Traditional Pad Thai
The secret to this dish is timing. You cannot leave the stove once the heat is on, as the noodles transition from firm to mushy in seconds. This method prioritizes the integrity of the noodle and the pungency of the sauce.
Mise en place is not optional.
Measure and chop everything before turning on the burner. Once the wok gets hot, you will not have time to reach for the soy sauce or chop a scallion.
- Carbon steel wok
- Large mixing bowl
- Tongs
- Fine mesh strainer
What goes in.
- 4 ozdried flat rice noodles
- 3 tbsptamarind concentrate
- 3 tbsppalm sugar, finely chopped
- 3 tbspfish sauce
- 2large eggs
- 1/2 cupfirm tofu, small cubes
- 1/4 cupshallots, minced
- 1 tbsppreserved radish, minced
- 1 tbspdried shrimp, soaked and chopped
- 1 cupfresh bean sprouts
- 1/2 cupgarlic chives, cut into 2-inch pieces
- 2 tbsproasted peanuts, crushed
- 2 tbspneutral oil
Control the chew
Soak your rice noodles in room-temperature water for 30 to 45 minutes until they are pliable but still stiff to the touch. They will finish cooking in the residual heat of the sauce.
The method.
Prepare the sauce
Whisk tamarind concentrate, palm sugar, and fish sauce in a small bowl until the sugar dissolves completely.
Sear the aromatics
Heat oil in a wok over high heat. Add tofu and fry until golden. Add shallots, preserved radish, and dried shrimp, stirring for 30 seconds until the aroma fills the kitchen.
Combine
Add the soaked noodles to the wok. Pour the sauce over them immediately. Toss constantly with tongs until the noodles soften and absorb the liquid.
The egg scramble
Push the noodles to one side of the wok. Crack the eggs into the empty space. Scramble them until half-set, then fold them into the noodles.
Finish
Toss in bean sprouts and garlic chives. Remove from heat after 15 seconds—the sprouts should remain crisp. Serve topped with crushed peanuts.
Other turns to take.
Shrimp Pad Thai
Add 6 cleaned prawns during the aromatic stage, cooking until pink before adding the noodles.
Extra Heat
Add one teaspoon of chili flakes during the sauce preparation for a sharp, lingering burn.
When it doesn't go to plan.
Never boil the rice noodles; they will turn into a gummy mass.
If the noodles look too dry while cooking, add one tablespoon of water to steam them.
Keep the heat high to ensure the sauce caramelizes slightly rather than just boiling.
The ones that keep coming up.
Can I use soy sauce instead of fish sauce?
The flavor profile changes significantly. Fish sauce provides the essential salty depth that soy sauce lacks in this specific preparation.
Why did my noodles turn into a clump?
You likely used too much water during the soak or cooked them for too long, allowing them to release too much starch.
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