Pad Thai is a national dish and one of the most famous dishes from the Thai cuisine. It is a common street food dish. Pad Thai was created by Thailand’s prime minister during World War II. He was concerned about the country’s large rice consumption and wanted to influence the population to eat more noodles, which were sold by Chinese vendors. He therefore created Pad Thai - a dish that combines Chinese rice noodles with native Thai flavors. Pad Thai can be both sour and sweet depending on which region you are in. Generally, authentic Pad Thai contains ingredients such as dried shrimp, fish sauce, and tamarind, which contribute to a tangy umami taste. Pad Thai is easy to cook even if the preparations take a little while. The cooking itself goes very quickly. If there are more than two people eating, you should cook in batches, as the cooking vessel should not be too crowded. The ingredients are sold in Asian grocery stores and online. Preserved sweet daikon radish can be stored in a thoroughly cleaned glass jar at room temperature and is durable for a long time. Ensure that it is sweet daikon that is used. It is common to have Tofu in Pad Thai but I personally am not so fond of it and instead usually have shrimp and chicken in my Pad Thai.
you will need
Pad Thai sauce
1/4 cup palm sugar, finely chopped
3 tbsp water
4 tbsp tamarind paste
2 tbsp fish sauce
Pad Thai
4.2 oz dried flat rice noodles
7.7 oz raw peeled shrimp, cleaned, rinsed and dried
5.3 oz chicken breast, cut into cubes, about 0.8 inch large
Salt
Freshly ground black pepper
1/2 cup shallots, peeled and sliced
4 cloves garlic, finely chopped
3 tbsp finely chopped sweet pickled daikon radish (Note: Make sure it’s the sweet version of “preserved daikon radish”).
2 tbsp dried small shrimp, soaked in hot water for 15 minutes then finely chopped
1/4 cup canola oil + canola oil for frying shrimp and chicken + canola oil for frying eggs
2 eggs
3.5 oz bean sprouts, rinsed and dried
3 spring onions, cut into 0.8 inch pieces
1/3 cup roasted unsalted peanuts, roughly chopped
Chili flakes, quantity to taste
For serving
Chili flakes
Roasted unsalted peanuts, chopped
2 spring onions, thinly sliced
Cilantro, finely chopped
1 lime, cut in wedges
How to make it
Prepare all ingredients before you begin cooking. If more than two people are going to eat, the cooking should be done in batches to have a good result. The pan should not be overfilled.
1. Start with the Pad Thai sauce by putting palm sugar in a saucepan along with water. Melt the sugar over medium heat while stirring. When the sugar has melted, pour the sugar syrup into a bowl.
1/4 cup palm sugar, finely chopped
3 tbsp water
2. Add the remaining sauce ingredients to the sugar syrup, mix well and set aside.
4 tbsp tamarind paste
2 tbsp fish sauce
3. Boil the rice noodles for 3 minutes or about 1 min shorter than the time indicated on the package or the time indicated if the noodles are to be stir fried. Put them in a bowl and set aside. Optionally, cut them in the middle to make them easier to handle.
4.2 oz dried flat rice noodles
4. Sprinkle salt and pepper on the shrimp and heat up a wok or frying pan with canola oil at high temperature. Cook the shrimp for 2-3 minutes while stirring until they are just done. Put them in a bowl and set aside.
Canola oil for frying shrimp
7.7 oz raw peeled shrimp, cleaned, rinsed and dried
Salt
Freshly ground black pepper
5. Sprinkle salt and pepper on the chicken pieces and fry them in oil until they are cooked through. Put them in the same bowl as the shrimp.
Canola oil for frying chicken
5.3 oz chicken breast, cut into cubes, about 0.8 inch large
Salt
Freshly ground black pepper
6. Prepare and put shallots and garlic in a bowl.
1/2 cup shallots, peeled and sliced
4 cloves garlic, finely chopped
7. Prepare and put finely chopped daikon radish and chopped dried shrimp in a bowl.
3 tbsp finely chopped sweet pickled daikon radish (Note: Make sure it’s the sweet version of “preserved daikon radish”).
2 tbsp dried small shrimp, soaked in hot water for 15 minutes then finely chopped
8. Prepare and put spring onions, bean sprouts and roughly chopped peanuts in a bowl.
3.5 oz bean sprouts, rinsed and dried
3 spring onions, cut into 0.8 inch pieces
1/3 cup roasted unsalted peanuts, roughly chopped
9. Crack the eggs into a bowl and whisk them.
2 eggs
10. Prepare all the ingredients for serving and set aside.
Chili flakes
Roasted unsalted peanuts, chopped
2 spring onions, thinly sliced
Cilantro, finely chopped
1 lime, cut in wedges
Cooking:
11. Arrange the bowls with ingredients in order as the cooking must go quickly. Place the bowl with garlic and shallots closest to the wok or frying pan, followed by the bowl with daikon radish and finely chopped dried shrimp, followed by the bowl with noodles and the bowl with Pad Thai sauce, followed by the bowl with shrimp and chicken, followed by the bowl with eggs, followed by the bowl with bean sprouts, spring onions and peanuts and finally chili flakes.
12. Heat up oil in the wok or frying pan at high heat and stir-fry shallots and garlic for a few seconds.
13. Add daikon radish and finely chopped dried shrimp and mix around.
14. Add noodles and pour Pad Thai sauce over them. Mix well and cook while stirring for a few seconds.
15. Add shrimp and chicken and mix well. Pull the contents of the wok or frying pan to the sides and add more oil. Pour in the eggs and let them set slightly for a few seconds. They should still have a creamy consistency. Stir thoroughly so that the eggs mix with the rest of the contents in the pan.
Canola oil for frying eggs
16. Add bean sprouts, spring onions, and peanuts as well as chili flakes. Stir a little quickly so that everything mixes and place it on a serving dish.
17. Top with roasted peanuts, chili flakes, spring onions, and coriander or serve the accessories on the side so that everyone can top their Pad Thai themselves. Serve with wedges of lime.
Tip: Save the shells and heads from the shrimp. Put them in a bag and freeze until you have enough to make a seafood stock.
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