Have you ever wanted to make Pad Thai that tastes just as good as it does at Thai restaurants? Making the perfect Pad Thai requires having all the ingredients on hand, cooking in small batches, and finding the ideal ratio of sweet, sour, and salty flavors—as well as a hint of spice, if you like! You can now make the best Pad Thai in the comfort of your own home thanks to this recipe!
There are a total of 75 RECIPES in our cookbook, all of which are fully color and come with images so you can see what the dish will look like after you’ve finished cooking. If you’re wondering what’s actually in there, here’s a video flip-through that will give you an idea of what delicious treasures you can make!
Some of the websites where you can buy the book are listed below. I understand that it’s difficult to just buy books from our neighborhood bookshops because of COVID-19, but fortunately, we can still access them online.
This cookbook offers something for everyone, including the most delicious street food and desserts, as well as a wide range of real, well-known fried rice dishes and noodles like Pad Thai, Pansit, Pho Bo, and Mie Goreng, among many more! It’s like taking a culinary vacation to South East Asia without ever having to leave the comforts of your home!
I’ve chosen to share one of my favorite recipes from the book in honor of this special occasion. I’m giving in to our friends’ requests because they were begging for this specific recipe on our Manila Spoon Facebook page. And what a wise decision that is! Pad Thai is, after all, incredibly well-liked and well-known worldwide—possibly the most celebrated noodle dish.
How to Make Pad Thai Pinoy Style
- 100 grams Pad Thai noodles flat rice noodle
- 2 Tbsp. tamarind paste
- 2 Tbsp. fish sauce
- 2 Tbsp. sugar
- 1 Tbsp. rice wine
- 2 Tbsp. annato extract: Soak one tablespoon of annato seeds in two tablespoons of hot water; discard seeds.
- 200 grams firm tofu sliced into rectangles
- 2 Tbsp. peanut oil or corn oil
- 1 cup spring onions chopped 1 inch long
- 2 Tbsp. garlic chopped
- 2 whole raw eggs
- 2 cups cabbage chopped
- 1 Tbsp. dried shrimp powder
- 85 grams toge bean sprouts
- 1/2 cup salted peanut crushed or ground coarsely.
- 2 to 3 pcs chili pepper minced
- 200 grams chicken breast fillet sliced
- 100 grams shrimps shelled
- cooking oil
- For about half an hour, or until they are tender, soak the rice noodles in warm water. Drain and set aside.
- Fry the tofu on all sides until brown. Set aside.
- Heat the peanut oil in a clean wok and stir-fry the chicken slices until they turn brown. Set aside.
- Add half of the spring onions and shrimp to the same wok after you have sautéed the garlic until fragrant. Stir fry until the shrimps turns bright orange.
- Then add cabbage and fried tofu. Toss for about half a minute then turn off heat. Set aside.
- Heat up a tablespoon of oil in the same wok and fry the eggs sunny side up. Next, add the cooked ingredients (chicken, shrimp, and vegetables) to the wok and use the spatula to shred the eggs.
- Add the rice noodles, fish sauce, tamarind paste, sugar, powdered shrimp, annato extract, and rice vinegar after tossing the ingredients for a short while on high heat. Toss again for a few seconds then turn off heat.
- Add the ground peanuts, bean sprouts, half of the chopped spring onions, and the chili pepper. Toss again to mix the ingredients then serve hot.
