Pad Thai is a stir-fried dish that is extremely famous in Thailand with a perfect combination of rice noodles, shrimp, chicken, and chives interwoven with a rich sweet, sour, spicy, and salty sauce. You can refer to these 2 simple ways to make Pad Thai to change the flavor for your family in the morning! Let’s cook with TasteVN!
1. Pad Thai
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Pad Thai For 3 people
Rice noodles 300 gr Chicken breast 100 gr Dried shrimp 30 gr (Soaked soft) Chicken eggs 2 eggs Chives 25 gr Minced shallots 20 gr Fish sauce 20 ml Siracha chili sauce 20 gr Fresh shrimp 150 gr Tofu 150 gr Peanuts 50 gr (Roasted) Bean sprouts 25 gr Pickled radish 20 gr Palm sugar 40 gr Tamarind juice 20 ml Cooking oil 65 ml
How to choose fresh and delicious chicken breast
- To prepare a delicious dish, you should choose pieces of chicken breast with white skin, as these are larger chickens with meat that is tastier and chewier; younger chickens tend to have more mushy meat.
- If you buy skinless chicken breast, observe the layer of fat on the chicken. You should choose the fat that is white in color for better meat quality.
- Choose pieces of breast meat with fewer stripes in the fibers. The more stripes there are, the less fat and protein there is, and these lines will make it harder for the chicken meat to absorb seasoning and sauces during cooking.
How to cook Pad Thai
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Prepare the ingredients
For fresh shrimp, remove the head, peel the shell, devein, then wash thoroughly and drain. Wash the chicken breast and cut it into small pieces.
Cut the white tofu into square pieces about 5cm. Soak the dried shrimp in water until soft, then drain. Wash the chives and cut them into small pieces. Wash the bean sprouts and drain.
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Stir-fry the tofu
Place a pan on the stove with 50ml of cooking oil, wait until the oil is hot, then add 150gr of white tofu and fry until golden and crispy.
Add 20gr of finely chopped pickled radish and 20gr of finely chopped red onion to the pan and stir well.
Next, add 30gr of dried shrimp, 100gr of chopped chicken breast, and 150gr of fresh shrimp in order, then stir-fry until the ingredients are cooked.
How to fry tofu to be golden and crispy without splattering oil:
- Soak the white tofu in warm water mixed with salt for about 10 minutes at a ratio of 4 parts water to 1/4 part salt, then drain.
- Place the tofu in the freezer for 15 – 20 minutes before cutting it into bite-sized pieces. Ensure the tofu is very dry or use a towel to dry it so that it doesn’t splatter oil when frying.
- Heat the pan before adding the cooking oil; when the oil starts to heat up, add the tofu and fry it with enough oil to cover ⅓ – ½ of the tofu pieces.
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Making Pad Thai
Put 300g of rice noodles, 30g of bean sprouts, 30g of chives into the pan and stir-fry, add Pad Thai sauce and quickly stir-fry on high heat.
Push the rice noodles up a bit to create space in the pan, then add 15ml of cooking oil and 2 eggs. When the eggs start to cook a little, use a spatula to stir evenly and fry until the eggs are mixed with the noodles.
Finally, sprinkle crushed roasted peanuts on top, stir well to complete the dish.
Note: Remember to blanch the rice noodles in boiling water, drain them before stir-frying.
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Final Product
Thai Pad dish is a perfect combination of soft and chewy rice noodles, the nutty flavor from shrimp and chicken, along with a delicious sweet and sour sauce.
2. Pad Thai (recipe shared by users)
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Pad Thai (recipe shared by users) Serves 2
Fresh rice noodles 400 gr Fresh shrimp 100 gr Tofu 2 pieces Tamarind 100 gr (1 piece of tamarind) Palm sugar 220 gr Roasted peanuts a little Chicken egg 1 piece Quail eggs a few (optional) Bean sprouts/chives a little Garlic 3 cloves Red onion 2 bulbs Fish sauce 1/2 tablespoon Cooking oil a little Common spices a little (sugar/salt/MSG)
Ingredients Image
How to make Pad Thai (recipe shared by users)
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Making Pad Thai sauce
First, put 100g of tamarind in a bowl, add a little warm water, then use a spoon to mash it until the tamarind releases its juice.
Next, strain the tamarind juice into a pan. Then, add 220g of finely crushed palm sugar, 1/2 tablespoon of fish sauce, 1 tablespoon of white sugar, and 1/2 teaspoon of MSG.
Then, stir the mixture over low heat until the sauce thickens, then turn off the heat and let it cool.
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Prepare the ingredients
Fresh shrimp should be cleaned, remove the black vein on the back, then boil the shrimp until cooked. After that, peel the shrimp, leaving only the tail.
Bean sprouts and chives should be washed with diluted salt water, then drained and cut into bite-sized pieces. You should boil the bean sprouts and chives in boiling water for about 1-2 minutes until they are just cooked.
Shallots and garlic should be peeled and minced. The tofu should be cut into bite-sized sticks.
Boil the quail eggs for about 7 – 8 minutes until cooked, then let them cool, peel the eggs, and cut them in half.
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Cook Pad Thai
Heat the pan, add cooking oil, minced garlic and onions, then sauté until fragrant. Next, add all the shrimp and stir together. After that, season the mixture with: 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, and mix well for about 3 minutes.
After 3 minutes, add the rice noodles and tofu, stir well to separate the noodles. When the noodles are hot, crack the eggs into a bowl and stir well, then add the eggs to stir-fry together. Make sure to stir evenly so that the eggs coat the noodles.
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Completion
Finally, add the sauce mixture, stir well, and adjust the seasoning to taste. The authentic Pad Thai will have a little sauce left, and the sauce will be evenly absorbed, creating a salty and slightly sour flavor.
Serve the stir-fried Pad Thai on a plate with chives, bean sprouts, boiled quail eggs, sprinkle with chili powder and crushed peanuts to enjoy.
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Final Product
The Pad Thai dish is attractive with many colors: the rice noodles are chewy and soft, evenly coated with savory-sweet and slightly sour sauce, and the chili is spicy and pungent. Served with shrimp, rich quail eggs, and crispy sweet bean sprouts, the more you eat, the more you love it.
How to choose fresh and delicious shrimp
- Fresh and delicious shrimp will have transparent legs that stick tightly to the shrimp body. Do not buy shrimp with legs that have changed color or are loose.
- Pay attention to buying shrimp with a slightly curved body, firm meat, intact shell, and the head firmly attached to the body.
- Do not buy shrimp with tails splayed out, loose, missing fins, and not stacked neatly together as these may be shrimp that have been caught for a long time or have been soaked in preservatives.
How to quickly and simply remove shrimp veins
- You flip the shrimp upside down, hold the shrimp body tightly with one hand, and use the other hand to peel the sides of the shrimp head away from the body, then gently pull the shrimp head away from the shrimp body to remove the black vein on the shrimp’s back.
- You can also use a knife to make a cut along the back of the shrimp, the black vein will appear, and you can gently flick it out with the knife.
- Another way, if you do not want to cut the back of the shrimp, after peeling off the shell, you will see the black vein appear between the head and body of the shrimp; use a toothpick to gently pull it out.
What is Pad Thai?
- Pad Thai, also known as Thai fried noodles, is a traditional and extremely famous dish in Thailand. The basic Pad Thai includes ingredients such as: rice noodles stir-fried with eggs, tofu, red chili, tamarind powder, fish sauce, and palm sugar. When eaten, a little lime is squeezed to create a sour taste.
- However, over time, Pad Thai has had many different versions to suit the tastes of different eaters. The dish can also include bean sprouts, chives, beef, chicken, or even squid and crab.
With the 2 simple recipes above, TasteVN wishes you success in making delicious Pad Thai to change the taste for your family. Don’t forget to follow the Cooking section of TasteVN to learn more delicious recipes.
