Overall Ok but not at all authentic. Just want to thank you for this recipe — and the additional info on what to serve it with. As you can imagine, the possible variations for these Pad Thai noodles are pretty limitless.
Certain brands of Tamarind Concentrate come from India and are much more concentrated than ones that come from Thailand or Vietnam. It’s a common street food in Thailand and one of the most popular dishes ordered in many Thai restaurants here in the United States. Thank you! Mix all the ingredients in the Pad Thai Sauce in a small bowl until well combined and the sugar completely dissolved, set aside. But don’t take my word for it….give it a try yourself and see what you think. Garlic. 1/4 cup chicken stock (campbells) tamarind paste, to taste (available at Asian/Indian food stores) Amazingly authentic tasting without all the harder to find ethnic ingredients. The rice noodles should be soft (but still chewy and not mushy) after boiling. Pad Thai Noodles: Thin rice noodles are typically used, but any width will work. If you would like a less tangy dish, I recommend adding just half of the tamarind concentrate to begin (then you can also toss the noodles with extra in the end, if you want more). My first triumph of the year was nailing our favorite Everyday Thai Curry recipe, aptly named because Barclay and I are obsessed and cook it all the time. Tap here to receive our FREE top 25 recipe book!
I’m so glad you liked it.
I will definitely try it soon. They vary in their width so for the best Pad Thai, you want to use rice noodles that are about 1/10″ wide, as pictured above.
I will be making many, many times! I’m so sorry about that Andrea- I will reach out in an email and see if you can give more specifics about what went wrong. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. I followed two recipes, partly this one partly another.
I can’t believe it’s only a few ingredients. ), you can substitute Chinese zha cai.
Pad Thai is a stir-fry noodle dish, tossed in a sweet and sour tamarind sauce. No overt fishiness here! Combine the egg and the noodles, and add the Seasoning sauce.
This is my way of vacation!
It was pretty potent so i added a little water and extra sugar. I’ve been looking for new recipes to break us out of our usual dinner rut and this was perfect. In some of our other posts, we use tamarind concentrate from a jar, and some of you readers pointed out that there’s nothing like the pulp, and we couldn’t agree more! I did order the tamarind and the fish sauce from the links. https://www.thespruceeats.com/pad-thai-sauce-recipe-3217195
No complaints, not even from the kiddos! So many of your recipes are amazing!! I feel like those complaining about tartness just need to add a little more sugar, if you want it to taste more like the pad Thai in many American restaurants. I love all your recipes but this recipe wasn’t good. As soon as the bean sprouts are cooked, stir-in the crushed peanut.
I also make a more authentic version here, emulating what we learned in Thailand- using tamarind and such, but here I’ve wanted to create it with ingredients most everyone has on hand. I feel it’s a healthy meal with a great balance of vegetables and healthy protein ratio to noodles (we used tofu). Recipes you want to make. Stir in peanuts; cook until heated through, 1 to 2 minutes. Protein: You guys voted by a landslide for a Chicken Pad Thai recipe on Instagram, so that’s what I have photographed and written out below. It was easy (but I’m slow… it took me at least 45 minutes the first time… I think I could do better next time, speed isn’t my forte in the kitchen). peanuts and toss well. 3-4 Tbsp.
https://www.yummly.com/recipes/vietnamese-rice-noodles-with-fish-sauce Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed.
I did not add any vinegar, because the tamarind imparts a very acidic flavor on its own. Awesome, thanks for trying my Pad Thai recipe. Bring to a simmer, remove from heat.
The more you make this the faster and eaiser it will be! Fabulous!
Other ingredients are added to make the pad Thai sauce. There are many ways to make Pad Thai. The secret to the best Pad Thai is the sauce!
I added peanut butter but it then left a grainy look. Fry until fragrant and crisp, 2 minutes. 1/8 tsp.
And if you would like the dish to be on the sweeter side, I recommend increasing the amount of brown sugar to 1/2 cup. Now I don’t have go to a Thai joint to get Pad Thai. This site uses Akismet to reduce spam.
As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Let me know in the comments below!
The thinner you slice the chicken the faster it will cook. My husband liked it before i added the extra sugar (i used palm sugar as other sites said it was more authentic) but i needed a little more and it improved it a lot for me. Let that guide what you think of my review.
It’s a comfort food of our age, with those chewy noodles, crunchy peanuts, the sweet and tangy sauce, and plenty of chives, bean sprouts, and chicken to make it a full meal. Thanks Ali!
Make sure to squeeze extra lime juice before eating and add all of the toppings (green onions, crushed peanuts, etc). Delicious pad thai. The second attempt I used just over a tablespoon of tamarind concentrate and also soaked the flat noodles for the full hour in room temperature water. not going to eat out right now due to the virus) but was intimidated. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. ground white pepper Over medium heat, add the shrimp powder. Add egg; stir until barely set, about 30 seconds. Once you have the ingredients together, see if you can cook it in 15 minutes! Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts. This post may contain affiliate links.
I made this recipe twice.
To revisit this article, visit My Profile, then View saved stories. The second time it was great. Limited access to ingredients? I made it tonight and we didn’t love it. Used cabbage instead of bean sprouts and a few dashes of sriracha b\c I was out of pepper flakes. Oops. My homemade Pad Thai recipe is healthy as it’s loaded with vegetables. with big whole shrimp, that shrimpy seafood flavor is a true hallmark of an authentic Pad Thai. Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill », Authentic Tom Kha Gai (Thai Coconut Chicken Soup), 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI). We didn’t like it at all. Seriously, the best pad thai recipe out there. LoL So looking forward to making this. Make this with chicken, or shrimp or tofu. I halved it since it’s just two of us and came out fine. In fact, they actually poached the chicken in water ahead to save even more time, which is always an option. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Oh. It’s all about the flavor balance of the sauce, and the texture of the noodles. I added some salt and pepper to the chicken and eggs because i wasn’t sure if there would be enough flavor with the sauce alone. Amazing flavors!!! I think this caused the sauce to be too thick. It had exactly that particular flavor that I love in Pad Thai.
Discard the solids. But shallot more than anything adds so much flavor to this dish, way more than substituting onions. It was way too tangy! scallions or Thai basil.
Stir in eggs; … It has a "lactic"-y flavor like sun dried tomatoes. Recipes for classic Thai green curry and pad Thai, plus traditional dishes from Singapore and Vietnam. Hi Bianca, I would try 4 tablespoons or 1/4 cup. Apr 7, 2016 273 Comments ★★★★★ 4.9 from 133 reviews. 4 oz medium-sized shrimp, shelled and deveined, 1 oz Chinese chives or scallions, cut into 2-inch lengths, 1/2 teaspoon chili powder or more to taste. Your email address will not be published. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. You could probably just use 1.5X the fish sauce as it's a very strong flavor (2X the other ingredients in the mixture). Oil: Any kind of mild oil that you like will work — olive oil, avocado oil, peanut oil, coconut oil, etc. (Chicken, steak, pork, shrimp, tofu and veggie-only options included below.). When I searched online, I had found some posts saying you could use these interchangeably. Place noodles in a large bowl; pour hot water over to cover.
finally found one that tastes like a real Thai restaurant!
1/4 cup chicken stock (campbells) Finally, I've found a righteous version of my favorite Asian dish!
Certain brands of Tamarind Concentrate come from India and are much more concentrated than ones that come from Thailand or Vietnam. It’s a common street food in Thailand and one of the most popular dishes ordered in many Thai restaurants here in the United States. Thank you! Mix all the ingredients in the Pad Thai Sauce in a small bowl until well combined and the sugar completely dissolved, set aside. But don’t take my word for it….give it a try yourself and see what you think. Garlic. 1/4 cup chicken stock (campbells) tamarind paste, to taste (available at Asian/Indian food stores) Amazingly authentic tasting without all the harder to find ethnic ingredients. The rice noodles should be soft (but still chewy and not mushy) after boiling. Pad Thai Noodles: Thin rice noodles are typically used, but any width will work. If you would like a less tangy dish, I recommend adding just half of the tamarind concentrate to begin (then you can also toss the noodles with extra in the end, if you want more). My first triumph of the year was nailing our favorite Everyday Thai Curry recipe, aptly named because Barclay and I are obsessed and cook it all the time. Tap here to receive our FREE top 25 recipe book!
I’m so glad you liked it.
I will definitely try it soon. They vary in their width so for the best Pad Thai, you want to use rice noodles that are about 1/10″ wide, as pictured above.
I will be making many, many times! I’m so sorry about that Andrea- I will reach out in an email and see if you can give more specifics about what went wrong. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. I followed two recipes, partly this one partly another.
I can’t believe it’s only a few ingredients. ), you can substitute Chinese zha cai.
Pad Thai is a stir-fry noodle dish, tossed in a sweet and sour tamarind sauce. No overt fishiness here! Combine the egg and the noodles, and add the Seasoning sauce.
This is my way of vacation!
It was pretty potent so i added a little water and extra sugar. I’ve been looking for new recipes to break us out of our usual dinner rut and this was perfect. In some of our other posts, we use tamarind concentrate from a jar, and some of you readers pointed out that there’s nothing like the pulp, and we couldn’t agree more! I did order the tamarind and the fish sauce from the links. https://www.thespruceeats.com/pad-thai-sauce-recipe-3217195
No complaints, not even from the kiddos! So many of your recipes are amazing!! I feel like those complaining about tartness just need to add a little more sugar, if you want it to taste more like the pad Thai in many American restaurants. I love all your recipes but this recipe wasn’t good. As soon as the bean sprouts are cooked, stir-in the crushed peanut.
I also make a more authentic version here, emulating what we learned in Thailand- using tamarind and such, but here I’ve wanted to create it with ingredients most everyone has on hand. I feel it’s a healthy meal with a great balance of vegetables and healthy protein ratio to noodles (we used tofu). Recipes you want to make. Stir in peanuts; cook until heated through, 1 to 2 minutes. Protein: You guys voted by a landslide for a Chicken Pad Thai recipe on Instagram, so that’s what I have photographed and written out below. It was easy (but I’m slow… it took me at least 45 minutes the first time… I think I could do better next time, speed isn’t my forte in the kitchen). peanuts and toss well. 3-4 Tbsp.
https://www.yummly.com/recipes/vietnamese-rice-noodles-with-fish-sauce Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed.
I did not add any vinegar, because the tamarind imparts a very acidic flavor on its own. Awesome, thanks for trying my Pad Thai recipe. Bring to a simmer, remove from heat.
The more you make this the faster and eaiser it will be! Fabulous!
Other ingredients are added to make the pad Thai sauce. There are many ways to make Pad Thai. The secret to the best Pad Thai is the sauce!
I added peanut butter but it then left a grainy look. Fry until fragrant and crisp, 2 minutes. 1/8 tsp.
And if you would like the dish to be on the sweeter side, I recommend increasing the amount of brown sugar to 1/2 cup. Now I don’t have go to a Thai joint to get Pad Thai. This site uses Akismet to reduce spam.
As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Let me know in the comments below!
The thinner you slice the chicken the faster it will cook. My husband liked it before i added the extra sugar (i used palm sugar as other sites said it was more authentic) but i needed a little more and it improved it a lot for me. Let that guide what you think of my review.
It’s a comfort food of our age, with those chewy noodles, crunchy peanuts, the sweet and tangy sauce, and plenty of chives, bean sprouts, and chicken to make it a full meal. Thanks Ali!
Make sure to squeeze extra lime juice before eating and add all of the toppings (green onions, crushed peanuts, etc). Delicious pad thai. The second attempt I used just over a tablespoon of tamarind concentrate and also soaked the flat noodles for the full hour in room temperature water. not going to eat out right now due to the virus) but was intimidated. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. ground white pepper Over medium heat, add the shrimp powder. Add egg; stir until barely set, about 30 seconds. Once you have the ingredients together, see if you can cook it in 15 minutes! Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts. This post may contain affiliate links.
I made this recipe twice.
To revisit this article, visit My Profile, then View saved stories. The second time it was great. Limited access to ingredients? I made it tonight and we didn’t love it. Used cabbage instead of bean sprouts and a few dashes of sriracha b\c I was out of pepper flakes. Oops. My homemade Pad Thai recipe is healthy as it’s loaded with vegetables. with big whole shrimp, that shrimpy seafood flavor is a true hallmark of an authentic Pad Thai. Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill », Authentic Tom Kha Gai (Thai Coconut Chicken Soup), 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI). We didn’t like it at all. Seriously, the best pad thai recipe out there. LoL So looking forward to making this. Make this with chicken, or shrimp or tofu. I halved it since it’s just two of us and came out fine. In fact, they actually poached the chicken in water ahead to save even more time, which is always an option. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Oh. It’s all about the flavor balance of the sauce, and the texture of the noodles. I added some salt and pepper to the chicken and eggs because i wasn’t sure if there would be enough flavor with the sauce alone. Amazing flavors!!! I think this caused the sauce to be too thick. It had exactly that particular flavor that I love in Pad Thai.
Discard the solids. But shallot more than anything adds so much flavor to this dish, way more than substituting onions. It was way too tangy! scallions or Thai basil.
Stir in eggs; … It has a "lactic"-y flavor like sun dried tomatoes. Recipes for classic Thai green curry and pad Thai, plus traditional dishes from Singapore and Vietnam. Hi Bianca, I would try 4 tablespoons or 1/4 cup. Apr 7, 2016 273 Comments ★★★★★ 4.9 from 133 reviews. 4 oz medium-sized shrimp, shelled and deveined, 1 oz Chinese chives or scallions, cut into 2-inch lengths, 1/2 teaspoon chili powder or more to taste. Your email address will not be published. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. You could probably just use 1.5X the fish sauce as it's a very strong flavor (2X the other ingredients in the mixture). Oil: Any kind of mild oil that you like will work — olive oil, avocado oil, peanut oil, coconut oil, etc. (Chicken, steak, pork, shrimp, tofu and veggie-only options included below.). When I searched online, I had found some posts saying you could use these interchangeably. Place noodles in a large bowl; pour hot water over to cover.
finally found one that tastes like a real Thai restaurant!
1/4 cup chicken stock (campbells) Finally, I've found a righteous version of my favorite Asian dish!