Hi guys, I’m Seonkyoung Longest. Welcome to Asian at Home! Today, I’m going to show you how to make Pad Thai. You know Pad Thai, delicious Thai style fried rice noodles. The flavor is savory, sour, spicy but surprisingly super easy to make.
Let’s get start it. First, we need to prepare our rice noodles. Here I have dried rice noodle sticks, you can find these very easily at any grocery stores at dried rice noodle section or in any type of Asian grocery stores.
Or you can actually buy from online as well. If you’re using this dried one, you need to soak in warm water for 10 to 15 minutes to become… Like this one, right here. This one is semi fresh one, you can find at some of the Asian grocery stores, which is ready to use.
So they are partially hydrate but not fully cooked yet. You will need 8 oz of this hydrate semi fresh rice sticks or using 4 oz of this dried one. Today I’m going to use fresh one, and skip the soaking part.
And set a side. Let’s move on to the vegetables. First, I’m going to chop half of shallot. It will be about 2 oz. 2 oz of Chinese garlic chive. If you cannot find these, you can substitute to about 3 green onions.
I’m going to just cut into 2 inches long. Next is very authentic ingredients from Thailand, preserved radish. They are kind of sweet and slightly salty and super dehydrated. It gives nice bite and the texture and like slightly sweet flavor to the Pad Thai.
If you cannot find these and if you have Danmooji, one of the Korean ingredients, you can definitely use that. It’s a little different but that can be a substitute. So I’m going to chop it really finely.
You will need about 2 Tablespoons. 3 oz of pressed or extra firm tofu. I couldn’t find pressed tofu today so I’m using this deep fried tofu. I found at my local Asian grocery store. I think this is a pretty similar thing.
Not same thing, but similar enough to use it. I’m going to cut into bite size. If you are using extra firm tofu, just make sure wrap it up in the paper towesl and let it set a little to get rid of the excess moisture and the water from tofu.
And cut it into this little small bites. Let’s chop 1/4 cup of roasted peanuts. I like my peanuts super finely chopped, almost powdery, so that way it will stick to the noodles really well. For the protein, I prepared half of chicken breast, it’s about 2 to 3 oz, I thinly sliced.
And also 3 oz of shrimps. Today I’m using large size, deveined and peeled shrimp. But you can use any size of shrimp, really. From really small size of shrimp to jumbo large or prawn. I like to use large size shrimp so they will look pretty on Pad Thai.
All the vegetables and proteins are ready to go. Now, let’s make the sauce. 3 Tablespoons of fish sauce. 2 Tablespoons of palm sugar. If you cannot find the palm sugar, you can use just regular other white sugar, that’s totally fine.
1 teaspoon of tamarind concentrate. You can find this at online or Asian grocery stores. And you can find very many different brands and styles, but mine is super thick and super dark. Which is I love.
Tamarind will take care of that pure, nice tangy, sourness to the Pad Thai. 1/4 cup of water to thin it out the sauce and also it’s going to help noodles to cook with the steam. This is optional, if you like your Pad Thai with a little bit of kick.
You can use this Thai Sriracha, about teaspoon to 2 teaspoons depending on how you like your spiciness. Or teaspoon of dried Thai chili powder. Combine everything together, until the palm sugar and tamarind is dissolved to the sauce.
Alright, everything is read, let’s move on to the stove! Heat your wok over high heat, and add 1 Tablespoon of cooking oil. Add chicken and shrimp and we are going to cook them first separately. They don’t need to be fully cooked, just about 3/4 way and nice golden brown edges.
Remove from the wok and set aside. Into same wok, add 1 more Tablespoon of cooking oil and the tofu. Cook tofu 1 to 2 minutes or if you are using extra firm tofu make sure to cook it a little longer so the out side will get more crispy and that will prevent to breaking later on.
Add chopped shallot and preserved radish. Stir fry everything together for about minute. It’s time to add noodles and the sauce. Stir fry everything tougher, so all the noodles will absorb all the sauce and you don’t see nay more liquid on the bottom of the wok, about 2 to 3 minutes.
If your noodles cook it slowly some reason, just add 2 Tablespoons of water at a time, until noodles are fully cooked. Push everything to the side of the wok to make room for eggs. Add tiny bit more oil and crack 2 eggs.
Let them cook it as it is for now, and when the eggs are half way cooked through, start breaking down. So this way, we will have nice egg bites. Alright, mix the noodles, the eggs and everything together.
Then add beansprouts, garlic chive, chopped peanuts and the shrimp and the chicken we cooked earlier. Toss everything together 30 seconds to 1 minute. Alright, let’s serve on a serving plate. I put it (Pad Thai) one side of the plate so I can assemble additional ingredients to serve with.
Which is extra fresh beansprouts, I really love this because it gives nice crunch, additional crunch to the dish. Extra garlic chives for little more freshness. And some more chopped peanuts, on the side like that.
And some Thai chili powder for people who wants more spiciness, which is for this person right here. And last, some lime. Lime really brightens up the flavor of Pad Thai, definitely have to squeeze lime, right on it.
Let’s dig in~!! The noodles are perfectly cooked, perfectly chewy and tender. Flavor balance of sweet, savory and tangy… It’s just amazing. It’s killer Pad Thai. (Jacob) That is the best Pad Thai I’ve ever had.
If you liked my Pad Thai recipe, please give me a thumbs up! We loved it! Subscribe my channel for more inspirations and idea of Asian home cooking. Thank you so much for watching me today and remember, you can always cook Asian food at your house, making it easy and fun.
I’m Seonkyoung Longest and this is Asian at Home! I will see you next time~ Bye~~!