Authentic Pad Thai Sauce- Make It Tonight (Full Recipe)
Craving delicious Pad Thai but tired of cold or dry takeout? I hear you! Let's ditch the boring routine and whip up some amazing homemade Pad Thai that's easy and authentic.
And, here's the secret: a homemade Pad Thai sauce that's so simple, you'll wonder why you ever ordered it out. Plus, I'll share some tips on the perfect noodles to really level up your Pad Thai game!
The Origins of Pad Thai
Pad Thai, with its tantalizing blend of flavors and textures, has become one of the most popular asian dishes across the globe. This iconic stir-fried noodle dish embodies the essence of Thai cuisine, offering a super balanced taste of sweet, sour, salty, and spicy flavors.
Pad Thai, or "Phat Thai" in Thai script, has a fascinating history that reflects the cultural melting pot of Thailand. While its precise origins are shrouded in mystery, it is widely believed that Pad Thai emerged during the 20th century as part of Thailand's efforts to promote nationalism and cultural identity.
During World War II, Thailand's Prime Minister, Plaek Phibunsongkhram, sought to modernize and unify the country. As part of his campaign, he introduced various cultural reforms, including promoting a national dish that would encapsulate the essence of Thai cuisine. Pad Thai, with its simple yet flavorful ingredients, quickly rose to prominence as a symbol of Thai culinary heritage.
Over the decades, Pad Thai has transcended borders and become a staple of Thai restaurants worldwide. Its popularity can be attributed to its irresistible flavor profile, versatility, and accessibility. Whether served in a bustling street market in Bangkok or a trendy urban eatery in New York City, Pad Thai never fails to captivate diners with its aromatic blend of spices and textures.
Part of Pad Thai's allure lies in its adaptability. While traditional recipes feature a medley of ingredients such as rice noodles, shrimp, tofu, bean sprouts, and peanuts, variations abound to suit different tastes and dietary preferences. From vegetarian and vegan renditions to fusion twists incorporating ingredients from other cuisines, Pad Thai continues to evolve while remaining true to its roots.
Making Pad Thai at Home
Contrary to popular belief, whipping up a batch of Pad Thai at home is surprisingly simple, requiring just a handful of key ingredients and basic cooking techniques.
I love making Pad Thai sauce at home because you can satisfy all those pesky pad Thai cravings on a whim! Just toss noodles with your favorite protein and veggies and just squirt in some of that yummy pad Thai Sauce.
One of the cardinal rules of crafting the perfect Pad Thai is to never boil the noodles. Instead, the preferred method is to soak them until they reach the ideal level of pliability. This crucial step ensures that the noodles maintain their distinct texture and integrity throughout the cooking process, resulting in a dish that is neither mushy nor clumpy.
Soaking the noodles not only softens them but also allows them to absorb the flavors of the dish more effectively. By immersing the noodles in warm water for approximately 30 minutes, you'll achieve noodles that are tender yet firm to the bite, providing the ideal foundation for your Pad Thai creation.
Roland Foods’ Pad Thai Noodles
When it comes to selecting the perfect noodles for your Pad Thai, quality is paramount. That's why I love using Roland Foods’ Pad Thai Noodles. Renowned for their exceptional taste and texture, Roland Foods’ noodles add the perfect chew to quintessential Pad Thai.
Unlike many other noodle brands that tend to break apart or become overly soft during cooking, Roland Foods’ Pad Thai Noodles hold their shape impeccably well. Their resilient texture ensures that each strand maintains its shape, resulting in a Pad Thai that is as visually appealing as it is delicious.
Find Roland Foods’ Pad Thai Rice Stick Noodles on Instacart or in a store near you!
To whip up a delicious batch of Pad Thai, start by heating some oil in a pan and sautéing garlic and shallots until fragrant. Next, add your favorite protein and veggies to the pan, followed by cooked noodles, some of the premade sauce above and a couple eggs. Toss everything together until well combined, then finish off with a generous handful of fresh bean sprouts, chives, and crushed peanuts for added texture and flavor. Enjoy your homemade Pad Thai hot and fresh from the pan!
For full detailed instructions for an authentic Pad Thai recipe, see below.
Pad Thai Sauce Recipe (Makes approximately 1 cup)
Ingredients:
1/4 cup fish sauce
3 tbs oyster sauce
1-2 tbs sriracha (adjust to taste for spice preference, adding 1-2 tablespoons only if needed)
1/4 cup brown sugar
Pinch of sweet paprika for color (adjust as needed based, if you’re only using a little sriracha, add a pinch more of this for color)
2-4 tablespoons tamarind concentrate/paste (amount depends on how concentrated your tarmarind paste is or how much you dilute it)
2 cloves garlic, minced
2 tablespoons vegetable oil
To make it just add all ingredients to a bowl and mix well, store in a bottle or jar for up to a couple weeks in the fridge.
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Pad Thai Ingredients:
1/2 package of Roland brand pad Thai Noodles
6-12 medium shrimps (peeled, washed, deveined, tails on)
1 bunch Chinese chives (or thin scallions)
1/2 shallot onion (minced)
3 garlic cloves (minced)
2 tbs of minced preserved radish (adds that nice chew, sweet/sourness)
1/4 cup pressed extra firm tofu (cut into small thin chunks, pressed and pat dry)
2 medium sized dried shrimp (hydrate them in a bowl of warm water for 15 min, then mince)
1 handful of fresh bean sprouts
2 large eggs
Few tbs of vegetable or peanut oil
1 handful of crushed salted peanuts
Instructions:
To make Pad Thai, soak your noodles in warm water for 2-3 hours.
Heat vegetable oil in a small saucepan over medium heat and add shrimp, cook for about 1 min or so on both sides until no longer transparent (remove and set aside).
When ready to cook, add oil to a wok or pan, add minced shallot and sauté for about 1 minute until fragrant, then add garlic, taking care not to burn it.
Stir in sliced tofu, dried shrimp, preserved radish and toss.
Add in your pre-soaked noodles (no need to strain, just grab it from the water bowl and add it directly into the pan, the residual water from the noodles will help the noodles to steam some when adding to the pan).
Pour in some of your pre-made pad Thai sauce and gently toss, then move all your noodles and fixing to one side of your wok/pan. Crack in two eggs and let it set a few seconds before tossing it all together.
Toss until noodles are just about done (they should still have a little chew to them), toss in your shrimp, add a little more pad Thai sauce until well incorporated (noodles should not be dripping with sauce but not dry as a bone either).
Taste, add more sauce as needed and adjust seasonings if necessary (more fish sauce or oyster sauce for saltiness, fresh squeeze of lime for more tang, sriracha for heat or color …).
Remove sauce from heat, plate and garnish with fresh bean sprouts, chives and crushed peanuts.
Serve with a few lime wedges or rounds.