Making Pad Thai at Home
Making this dish is about timing. You need your sauce, proteins, and aromatics ready before you turn the burner on because the actual frying happens in less than three minutes.
Don't boil the noodles.
Soak the dried noodles in room-temperature water for about 30 to 45 minutes until they are flexible but still firm to the bite. If they become soft before they hit the pan, they will turn into a paste.
- Carbon steel wok
- Large mixing bowl
- Tongs
- Small whisk
What goes in.
- 4 ozdried flat rice noodles
- 3 tbsptamarind concentrate
- 3 tbsppalm sugar, finely chopped
- 3 tbspfish sauce
- 4 ozfirm tofu, cut into batons
- 1/2 cupfresh bean sprouts
- 3garlic chives, cut into 2-inch pieces
- 2large eggs
- 2 tbsproasted peanuts, crushed
- 2 tbspneutral oil
Maintaining Wok Breath
Work in small portions. If you crowd the pan, the temperature drops, the noodles release starch, and the result becomes clumpy instead of coated and glossy.
The method.
Prepare the sauce
Whisk the tamarind, palm sugar, and fish sauce in a small bowl until the sugar dissolves completely.
Sear the protein
Heat one tablespoon of oil in a smoking-hot wok. Add the tofu batons and fry until the edges turn golden brown. Remove and set aside.
Fry the noodles
Add the remaining oil to the wok. Toss in the soaked noodles and a splash of water. Stir-fry for 60 seconds until they soften further.
Incorporate the sauce
Pour the sauce over the noodles. Toss vigorously until the liquid is absorbed and the noodles are evenly stained.
Finish with eggs and aromatics
Push noodles to the side of the wok. Crack the eggs into the empty space, scramble them quickly, then fold the noodles back over the eggs. Add the tofu, bean sprouts, and chives. Toss once and remove from heat immediately.
Other turns to take.
Shrimp
Add peeled, deveined shrimp in step 2 along with the tofu.
Extra Heat
Add a teaspoon of dried chili flakes with the sauce.
When it doesn't go to plan.
Use a wok if you have one; the shape allows you to push cooked ingredients to the cool rim while frying others in the center.
If the sauce is too thick, add a tablespoon of water; if too thin, let it reduce for an extra 20 seconds before adding noodles.
Serve immediately. The residual heat continues to soften the noodles, and they lose their chew within minutes of sitting.
The ones that keep coming up.
Why are my noodles clumpy?
You likely over-soaked them. They should be firm enough to snap when bent before they enter the pan.
Can I replace tamarind?
It is essential for the characteristic sharp acidity; lime juice is a common substitute but lacks the depth of tamarind.
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