Pad Thai is one of the most famous Thai noodle dishes and there's good reason why - there is nothing in the world quite like it! Learn how to make an authentic Pad Thai at home!
Mix together tamarind paste, fish sauce, and water. Roughly chop palm sugar and slowly melt over medium heat in a small saucepan until a dark blonde color. Once melted, immediately add your premixed sauce and stir until the sugar has dissolved and set aside.
Prepare your shallot, garlic, tofu, small shrimp, chilis, bean sprouts, and scallions and set aside.
Over high heat add 1 tbsp of avocado oil and cook your protein and set aside.
Add 3 tbsp of oil over high heat and add your shallot, garlic, tofu, dried shrimp and optional thai chili peppers. Stir fry for 30 seconds. Next add your rice noodles and sauce and mix to combine. Continue cooking over high heat 2-3 min until the sauce has incorporated into the noodles (test noodles for doneness).
Push noodles aside and add a bit of oil. Add 2 eggs and scramble until 90% done, then mix together with noodles. Add scallions, bean sprouts and chopped peanuts and mix. Serve with more bean sprouts, chopped peanuts, lime, and chili pepper and enjoy!
Notes
KEY TIPSTamarind Tips
You must use Thai tamarind paste or puree.
Do not purchase Indian tamarind (puree or concentrate). Indian tamarind has a completely different flavor and will not work at all for this dish (trust me - I've tried).
I purchase my Thai tamarind at my local Asian grocery; you can even find it on Amazon now!
If Using Dried Rice Noodles
Make sure to hydrate them in room temperature water for 1 hour before cooking.
Do not use hot or boiling water.
Do not over-hydrate your noodles - any longer than one hour and they will be soggy.
Protein Tips
Traditionally Pad Thai is made with shrimp and tofu.
You can substitute with a protein of your choice - chicken, beef, or even pork would taste great!
Make sure to get the firmest tofu you can find. Anything softer will disintegrate during cooking.
Mung Bean Sprouts - Food Safety Tips
Bean sprouts should be purchased as closely to the day you will prepare and eat them - I do not recommend buying them well in advance!
When buying bean sprouts, you should be looking for crispness and avoiding any that look wilted or mushy. Get them in the refrigerator as soon as you get home.
Make sure to wash your hands thoroughly with soup before/after handling.
Rinse the sprouts thoroughly under cool water and don't let them get in contact with any other raw foods.
Make sure to wash anything you used to clean or prepare the bean sprouts (cutting board, knives, utensils, etc).
Watch the Sugar
If using palm sugar - keep a close eye on it as it melts, as sugar can burn.
Once melted, add your pre-mixed Pad Thai sauce immediately and stir until the sugar has dissolved completely.
Do Not Crowd Your Pam
Crowding your pan will lead to too much steam - this will cause your noodles to be steamed or boiled, rather than stir-fried. Your noodles will become soggy.
Success is in the Prep
Pad Thai is a dish that cooks FAST once you start - so make sure to have all of your ingredients prepped and ready to go ahead of time.
I like to have each ingredient portioned and prepared in individual bowls so I can easily toss them in when it's their turn.
Storage and Reheating
Pad Thai can be kept in an airtight container in the refrigerator for up to 3 days.Rice noodles do not keep well - you will find that the noodles will begin to harden and the texture/bite will be different from when it's fresh.I like to rehydrate them in a hot pan or wok with a tiny bit of water. You can microwave leftovers as well, covered with a wet paper towel (to help steam).