A favorite Thai stir fry noodle dish at home: Pad Thai Recipe

padthai A favorite Thai stir fry noodle dish at home: Pad Thai Recipe
When I think of Thai food I think of Pad Thai. Ever since discovering Joy’s Thai Food online 2 years ago, I’ve been making an adapted version of her recipe which I think has to be as good or almost as good as the local Thai restaurant we frequent. For 15 years I have had a love hate relationship with this popular Thai noodle dish. I loved eating it but hated preparing it. You see, I have this weird habit of trying to re-create dishes I love eating out at home. Most recipes I found used ketchup. So each attempt at making Pad Thai always resulted in ketchup tasting noodles. I even tried using boxed Pad Thai kits with not so good results. I wanted to be able to prepare Pad Thai as good as the local Thai restaurant down the street. This would be the only way I would ever be satisfied with preparing this dish at home. I am happy to report I’ve done it. It’s not quite as special as the Pad Thai at our favorite Thai restaurant but it’s as good or even better than most Thai places we’ve eaten at. This my friend, is a personal culinary achievement! And to think, I remember back in the day when I thought ketchup was the key ingredient in making Pad Thai. I’ve come a long way baby.

This recipe calls for tamarind concentrate  A favorite Thai stir fry noodle dish at home: Pad Thai Recipeand palm sugar A favorite Thai stir fry noodle dish at home: Pad Thai Recipewhich can be found at Asian grocers or online. If you have a Ranch 99 Market near you, they carry both. The best and easiest way I have found to make pad thai is to make the sauce in advance and use what you need for your stir fry noodles. The rest of the sauce you can refrigerate up to a month. If you do refrigerate the sauce and find it hardened, just microwave it for 30 seconds and it will warm nicely into a usable sauce. This recipe will yield about 1.5 cups of sauce and only uses approximately 3-4 tablespoons per serving. Also when making Pad Thai, it is highly recommended to make only 1-2 servings at a time so that your pan/wok is not overcrowded. Otherwise you will have mushy noodles that never fry very well.  At first, you may think your noodles have too much sauce, but keep frying and tossing the noodles and the sauce will reduce and your noodles will soak some up as well. If you have any questions, feel free to email me or leave a comment. Enjoy!

padthaisauce A favorite Thai stir fry noodle dish at home: Pad Thai Recipe

noodlefry A favorite Thai stir fry noodle dish at home: Pad Thai Recipe

4.7 from 17 reviews
Pad Thai Recipe
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is for authentic Pad Thai noodles. I like this recipe better than most restaurant versions.
Ingredients
  • ⅓ cup fish sauce
  • ½ cup palm sugar
  • ½ cup tamarind juice concentrate
  • 4 cloves garlic, minced
  • 4 ounces dried rice stick noodles
  • 6 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • cup red onion, thinly sliced
  • 1 ½ cups thinly sliced chicken, beef, pork, shrimp, or tofu
  • 1 egg
  • 1 cup carrots, match sticks
  • cup green onion cut diagonal in ½ inch segments
  • 1 cup mung bean sprouts
  • cup cilantro
  • cup toasted peanuts chopped
  • Lime wedge
Instructions
  1. To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
  2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
  3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, pork, beef, tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!
pin it button A favorite Thai stir fry noodle dish at home: Pad Thai Recipe
About these ads

Comments

  1. greg says

    Why have I never considered making this at home? I always consider it an eat out dish. But why?? I need to break out of conventional thought! GREG

  2. Kamran Siddiqi (The Sophisticated Gourmet) says

    This looks amazing! I can’t wait to get a new wok so I can make this meal. My mouth is watering from just looking at the pictures.

  3. says

    Ooo…i love pad thai. It’s a must when we decide to eat out at Thai restaurants. I’ve never tried the box stuff. I figured they’d put some weird ingredient in. Yours looks really great!!

    I’m hosting the Blogger Secret Ingredient this week. I hope you’ll enter. =)

  4. says

    I looooove pad thai, but my home version never comes out as good as restaurant pad thai. Yours looks even better than restaurants!

  5. says

    Pad Thai is one of my favorite dishes, hard to believe coming from someone who usually makes Middle Eastern food. I have the same problem, whenever I try making thai dishes it just doesn’t compare to what I had in Thailand. On Koh Chang island I had pad thai made off a makeshift kitchen on a moped. He had everything stacked up on it- including chairs, tables, lanterns and of course all his pad thai cooking equipment. Perhaps coconut trees and sandy beaches also helped to make his pad thai the best I ever tasted:-). Your recipe looks delicious and authentic, way to go!

  6. says

    Hey Alice
    Gorgeous blog – I am so going to try the pad thai!! Thanks for the sweet comment on my, er, secret baking exploits ;-)

    Lisa

  7. Jason says

    so its great that it looks super yummy….but have any of u tried this recipe b4 u posted…i see alot of “it looks great” or “i’ll have to try it” yet i come here looking for the “omg thanx for the recipe…it was delicious!!!” u know to maybe pump me up for trying it out….i’ll get back to ya…

  8. Jessica says

    This was spectacular! Pad Thai is one of my favorite foods, and this is one of the best I’ve had. Thanks so much for the recipe!!

  9. says

    Thanks everyone for your comments.
    Jason: It is helpful when ppl try the recipe and come back and comment. I really love pad thai and I think this recipe is really good. I was glad to see a comment from Jessica who is the only person so far who has tried the recipe and commented back on the blog.

    Jessica: Thanks for taking the time to make this and report back. I hope more people will try this recipe at home after seeing your review. And if you liked this recipe you will probably like the Peanut Satay one on the site. Just look under the Thai tab.

  10. erin says

    i just made this, and it was my first time making pad thai. it turned out great! i got the tamarind pulp brick and spent some time trying to figure out what to do with it. i think whatever i did must have been the right thing because this recipe is a keeper. i even found those funny little palm sugar drizzle pucks at a shop a few blocks away. thanks for posting the recipe and inspiring me to finally make a new dish i’d been wanting to make for ages!

  11. says

    Erin,
    I’m so impressed you bought the tamarind brick. I’ve purchased them in the past and decided to use the concentrate for convenience. I’m glad you enjoyed the recipe. Thanks again for coming back and following up here. Maybe your comment as well as some others will give other people the confidence to make this at home.
    Alice

  12. Jan says

    I really appreciate you are posting this recipe. I am Cambodian and I love Pad Thai. I was looking for this recipe for a long long time! But now I have found it! Now I have found it on your website! Thanks for sharing this recipe with me and with others around the world.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Anti-Spam Quiz: