pad thai

In recipe on March 3, 2013 at 9:36 pm

as promised, here is the best pad thai recipe ever.

at our cooking class in thailand, i learned a few key ingredients that really push it over the top. you’ll need to find a good asian grocery:

1. tamarind juice (or tamarind concentrate).

2. those light brown bits that you think are pieces of garlic? sweet pickled daikon radish.

3. tiny dried shrimp.


pad thai
modified from a recipe from oriental cuisine

2 tablespoons oil
1 garlic clove, minced
1 carrot, cut into match sticks
1 tablespoon sweet pickled radish or turnip, minced
1 tablespoon tiny dried shrimp
1 egg, beaten
rice noodles, softened in very warm water
1/2 cup tamarind juice (1/4 cup concentrate plus warm water)
1 teaspoon fish sauce
1 teaspoon soy sauce
2 tablespoons oyster sauce
1/2 teaspoon (or less) white sugar
bean sprouts
bok choy, blanched
firm tofu, cubed, seasoned and baked
green onion

garnish: green onion, bean sprouts, lime, peanuts


get ready, this happens quickly:

heat the oil over low heat, add garlic, carrot, dried shrimp, and radish. add the beaten egg and scramble it. mix everything well.

add the softened noodles and the tamarind juice. combine everything well.

add the soy sauce, fish sauce, oyster sauce, and sugar. mix well.

add bean sprouts, bok choy, baked tofu, and green onion, combining quickly. i also recommend having a little extra tamarind juice ready in case it’s drier than you want.

serve right away with toppings.

it was a monster success. so yummy and he raved about it. couldn’t get enough. it really tasted so authentic. i’m so pleased.


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