Pad Thai is a popular cuisine of Thailand. It is typically made with rice noodles and tossed in peanut oil with a few crunchy vegetables and spices. The ingredients are sautéed together in a Wok and then tossed in pad Thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness.
Pad Thai is one of the harder Thai dishes to get right. It requires not just a good recipe, but also a good understanding of Thai cooking techniques, spices, tastes and flavors. I have tried making it few times before but now I can say confidently that I have finally learnt the technique. I am sure I will keep improvising until perfect.
Sharing this quick and amazing recipe with you. I am sure you all will love it.
Ingredients for Sauce for Pad Thai
- 1/2 cup soy sauce (low sodium organic)
- 1/4 brown sugar
- 3 tbsp peanut butter
- 2 tbsp Asian style orange ginger sauce
- 2 tbsp Thai sweet chili sauce
- 2 tablespoons chili garlic sauce
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 lime (unpeeled and chopped fine) or lemongrass
- 1 tbsp crushed garlic
- 2 tbsp crushed ginger
- 2 tbsp unsalted peanuts (firstly chopped)
- Few scallions chopped fine (both whites and green part
- 3 tbsp peanut oil
Ingredients for Sautéing Vegetables
- 1/2 cup tofu cut in cubes
- 1/4 cup broccoli (florets)
- 1/3cup onions or shallots sliced
- 1/4 cup red bell pepper, sliced
- 1/4 cup green bell pepper, sliced
- 1/4 cup Bean sprouts
- 1/3 cup snap peas
- 2 tbsp grated carrots
- 12 oz Pad Thai noodles (thin rice noodles)
Directions for Boiling Noodles
- Boil the water in a pan
- When it’s boiling, add the noodles
- Keep stirring in medium heat for 2 mints and then switch off the heat
- Let the noodles soak till it becomes little soft
- Make sure it still remains little crunchy and not too soft
- Drain the water from the noodles and rinse under cold water. Keep it aside
Directions for Sauce
- Combine all the ingredients of the sauce in a mason jar and shake it well
- Set aside
Directions for Pad Thai
- Heat the peanut oil in a large skillet
- When it’s hot, add chopped shallots, crushed garlic and crushed ginger. Stir for 2 minutes
- Add the sliced onions, green bell pepper, red bell pepper, grated carrots and broccoli florets and stir until they begin to brown
- lastly, add the bean sprouts and diced tofu
- Make sure to keep the vegetables little crunchy. Once done, Keep it aside
- Now, Add 1 tbsp oil
- Add the noodles to the hot pan and stir fry for a minute
- Add the sauce and stir until the sauce is starting to thicken and stick to the noodles
- If the sauce is too thick, add 2 tbsps. of hot water
- Now, Add the vegetables to it and carefully toss to combine
- Remove from heat
- Stir in the chopped peanuts
- Add salt and pepper
- Transfer the pad Thai to a serving bowl and garnish with the more chopped peanuts and scallions
- Add more chili sauce or sriracha sauce if wanted spicy
- Serve hot with lime wedges