Phad Thai
Simple Pad Thai with tamarind, shrimp or tofu. Tips for noodles, less oil, and make-ahead storage.
After taking a series of cooking classes on a vacation in Thailand, Kate Erd, of the Spice House was more than happy to share this recipe.
Submitted by: Kate Erd from Milwaukee, Wisconsin
Yield: 4-5
- Stir-fry softened rice noodles with eggs, protein, tofu, tamarind, fish or soy sauce, sugar, scallions and bean sprouts.
- Cut oil by parboiling noodles for 2 minutes, or use more oil while frying to prevent sticking.
- Tamarind juice gives the sour note. Use concentrate diluted 2 parts water to 1 part concentrate or soak tamarind paste in hot water and strain.
Spices
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Preparation Instructions:
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Frequently Asked Questions
What type and amount of noodles should I use?
Use flat rice noodles, about 10 to 12 ounces (300 to 340 g). If dried, parboil or soak until pliable but still slightly firm, then drain. You can substitute glass noodles, but cooking time and texture will change.
How do I make tamarind juice from concentrate or paste?
For concentrate, mix 2 parts water to 1 part concentrate. For tamarind paste or a brick, soak a small piece in hot water for 10 minutes, mash, then strain to get the juice. Taste and adjust strength before adding to the pan.
Can I make this Pad Thai vegetarian or vegan?
Yes. Skip shrimp or meat and use firm tofu. Replace fish sauce with soy sauce or tamari, or a store vegan fish sauce. Omit eggs or use scrambled tofu for an egg-free version.
How can I reduce the oil but keep the noodles from sticking?
Parboil the noodles for 2 minutes, drain and toss with a little neutral oil. Use a nonstick pan and fewer tablespoons of oil when stir-frying. You can also add a splash of water or tamarind juice while tossing to stop sticking.
How do I balance sweet, sour and salty flavors?
Start with small amounts and taste as you go. Use sugar for sweet, tamarind for sour, and fish or soy sauce for salty. A good starting point is the recipe range: 3 to 4 tablespoons sugar and 3 to 4 tablespoons fish or soy sauce, then add tamarind juice and adjust to taste.
What toppings and proteins work best?
Classic options are shrimp, chicken, pork or tofu. Top with chopped roasted peanuts, fresh scallions, bean sprouts and lime wedges. Add ground chile or chili flakes for heat.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a hot skillet or wok with a splash of water or oil, tossing until warmed. Microwaving is okay but may make noodles softer.
What type and amount of noodles should I use?
Use flat rice noodles, about 10 to 12 ounces (300 to 340 g). If dried, parboil or soak until pliable but still slightly firm, then drain. You can substitute glass noodles, but cooking time and texture will change.
How do I make tamarind juice from concentrate or paste?
For concentrate, mix 2 parts water to 1 part concentrate. For tamarind paste or a brick, soak a small piece in hot water for 10 minutes, mash, then strain to get the juice. Taste and adjust strength before adding to the pan.
Can I make this Pad Thai vegetarian or vegan?
Yes. Skip shrimp or meat and use firm tofu. Replace fish sauce with soy sauce or tamari, or a store vegan fish sauce. Omit eggs or use scrambled tofu for an egg-free version.
How can I reduce the oil but keep the noodles from sticking?
Parboil the noodles for 2 minutes, drain and toss with a little neutral oil. Use a nonstick pan and fewer tablespoons of oil when stir-frying. You can also add a splash of water or tamarind juice while tossing to stop sticking.
How do I balance sweet, sour and salty flavors?
Start with small amounts and taste as you go. Use sugar for sweet, tamarind for sour, and fish or soy sauce for salty. A good starting point is the recipe range: 3 to 4 tablespoons sugar and 3 to 4 tablespoons fish or soy sauce, then add tamarind juice and adjust to taste.
What toppings and proteins work best?
Classic options are shrimp, chicken, pork or tofu. Top with chopped roasted peanuts, fresh scallions, bean sprouts and lime wedges. Add ground chile or chili flakes for heat.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a hot skillet or wok with a splash of water or oil, tossing until warmed. Microwaving is okay but may make noodles softer.
It is the first time I have used Tamarind …..a very nice addition!