Pad Thai

Pad Thai: The Stir-Fried Thai Dish Everyone Loves

Craving something packed with flavor, history, and a touch of magic?

Look no further than Pad Thai.

This iconic stir-fried noodle dish has taken the world by storm and for good reason.

It’s a delicious mix of chewy noodles, savory and tangy sauce, fresh veggies, and crunchy peanuts that will make your taste buds do a happy dance.

Pad Thai is a dish you simply can’t resist.

But did you know that Pad Thai’s backstory is as amazing as the dish itself?

The Surprising History

Pad Thai was introduced in the 1930s and 1940s as part of a campaign by Thailand’s Prime Minister to promote a new, national dish that would be uniquely Thai, delicious, and affordable for everyone. Enter Pad Thai!

Rice was in short supply and the Prime Minister aimed to reduce rice consumption. So he encouraged the consumption of rice noodles instead. They are easy to make, inexpensive, and required less rice to produce.

Pad Thai quickly became a street food sensation.

Beyond it’s fabulous taste, inexpensive ingredients, this easy-to-make dish is also good for your health.

With its mix of protein (think shrimp or tofu), healthy fats (thanks, peanuts!), and fresh veggies like scallions and bean sprouts, Pad Thai is a tasty way to boost nutrition.

And it’s a flavor party in every bite.

Pad Thai: A Flavor Party in Every Bite

This dish is an incredible balance of sweet, sour, salty, and savory notes with a notable tanginess from its tamarind-based sauce.

Tamarind is a tropical fruit native to Africa that is also grown in Asia, India, and Central America. The fruit itself is encased in a brown, pod-like shell. Inside this pod is a dark-brown pulp and seeds. Tamarind concentrate is made by soaking the pulp and straining it.

Tamarind provides the flavor bomb base of just the right amount of tangy sweetness when mixed with a bit of brown sugar and fish sauce.

Toss in some shallots, garlic, scrambled eggs, green onions, bean sprouts, crunchy peanuts, and a fresh squeeze of lime juice, and you’ve got a dish that hits all the right flavor notes.

From Thai Streets to Your Plate

Originally a street food staple, Pad Thai is now a global favorite. And the best part? It’s simple enough for you to make any night of the week.

So bring this iconic dish from the streets of Thailand to your kitchen.

Make it today!

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Pad Thai

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Whip up a delicious Pad Thai in no time! Ideal for those hectic weeknights when you need a flavorful meal fast.

• Author: Chef Sandra Lewis

Ingredients

Units USM Scale 1x2x3x

• 12 oz rice noodles (thick like fettuccini noodles)
• 12 oz tofu, cubed
• 8 teaspoons corn starch
• 8 oz peeled, deveined shrimp, diced
• 3/4 cup tamarind concentrate
• 4 tablespoons brown sugar
• 4 tablespoons fish sauce
• 4 tablespoons shallot, minced
• 4 tablespoons, garlic minced
• 4 eggs, beaten
• 2 cups bean sprouts
• 2 cups green onions, bias-sliced
• 4 tablespoons roasted peanuts, chopped
• 4 tablespoons cilantro, chopped
• 2 limes cut in wedges
• red pepper flakes to taste
• avocado oil for stir frying

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Instructions

1. Soak the rice noodles in boiling water just until al dente, typically 15-20 minutes. Check the progress of your soaking noodles after 10 minutes. Drain the noodles once they achieve al dente.
2. Stir together the tamarind concentrate, brown sugar, and fish sauce. Set aside.
3. Toss the tofu with the cornstarch. Set aside.
4. Heat a wok over medium-high heat. Once heated add just enough oil to create a small pool of oil in the bottom of the wok. Drag a heat-resistant spatula through the oil and up the sides of the wok, to prevent any ingredients from sticking.
5. Add the tofu to the oil. Once the tofu has lightly browned, add the shrimp. Stir fry until the shrimp turn light pink.
6. Add the shallots; stir fry for a minute.
7. Add the garlic; stir fry just until fragrant.
8. Push the tofu mixture aside and add more oil if the wok is dry, then add the eggs.
9. Scramble the eggs; stir them together with the tofu mixture.
10. Add the pad Thai noodles. Stir fry for a minute to heat the noodles through.
11. Add the tamarind sauce mixture.
12. Once the pad Thai is heated through, plate it.
13. Garnish with the bean sprouts, roasted peanuts, cilantro, and lime wedges.
14. If you like things a bit spicy, garnish with the red pepper flakes.

Notes

• Depending on how large your wok is, you may need to stir fry this dish in batches.