Pad Thai: Thai Style Noodle Stir Fry

Pad Thai with shrimp recipe and instructions for step-by-step cooking.
Joy’s Pad Thai Shrimp dish served up for dinner and ready to eat!

Thailand’s Best Pad Thai (Stir-fried noodles) Recipe!

 

Prepare Pad Thai sauce: For 2 servings

2 Big tbsp. of palm sugar
3 tbsp. concentrated tamarind juice
3 tbsp. fish sauce
2 tbsp. oyster sauce

Prepare ingredients to cook the noodle:

2 tbsp. vegetable oil
2 tbsp. minced shallot
1 tbsp. minced garlic
2 tbsp. cut yellow tofu
1 tbsp. sweet radish (minced)
2 handful thin noodle if you can’t find the specific one, just use any noodle, mung bean noodle is also good. (Soak the noodle in regular water for 2 hours)
2 eggs
1 handful of a garlic-like vegetable -> garlic Chives/ Chinese Chives.
10 big shrimp (peeled, De-veined and cooked)

Final Decoration:

1 handful bean sprouts
1 tsp. dried red chili powder
2 tbsp. roasted peanut (crushed)
1 tsp. sugar
4-5 branches of Uuicnri leaves/ garlic Chives/ Chinese Chives.
1 piece of sliced lime

 

 

Tamarind juice

Yellow tofu to add to pad Thai noodles.

Chinese chives leaves for pad thai

Cooking Instructions:

1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Now used medium or low heat to let the sauce boil and thicken. Keep stirring. Make sure you don’t burn the sauce. Golden pad Thai is good pad Thai. Be careful, it will be bitter if you put max heat and burn it.

2. Taste the sauce and make it the way you like. Some people really love it to be sweeter and some just love it a little more salty but the trick of Pad Thai sauce is the proper balance of 3 tastes: sweetness, sourness, and saltiness. So change it the way you like. If you like it sweet, keep the taste the way it is will be right taste for you. However, my trick is to add some Maggi brand soy sauce to make it saltier as my husband loves it that way.

3. When the sauce gets thick enough, remove from the stove.

Next, we will cook the pad Thai noodles.

1. In a different pan, heat the pan and add vegetable oil. When the pan is hot, add garlic and shallot Fry until it has a nice aromatic smell.

2. Next, add tofu and sweet radish.

3. Now, add noodles and 4 tbsp of the sauce we made earlier. (that’s for 1 serving). You can keep adding the sauce of the amount of the noodles is more than one handful. Make sure you don’t add too much because the noodle will be too wet and overcooked. (add it little by little) Then, make a quick stir.

You may want to pick the noodles out and taste them to see if the noodles are cooked properly.

4. If you like the bean sprouts and the sliced garlic Chives/ Chinese Chives to be cooked, add it in this step.

5. Push the noodles aside. Add the egg and cook it until it is halfway done then mix it with the noodles. Now add shrimp and mix.

6. Turn off the fire. Arrange the noodles on a plate. Put dried chili pepper, sugar, roasted peanut, fresh bean sprouts, one piece of lemon and the garlic Chives/ Chinese Chives on the side.

Another option for Pad Thai is to make an omelet from duck’s eggs. Make it as thin and as big as possible. Put the noodles in the middle of the omelet. Fold four sides then put another plate on top. Turn it upside down. Decorate it with bean sprouts, the genus Allium or scallion, dried chili powder, sugar, peanut, and one piece of lemon.

We call this Pad Thai with an omelet in the Thai language, “Pad Thai Kai Ho.” Pad Thai is a classic Thai Food dish and one that we eat a lot – a couple times per month at least. Tourists, when they come to Thailand know “Pad Thai” from the Thai food restaurants in their home country. They always seem to know to order this dish! My husband when he first came from America only knew pad thai and a couple of other dishes like yum woon sen and tom yum soup.

 

Pad thai noodles with pork.
Pad Thai with Pork. Can also do with just about anything, we use chicken, shrimp, pork, and some people even do fish and squid.

 

Sawasdee Ka - Joy

Oops, BONUS – Below is a video of me making Pad Thai another time – this was the best Pad Thai my husband said he ever ate!

Thai Food Recipe: Tom Yum Gai Tom Yum

Tom Yum Gai (Spicy Sour Chicken Soup)

Tom Yum Gai Tom Yum – Spicy Thai Chicken Soup

 

Prepare:

1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)

 

Cooking Instructions:

1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.

2. Put chicken in boiling water and cook for 10 minutes.

3. Add mushroom chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.

4. Put Chinese celery, kaffir lime leaves and coriander.

For presentation you can garnish with coriander and red chili pepper. Thai people usually eat this with a bowl of rice. They take a spoonful of soup and mix it with their rice or a spoon of rice and dip it into their TOM YUM soup. There are many kinds of Tom Yum Soup – just exchange shrimp, squid, or even pork for the chicken. Enjoy, this is one of Thailand’s favorite dishes.

 

Note by Vern

Of all the Thai dishes available, you have probably at least tasted tom yum soup – probably with shrimp in it. I first had it around twenty years ago and my mind was opened to the amazing tastes of Thailand in a little restaurant in Clearwater, Florida. When we go to restaurants in Thailand we get the choice to have the thick red soup, or the naam sai – the clear broth. We almost always get the traditional clear broth variety. I can’t even remember the name of the thick orange one. I love it too – but, when I’m paying for it, I guess I want the ultimate – the clear broth tom yum!

Types of Tom Yum Soup:

  • tom yum gai (chicken)
  • tom yum talay (seafood)
  • tom yum goong (shrimp)
  • tom yum moo (pork)
  • tom yum hed (mushroom)
  • vegetarian tom yum – thick with mushrooms, tomatoes, maybe something else

Keep in mind, this is Vern writing this, so I’m sure I’ve missed some. These are the ones I typically see at restaurants and at our home. Grandma likes to make the vegetarian tom yum as she doesn’t eat chicken or beef and maybe not shrimp either.

Tom yum, when it is made correctly is not a completely overpowering taste. You can taste the galangal, the lemongrass, the shrimp. It has salt, but not over salty. The ingredients you cannot eat – are ground up very finely (except the galangal) and usually it sinks to the bottom of the bowl so you don’t get it in your spoon as you eat. The shrimp in Thailand have the tails left on them for some reason. This is a pain because you can either wrestle with removing it from the tail with your fork and spoon, or grab it with your thumb and forefinger and pull with your fork. It’s messy.

Tom yum is really a favorite in Thailand, and every time I’m at a restaurant I see someone eating something with tom yum flavor. There are noodles and other dishes that are made with tom yum seasoning.

Come to Thailand and see what Thai food is really all about!

Sawasdee Ka - Joy

Thai Food Recipe: Som Tam Bla Rah!

Som Tam (Som Tum) spicy papaya salad from northeastern Thailand.

Thai Food: Som Tam Bla Rah! – Spicy papaya salad with fermented fish/crab sauce

Shredded unripe papaya for making Som Tam - Thai spicy salad.

Gather:

5 peppers
3 garlic
1 tomato (sliced)
1 eggplant (sliced)
1 fermented crab
1 handful chopped papaya
1 tbsp. fish sauce
3 tbsp. fermented fish juice (Bla rah)
2 pieces lemon
1 tsp. sugar or palm sugar

 

Som Tam Instructions:

1. Pound chili peppers and garlic together. Add tomato, eggplant, and fermented crab. Then, mix it with fish sauce, bla rah, lemon, and sugar.

2. Use a pestle to crush and mix all the ingredients together. Starting with garlic, chilies and then the rest.

3. Put papaya in and mix it by pestle or spoon. Now your som tam bla rah is ready to be served.

4. Lay fresh vegetable, cucumber, cabbage, string bean or morning glory for example, on the side. Cucumber is good for taking away some of the spiciness of the chilies. So too is eating each bite with some rice. Eating som tam plain without rice is sacrilegious in Thailand.

Som Tam Tip
Using a pestle to pound and mix the ingredients with papaya makes the sauce get into the papaya better than stirring. It will also make your Som tam juicy!

My Som Tam video at YouTube >

😛

Sawasdee Ka - Joy

If you want to see Som Tam recipe in another language click link:

Som Tam in French

Som Tam in German

Som Tam in Spanish