A stir fried rice noodle dish found on literally every single night market in Thailand. Pad Thai is a real street food classic. It is pretty much a national dish, though not with a very long history. It became popular in Thailand during, and after world war II.
Each DIY kit contains everything you need to bring an authentic taste of Thailand to your very own kitchen; customers just need to add their own eggs to complete the dish.
Ingredients
Benjamas Rice Stick 10mm3 tbsp Mitrphol Sugar Paste (Palm Sugar)
2 tbsp Tiparos Fish Sauce
4 tbsp Garden Queen Concentrated Tamarind
1/2 Onion Shallot Sliced
2 - 3 tbsp vegetable cooking oil
2 Garlic cloves finely chopped
2 tbsp Dried Shrimp
1 tsp Rai Tip Crushed Dried Chilli (optional)
10 medium sized shrimp, or as many as you like or Chicken
1/2 cups bean sprouts
1/4 cup chopped roasted peanuts, roughly chopped
2 lime wedges (essential)
Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts and garlic chives. In Thailand, fresh banana blossom is sometimes served on the side of pad thai.
Recipe Notes
Each of our ingredients that we select for you are originally brought from Thailand, especially to give you a taste of the real cuisine. These selected are used daily to make traditional delicious dishes in the country of Thailand
We use Benjamas Rice Stick 10mm is the best it's less prone to breaking when it's tossed in the pan. Do not boil the noodles before using ( they disintegrate in the pan) only need soaked for 45 minutes until noodles are silky but still a touch firm.
PAD THAI SAUCE
Combine all ingredients, Add 1 cup of palm sugar to a small pot and slowly melt over medium heat. Immediately add 3 tbsp of water, 1/2 cup fish sauce, 1/2 cup tamarind concentrate paste, bring it to boil over medium heat, simmer until the palm sugar is dissolved about 5 to 10 minutes. At this point you need to taste the sauce and adjust it to fit your taste. Pad Thai sauce should taste sweet first followed by salty and sour last. Turn off the heat and let it completely cool down.
Now your Pad Thai sauce is ready to use store in the jar with airtight in the refrigerator.
DIRECTION
- Cut drained noodles once with scissors this makes them easier to toss and separate in the wok
- Heat 3 tbsp oil in a large non stick pan (medium heat)
- Add garlic, onion shallot sliced, dried shrimp until fragrant now add medium sized shrimp or chicken mostly cooked through. Push to one side of the pan, pour egg in and scramble using wooden spoon
- Add noodles and Pad Thai Sauce keep tossing until all the sauce is absorbed. Then mix altogether into shrimp
- Add bean sprouts, garlic chives, roasted peanuts. Toss through quickly then remove from heat.
- Serve and sprinkled with remaining lime wedges, peanuts on the side, with a sprinkle of chilli and a handful of extra bean sprouts on the side.
- Remember squeeze over lime juice for Thai taste.