She Strengthens

Discover the Flavors of Thailand with Pad Thai

Pad Thai, a dish born from the fusion of Chinese noodles and stir-frying techniques with the bold flavors of Thailand, has become an iconic representation of the country’s cuisine. This quick and easy recipe combines the four fundamental flavors of Thai cooking – salty, sweet, sour, and spicy – to create a truly authentic experience.

Gathering Essential Ingredients

Before diving into the cooking process, ensure you have all the necessary ingredients within reach. You may need to visit an Asian grocer for items like palm sugar, tamarind pulp, and fish sauce. Don’t be intimidated – these ingredients are what make pad Thai truly authentic.

Special Equipment Required

To achieve the perfect stir-fry, invest in nonstick tongs, chopsticks, or two wooden spoons. Metal utensils can scratch your pan, so it’s essential to use the right tools.

Preparing the Ingredients

Begin by cooking the medium dried rice stick noodles according to the package instructions. Meanwhile, combine 5 tablespoons of water with 2 tablespoons of tamarind paste or pulp in a small bowl. Let it sit for 8 minutes, then strain the mixture through a fine-mesh strainer into another bowl, pressing on the solids to extract all the juice. Discard the solids and add 2 tablespoons of fish sauce and 2 tablespoons of finely chopped palm sugar. Stir to combine and set aside.

Cooking the Shrimp and Tofu

Cut each shrimp along its back without cutting completely through, so it opens like a butterfly. Heat 1 1/2 tablespoons of vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add the shrimp, season with salt, and stir-fry until pink and just cooked through, about 3 minutes. Transfer to a plate and set aside. Repeat the process with 1 cup of 1/2-inch-dice extra-firm tofu, seasoning with salt and stir-frying until it starts to brown, about 1 minute.

Assembling the Pad Thai

Add the garlic to the wok and stir-fry for a few seconds. Add the reserved noodles and half of the Chinese chives, stir-frying for a few seconds more. Pour in the reserved tamarind mixture, stir to combine, then add the dried shrimp, preserved radish, Thai chiles, and half of the bean sprouts. Stir-fry until the noodles are coated with sauce, about 1 to 2 minutes. Push the noodles to the side of the wok, pour in 2 large eggs, and scramble with a rubber spatula until almost cooked through, about 1 minute. Add the reserved shrimp and tofu, and the remaining chives, tossing all the ingredients together until combined, about 1 minute.

Serving and Garnishing

Transfer the pad Thai to a serving platter and garnish with the remaining bean sprouts, 2 tablespoons of finely chopped roasted, salted peanuts, and 1 lime, quartered. Serve immediately and enjoy the harmonious balance of flavors that pad Thai has to offer.