What is Pad Thai? What does Pad Thai taste like?
Pad Thai, or phad Thai, is pronounce (PAD-TIE). This is a stir fry rice noodle dish made with shrimp, chicken, beef, tofu, peanuts, eggs, bean sprouts, and other vegetables that you love. It has a common finish of a sweet and savory fusion featuring a salty, nutty, and a sweet saucy finish. When I visited Thailand I took a cooking class and became hooked on curry and pad Thai! This was the same country that introduced me to what real spice meant. I think each bite of pad Thai I just sweat off because the dishes were so spicy. I couldn’t get enough so I ate pad Thai and green curry daily and became accustomed to spicy foods. This is a common dish is Thailand (for obviously reason) and one dish that is so easy to recreate at home in 20 minutes!
What ingredients make up Pad Thai?
The heart and soul of pad Thai is tamarind puree. This is the mother of all purees to make an authentic pad Thai in addition brown sugar, fish sauce, and oyster sauce. A great substitute is ketchup. It’s crazy, but it has the same great taste when mixed with the other ingredients! See note section under the full recipe to make the same great sauce but with ketchup.
Do I use coriander or fresh cilantro?
To note, Coriander seed is another ingredient commonly used. I was so confused when I was in the cooking class because coriander is also known as cilantro. Coriander is the term used when referring to the dried seed version. Rather, some grocery stores in the produce section label the green as coriander, not cilantro! Next time, ask for the coriander and see where the store helper directs you! I love the fresh leafy cilantro as a topping, you can add the coriander seed in the stir fry to add more flavor. You have less control with the punch of flavor in versus adding the leaves yourself. This is a personal preference call!
What noodles do I use?
Typically rice noodles. You can buy these and cook them yourself or buy them in a package and rinse and drain. I like to buy rice noodles uncooked because sometimes if you buy them cooked and rinse them they all break apart. When you buy them uncooked, it takes less time than pasta. First, add hot water to the rice noodles then let them soak for 5 minutes. They cook themselves! Secondly, You will then rinse them in cold water and set aside. Thirdly, and most important, go the extra step and cook them yourself so you don’t end up with broken noodles! A great secondary option is udon noodles featured in “The Best Damn Cookbook” for purchase here! I really enjoy udon noodles because of their thick chew. I love any Asian noodle for this dish. For a traditional experience, go for the rice noodles!
Is this Vegan and Gluten Free?
Pad Thai is not considered vegan because of the eggs, however, cooking is an artistic expression of your foodie lifestyle. Moreover, eggs are part of a pad Thai dish but I do know there are egg replacements that are vegan and can be use in this dish. You do not have to add eggs in this, it is just the traditional way of consuming this staple pad Thai dish.
For the noodles, not every noodle is gluten free but check the package and find the one that fits your lifestyle then follow cooking directions and set aside.
What vegetable can I use?
Use any that you like! Cooking is all about food freedom and what you enjoy. I love a simple dish like the one you see here that invites room to add more vegetables. You can chop mushrooms, thinly slice carrots, snap peas, etc. to help increase the healthy benefits. Sauté everything first and then move on to the next steps, resulting in a higher concentrated vegetable dish. Which, is never a bad thing!
Do I have to use fish sauce and oyster sauce?
No. You use light soy sauce in place. There isn’t much flavor there without the fish sauce. In conclusion, if there is one ingredient I would take away it would be the oyster sauce because the fish sauce can be a key ingredient for your palette. Lastly, fish sauce is something I keep on hand and use more than oyster sauce. It is a staple ingredient in my kitchen!
My biggest tip.
Each pad Thai is different. Use your favorite things and make this as spicy or sweet as you like. A great way to cut back on the brown sugar is to use honey roasted peanuts and chop them up for a sweet crunchy finish.
Easy Pad Thai
Ingredients
- 1 package of dried rice noodles
For the sauce:
- 2 tablespoons tamarind puree
- 3 tablespoons + 2 teaspoons packed dark brown sugar
- 3 tablespoons fish sauce
- 1 1/2 tablespoon oyster sauce
For the stir fry:
- 2 tablespoons vegetable oil or olive oil
- 1 small shallot, diced
- 2 tablespoons garlic, minced
- Meat of choice, if using, diced
- 3 large eggs
- 2 cups bean sprouts
- Ground coriander, if using, muddle or grind first
For the toppings:
- Peanuts, chopped
- Green onion, sliced thin
- Cilantro, chopped
- Red pepper flakes, optional
Directions
- Place noodles in a large bowl, pour over plenty of boiling water. Allow to soak for 5 minutes. Drain and rinse in a colander. Set aside.
- In a small bowl, mix your sauce ingredients together.
- In a large non-stick skillet, or Wok, heat 2 tablespoons of oil over high heat. Add shallot and any other vegetable your are using. Sauté for 1 minute. Add garlic and coriander if using. Then, cook another 30 seconds until fragrant.
- Add your meat of choice and cook for 2 minutes or until almost cooked through.
- Push everything off to the side, add your eggs. Allow the whites to cook through and then scramble the yolks. Add more oil if anything is sticking. I tend to use 1 tablespoons extra.
- Add your bean sprouts, noodles, and sauce. Lastly, toss gently for 1 minute until the noodles warm through absorb the sauce.
- Remove from heat, top with crushed peanuts, green onions, cilantro, and red pepper flakes. Serve warm.
If you cannot find tamarind puree, mix together 2 tablespoons ketchup, 3 tablespoons dark brown sugar, 2 tablespoons + 1 teaspoon fish sauce, 2 teaspoons oyster sauce, 1 teaspoon soy sauce, 2 tablespoons rice vinegar or 1 tablespoon white vinegar.
