Easy Authentic Pad Thai At Home
About this recipe
Pad Thai is a classic Thai dish that’s often reserved for restaurant dining, but this recipe shows you how to make it at home with authentic flavors and techniques. Joshua Weissman breaks down the process, emphasizing the importance of using the right ingredients to achieve the best results. With a few simple steps, you can create a Pad Thai that rivals your favorite restaurant's version.
This recipe is not only easy to follow but also focuses on traditional methods, ensuring that you get that rich, complex flavor that makes Pad Thai so beloved. Joshua encourages you to seek out authentic ingredients, which can make all the difference in the final dish.
Ingredient notes
- Use 2 oz of tamarind pulp, which can be found at local Asian markets.
- Thai palm sugar is best grated for easier dissolving; you'll need 3 tbsp.
- For the chicken, use 0.5 lb of chicken breast, sliced into 1/3 inch pieces.
- If you want to add a unique flavor, consider using 1.5 tbsp of finely minced zakkai (Thai salted daikon), but it's optional.
Tips from Joshua Weissman’s video
- Make sure to soak the dried pad Thai rice noodles in hot water for 15-20 minutes until they are al dente before draining them.
- When stir-frying, cook the chicken in batches to ensure it gets a nice golden brown color without overcrowding the pan.
- For the best flavor, don't skip the dried shrimp; process them into a fine powder before adding them to the wok.
Good to know
- How many servings does this recipe make?
- This recipe yields 4 servings.
- What is the total time to make this Pad Thai?
- The total time to make this Pad Thai is 45 minutes.
- Can I substitute the tamarind pulp?
- The creator advises against substituting ingredients, as they are essential for authentic flavor.
- What type of noodles should I use?
- You should use 8 oz of dried pad Thai rice noodles.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make the pad thai sauce by mixing 2 oz of tamarind pulp with 0.5 cup of boiling water until smooth. Press through a mesh sieve to obtain tamarind juice.
- 2
Add 3 tbsp of Thai palm sugar, 2 tbsp of fish sauce, and 1 tbsp of Thai black soy sauce to the tamarind juice and mix well.
- 3
Slice 0.5 lb of chicken breast into 1/3 inch slices. Season with a pinch of kosher salt, 1 tsp of ground white pepper, 2 tsp of cornstarch, and 2 tsp of Thai sweet soy sauce. Toss to coat.
- 4
Soak 8 oz of dried pad thai rice noodles in hot water for 15-20 minutes until al dente, then drain.
- 5
Process 0.33 cup of dried shrimp in a food processor until finely powdered.
- 6
Heat a large wok over medium-high heat and add 3 tbsp of high heat cooking oil. Once hot, add the chicken in batches and stir-fry for 2-3 minutes per side until golden brown. Remove and set aside.
- 7
In the same wok, add another 3 tbsp of oil and heat until hot. Add the ground dried shrimp and stir-fry until golden brown and fragrant.
- 8
Add 2 thinly sliced shallots and stir-fry for 2-3 minutes until softened. Then add 4 cloves of thinly sliced garlic and stir-fry for another 2 minutes.
- 9
Optionally add 1.5 tbsp of finely minced zakkai and stir-fry for another minute or two.
- 10
Add the soaked and drained rice noodles and the pad thai sauce to the wok. Crank the heat to high and stir-fry until everything is evenly distributed and hot.
- 11
Push the noodles to one side of the wok. In the empty space, beat together 2-3 eggs and pour them in. Let cook for 30 seconds, then scramble until cooked through.
- 12
Stir everything together, then add 1 cup of Chinese garlic chives, 1 cup of mung bean sprouts, and the cooked chicken. Stir-fry until the chives begin to wilt, about 2 minutes.
- 13
Serve in bowls or family style in the wok, topped with crushed toasted peanuts.
Heads up — we had to guess a little:
- The quantity for the tamarind pulp was inferred based on standard recipes for pad thai sauce.
- The quantity for the dried shrimp was inferred based on typical amounts used in pad thai recipes.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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