June 21, 2020

Pad Thai

Name: Pad Thai
Ingredients: 150 g Sen Lek or Sen Chan (dry rice noodles, medium size) *prepare by soaking in water according to the instruction on the package or around 30 mins; 5 tbsp pressed tofu (cut into small pieces)*optional: I substituted pressed tofu for extra hard tofu panfried; 2 tbsp sweet preserved daikon radish (finely chopped); 1 tbsp vegetable oil; 50g of protein of your choice (shrimp, chicken, beef, pork or firm/hard tofu); 2 eggs; 2 tbsp dried shrimp (chopped); 1 handful of garlic chives (chopped to 1.5 inch long); 1 lime (cut into wedges); 2 tbsp roasted peanut (crushed); 1 handful of beansprout; 1 handful of garlic chives; Thai chili flakes (optional); 2 tbsp palm sugar; 2 tbsp fish sauce; 2 tbsp tamarind juice or tamarind paste

Pad Thai – Maybe the most famous dish from Thailand, this noodle stir fry is a staple in Thai restaurants all over the world. I have had many conversations with people who are confounded about the dish. One friend even claimed that Pad Thai is a common household dish in Thailand because it consists of scraps of other foods. This is NOT true. Don’t worry, Just Lagom is here to clear up the confusion.

Authentic Pad Thai contains many special ingredients like sweet preserved radish and pressed tofu, yet it’s main flavor comes from the special Pad Thai sauce that is based on tamarind juice (also known as concentrate or paste). Tamarind is a tangy and sweet brown fruit. It is not a common household name in the west but can be found in many different forms around Asia. The many special ingredients of Pad Thai make it tedious to cook at home, so many go out to restaurants and eat it a specialized Pad Thai restaurants. So rather than the Pyttipanna of Thailand it’s more like the Sushi of Thailand.

Yet a Thai-dinner-evening with Pad Thai is a great idea and gives you an opportunity to support your local Asian store!

It’s ok if you cannot find some ingredients — the most important ingredient is the tamarind juice/paste 🙂

Pad Thai

Recipe by Just LagomCourse: MainCuisine: Thai

Servings

1-2

Servings

Ingredients

150 g Sen Lek or Sen Chan (dry rice noodles, medium size)
*prepare by soaking in water according to the instruction on the package or around 30 mins
5 tbsp pressed tofu (cut into small pieces)
*optional: I substituted pressed tofu for extra hard tofu panfried
2 tbsp sweet preserved daikon radish (finely chopped)
1 tbsp vegetable oil
50g of protein of your choice (shrimp, chicken, beef, pork or firm/hard tofu)
2 eggs
2 tbsp dried shrimp (chopped)
1 handful of garlic chives (chopped to 1.5 inch long)
Condiments
1 lime (cut into wedges)
2 tbsp roasted peanut (crushed)
1 handful of beansprout
1 handful of garlic chives
Thai chili flakes (optional)
Pad Thai sauce
2 tbsp palm sugar
2 tbsp fish sauce
2 tbsp tamarind juice or tamarind paste

Instructions

How to make Pad Thai sauce
Add all ingredients into a small pot, put on the stove. Turn the heat on, wait until palm sugar dissolves and all the ingredients are well combined. Set aside.
How to make Pad Thai
If you use shrimp as your main protien, we recommend you to precook them first. In a pan, add some oil, put on medium heat. When the oil is hot, add the shrimp, wait until it is half way done. Set aside. (This will prevent the shrimp from overcooking when the Pad Thai is done.)
Use the same oil as earlier and add finely chopped tofu. When it starts to turn golden brown, add sweet pickled radish. Stir fry for few minutes.
*if you use other proteins (e.g. pork, chicken, hard tofu or beef), add those protein at this step, after the sweet pickle radish, and stir fry it until cooked.
Add the Pad Thai sauce, turn on high heat and bring it to a boil. Then add the soaked noodles, stir fry until the noodle looks a bit transparent. Using the spatula to push the noodle to one side of the pan.
Add eggs, scramble them in the pan. When the eggs start to cook, break into small pieces. Then stir fry with the noodles until well combined. Add the chopped chives and mix well.
Add the shrimp in last, mix until combine and serve.
Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts, lime wedges and garlic chives.