Pad Thai Noodles

Classic Shrimp Pad Thai

The dish created in the 1930s in Thailand by Plaek Phibunsongkhram who was the Prime Minister of Thailand at the time. This dish was created to unify the culture and country. This is one of my top (3) noodle dishes because the flavors are so well balanced and textures are perfect for a noodle dish.

For me, the key to a successful Pad Thai is using the best palm sugar and tamarind paste. The sweet and sour balance is what makes this dish very flavorful.

In addition, you have to have the correct noodles. I like to use the small flat noodles because they are perfect to stir fry quickly and will wilt as soon as the sauce hits the noodles in the hot wok.

Ingredients for Pad Thai (garlic, green onion, shallots, pickled sweet radish, egg, tamarind sauce, shrimp)

I remember when I first had Pad Thai I would crave it weekly. Learning how to make it myself was the best because I could have it any time. My method is a full proof way to have a successful Pad Thai every single time. To cook it in a volume that is consistent the key is to pre- prep all of your ingredients especially the Pad Thai Sauce. The secret to a good Pad Thai is the sauce, high heat, and noodle texture.

If you’ve had this dish you’ll know that it is a common dish seen throughout Thai cuisine and considered a national dish.

This dish is typically served with freshly crushed peanuts, Thai chili flakes, bean sprouts, and lime on the side. Personally, I am not a fan of bean sprouts but if you enjoy it, put it in. I hope you enjoy my quick and delicious version of Pad Thai.

This is a special dish because of its rich history in the Thai culture and considered its national dish.

Pad Thai Noodles

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Yield: 2

Author: Peter Duong

Prep time: 20 MinCook time: 15 MinInactive time: 5 MinTotal time: 40 Min

This dish is famous in Thailand because of its immaculate flavors and its purpose of unifying the country during the 1930s.

Ingredients

Pad Thai Sauce Ingredients

• 3 Tbsp Tamarind Paste
• 2 Palm Sugar (crushed) ~2 tbsp \
• 1 Tbsp Sweetner (agave nectar or honey)
• 3 Tbsp Fish Sauce
• 1 Tbsp Thai Chili Flakes
• 2 Tbsp Sweet Soy Sauce
• 4 Tbsp Water

Pad Thai Noodle Ingredients

• Fresh Pad Thai Noodles ~ 6oz.
• 2 Tbsp Pickled Sweet Radish
• 2 Tbsp Sliced shallots
• 1 Tbsp minced garlic
• 3 chopped green onion
• protein of choice
• beansprouts (optional)
• crushed peanuts
• Thai crushed chili
• lime wedges (optional)
• dried shrimp (optional)
• 3 tbps cooking oil (vegetable)

Instructions

Instructions

1. Make your Pad Thai Sauce, to a bowl, add all of your sauce ingredients and give it a mix and set aside. Allow sugars to dissolve.
2. Prepare your aromatics (shallots, garlic, green onion, pickled radish, crushed peanuts) make sure to chop all of your aromatics ahead of time.
3. To a hot wok, add oil and par cook your protein of choice and remove
4. To the same wok, add oil and add in garlic, picked radish, shallots and cook until aromatic
5. Add in your noodles and add your Pad Thai Sauce on top of the noodles and stir quickly. If the noodles become too sticky, add a little bit of water to steam and loosen the noodles.
6. Push noodles to the side and add in 2 eggs, par cook and mix in the noodles.
7. Add in your beansprouts, green onion, proteins, and mix.
8. Top with garnishes such as peanuts, lime, chili, serve and enjoy!

Recommended Products:

Sweet Soy Sauce

Nutrition Facts

Calories

442.2

Fat (grams)

3.88

Sat. Fat (grams)

0.56

Carbs (grams)

88.33

Fiber (grams)

6.54

Net carbs

81.8

Sugar (grams)

15.81

Protein (grams)

15.52

Sodium (milligrams)

2251.7

Cholesterol (grams)

5.7

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