What first comes to mind when you think of Thai food? For me, it’s definitely Pad Thai.
It’s a noodle dish mixed with chicken and shrimps topped with several kinds of herbs, and loaded with crunchy bean sprouts and crushed peanuts. It is simply YUMM! I remember going to the food court in Platinum Mall in Bangkok just to have a fill of this hearty dish. It barely costs a dollar (just Bht25) and my tummy would be contented with joy for having it.
I just know we have to learn to cook it in order to have that traditional Pad Thai taste we used to enjoy back then. Proudly, what we re-created in our kitchen is a very close rendition to the authentic Pad Thai we used to have in Thailand.
Here’s a bit of a personal side note first… Pad Thai, just like our pansit dishes, is composed of many bits and pieces of ingredients. As what I’ve said in one of my Pancit posts, it really takes a love in cooking it. The same is true for this Pad Thai recipe. You’ll see here that we cooked the components separately, one by one; then assemble them in a plate to have the perfect texture, flavors and aroma in every bite.
Here’s how we cook Pad Thai with Shrimp and Chicken at home. Enjoy!!
Ingredients:
Pad thai sauce
-Palm sugar, 5 tbsp, grated (around 40 grams)
Alternative to palm sugar is 2.5 tbsp of raw sugar
-Tamarind paste/concentrate, 1/3 cup
Make sure to taste your tamarind paste first. Some are a bit too sour/acidic. We are using the Maesri brand.
-Fish sauce, 3 tbsp
-Water, 4 tbsp.
Pad thai
-Pad thai noodles, 1 pack
-Shrimps, 8 pcs, whole
-Chicken breast, 200 grams, cut thinly
-Onions, 1 medium size, thinly sliced
-Garlic, 6 cloves, chopped
-Dried shrimp, 1 tbsp, chopped
-Hard tofu, 50 grams, cut into small pieces
-Chili flakes, 1 tsp
-Eggs, 2 whole, beaten, seasoned with salt
-Bean sprouts, 3 cups
-Fresh coriander, chopped
-Garlic chives, 1 cup, cut into 1” pieces
-Crushed peanuts, 2 tbsp
-Lime, 1 whole
-Cooking oil
Directions:
1. Soak the Pad Thai noodles in tepid water for 2 hours or until they turn translucent to white. The goal is to get them soft and a bit elastic. Drain.
2. Mix all the sauce ingredients in a bowl. Set aside.
3. Put oil in a heated wok.
4. Cook the chicken until brown. Set aside.
5. In the same wok, cook the shrimp until it turns vibrant orange. Set aside.
6. Cook the beaten eggs in the same wok. Set aside.
7. Still using the same wok, saute onions, garlic, tofu and chili flakes. Add more oil when necessary.
8. Cook until the garlic turns golden brown.
9. Add in the noodles.
10. Add in the sauce.
11. Stir the dish. Make sure the noodles are completely covered with the sauce. Add ¼ cup of water if the noodles are a bit dry.
12. Add in the scrambled eggs cooked in Step 6. Mix well.
13. Add the bean sprout, garlic chives, coriander and half of the peanuts into the pan.
14. Turn off heat.
15. When plating, put the noodles first. Top with the chicken, then the shrimps. Add additional bean sprouts, chives, chili and peanuts, if desired. Sprinkle lime zest. (Just like how they serve it in restaurants.)
Remember me when you cook!!
It’s a noodle dish mixed with chicken and shrimps topped with several kinds of herbs, and loaded with crunchy bean sprouts and crushed peanuts. It is simply YUMM! I remember going to the food court in Platinum Mall in Bangkok just to have a fill of this hearty dish. It barely costs a dollar (just Bht25) and my tummy would be contented with joy for having it.
I just know we have to learn to cook it in order to have that traditional Pad Thai taste we used to enjoy back then. Proudly, what we re-created in our kitchen is a very close rendition to the authentic Pad Thai we used to have in Thailand.
Here’s a bit of a personal side note first… Pad Thai, just like our pansit dishes, is composed of many bits and pieces of ingredients. As what I’ve said in one of my Pancit posts, it really takes a love in cooking it. The same is true for this Pad Thai recipe. You’ll see here that we cooked the components separately, one by one; then assemble them in a plate to have the perfect texture, flavors and aroma in every bite.
Here’s how we cook Pad Thai with Shrimp and Chicken at home. Enjoy!!
Ingredients:
Pad thai sauce
-Palm sugar, 5 tbsp, grated (around 40 grams)
Alternative to palm sugar is 2.5 tbsp of raw sugar
-Tamarind paste/concentrate, 1/3 cup
Make sure to taste your tamarind paste first. Some are a bit too sour/acidic. We are using the Maesri brand.
-Fish sauce, 3 tbsp
-Water, 4 tbsp.
Pad thai
-Pad thai noodles, 1 pack
-Shrimps, 8 pcs, whole
-Chicken breast, 200 grams, cut thinly
-Onions, 1 medium size, thinly sliced
-Garlic, 6 cloves, chopped
-Dried shrimp, 1 tbsp, chopped
-Hard tofu, 50 grams, cut into small pieces
-Chili flakes, 1 tsp
-Eggs, 2 whole, beaten, seasoned with salt
-Bean sprouts, 3 cups
-Fresh coriander, chopped
-Garlic chives, 1 cup, cut into 1” pieces
-Crushed peanuts, 2 tbsp
-Lime, 1 whole
-Cooking oil
Directions:
1. Soak the Pad Thai noodles in tepid water for 2 hours or until they turn translucent to white. The goal is to get them soft and a bit elastic. Drain.
2. Mix all the sauce ingredients in a bowl. Set aside.
3. Put oil in a heated wok.
4. Cook the chicken until brown. Set aside.
5. In the same wok, cook the shrimp until it turns vibrant orange. Set aside.
6. Cook the beaten eggs in the same wok. Set aside.
7. Still using the same wok, saute onions, garlic, tofu and chili flakes. Add more oil when necessary.
8. Cook until the garlic turns golden brown.
9. Add in the noodles.
10. Add in the sauce.
11. Stir the dish. Make sure the noodles are completely covered with the sauce. Add ¼ cup of water if the noodles are a bit dry.
12. Add in the scrambled eggs cooked in Step 6. Mix well.
13. Add the bean sprout, garlic chives, coriander and half of the peanuts into the pan.
14. Turn off heat.
15. When plating, put the noodles first. Top with the chicken, then the shrimps. Add additional bean sprouts, chives, chili and peanuts, if desired. Sprinkle lime zest. (Just like how they serve it in restaurants.)
Remember me when you cook!!
