Pad Thai is Thailand's beloved national dish for good reason - these stir-fried rice noodles perfectly balance sweet, sour, and savory flavors in every bite. While traditionally served from sizzling woks at Bangkok's night markets, this homemade version with plump shrimp brings authentic Thai flavors right to your kitchen.
The Heart of Pad Thai
The magic of Pad Thai lies in its harmonious blend of textures and tastes. Chewy rice noodles tangle with crisp bean sprouts and crunchy peanuts, while the sauce combines palm sugar's sweetness with tamarind's tang. Dried shrimp and fish sauce provide that distinctive umami depth that makes Thai cuisine so compelling.
Ingredients
For the Sauce:
- 3 tablespoons fish sauce
- 3 tablespoons palm sugar (or brown sugar)
- 2 tablespoons tamarind paste
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional)
For the Noodles:
- 8 oz rice stick noodles
- 1 lb medium shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 2 cups fresh bean sprouts
- 1 cup Chinese chives (or green onions), cut into 2-inch lengths
- ¼ cup preserved radish (optional)
- ⅓ cup roasted peanuts, roughly chopped
For Garnish:
- Lime wedges
- Extra bean sprouts
- Additional chopped peanuts
- Chili flakes
- Extra Chinese chives
Instructions
- Prepare the Noodles: Soak the rice noodles in warm water for 30 minutes until they become pliable but still firm. Drain well and set aside.
- Make the Sauce: In a small bowl, whisk together fish sauce, palm sugar, tamarind paste, rice vinegar, and chili flakes until the sugar dissolves. Taste and adjust seasoning if needed.
- Cook the Dish:
- Heat 2 tablespoons of oil in a large wok or skillet over high heat
- Add garlic and shallot, stir-fry for 30 seconds until fragrant
- Add shrimp and cook until they just turn pink, about 2-3 minutes
- Push everything to one side and add beaten eggs to the empty space
- Scramble the eggs until just set
- Add the drained noodles and sauce
- Stir-fry for 2-3 minutes until the noodles are tender and have absorbed the sauce
- Add bean sprouts, Chinese chives, preserved radish, and half the peanuts
- Toss everything together until well combined and the vegetables are slightly wilted
- Serve: Transfer to serving plates and garnish with remaining peanuts, extra bean sprouts, lime wedges, and additional chili flakes if desired.
Tips for Perfect Pad Thai
- Don't oversoak the noodles - they should be pliable but still firm as they'll continue cooking in the wok
- Have all ingredients prepped and ready before you start cooking - Pad Thai comes together quickly
- Cook in batches if needed - overcrowding the pan will make the noodles soggy
- Adjust the sauce to your taste - authentic Pad Thai should balance sweet, sour, and savory
- Don't skip the peanuts and lime - they're essential for authentic flavor and texture
Make It Your Own
While this recipe stays true to traditional Pad Thai, feel free to adjust to your preferences:
- Replace shrimp with chicken, tofu, or extra eggs
- Add more vegetables like carrots or bell peppers
- Adjust the spice level with more or less chili
- Make it vegetarian by replacing fish sauce with soy sauce and omitting the shrimp
Remember, the key to great Pad Thai is balance - between textures, between flavors, and between following tradition and making it your own. Serve hot and enjoy one of Thailand's most celebrated dishes!
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