How To Make Authentic Pad Thai
About this recipe
Pad Thai is a beloved Thai street food that combines rice noodles, a savory sauce, and a mix of proteins and vegetables. This recipe from Nick's Kitchen promises to elevate your homemade version beyond any takeout you've had, thanks to its focus on technique and fresh ingredients.
In this video, the creator emphasizes the importance of caramelizing palm sugar for a rich, toffee-like flavor in the sauce, which is a key element that distinguishes great Pad Thai from the rest.
Ingredient notes
- You can substitute palm sugar with white sugar or a mix of white and brown sugar if needed.
- Make sure to press and dry the tofu before using it to achieve the best texture.
Tips from Nick's Kitchen’s video
- Soak the rice noodles in room temperature water for about an hour to soften them properly before cooking.
- Caramelizing the palm sugar over low heat is crucial; stir constantly until it reaches a golden brown color for the best flavor.
- When mincing garlic, leave slightly larger pieces to prevent burning during high-heat cooking, which enhances the overall flavor.
Good to know
- How long does it take to prepare this Pad Thai?
- The total time to make this Pad Thai is 90 minutes.
- What should I do if I can't find palm sugar?
- You can substitute palm sugar with white sugar or a mixture of white and brown sugar.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cover the rice noodles with room temperature water and let them soak for about an hour until softened.
- 2
Chop the palm sugar and add it to a small pot over low heat to caramelize, stirring constantly until it reaches a golden brown color.
- 3
Add tamarind paste, fish sauce, and a splash of water to the caramelized sugar, then bring to a simmer to melt the sugar and combine the sauce ingredients.
- 4
Prepare the tofu by pressing and drying it further, then cut it into small, uniform cubes.
- 5
Chop the shallots in half and remove the skin, then chop them finely.
- 6
Smash the garlic cloves and mince about eight of them, leaving slightly larger pieces to prevent burning during cooking.
- 7
Roughly chop the dried shrimp and peanuts to enhance their texture in the dish.
- 8
Chop the garlic chives into small pieces for added flavor and texture in the Pad Thai.
- 9
Heat a wok or large sauté pan over high heat until smoking, then add oil to season the pan.
- 10
Cook the shrimp with a pinch of salt until crispy and golden brown, then remove from the pan and set aside.
- 11
Add shallots, garlic, dried shrimp, chili flakes, and tofu to the pan, stirring for 2-3 minutes until fragrant and golden brown.
- 12
Drain the soaked noodles and add them to the pan along with half of the prepared sauce, mixing well to combine.
Heads up — we had to guess a little:
- The quantity of palm sugar is inferred based on typical recipes for Pad Thai, as it is not specified in the transcript.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Nick's Kitchen? Claim this page or ask us to take it down. Your call, always.
