My BEST Authentic Pad Thai Recipe ผัดไทยกุ้งสด
About this recipe
Pad Thai is a beloved Thai dish known for its balance of sweet, salty, and sour flavors, and this recipe by Pailin's Kitchen promises to deliver an authentic experience. With a focus on fresh ingredients and a homemade sauce, this version aims to elevate your Pad Thai game with simple yet effective techniques.
In this updated take, Pailin shares her best tips and tricks to ensure that your Pad Thai turns out perfectly every time. From caramelizing palm sugar for depth of flavor to choosing the right type of noodles, every step is designed to help you succeed.
Ingredient notes
- Palm sugar should be chopped or grated before use.
- Tamarind paste can be made from pulp if preferred.
- Medium rice noodles should be soaked in water for 1 hour before cooking.
- Sweet preserved daikon radish is optional and can be substituted with Japanese pickled daikon.
Tips from Pailin's Kitchen’s video
- Caramelizing the palm sugar before adding the other sauce ingredients enhances the flavor, but you can skip this step if you're short on time.
- Cutting the soaked rice noodles in half makes them easier to eat and separate during cooking.
- If using pressed tofu, ensure it's very firm; if unavailable, extra firm tofu can be used instead.
Good to know
- How many servings does this Pad Thai recipe make?
- This recipe serves 2-3 people.
- What type of noodles should I use for Pad Thai?
- Use medium rice noodles for the best texture; avoid thinner noodles as they may become mushy.
- Can I use a different protein instead of shrimp?
- Yes, you can substitute shrimp with chicken or pork, or omit it for a vegetarian version.
- How long should I soak the rice noodles?
- Soak the medium rice noodles in room temperature water for 1 hour before cooking.
No life story here — the video and the recipe are the whole point. All credit to Pailin's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the Pad Thai sauce by caramelizing palm sugar in a pan over low heat until it darkens slightly, then add fish sauce and tamarind paste, stirring until dissolved.
- 2
Soak the medium rice noodles in room temperature water for 1 hour, then drain and cut them in half for easier eating.
- 3
In a bowl, combine sliced shallots, minced garlic, pressed tofu, sweet preserved daikon radish, and dried shrimp.
- 4
Prepare the garlic chives by cutting off the tough ends and slicing them into 2-inch pieces. Rinse well to remove any dirt.
- 5
In a wok, heat oil over medium-high heat. Add shrimp and cook until pink, then remove and set aside.
- 6
In the same wok, add the tofu mixture and stir-fry until fragrant. Push to the side and add beaten eggs, scrambling them until cooked.
- 7
Add the soaked noodles and the prepared sauce to the wok, tossing everything together until well combined and heated through.
- 8
Finally, add bean sprouts and garlic chives, tossing briefly to combine. Serve hot, garnished with chopped roasted peanuts and chili flakes if desired.
Heads up — we had to guess a little:
- The quantity of palm sugar is inferred based on typical recipes for Pad Thai sauce.
- The amount of fish sauce and tamarind paste is standard for a balanced sauce in Pad Thai.
Credit where it’s due: this recipe was transcribed from Pailin's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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