These Homemade Pad Thai Noodles are prepared in under 30 minutes using basic ingredients. Customize with whatever vegetables, tofu, meat, or sauces you prefer.
Using flat rice noodles, a variety of vegetables, meat or seafood, garlic, bean sprouts, and crushed peanuts, Pad Thai Noodles is a well-known Thai stir-fry dish.
These ingredients are sauteed in a wok over high heat before being combined with a savory, umami-infused sauce.
This dish is frequently offered for sale on the streets of Thailand and in Thai restaurants all over the world under the name Phad Thai Noodles.
These noodles taste just as good when made at home as they do when purchased from a Thai street vendor. Making these at home also has the advantage of allowing you to adjust them to your personal tastes and dietary needs.
Serve these incredibly cozy Thai noodles at brunches, get-togethers, and potlucks, or simply savor them with your favorite wine on a lazy weeknight.
Rice noodles (rice sticks) that are 1/4 inch wide are typically used to make Pad Thai. These can be found online or in the Asian section of grocery stores.
Vegetables – Vegetables add a nice crunch to these noodles. Red, yellow, and bean sprouts are the peppers I prefer to use, but you can also use napa cabbage, snow peas, mushrooms, broccoli, carrots, zucchini, and other vegetables.
Adding chicken, shrimp, beef, pork, eggs, or tofu to these noodles, which I made in the vegetarian variety, is completely optional.
Dark soy sauce, vegetable stock, brown sugar, red chili paste, tamarind paste, salt, and water are required to make the spicy, sweet, and tangy sauce known as pad Thai.
If you are comfortable with these ingredients, you can substitute chicken stock for the vegetable stock and add a little fish sauce.
Oil: For the most authentic flavor, use toasted sesame oil; otherwise, use vegetable or canola oil.
Other ingredients – You’ll also need lime, cilantro, garlic, and Thai red chilies. Thai red chilies add a spicy kick to these noodles. Adjust the chilies as per your liking.
Why I love this recipe:
Rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg, and bean sprouts are all combined to make the stir-fry dish known as Pad Thai. The ingredients are wok sautéed with a delicious Pad Thai sauce added. It is a typical street food in Thailand and one of the most well-liked dishes on the menus of Thai restaurants all over the nation.
To make vegan or vegetarian pad Thai, omit the egg and add more soy sauce in place of the fish sauce.
Rice Noodles: Recipe Instructions
In a mixing bowl, combine the rice flour, tapioca starch (or cornstarch), salt, and water. Mix and dissolve everything together well. Add one teaspoon of oil, then pour the mixture into another bowl after passing it through a fine-mesh strainer. Cover the liquid and let rest for 30 minutes.
Fill your wok with water while the mixture is resting (but first, make sure your flat-bottomed pan fits comfortably inside!). Use a large, deep cooking pot with a wide opening and a lid if you don’t have a wok. Bring the water to a boil. (During the cooking process, you might need to add more water. The intention is for the pan to float above the boiling water. ).
Place the pan on top of the boiling water, add 1/4 cup of the rice liquid, and brush a thin layer of oil on the bottom of the flat-bottom pan. Lean it slightly so that the liquid from the rice covers the pan’s bottom.
Now, cover the pot/wok with the lid and cook for 5 minutes on high heat. If the bottom of the flat bottom pan you use is thicker, e g. Increase the cooking time for Pyrex to 7 or 8 minutes. While it’s cooking, brush the second pan lightly with oil.
5 minutes later, take off the lid, remove the first pan, and put it aside. Add a 1/4 cup of the rice mixture to the second pan and place it atop the water in the wok. Letting it cook, tilt it slightly so the liquid rice covers the bottom evenly.
While it’s cooking, attend to the first pan. We’ll remove the noodle sheet and set it on a cutting board. To stop the cutting board from sticking, lightly oil it. Then, slowly raise the sheet of noodles off the pan by loosening all of its edges with a rubber spatula. Lay it flat on your cutting board.
By now, your second pan is probably ready. To avoid sticking, don’t forget to lightly oil the first layer before placing the second sheet on top.
Prepare to make your third batch by brushing some oil on the bottom of the first pan. Up until all of the rice noodle batter is consumed, repeat the previous steps. I cut the finished noodle sheets into pieces that are 1/3 inch wide, but you are free to cut them into any other sizes or shapes. I then shake the noodles to separate them by loosening each layer. Now the rice noodles are ready to be used!.
These noodles can be kept in the refrigerator for a day or two. Once heated, they may slightly harden but should rebound nicely. Enjoy your homemade noodles!.
Another simple recipe for serving noodles is to toss them with some black vinegar, soy sauce, sesame oil, and some raw garlic that has been chopped.
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Oil: For the most authentic flavor, use toasted sesame oil; otherwise, use vegetable or canola oil.
Dark soy sauce, vegetable stock, brown sugar, red chili paste, tamarind paste, salt, and water are required to make the spicy, sweet, and tangy sauce known as pad Thai.
These Homemade Pad Thai Noodles are prepared in under 30 minutes using basic ingredients. Customize with whatever vegetables, tofu, meat, or sauces you prefer.
Other ingredients – You’ll also need lime, cilantro, garlic, and Thai red chilies. Thai red chilies add a spicy kick to these noodles. Adjust the chilies as per your liking.
These ingredients are sauteed in a wok over high heat before being combined with a savory, umami-infused sauce.
FAQ
What are the noodles in Pad Thai made of?
The ingredients for pad thai are soaked dried rice noodles, chopped firm tofu, eggs, fish sauce, tamarind pulp, garlic, shallots, red chili pepper, and palm sugar. It is typically served with lime wedges and chopped roasted peanuts.
How do you make Pad Thai step by step?
- Sauté the scallions and garlic. Place the other teaspoon of peanut oil in the pan.
- Cook the eggs. Pour the eggs into the pan, then quickly stir them to break them up and scramble them.
- Add the noodles and sauce. …
- Add the cabbage and bean sprouts. …
- Add the shrimp and half of the peanuts.
What is the key ingredient for Pad Thai sauce?
Fish sauce, oyster sauce, brown sugar, and tamarind are used to make pad Thai sauce. The ingredient tamarind is the foundation of the sauce used in pad thai, giving it the sauce’s signature sour flavor. South East Asian cuisine employs it in dishes like this Malaysian Beef Rendang.
What is the secret to Pad Thai?
First and foremost, Yodkamlue advises working quickly while using a very hot pan to prepare pad Thai. “Don’t be afraid to crank up the heat,” he advises. The highest setting in your wok or frying pan is necessary to prevent your rice noodles from sticking to the pan. “He adds fresh scallops to the wok, which is now sizzling.
