To me, this is the original healthy' Fast food" that is sold on streets in Thailand.. It is basically a quick stir fry dish with endless lists of ingredients that is not worth making at home for a small group of people. Locals generally buy it for lunch.
I simplify the ingredient list as there are no way we can get everything that is readily available in Thailand. The recipe for the paste and the sauce are authentic and easy to make.
Watching a street Pad Thai vendor at work is a lot of fun. There are 7 or more large bowls containing different ingredients next to a large wok. A cook will be working her way through each ingredient to make a large quantity of fresh stir fry Pad Thai that can serve 2-3 people. Some really well know Pad Thai vendor in Bangkok are so popular that you have to queue up!
My recipe here is divided into 3 sections; the noodle, the paste and the sauce. You will know how to cook authentic delicious Pad Thai from scratch. It is not complicated but admittedly it is an effort for the first time. Once you have done the paste, it gets easier and quicker subsequently. Taking care of these three simple components of the dish, all there is left to do is STIR them all together. Your Pad Thai will be as good as any street vendor( or better than some. )
Rice Noodle Sticks
Sen Chan rice noodles.
These are a delicacy from Chantaburi which is a province in the East of Thailand. It is known to have the perfect soil to grow rice that produces stretchy and soft rice noodles. Its noodles are known as ‘Sen Chan’- a key ingredient in Pad Thai. Swipe right to see which brand is the best available in UK.
Preparing the noodles for
Soak in tap very hot water for 10 minutes. Drain and leave in colander covered with a tea towel for at least 15 minutes. You want to have as little moisture left in the noodles as possible.
Pad Thai Past
prep time 5 minutes
cooking time 10 minutes
The paste can keep in the fridge for 2 weeks. So do double the portion if you plan to serve more that 6 people.
3 tbsp sunflower oil
5 Thai red shallots peel and finely sliced
3 long dry Thai chillies soak in 2 cups of water
1 1/2 white Thai soy beans or white miso paste
Follower the VDO then put the paste in a small saucepan over a gentle heat to intensify the flavour for about 5-10 minutes until thicken and deeper in colour.
Pad Thai sauce
prep time 5 minutes
cooking time5 minutes
2 tbsp fish sauce
3 tbsp coconut sugar
1 cup of tamarind paste. I use a 5=6 fresh tamarind soaks in water for 10 minutes. Or you can buy a tamarind paste which comes in a bottle or pouch
Put all the ingredients in a small saucepan. Bring to boil and simmer for 8 minutes until clear and golden
Pad Thai the final dish
Prep time: 5 minutes ( after you have prepped your noodles done your paste and sauce)
cooking time: 5 minutes
2 bundles dry rice noodles ( follow the instruction above)
a handful of beansprouts
1 cup firm tofu
1 cup of raw prawns
2 tbsp roasted peanuts chopped
1 cup of spring onions