Thai Chef Mai is presenting a recipe for authentic Pad Thai, including preparation and cooking techniques. For authentic Pad Thai, use a very hot wok or skillet and cook the ingredients in batches. Have everything prepped and ready beforehand, as the cooking goes quickly once you start.

Chef's Notes:

• Pad Thai is a classic Thai dish that combines stir-fried rice noodles with a delicious mix of tamarind, fish sauce, and peanuts for a balanced sweet, sour, and savory flavor.
• The dish features a delightful combination of tender noodles, crisp bean sprouts, and a choice of protein, all cooked together to create a satisfying and flavorful meal.
• Pad Thai can be tailored to suit various dietary preferences, whether you prefer chicken, shrimp, tofu, or a mix of vegetables, and it’s easily adaptable to personal taste.

Ingredients

Pad Thai Sauce:
- 35 g palm sugar, chopped (3 tablespoons tightly packed) 
- 3 Tbsp (45 ml) water
- 3-4 Tbsp Thai cooking tamarind paste
- 2 Tbsp good quality fish sauce

Pad Thai:

- 4 oz (115 g) dry rice noodles, medium size, soaked in room temperature water for 1 hour
- 2 Tbsp dried shrimp, medium size, roughly chopped  
- 3 cloves garlic, chopped
- 1⁄4 cup roughly chopped shallots
- 3 oz (85 g) pressed tofu, cut into small pieces
- 3 Tbsp finely chopped sweet preserved daikon radish
- Dried chili flakes, to taste (optional)
- 3 Tbsp (45 ml) vegetable oil
- 10 medium shrimp, peeled and deveined (or protein of your choice)
- 2 eggs, lightly beaten
- 2 1⁄2 cups (120 g) bean sprouts, loosely packed
- 7-10 stalks (70 g) garlic chives, cut into 2" pieces
- 1⁄4 cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges

Instructions

1. Make the Pad Thai sauce by combining the palm sugar, water, tamarind paste and fish sauce in a small bowl. Set aside.

2. Soak the rice noodles in room temperature water for 1 hour. Drain and set aside. 

3. Heat a wok or large skillet over high heat. Add 1 Tbsp oil and swirl to coat. Add the dried shrimp and stir-fry for 30 seconds until fragrant. Remove to a plate.

4. Add another 1 Tbsp oil to the wok. Add the garlic and shallots and stir-fry for 30 seconds until fragrant. 

5. Push ingredients to the side of the wok. Add the remaining 1 Tbsp oil and the beaten eggs. Let sit for 10 seconds, then scramble the eggs, breaking them into small pieces as they cook. 

6. Add the drained noodles and Pad Thai sauce. Use tongs to lift and toss the noodles constantly for 1-2 minutes to coat in the sauce.

7. Add the shrimp, tofu, preserved radish, and bean sprouts. Continue tossing and stirring for 2-3 minutes until noodles are softened and everything is heated through.

8. Remove from heat and stir in the garlic chives and roasted peanuts. 

9. Serve immediately with lime wedges on the side. Garnish with extra bean sprouts, chives, peanuts and chili flakes if desired.

Cooking Technique

The key to authentic Pad Thai is using a very hot wok or skillet and stir-frying the ingredients in batches. This allows the noodles to get a slight char and the flavors to develop. The high heat also helps evaporate excess moisture so the noodles don't get soggy.

Always have all your ingredients prepped and ready to go before you start cooking. The actual cooking process goes very quickly once you begin.

Use a wok or large skillet and get it ripping hot over high heat before adding oil. Stir-fry the dried shrimp first to infuse the oil with its flavor. Then add the garlic and shallots and stir-fry briefly until fragrant.

Push the aromatics to the side and add the eggs to the hot wok. Let them sit for 10 seconds to set the bottom, then scramble them into small pieces. This helps prevent the eggs from overcooking.

Finally, add the noodles and sauce, tossing constantly to coat the noodles. Keep tossing and stirring for 1-2 minutes to allow the noodles to absorb the flavors and get a nice char.

The whole cooking process from start to finish should take no more than 5-7 minutes over very high heat. This high heat stir-fry technique is essential for achieving the signature smoky, slightly charred flavor of authentic Pad Thai.

Nutrition Facts

Nutrition amount per serving:

• • Calories: 510 kcal
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 145mg
  • Sodium: 1150mg
  • Total Carbohydrates: 66g
  • Dietary Fiber: 4g
  • Sugars: 10g
  • Protein: 18g

Nutrient Breakdown:
- Pad Thai typically provides a moderate amount of calories, with a significant portion coming from carbohydrates due to the rice noodles and sugar in the sauce.
- Protein content varies based on the amount of tofu and shrimp used.
- The dish is relatively high in sodium due to fish sauce and soy sauce, which are essential for its characteristic flavor.

Note: These nutritional values are approximate and can vary based on specific ingredients and portion sizes used in your recipe. Adjustments in protein content may occur based on the addition or subtraction of various meats.

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