How to make Pad Thai Recipe

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity, while vinegar can mimic the tanginess of tamarind.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor, while salt is a basic seasoning.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are often cheaper.

Prep the prawns by removing the head, shell, and spike at the tail, then score the back to remove the intestine.

Caramelize palm sugar in a pan until deep dark golden brown, then stop caramelization with water.

Add sour Tamarind and fish sauce to the caramelized palm sugar to create the Pad Thai sauce.

Rinse the prepared prawns and set aside.

Peel and slice Thai shallots and garlic, then place them in a bowl.

Cut silken tofu into slices and then into cubes, adding to the bowl with shallots and garlic.

Chop fermented daikon into small pieces and add to the bowl.

Roughly chop garlic chives and add to the bowl.

Heat a wok or induction pan to high heat and add oil.

Fry the prawns in the hot oil until they are roasted, then remove them from the pan.

Add more oil to the pan and caramelize the tofu, daikon, shallots, and garlic.

Soak flat rice noodles in room temperature water for about an hour, then add them to the pan when it's hot.

Pour the Pad Thai sauce over the noodles and toss everything together, reducing the sauce to caramelize the noodles.

Add the cooked prawns back into the pan along with bean sprouts, tossing everything together.

Squeeze fresh lime juice over the dish and mix well before serving.

Plate the Pad Thai, garnishing with peanuts, dried prawns, and lime slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens