Authentic Pad Thai Recipe

Ingredients for Authentic Pad Thai

• Rice Sticks
• Extra Firm Tofu
• 1 bunch Chinese chives, thinly sliced (reserve some for garnish)
• 1 cup bean sprouts (reserve half for garnish)
• Garlic Cloves
• 2 shallots, minced
• Vegetable Oil
• 1/2 cup unsalted peanuts, for frying
• 2 tablespoons fish sauce (or to taste)
• 2 tablespoons granulated sugar (or to taste)
• Tamarind Pulp
• Dried Arbol Chile
• 2 tablespoons preserved daikon radish (optional)
• 1 large egg
• 1 cup cooked shrimp, peeled and deveined
• 1/4 cup shredded banana flower (optional, for garnish)
• Lime Wedges

How to Make Authentic Pad Thai

1. Soak the rice noodles in lukewarm water for 10-15 minutes until softened but not mushy.
2. While noodles soak, press tofu to remove excess water, then julienne and cut into 1-inch pieces.
3. Thinly slice Chinese chives; set aside a small portion for garnish.
4. Rinse and drain bean sprouts; set aside half for garnish.
5. Mince shallots and garlic.
6. Heat vegetable oil in a wok or large skillet over high heat.
7. Add peanuts and stir-fry until lightly toasted; remove and set aside.
8. Add minced shallots and garlic to the wok and stir-fry until fragrant (about 30 seconds).
9. Add tofu and stir-fry until lightly browned.
10. Drain the softened noodles and add them to the wok.
11. Stir-fry quickly to prevent sticking.
12. Add tamarind paste, sugar, fish sauce, chili peppers, and preserved daikon radish (if using). Stir to combine.
13. Increase heat to high; if the wok isn't hot enough, you'll see a lot of liquid. Continue to stir-fry.
14. Push the noodles to one side of the wok, creating a space.
15. Crack the egg into the wok and scramble until almost cooked.
16. Fold the egg into the noodles.
17. Add shrimp and stir-fry for 1 minute.
18. Add the remaining bean sprouts and chives. Stir-fry until heated through.
19. The noodles should be soft and well coated with sauce.
20. Transfer Pad Thai to a serving plate.
21. Garnish with toasted peanuts, reserved chives, bean sprouts, banana flower (if using), and a lime wedge.
22. Serve immediately and enjoy!