Ingredients to make Pad Thai Chili Paste for 3/4 cup
For one serving will use about 1-2 Tbsp,Remark: The rest of Pad Thai chili paste and Pad Thai sauce keep in container and refrigerator
40 gr Dry Big Chili Cut and soaked in hot water until soft (weight before soak in water)40 gr Red shallot slices65 gr (or 4 1/2 tbsp) Water100 gr (or 6 3/4 tbsp) cooking oil
Preparation
1. Preparation all ingredients start with cut dry large chili seed and soak in hot water until it became soft. Then drain and blend chili with shallot and water together in food processor until fine.
2. Fry the blend ingredients with cooking oil until fragrant. Set aside.
Ingredients to make Pad Thai sauce for 1 litre or 1,000 grams
For one serving will use about 2 – 3 Tbsp, Keep the rest of Pad Thai sauce in container and refrigerator
454 gr – 500 gr Tamarind in Package
1 litre Water
4 Tbsp Fish Sauce
454 gr – 500 gr Palm Sugar
Preparation
3. Bring Tamarind and water to a boil and use a strainer to get tamarind juice.
4. In a sauce pan add tamarind juice and palm sugar, let it boil until palm sugar dissolve then seasoning with fish sauce.
Pad Thai Ingredients for 1 large portion or 2 small portions
Make egg crape to wrap Pad Thai by use nonstick pan brush little oil, beat 1-2 Eggs, pour beaten egg to hot pan and let it run through a round pan until the bottom is brown, Transfer to a ramekin.
60-70 grams Rice Noodles {Rice sticks} made in Thailand (blanch in boiling water 30 sec.) drain
1 Tbsp fine chopped shallot
1 Tbsp Fine chopped pickled Turnip
10 gr-30 gr Dice Firm Tofu
50 gr – 150 gr Prawns/shrimps Dice and keep 2-3 shrimps for garnish
2 Tbsp Cooking oil plus 1 Tbsp more
1 Table spoon Pad Thai Chili paste
3 Tables spoon Pad Thai Sauce
50-80 gr Bean Sprouts {see how to make home grown sprouts here}
10-30 gr Chinese chives cut 1 1/2 inches long (if cannot find chinese chives like me sometime I replace with spring onion or western chives)
1-3 Eggs {Add more 1-2 eggs for egg crape}
Instruction
5. Use a wide cast iron pan if possible.
6. Heat a pan to medium hight heat, add oil till hot add shallot, turnip, tofu, prawn fry until fragrant and prawns are cooked then set aside in a pan. Add blanch rice noodles following with pad Thai chill paste and pad Thai sauce, stir the sauce with noodles.
In Thailand Pad Thai will have additional condiments for seasoning because each person will have different preferences for taste.
Additional condiments are granulated or brown sugar, fish sauce, fine ground dried chili, lime wedge, bean sprouts, banana blossoms, chinese chives, crush peanuts)
Pad Thai is a combination of many ingredients that when blended together create one of the popular dishes of the world.
You may also like Pad Thai revised
I have been to Thailand two times. I stayed at the Bangkok Oriental, the food is awesome. I love hot spicy foods, but Thai food is really hot!!!!!I love it. Thanks for the recipes.
Thank you for your comment! I was trained at the Oriental for year. I am glad to know that you like Thai cuisine. I would like to put more recipe when I can. If you like Pad Thai please see ‘Pad Thai Revised’ 🙂