Pad Thai

https://youtu.be/XPs2fSRNTgc

RECIPE:

EQUIPMENT

  • Wok or skillet

INGREDIENTS

  • 150 grams Shrimp, peeled and deveined
  • 1/4 Cup Firm tofu, cubed
  • 100 grams Fresh rice noodles
  • 2 tbsp Pickled radish, chopped
  • 2 tbsp Shallots, chopped
  • 1-2 Eggs (2 if wrapping the dish in an egg)
  • 1 tbsp Dried shrimp
  • 1/2 Cup Bean sprouts (half in the dish, half on the side)
  • 2 Stalks Chives
  • 1 tbsp Sugar (on the side)
  • 1 tbsp Crushed red peppers (on the side)
  • 1 tbsp Crushed peanuts (on the side)
  • 1/2 Lime (on the side)
  • 1/4 Cup Water
  • 2 tbsp Cooking oil

SEASONING SAUCE:

  • 2 tbsp Palm sugar
  • 2 tbsp Tamarind paste
  • 1 tbsp Fish sauce
  • 1 tsp Chili paste (homemade)

INSTRUCTIONS

  • Combine seasoning sauce in skillet and cook until thick (2-3 minutes). Set aside
  • Optional: With one egg, prepare an egg sheet in the skillet. Set aside
  • In a wok with oil, add shallots and cook until fragrant.
  • Add pickled radish, dried shrimp, and tofu. Cook briefly.
  • Add shrimp and cook until 50% done.
  • Move all ingredients to one side. Add a little cooking oil and an egg. When egg 80% cooked, combine all ingredients in skillet.
  • Move all ingredients to one side. Add noodles and 1/4 cup water. Once soft, combine all ingredients in skillet.
  • Add seasoning sauce and mix well.
  • Add half of bean sprouts plus chives and cook for 10 seconds. Turn off heat.
  • Optional: In a bowl, line with the egg from 2 (above), add ingredients from skillet, place plate over bowl and turn upside down.
  • Cut cross in top of egg, open up the egg and place shrimp on top
  • On the side, serve raw bean sprouts, sugar, crushed chili pepper, crushed peanuts, 1/2 lime, and chives. Ready to serve

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.