TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. Planning on Making this Recipe?It would be great if you could take a picture of your finished creation and share it out on Instagram. Soak the dried noodles in plain water at room temperature for about 5 minutes or so to loosen. As soon as the oil is hot add the shrimp, cooking until barely pink. Then press it into a paste with your fingers. You can substitute with brown sugar which works well. 28 Cooking Oils Compared – Which is the Best Cooking Oil for your Health? You will also need to cut the dried chili into short lengths and soak in a little warm water for about 30 minutes or so to soften them up a little. Although precise ingredient amounts vary, every Pad Thai Recipe will include noodles, bean sprouts, Pad Thai Sauce, tofu, egg, peanuts, tamarind, and usually chopped garlic chives and fermented soybeans for a bit of color and taste. Garnished with banana flowers (optional), more fresh bean sprouts, sliced lime, crushed peanuts, more fresh garlic chives and small amount of dry chili flakes . You can substitute palm sugar for brown sugar if needed. https://www.thespruceeats.com/real-shrimp-pad-thai-recipe-3217099 It is important not to overcook the egg before you add the noodles and not to under or overcook the noodles – you do not want cooked noodles yet. Soak for about half an hour. Crush your peanuts up roughly using a mortar and pestle. Grab your bean sprouts and give them a good wash and then rinse and drain in a colander. Shrimp Pad Thai is one of the famous Thai street food dishes that keeps people coming back again and again. Try our authentic recipe and we’re sure you’ll be cooking it up often! You will have stips the thickness and length of the block about 1/4-inch thick. The dish can also be made using ‘sen lek’ which is a smaller, rounder noodle but the end result will be a stickier and less yummy dish. You are looking to have small pieces of the ingredients visible rather than a completely smooth paste. I publish my authentic Thai Food Recipes here for all to enjoy around the world. Add tamarind paste, palm sugar and fish sauce, into a small saucepan. The preparation of the noodles also plays a large part in getting the right texture for the finished Pad Thai – too dry and they will not stir fry well and be too chewy – too wet and they will end up a sticky mess. You want the paste to be a medium fineness but still leaving small pieces of the ingredients visible. These will cook further later. Add one tablespoon of the Chili Paste you made earlier and two to three tablespoons of the Pad Thai Sauce along with the shrimps or prawns. Put a tablespoon of oil into a large frying pan or wok with enough space for all the ingredients eventually. Place the shallots, chili with its water, oil and fermented soybean in the processor and pulse to chop into a paste. As soon as the tofu is golden add the egg and break it around in the pan. Do take a minute to watch through the video at the top of the page and please do try this dish – it is awesome! It’s well worth watching the video and you’ll see why you need to get everything ready before you start cooking. Wash the bean sprouts and remove any black husks, mix with the chives and set aside. Since you have other ingredients to add, you fry the noodles al dente, so they will not be overcooked at the end. With everything prepared it’s quick to cook and serve up – good for output and just what the customer wants. It is best to cook one or two portions at a time as the noodles will clump together and be hard to separate if you try to cook too many at one time. These will be warmed through by the time you are finished. Add the cooking oil, dried chili together with the water used for soaking, soybeans, and shallots into a small blender and blend until you have a rough paste. NOTE: Any In-recipe images can be toggled on and off with the camera icons next to the Instructions header. Tag me with #TASTYTHAIEATS – I love to see your ideas! I am a Thai mum and love cooking for my children. Pad Thai Recipe Instructions First, make the sauce. Get your roasted peanuts and give them a pound into small pieces using a mortar and pestle. When I get a chance to travel I publish information to help others visiting Thailand. Serve immediately. Cut these thin strips of tofu again into 1-inch long, bite-sized, pieces. This recipe can be used to make the authentic and classic Thai street food dish of pad thai with shrimp which you can easily swap out for the protein of your choice. Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs.If it's made with meat, chicken and pork are some of the most popular choices. Chan noodles are a thin flat noodle, a few millimeters wide – and the size is actually quite important. The Video showing this recipe being cooked is near the top of the page – A convenient Jump Link to the video is below the description under here. Add the tofu, and stir fry until golden brown – this will take a minute or two. Work in 1-2 portion size batches to stir fry.

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