Pad Thai Recipe

This is probably the most famous of all Thai dishes. I’m not entirely upset that it also happens to be one of my favorites. A close tie with Thai green curry. It is ubiquitous with Thai restaurants, and you can’t have a discussion about Thai food without mentioning Pad Thai. This is a very authentic version that I actually learned to make in Chiang Mai under a Thai Chef known as Chef Nok. I had the unbelievable privilege of spending some time in his outdoor kitchen under a thatched roof.

He taught me many things about Thai, including how to make my favorite Thai dishes. This particular version is a traditional chicken and tofu. But of course you can substitute shrimp, pork, or whatever you want really. Diem is a fan of pork Pad Thai and we have made it with pork belly and shrimp to some amazing effect. Most of the ingredients should be easy to find, and again, if something is particularly odd, I’ll offer a substitute. But try your best to stick to the original, as it is a beautiful thing.

A few notes

A wok is paramount to making this dish not be a gooey pile of messiness. The cooking method of a wok will ensure that your meat is cooked properly and your noodles are not mushy, but rather al dente and retain their body. It is traditionally a one pan dish, and is a relatively quick cook once you have your mise en place, or ingredients and tools, together. Additionally every ingredient has a natural gluten free version at most grocery stores making it an easily produced Gluten Free recipe. The recipe below is for one serving. I would recommend to make no more than two portions at a time, and only if you have a large wok. Overcrowding the wok will result in an undesirable end result.

Pad Thai

A traditional Thai dish made with flat rice noodles. Known for its tart, sweet and spicy notes derived from palm sugar, tamarind, and Thai chili.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 1 person

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 tbsp light cooking oil such as avocado, canola, peanut, corn, whatever your preference.
• 7 cloves garlic rough chopped I used Asian garlic for this version. It is very small and the paper skin is incredibly thin. Traditionally the skin is not removed in Thai cooking. But if you are using a larger standard garlic clove, use 2 or 3, and peel them first.
• 3 oz Chicken Any part will do, just make sure it is boneless and skinless and cut into medium sized strips.
• 2 oz Firm Tofu cut into medium sized cubes.
• 1 ea egg need I say more?
• 4 tbsp water nothing to see here, just water.
• 2 oz dry flat rice noodles you may find them in the grocery store labeled as Pho noodles, Pad Thai noodles, or flat rice.
• 1 tbsp Tamarind Paste You can usually find this as a paste or pulp in most grocery stores these days. If all you can find is whole tamarind, you can make your own paste by boiling the pods in water until all the pulp has dissolved. press through a strainer. If you can't find any of these options you can substitute lime juice.
• .5 tbsp Palm sugar Palm sugar is relatively easy to find these days. If you absolutely can't find it brown sugar will suffice.
• .5 tbsp Fish sauce This is one that you will have to just read the label for gluten free. The traditional ones are almost always gluten free. Avoid the cheap mass produced varieties, they will almost certainly have some sort of wheat extender.
• 1 tbsp Oyster sauce Again, look for a quality brand. They will almost always be gluten free and labeled as so.
• 2 each green onions or garlic chives Cut into 1 inch pieces.
• 1/4 cup bean sprouts washed and reserved. Always use fresh, never canned.
• 1 tsp Dark soy sauce This is not sweet dark soy, just a dark soy sauce. Also the higher quality brands are usually pure soy and gluten free.

Garnish

• 1 each lime wedge
• 1 tbsp Thai chili flake any red chili flake will work
• 2 tbsp roasted peanuts
• 3 sprigs cilantro

Equipment

• Wok
• Stove top preferrably gas

Method

 

1. Pour the cold oil into a hot wok and let come to temperature.
2. Add garlic and stir until it becomes fragrant.
3. Add the chicken and tofu and stir briefly.
4. push the wok's contents to one side and crack the egg into the wok.
5. break the yolk and scramble the egg to one side and let cook for 30 seconds.
6. Mix contents and again push up to the edge of the wok.
7. Add water and noodles to the middle of the wok and cook until the noodles become tender, only a few minutes.
8. Add tamarind, sugar, fish sauce, oyster sauce, and dark soy sauce
9. stir everything together.
10. Add chives and sprouts and toss
11. arrange on a plate and garnish with cilantro, a lime wedge, a sprinkle of chili, and roasted peanuts. serve with the additional chili and peanuts on the side.

Notes

In this variation we substituted shrimp and pork and garnished it with basil.