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Pad thai noodles

Pad thai noodles

Pad thai noodles

This delicious Thai dish has many variations. This one video explains the differences between the different regions of Thailand where you can find different versions of pad thai.

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This is a Pad Thai recipe that truly stacks up to great Thai restaurants yet is totally doable for every home cook with just a trip to your every day grocery store. With the slippery noodles, signature sweet-savoury flavour, sprinkle of peanuts and tang from lime, this is a Thai food favourite for good reason!

Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It’s made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp. (Source: www.recipetineats.com)

On the other end of the spectrum, a quick Google is all it takes to find a myriad of basic westernised versions which are typically made with not much more than something sour (vinegar, lime juice), soy sauce and sugar. These recipes will not taste like any Pad Thai you’ve had from a restaurant. (Source: www.recipetineats.com Authentic Pad Thai on the streets of Thailand has a distinct fishy/prawny “funk” (which sounds thoroughly unappetising but is actually completely addictive and the very essence of true Thai street food). If authentic is what you’re after, try this Prawn/Shrimp version I shared from Spice I Am Thai restaurant. (Source:www.recipetineats.com))

Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind. (Source: www.recipetineats.com Tamarind is the ingredient that is the heart and soul of Pad Thai sauce, giving the sauce the sour flavour that Pad Thai is known for. It’s an ingredient used in South East Asian cooking, like this Malaysian Beef Rendang. (Source:www.recipetineats.com wAuthentic Pad Thai is made with Tamarind pulp which comes in a block (size of a soap bar) which is then soaked in hot water, then pressed through a sieve to make tamarind puree. (Source:ww.recipetineats.com)))

Here are two more ingredients that are very Pad Thai-centric: firm tofu and garlic chives. (Source: www.recipetineats.com www.recipetineats.com))Pad Thai is made with flat dried rice noodles which can be found in everyday supermarkets. (Source:

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So – meet your new favourite Pad Thai recipe. The one you will make over and over again, any night of the week, just by popping into Woolies on the way home. WHOOOOT!!!!! – Nagi xx

2. Tamarind is the heart and soul of Pad Thai. The authentic version starts with tamarind pulp which needs to be soaked then strained. Puree is sold in a jar at supermarkets (Asian section), far easier! It’s a scoopable soft paste (see video). (Source: www.recipetineats.com Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after – but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk". (Source:www.recipetineats.com))

KETCHUP SUBSTITUTE if you can’t find tamarind. Use this for the Pad Thai Sauce instead of ingredients listed above: (Source: www.recipetineats.com See in post for explanation, and cynics, don’t judge until you’ve tried this! It’s remarkably good and quite close to the base Pad Thai recipe!: (Source:www.recipetineats.com))

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