Pad Thai Recipe (with Chicken or Shrimp) - Cooking Classy (2024)

FAQs

What makes Pad Thai taste good? ›

The dish is mixed with a tamarind sauce and served with lime. The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce, it's a treat for tastebuds!

Often made with shrimp (or prawns), chicken or tofu, pad thai also contains scrambled eggs and bean sprouts, and is typically garnished with crushed peanuts, cilantro and a squeeze of lime. The ingredients in the sauce are what give the dish its distinctive flavor, but they vary greatly from recipe to recipe.

When it's sold in restaurants outside Thailand, the noodles are sometimes bright orange – that's because sauces or spices, like paprika, have been used instead of tamarind. Authentic Pad Thai is a light reddish-brown colour.

Very similar to pad thai, right? The only two differences here are the noodles and using cashews instead of peanuts. Left to right, top to bottom: Garlic chives, beansprouts, mee krob noodles, pressed tofu, lime, shrimp, roasted cashews, egg.

The name of this establishment refers to the five flavors (ha/ห้า=five, roat/รส=flavors) which are present in a good pad Thai: salty, sweet, sour, spicy, and savory.

Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.

Tamarind concentrate: This is the starring ingredient in pad Thai that gives the sauce its signature tangy, sweet, and fruity flavor. Granted, some American Thai restaurants have switched to using ketchup in its place, which gives the dish a notably different and less-tangy flavor.

It can definitely be a part of a balanced, well-rounded diet. While pad thai includes many nutritious ingredients, its sodium content is considerably high.

It is usually a mixture of fish sauce (condiment made of fish), oyster sauce (made from oyster extract), brown sugar and tamarind (tree seed), but can also include shrimp, garlic, shallots or red chili pepper. Some establishments or chefs may use soy sauce, which is traditionally made by fermenting soybeans and wheat.

Lime Juice Substitutes

In most dishes, a 1:1 substitute of lemon juice will work just fine. Depending on the recipe you could also try grapefruit juice or orange juice, bearing in mind that these are sweeter than lime. Calamansi lemons and tiny kumquats are also good substitutes.

What oil is used in Pad Thai? ›

Spicy Pad Thai Recipe: Sesame Oil in Thai Cooking.

You've probably had pad thai in your local restaurant, but what you had may not be anything like the authentic version. First, it should not have ketchup or any tomato product in it. Second, it should not be syrupy sweet. And finally, it shouldn't be just a heavy, soggy clump of noodles with bits of green onions.

Pad Thai, a Thai dish of stir-fried rice noodles and other ingredients, is one of the culinary heritages of Thailand. In the southern region of Thailand, Pad Thai has different characteristics from other areas because coconut milk and curry paste are used to produce a thick sauce prior to cooking.

A More Authentic Pad Thai

Pad Thais can be both sour and sweet, depending on the region they're made in and who is making the dish! Generally, in Thailand, pad thai will include ingredients like dried shrimp and fish sauce which lends tangy umami to the overall dish.

Pad See Ew is dark and savory and can be saucier than the other two dishes. Pad Thai is from a similar family as Pad See Ew although Pad Thai can be made with thinner rice noodles instead of the wide and flat variety.

Rice vinegar: rice vinegar provides the sour element to the sauce. It's definitely not a mouth-puckering sourness, but again it balances out the other ingredients. Tamari: gluten free Tamari (or soy sauce if you don't need to eat GF) adds saltiness and savoriness to the sauce.

Thai cuisine achieves this remarkable fusion by incorporating a diverse range of ingredients. From aromatic herbs like basil, cilantro, and lemongrass to spices like ginger, turmeric, and galangal, every bite is a tantalizing mix of bold and balanced flavors.

Ingredients. Sauce: Palm sugar, Water, Tamarind, Shallots, Sweet radishes (sodium benzoate), Garlic, Soybean oil, Potassium chloride, Maltodextrin, Miso (soybean, rice), Salt, Hydrolyzed vegetable proteins, Yeast extract, Paprika oleoresin, Citric acid, Alpha-tocopherol, Chili oleoresin.

There is a scientific reason why Pad Thai is so delicious. It follows a Thai culinary tradition of using all five tastes which are salty, sour, sweet, spicy and bitter. That is why the dish is so tantalizingly tasty!… It hits all five flavor profiles in the mouth!