sized pieces. Also, chop the shallots and cilantro, and prepare the bean sprouts and ground peanuts. Having all your ingredients ready makes the cooking process smooth and efficient.

Step 4: Cook the Protein

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add your chosen protein (chicken, shrimp, or tofu) and cook until it’s done. For chicken, ensure it’s no longer pink; for shrimp, cook until pink and opaque; for tofu, fry until golden brown. Once cooked, remove the protein from the pan and set aside.

Step 5: Putting It All Together

In the same pan, add another tablespoon of oil and sauté the shallots until they become fragrant, about 1 minute. Push the shallots to one side of the pan, crack an egg into the pan, and scramble it quickly before combining with the shallots.

Next, add the soaked and drained noodles to the pan, followed by the prepared Pad Thai sauce. Toss everything together and stir-fry for about 2-3 minutes, or until the noodles are tender and have absorbed the sauce. If the noodles seem a bit dry, you can add a little bit of water to help them soften up.

Return the cooked protein to the pan, add half of the bean sprouts, and give everything a good mix. Cook for another minute, then turn off the heat.

Step 6: Serve and Enjoy

Transfer your homemade Pad Thai to a serving dish. Garnish with the remaining bean sprouts, ground peanuts, chopped cilantro, and lime wedges.

Congratulations! You’ve just made a classic Thai Pad Thai at home. This dish is best enjoyed immediately while it’s still warm and flavorful. Adjust the lime juice, peanuts, and chili powder according to your personal taste preference.

Making Pad Thai at home might seem intimidating at first, but once you get the hang of it, it becomes an enjoyable and rewarding experience. Not only do you get to control the quality of ingredients, but you also have the freedom to adjust flavors to suit your taste buds. So, grab your apron, and let the cooking begin!