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)
1 handful of a garlic-like vegetable -> garlic Chives/ Chinese Chives.
10 big shrimp (peeled, De-veined and cooked)
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
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 more sweet 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 more salty 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 half way 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 omelet in 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.
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!
Deep Fried Squid with Garlic in Thai, Pla Muk Tod Gratiam
1 cup fresh squids (clean and cut it thick in circle pieces)
1/2 cup tapioca flour
2 cups vegetable oil
1/2 cup crushed garlic
2 tsp. pepper
1 tsp. salt
1/2 tsp. sugar
Sliced tomato, cucumber, lettuce as much as you want
1 small cup of hot sauce
1. Drop the squid into a bowl of tapioca flour when it’s still wet.
2. Deep fry the squids in hot oil until it turns gold and crunchy. Remove from the pan and leave it drain.
3. In a different pan, add 1 tbsp. oil and garlic. Fry the garlic until it turns yellow.
4. After that, add fried squids, pepper, salt, sugar and stir quickly.
5. Turn off the fire. Serve it with sliced tomato, cucumber, lettuce as much as you want. Don’t forget hot sauce or sweet plum sauce for the children. 🙂
I love to eat squids! 🙂 My husband knew that the best. When I saw fresh squids with clear and hard skin by the beach market, my eyes get big. Yummy! I have to eat more squids tomorrow!
Note from Vern
Oh my yes, this is a fact. When we go to the Korean BBQ – where we can fry the food on a grill type surface right at our table, she covers her side with squid. She grills it, and there is another part of the pan that lets you heat it in the broth – she covers her side with squid in there too. It’s no exaggeration to say that she has a good 10 ounces of squid when we visit those places. It’s a wonder they make any money off us. It’s all you can eat for just 3 dollars 5-dollars (price went up!) a person. She eats all hers in Squid. I eat most of my five dollars in the ice-cream after I eat a lot of vegetables and chicken. Thailand is so great for incredible food!
Gluay Kaek (Deep fried banana with shredded coconut and sesame)
10 banana (peeled and cut)
Choose the one that is not too ripe
10 pieces potatoes
10 pieces taro
2 cups rice flour
2 cups wheat flour
1 tsp. salt
3 tbsp. sugar
1 cup shredded coconut
2 tbsp. roasted sesame
2 glasses water
2 cups vegetable oil
2 cups limestone water
1. Mix 2 type of flour, salt and sugar altogether in a big bowl.
2. Add shredded coconut and sesame.
3. Soak cut banana, potato and taro into the limestone water. This way will help make the banana, taro and potato get not too soft when you fry them.
4. Heat the pan and add vegetable oil.
5. Dip the banana into mixed flour and then deep fried in hot vegetable oil.
6. Wait until it turns gold then remove from the pan. Do the same to potato and taro.