Pad Thai

Pad Thai

Last night my hubby had a product launching and dinner at J.W. Marriott, so, I end up cooking something that is easy and fast…Pad Thai… but the trick is you have to prepare the sauce ahead of time or you can purchase them from local grocery store. Pad Thai is one of the most popular Thai dishes, maybe it comes second after Tom Yam. Pad Thai simply means Thai Style Stir Fried Noodles. I got this recipe from Chez Pim blog but I modified the sauce a little bit to suit my taste .

Pad Thai sauce ingredients:

  • 1/2 cup of palm sugar
  • 1/3 cup white sugar (original recipe doesn’t have this…I add because I can’t taste the sweet part of the sauce…purely optional)
  • 2-3 tbsp of fish sauce (original recipe ask for 1/2 cup…I think it is too much..too salty)
  • 1/2 cup of concentrate tamarind juice
  • 2 tsp chili powder or paprika

Pad Thai noodle stir fry ingredients:

  • 100 g Dried rice stick noodles – soak for 30 minutes.
  • 8 peeled shrimp / 2 oz chicken meat
  • 1 egg
  • 2 cloves of garlic, chopped
  • 3 tbsp of vegetable oil
  • 1 cup of  bean sprouts
  • ¼ cup of chop Chinese chives
  • 1 – 2 tbsp dried shrimps – pounded
  • 1 – 2 tbsp of ground peanuts

How to prepare :

Pad thai sauce: heat a small pan on medium low and add fish sauce, palm and white sugar and concentrated tamarind. Cook sauce until palm sugar and white sugar have completely dissolve. Taste and adjust the flavor balance until it suits you. Then add the chilli powder, begin with a teaspoon or two, depending on your taste, and keep adding until it tastes the way you like it. By the time you’re done flavoring, the pot should be simmering happily. Turn off the heat and let the sauce cool down.

Stir fry the noodles: Heat a large work over high heat and add 3 tbls. oil. Add chicken and garlic. Stir rigorously for 1 – 2 min, then add 1 – 2 tbsp of sauce just to flavour the chicken. Cook for another 1 min. Add the noodles and 1/4 cup of warm pad thai sauce. Stir rigorously till the noodles soften. Taste and when it is ok, push the noodles to a side and crack egg in the middle. Leave for 10 – 15 seconds and then toss together. Add shrimps, ground nut, ground dried shrimps and bean sprouts. Add more sauce it it looks pale. When the shrimps cooked, add the chopped Chinese chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.


4 thoughts on “Pad Thai

  1. Mashallah, that looks so delicious! I probably should not have read this post on an empty stomach.. oh well…

    Since you are in Kuwait at the moment, have you considered doing Malaysian/Thai cooking classes for ladies?

    If you can, drop me an email. I’d like to ask you some questions about Malaysia 🙂

    • Fatima, thanks for the comment. Teach cooking…? Ha ha Ha I’m not that good. Please feel free to contact me if you have any question. I’ll send you my contact to your email address.

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