Making pad thai is easier than you think, and I'm here to show you how! You'll be a pro at it once you have made it a few times, because it's that easy! There are only four crucial tips that I swear by (and also follow), which will guarantee that it will help you make delicious pad thai everytime you try.
What is Pad Thai?
Pad thai is one of the most popular Thai foods both in Thailand and North America. It's a very common street food that is made with rice noodles, shrimp (or chicken), eggs, fresh bean sprouts and a delicious sweet, sour sauce made with tamarind. It's quick, it's easy and the balance of the sweet, tangy and salty flavors make it incredibly satisfying.
Tip 1: Don't Boil Your Noodles. Soak Them in Hot Tap Water
One of the most satisfying part about pad thai are the chewy noodles. Most recipes will instruct you to boil the noodles before you stir fry it but that will actually create mushy and soggy noodles because you're essentially cooking the noodles twice.
To make the chewiest, al dente pad thai noodles, you only need to soak the noodles in hot tap water and get it to a pliable state, which only softens the noodles 50%. You'll fully cook it when you stir-fry it together with the flavorful sauce.
Tip 2: Make Sure the Noodles to Sauce Ratio is Balanced
To get the most flavorful pad thai, you need to make sure the noodles and sauce ratio is balanced. If you double the noodles, and don't use enough sauce the noodles will taste bland and the noodles won't have enough liquid to cook all the way through, and if you double the sauce and don't double the noodles, you'll get a very sauce pad thai (nothing wrong with that if you enjoy saucier pad thai!)
So its very important you stick to the recipe, and make sure the noodle to sauce ratio balanced.
Tip 3: Use a Large Pan or Make Smaller Portions
In Thailand, they will use a wok to make pad thai, but if you don't have a wok you can easily use a large frying pan (preferably non-stick) and it will work just as well.
You want a lot of surface area in your pan so the noodles can have enough contact with the sauce to absorb it. Having a larger pan also means there will be less agitation between the starchy noodles because they are spread out more, which means they will not have a chance to get sticky and tacky. This is important to get that fantastic chewy noodle texture.
You will also need space to scramble the egg on the side at the very end as well.
Tip 4: Prepare Everything Ahead of Time
Once you are ready to make pad thai, it literally takes less than 10 minutes. Since the cooking process is speedy fast, its important to have everything prepped and within hands reach.
Ready to Make Pad Thai At Home?
I mentioned that making pad thai at home is actually very easy and I'm here to show you how step-by-step.
If you're ready to take the dive, here is my go-to Pad Thai Recipe!
That being said, if you're feeling adventurous or want to also try some other Thai noodle recipe, I also love making Pad Woon Sen, which is a very easy Thai glass noodle recipe with a more savory sauce.
If you're looking for more Thai recipes, here is my collection of Thai recipes I use at home.
I hope you enjoy them!
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This article originally appeared on Pups with Chopsticks.