Hi guys, I’m Seonkyoung Longest.
Welcome to Asian at Home! Today, I’m going to show you how to make Pad
Thai. You know Pad Thai, delicious Thai style fried rice noodles. The flavor is savory,
sour, spicy but surprisingly super easy to make. Let’s get start it. First, we need to
prepare our rice noodles. Here I have dried rice noodle sticks, you can find these very
easily at any grocery stores at dried rice noodle section or in any type of Asian grocery
stores. Or you can actually buy from online as well. If you’re using this dried one, you
need to soak in warm water for 10 to 15 minutes to become… Like this one, right here. This
one is semi fresh one, you can find at some of the Asian grocery stores, which is ready
to use. So they are partially hydrate but not fully cooked yet. You will need 8 oz of
this hydrate semi fresh rice sticks or using 4 oz of this dried one. Today I’m going to
use fresh one, and skip the soaking part. And set a side.
Let’s move on to the vegetables. First, I’m going to chop half of shallot. It will be
about 2 oz. 2 oz of Chinese garlic chive. If you cannot
find these, you can substitute to about 3 green onions. I’m going to just cut into 2
inches long. Next is very authentic ingredients from Thailand, preserved radish. They are
kind of sweet and slightly salty and super dehydrated. It gives nice bite and the texture
and like slightly sweet flavor to the Pad Thai. If you cannot find these and if you
have Danmooji, one of the Korean ingredients, you can definitely use that. It’s a little
different but that can be a substitute. So I’m going to chop it really finely. You will
need about 2 Tablespoons. 3 oz of pressed or extra firm tofu. I couldn’t find pressed
tofu today so I’m using this deep fried tofu. I found at my local Asian grocery store. I
think this is a pretty similar thing. Not same thing, but similar enough to use it.
I’m going to cut into bite size. If you are using extra firm tofu, just make sure wrap
it up in the paper towesl and let it set a little to get rid of the excess moisture and
the water from tofu. And cut it into this little small bites. Let’s chop 1/4 cup of roasted peanuts. I like my peanuts super finely chopped, almost powdery,
so that way it will stick to the noodles really well. For the protein, I prepared half of
chicken breast, it’s about 2 to 3 oz, I thinly sliced. And also 3 oz of shrimps. Today I’m
using large size, deveined and peeled shrimp. But you can use any size of shrimp, really.
From really small size of shrimp to jumbo large or prawn. I like to use large size shrimp
so they will look pretty on Pad Thai. All the vegetables and proteins are ready to go.
Now, let’s make the sauce. 3 Tablespoons of fish sauce. 2 Tablespoons of palm sugar. If
you cannot find the palm sugar, you can use just regular other white sugar, that’s totally
fine. 1 teaspoon of tamarind concentrate. You can find this at online or Asian grocery
stores. And you can find very many different brands and styles, but mine is super thick
and super dark. Which is I love. Tamarind will take care of that pure, nice tangy, sourness
to the Pad Thai. 1/4 cup of water to thin it out the sauce and also it’s going to help
noodles to cook with the steam. This is optional, if you like your Pad Thai with a little bit
of kick. You can use this Thai Sriracha, about teaspoon to 2 teaspoons depending on how you
like your spiciness. Or teaspoon of dried Thai chili powder. Combine everything together,
until the palm sugar and tamarind is dissolved to the sauce. Alright, everything is read,
let’s move on to the stove! Heat your wok over high heat, and add 1 Tablespoon of cooking
oil. Add chicken and shrimp and we are going to cook them first separately. They don’t need to be fully cooked, just about 3/4 way and nice golden brown edges. Remove from the wok and set aside. Into same wok, add 1 more Tablespoon of cooking oil
and the tofu. Cook tofu 1 to 2 minutes or if you are using extra firm tofu make sure
to cook it a little longer so the out side will get more crispy and that will prevent
to breaking later on. Add chopped shallot and preserved radish. Stir fry everything
together for about minute. It’s time to add noodles and the sauce.
Stir fry everything tougher, so all the noodles will absorb all the sauce and you don’t see
nay more liquid on the bottom of the wok, about 2 to 3 minutes. If your noodles cook
it slowly some reason, just add 2 Tablespoons of water at a time, until noodles are fully
cooked. Push everything to the side of the wok to make room for eggs. Add tiny bit more
oil and crack 2 eggs. Let them cook it as it is for now, and when
the eggs are half way cooked through, start breaking down. So this way, we will have nice
egg bites. Alright, mix the noodles, the eggs and everything together. Then add beansprouts,
garlic chive, chopped peanuts and the shrimp and the chicken we cooked earlier. Toss everything
together 30 seconds to 1 minute. Alright, let’s serve on a serving plate. I put it (Pad
Thai) one side of the plate so I can assemble additional ingredients to serve with. Which
is extra fresh beansprouts, I really love this because it gives nice crunch, additional
crunch to the dish. Extra garlic chives for little more freshness. And some more chopped
peanuts, on the side like that. And some Thai chili powder for people who wants more spiciness,
which is for this person right here. And last, some lime. Lime really brightens up the flavor
of Pad Thai, definitely have to squeeze lime, right on it. Let’s dig in~!!
The noodles are perfectly cooked, perfectly chewy and tender. Flavor balance of sweet,
savory and tangy… It’s just amazing. It’s killer Pad Thai.
(Jacob) That is the best Pad Thai I’ve ever had.
If you liked my Pad Thai recipe, please give me a thumbs up! We loved it! Subscribe my
channel for more inspirations and idea of Asian home cooking. Thank you so much for
watching me today and remember, you can always cook Asian food at your house, making it easy
and fun. I’m Seonkyoung Longest and this is Asian at Home! I will see you next time~ Bye~~!