Pork Pad Thai or Beef Pad Thai

Pad Thai

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This homemade Pad Thai recipe is piece of cake to make, tossed with a fresh and sweetness and tangy sauce, and customizable with whatever protein, veggies, and spice level you lot prefer. (Chicken, steak, pork, shrimp, tofu and veggie-but options included below.)

Raise your mitt if yous dear pad Thai! ♡

This succulent noodle stir-fry that hails from the rich food culture of Thailand has become one of the nearly iconic and beloved dishes around the globe in the past few decades…and happens to be one of my all-fourth dimension faves besides! Fabricated with chewy al dente rice noodles, stir-fried veggies, commonly at least one type of protein, and an irresistibly fresh, sugariness, and tangy tamarind sauce, this national dish of Thailand is everything I adore in a good bowl of noodles. And while it is unquestionably the virtually popular item on the menu at most Thai restaurants around the world, I was happy to learn years ago that pad Thai is really quite quick and piece of cake to make at dwelling house too!

Granted, I am definitely no expert on the topic of accurate Thai cooking, and the recipe included below is completely inspired by the restaurant version of pad Thai that I was privileged to grow up with halfway effectually the world in the Midwest. It includes a few ingredient substitutions that are more than hands available and popularly used in that part of the world and thus past no means should exist considered authentic. (If yous are looking for a more authentic version of pad Thai made with traditional ingredients such every bit dried shrimp, pickled veggies, and garlic chives, I would highly recommend trying these recipes by Hot Thai Kitchen or Thai Table.)

This recipe is still i of our family favorites, though, and is admittedly bursting with layered, fresh, and tangy flavors. It's also like shooting fish in a barrel to customize with your favorite protein, veggies and spice level when making your ain bootleg pad Thai. And when you're moving quickly, the entire dish can come up together easily in just a piffling over a half hr, making it cracking for busy weeknights. (Plus, the leftovers taste amazing!)

And so if you happen to be a fan of these noodles too, I say information technology's time to give bootleg pad Thai a try!

Pad Thai Recipe | 1-Minute Video

The History of Pad Thai

Details about the verbal origins of pad Thai seem to vary a bit from source to source, based on what I've read.

But I was interested to larn that all sources agree that pad Thai is really a relatively new dish, invented in Thailand less than 100 years ago. Some historians say that it originated in the 1930s thanks to a competition held by Plaek Phibunsongkhram, the prime number minister at the time, who was trying to promote nationalism by encouraging chefs to create a new national dish with Thailand'southward signature blend of sweetness, salty and sour flavors. Other historians believe that the dish came about during a wartime shortage of rice, when the prime minister was encouraging cooks to create new dishes with rice noodles instead of the usual larger quantities of rice.

Whatever the exact origins, the dish immediately became a hitting in Thailand and is at present one of the almost famous noodle dishes in the world. (Information technology actually ranked every bit the fifth most popular dish in the earth in this poll a decade ago!) Different countries and dissimilar cooks have definitely put their own spin on the dish in modern times, often subbing in unlike proteins, seasonings and veggies used in their recipes. But the base dish with its vivid philharmonic of stir-fried rice noodles, eggs, bean sprouts, and a tangy pad Thai sauce remains relatively consistent worldwide. And the world seems to adore it!

Here's a smashing video to picket if you would like to learn more nearly the history of pad Thai.

Pad Thai Ingredients

Before we become to the full recipe below, hither are a few notes about the ingredients that you volition need to the stir-fried noodles for this pad Thai recipe:

• Rice noodles:Pad Thai is traditionally made with sparse rice noodles, such as these. Simply whatever width of rice noodles that you have on paw will besides work.
• Protein:I've written the recipe below for chicken pad Thai, merely feel free to instead use shrimp, beef, pork, tofu, or whatsoever protein you may prefer.
• Veggies:From what I've read, the vegetables traditionally included in pad Thai can vary betwixt regions in Thailand. Just I have written this recipe with the nigh common mix I've seen of fresh edible bean sprouts, shredded (or matchstick) carrots, and sliced greenish onions.
• Garlic:I also love to include lots of freshly minced garlic in this stir-fry.
• Eggs:I've besides included eggs in the recipe below, which are briefly scrambled and mixed into the noodle stir-fry. Just if you are making this dish vegan, y'all are welcome to omit the eggs.
• Toppings: And finally, when it comes to toppings, I vote the more the merrier and love to sprinkle my noodles with lots of chopped peanuts for crunch and an actress squeeze of fresh lime juice for tang. Plus, you lot are of form welcome to sprinkle on some extra crushed red pepper flakes if you would similar to amp up the estrus in your serving.

And hither are the ingredients that you lot will demand to brand the succulent pad Thai sauce:

• Tamarind concentrate: This is the starring ingredient in pad Thai that gives the sauce its signature tangy, sweet, and fruity flavour. Granted, some American Thai restaurants take switched to using ketchup in its place, which gives the dish a notably different and less-tangy flavor. (And besides makes the dish notably more ruby/orangish.) But I really, really recommend picking up a jar of tamarind concentrate to make the sauce taste as fresh and authentic as possible. You can purchase it online or find information technology in the Thai department of the grocery store. Simply exist certain to purchase a Thai brand of tamarind concentrate for this recipe, since the Indian brands of tamarind concentrate have a significantly unlike flavor and potency. (I practise non recommend using Tamicon tamarind concentrate for this recipe.)
• Brown sugar:Traditionally, pad Thai is unremarkably made with palm carbohydrate in Thailand. But since information technology can be difficult to notice in American grocery stores, I've written the recipe below using light brown carbohydrate (or yous can use kokosnoot sugar).
• Fish sauce: You will also need some good-quality fish sauce for this recipe. (This brand is my favorite!)
• Soy sauce:We volition also add in a bit of soy sauce to give the dish some extra salty-umami flavor.
• Lime juice:And of class, lots and lots of fresh lime juice.
• Crushed red pepper flakes:And finally, you can add in whatever type and amount of chili flakes you prefer to give the dish a bit of heat.

How To Make Pad Thai

Full instructions for how to make pad Thai are included in the recipe below, but hither is a brief overview of the process…

1. Make the sauce.Starting time things starting time — go ahead and prep the sauce by whisking all of the ingredients together (or shaking them in a jar) until combined.
2. Cook the noodles.Adjacent, go ahead and heat your water and cook the noodles al dente co-ordinate to the package instructions, then bleed the excess water. If your noodles end earlier than your stir-fry, I recommend rinsing them briefly with some lukewarm water and tossing them with a drizzle of oil to prevent them from sticking while they expect.
3. Cook the protein, veggies and eggs. Meanwhile, go alee and brainstorm your stir-fry. Beginning, sauté your protein of choice until cooked through, then transfer it to a clean plate and prepare it aside. Adjacent, sauté the veggies until crisp-tender. Then push them to one side of the pan and briefly scramble the eggs in the other half of the pan until cooked.
4. Put information technology all together. And so add everything back in with the eggs and veggies — the cooked noodles, cooked craven, sauce and dark-green onions — and give the mixture a good toss until everything is evenly coated in the sauce.
5. Serve.Then serve the noodles immediately while they are nice and hot, garnished with lots of toppings and fresh lime wedges for squeezing.

Possible Recipe Variations

As with any noodle stir-fry, there are countless ways to customize this dish to your liking when making it homemade. For example, feel free to:

• Cull your favorite protein: I take included options in the recipe box below for how to brand this recipe using beef, pork, shrimp or tofu in place of (or mixed with) the chicken. Or feel gratuitous to use whatever other protein you may love all-time.
• Cull your preferred sweetener:As mentioned higher up, pad Thai is traditionally sweetened with palm sugar. But feel costless to use whatever type of sugar or sweetener you prefer in the pad Thai sauce.
• Brand information technology milder/spicier:Feel free to arrange the amount of chili flakes to taste to brand your noodles milder or spicier.
• Brand information technology vegetarian/vegan:To make this vegetarian/vegan pad thai, use tofu as your protein and vegan fish sauce or (extra lime juice, in identify of the fish sauce).
• Make information technology gluten-free:To make gluten-free pad thai, employ gluten-free tamari in place of the soy sauce.
• Use garlic chives:These are more ordinarily used in Thailand instead of green onions. So if your local market happens to carry them, just slice the garlic chives into ane-inch pieces and add approximately 1 cup of garlic chives to the dish in place of the green onions.

Print

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Description

This homemade Pad Thai recipe is piece of cake to make, tossed with a fresh and sweet and tangy sauce, and customizable with any protein, veggies, and spice level you prefer.  (Chicken, steak, pork, shrimp, tofu and veggie-just options included below.)

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Pad Thai Ingredients:

• ten ounces thin rice noodles
• 3 tablespoons oil, divided
• one pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
• 1 loving cup fresh bean sprouts
• 1/two loving cup shredded carrots
• 4 cloves garlic, minced
• 3 eggs, whisked
• 3 greenish onions, sliced into one-inch pieces
• toppings: lots of chopped peanuts, extra crushed scarlet pepper flakes, fresh lime wedges

Sauce Ingredients:

• 1/3 cup packed brown sugar
• 1/four cup fish sauce
• 2 tablespoons tamarind concentrate(please see note below)
• ii tablespoons soy sauce
• juice of 1 fresh lime
• 1/iv teaspoon crushed red pepper flakes(or more/less to taste)

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1. Make the sauce.Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set up aside until set to use.
2. Melt the noodles.Cook the noodles al dente according to package instructions.  Drain the noodles in a strainer, so rinse with cold water briefly to halt their cooking.  Toss briefly with one tablespoon oil to prevent the noodles from sticking.
3. Cook the craven (or see other protein options below). Meanwhile, rut ane tablespoon oil in a big sauté pan or wok over loftier rut. Add together the chicken and sauté for 3-v minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and ready aside.
4. Cook the veggies.Add together the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic.  Sauté for 2 minutes, stirring occasionally.
5. Cook the eggs.Push the veggies to one side of the pan and add the whisked eggs on the other side.  Cook the eggs until scrambled, stirring often.
6. Put it all together. Now add everything back in with the eggs and veggies — the cooked noodles, cooked craven, sauce and green onions. Give the mixture a adept toss until everything is evenly coated in the sauce.  Remove pan from heat.
7. Serve. Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a skillful squeeze of fresh lime juice. Relish!

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Notes

Recipe update:This recipe has been updated in 2021 to call for 2 tablespoons (instead of the original 4 tablespoons) of tamarind concentrate, to brand information technology slightly less tangy per feedback from our readers.

Tamarind Concentrate: Please note that different brands of tamarind concentrate tin can vary significantly in terms of potency and flavor, so the quantity you utilize may demand to be adjusted. (I likewise recommend using a Thai brand of tamarind concentrate, as Indian tamarind concentrate has a dissimilar flavor and is more concentrated.) This recipe is intended to have a fresh and tangy flavor. Merely if yous prefer to have a sweeter sauce, similar to how many American restaurants make this dish, I recommend increasing the amount of packed dark-brown sugar used to 1/2 loving cup (or more than).

How To Make Shrimp Pad Thai: Flavour 1 pound of large shrimp (peeled and de-veined) with salt and pepper.  Sauté in one tablespoon oil over loftier oestrus until the shrimp are bright pinkish and cooked through, stirring occasionally, about 1-2 minutes.  Transfer to a clean plate and set aside.

How To Make Beefiness Pad Thai: Thinly piece 1 pound of lean steak (against the grain), then cut into bite-sized pieces.  Flavor with salt and pepper.  Sauté in 1 tablespoon oil over heat until the steak is browned on all sides, stirring occasionally, about 3-4 minutes.  Transfer to a make clean plate and set aside.

How To Make Pork Pad Thai: Thinly slice ane pound of lean boneless pork chops, then cut into bite-sized pieces.  Season with salt and pepper.  Sauté in 1 tablespoon oil over heat until the pork is browned on all sides, stirring occasionally, almost iii-4 minutes.  Transfer to a clean plate and set up aside.

How To Make Tofu Pad Thai: Slice one (14-ounce) cake of extra-firm tofu into 1/iv-inch slices.  Sandwich the slices between newspaper towels, press and drain for xxx minutes.  Cutting the tofu into seize with teeth-sized pieces.  Season with salt and pepper.  Cook the tofu in 1 tablespoon oil in a not-stick pan in a single layer for two minutes, undisturbed.  Then flip the tofu and cook on the 2d side for 1-2 minutes, until lightly browned.  Transfer to a make clean plate and prepare aside.

posted on January 21, 2019 past Ali

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Source: https://www.gimmesomeoven.com/pad-thai/

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