The secret to a good Homemade Pad Thai is a GREAT Pad Thai Sauce recipe, and that is what I have of you here! Make the sauce then I'll show you how to make the most delicious dinner.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Family Dinner Ideas
Cuisine: Eurasian
Keyword: Pad Thai, Pad Thai Sauce, Pad Thai Recipe, Homemade Pad Thai, Gluten Free Pd Thai
300gramspork, chicken, fried tofu, prawns or a combination of these proteinsmeat should be thinly sliced
1cupmung bean sprouts
2 spring onionssliced
Garnish
½ cup roasted peanutsfinely chopped
coriander leaves
lime or lemon wedges
Instructions
Place your flat rice stick noodles in warm water to soak while you prepare the other ingredients. These will need to be drained before you cook with them
Pad Thai sauce
Combine the pad thai sauce ingredients to make a sauce. This can either be done in a small bowl of a whisk, with a mini food processor or with an immersion stick blender.
Stir Fry
Heat a wok or fry pan until very hot, add 1 tablespoon of oil and swirl to coat the cooking surface.
Add the whisked eggs, swirl to create a thin omelette , cook for one or two minutes or until set.
Remove the omelette from the pan, set aside to cool and then slice into bite sized pieces.
Drain the noodles you were soaking
Heat the second measure of oil in the pan.
Add the grated carrot, zucchini and if you are using pork or chicken to the pan, stir fry for 2-3 minutes until tender.
Add the prawns (if using) and stir-fry for 1-2 minutes
Add the Pad Thai sauce you made earlier
Add the noodles, cooked eggs, fried tofu (if using) and half the bean sprouts. Toss until heated through.
Garnish
Serve your Pad Thai topped with coriander lime/lemon, peanuts and the the rest of the bean sprouts
Video
Notes
Track down Tamarind Puree it really adds the best flavour. If you cannot then combine the following: 1 Tablespoon of White Vinegar or Rice Vinegar, 1 Tablespoon of Sugar and 1 Tablespoon of Soy sauce (sour, sweet, umami).
Don't soak your rice noodles for too long, you want them to hold their form when you stir fry them.
Garlic: The garlic will be crushed so you can either use cloves or jarred garlic which ever you find easier.
Tamarind puree: I believe the tamarind puree is critical for getting the authentic pad Thai flavor, jarred tamarind paste is readily available in the international section of supermarkets or in asian supermarkets.
Fish sauce: If you would like a vegan alternative use soy sauce or Tamari.
Chili flakes: Adjust the amount based on your taste preferences.
rice stick noodles
Carrot & zucchini: The grated carrot and zucchini are not essential but I like to add a little extra vegetable to the dish.
Pork, chicken, fried tofu, prawns: Use a combination of protein sources or just one, it is up to you!