A perfect balance of sweet, salty, and sour, this recipe for flavorful stir fried Pad Thai noodles makes for a quick and unique meal.
The interesting thing about Pad Thai is that, for as often as we see it in Thai restaurants and think of it as the essential Thai food, it really isn’t a typical Thai dish. It is thought that the dish originated from Chinese settlers, since noodles and stir fries play a large role in Chinese cuisine. Even the traditional name of the dish, kway teow pad Thai, speaks to the dish’s Chinese origins. Kway teow is Chinese for rice noodles. And, kway teow pad Thai literally means ‘Thai-style stir-fried noodles.’ Why would you classify a dish as Thay-style in its country of origin?
Pad Thai is a fairly new dish, which exploded in popularity in the 1930’s and 40’s due to the government’s push to improve the national diet and westernize the nation by instilling a national image. Apparently, a noodle dish was just the thing to do both. Rice noodles were inexpensive and filling, and by adding vegetables, bean sprouts and a protein, Pad Thai became a cheap and nutritious meal. As far as creating a westernized image, the success of that goal can be seen by the number of Pad Thai restaurants you will find all over the globe. In fact, many believe that a Thai restaurant’s Pad Thai is the ultimate test of their quality.
With its complex flavors and perfect mix of textures, a bowl of pad Thai might seem like an intimidating dish to recreate at home. But, it is really quite a quick and easy dish to make. If you’ve ever made Fried Rice, then you will have no problem throwing together a fantastic Pad Thai.
What makes Pad Thai unique is the way it brings together some ingredients that are unfamiliar in many western kitchens: rice noodles, bean sprouts, tamarind paste, and fish sauce.
Rice noodles (banh pho)are simply noodles made of rice flour rather than wheat flour. They are translucent and have a tender, chewy texture. Unlike traditional pasta, they only need to be soaked in warm water to re-hydrate.
Fish sauce (nam pla) has a saltiness akin to soy sauce, with an added depth of flavor that is uniquely its own. It is made from fermented fish (typically anchovies) and salt. (Now, before you go running at the mention of anchovies, let me remind you that the Worcestershire sauce that you probably have taking up a corner of your pantry also includes anchovy on the list of ingredients. Just sayin’.) Due to the fish, the sauce does have a slightly off-putting smell. But, once added to a dish or dipping sauce, it brings an incredible punch of flavor. We have been able to find fish sauce fairly easily in the Asian section of our local grocery stores, right next to the rice noodles.
Tamarind paste is a paste made from the fruit of the Tamarind tree. This paste has a fruity-sour flavor with a hint of sweetness. There really is nothing like it. Unfortunately, tamarind paste can be a bit tricky to find in some areas. If you just so happen to live in one of those tamarind-void places. Don’t fret! We have found that you can create a similar flavor by using a ratio of 1 part fresh lime juice, 1 part water, and roughly 1/4 part brown sugar. (So for 1/4 c of tamarind paste you would use 2 Tbsp fresh lime juice, 2 Tbsp water, and 1 tsp brown sugar, mixed well.)
Unique ingredients, but no reason to be scared. In fact, the delicious balance of flavors and textures in a good Pad Thai should have you running to the kitchen to create your own!
- ¼ lb thick rice noodles (banh pho)
- 3 Tbsp tamarind paste*
- 1 ½ Tbsp fish sauce (can substitute soy sauce in a pinch)
- 1 Tbsp white sugar
- 1 tsp crushed red chili peppers
- 2 Tbsp peanut oil
- 2 shallots, chopped
- 3 garlic cloves, minced
- ¼ lb pork, uncooked, cut into bite sized pieces (can substitute chicken or tofu)
- ¼ lb shrimp, whole, shelled and veined
- 2 eggs, beaten lightly
- 2 c bean sprouts
- ¼ c peanuts, roasted, unsalted
- 1 lime, cut into wedges
- Cilantro or green onions, chopped
- Place the dry noodles in a large bowl filled with warm water. Let the noodles soak for 30-40 minutes, until they are flexible, but still quite solid. (It is better to under soak them at this point rather than over soak them.) Once the noodles have soaked, drain and set them aside.
- While your noodles are soaking prepare the rest of your ingredients. Cooking Pad Thai goes very quickly, and it is helpful to have all of your ingredients prepped and ready to be thrown into the wok.
- Create your sauce by mixing together the tamarind paste, fish sauce, white sugar, and chili peppers. (See note below if you can’t find tamarind paste.) Every version of tamarind paste and fish sauce will taste slightly different, so taste your sauce and adjust it to your liking. The sauce should be a nice balance of sweet, salty, tangy, and spicy.
- Heat your oil in a large wok over high heat. Add the shallots and garlic and sauté for 1-2 minutes, until lightly golden. Add the pork and shrimp and sauté until both are cooked through, 2-3 minutes.
- Next, add the drained noodles and your prepared sauce. Toss the noodles with the sauce and sauté for 1-2 minutes. Taste the noodles for texture and add a tablespoon of water to your wok if they are still too firm and tough. (The noodles should be soft, chewy, and dry.)
- Push everything in your wok to one side and pour in your beaten eggs. Let them cook on the bottom of the wok until nearly cooked through. Then, fold them in with the noodles.
- Add the bean sprouts and toss them with the noodles. Remove the pan from the heat.
- Serve the Pad Thai with roasted peanuts, lime wedges, and chopped cilantro or green onions as desired.
This week the Sunday Supper crew is exploring Asisan cuisine. Take a trip and explore the flavors we found! Thanks to Amy of kimchi MOM for hosting this week!
- Baked Turkey Lumpia – Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D’s Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Asam Laksa by Caroline’s Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu’s Menu
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Easy Chow Mein by Momma’s Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
Oodles of Noodles
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.