Pad Thai is my go-to for Asian takeout. Words cannot express how much joy a fresh batch of pad thai brings to my soul.
For many years now, I dreamed of being able to conquer the pad thai recipe. It truly has been my Everest. I would research “authentic pad thai” and get frustrated, or intimidated, and give up. To be honest, I was afraid to ruin this coveted dish I adored so much with just an “ok” version of my own doing.
However, for some strange reason I mustered up the courage, I researched endlessly, put together a combination of several recipes and added a few tweaks of my own, and finally did it. Yes, I made Pad Thai. Not only did I make it, but it tasted wonderful. Not only that, I loved it so much that I started to make it an ungodly amount of times until I got it down and could make it in my sleep. And now today, I share with you the crown jewel of my recipe box.
This recipe stands for more than just deliciousness. Nay, it stands as a reminder that you can achieve the impossible. It stands for a symbol of not being intimidated and for believing in yourself. And, when this beautiful recipe came into creation, it marked a time where I found my passion for cooking re-ignited, and inspired to push my own limits of my culinary creativity.
So with that, I present to you, kick ass pad thai!
Kick Ass Pad Thai
Pleadings & Pasta 2013
- 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian grocer
- 1 to 1 1/2 cups chopped chicken breast or tofu
- Marinade for Chicken/Tofu: 3 Tbsp. soy sauce, 4 cloves garlic, minced
- 3 cups fresh bean sprouts
- 3 green onions, sliced
- 1/2 cup fresh coriander/cilantro
- 1/3 cup crushed peanuts
- olive oil or sesame oil for stir-frying, and lots of wedges of lime
- PAD THAI SAUCE (Highly suggest doubling this in proportion to the number of noodles you have and adding it to taste. Loved this sauce and wanted more of it on my noodles!)
- 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian or Indian grocer)
- 2 Tbsp. fish sauce+ more to taste
- 3 tsp of Sriracha Sauce (I added some more because I love the kick)
- 3 1/2 Tbsp. brown sugar (can add a bit more if you want a richer sauce)
- Bring a large pot of pot to a boil and dunk in your rice noodles. Cook until firm, you don’t want them too mushy so you can fry them later. Drain and rinse with cold water to prevent sticking. Set aside.
- Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well.
- Marinate chicken for 10 minutes. Stir well and set aside. (For a vegetarian option, use tofu! Marinade and prepare the same way).
- Add a little oil to the pan, and add the tofu or chicken and cook until done.
- Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle “lift and turn” method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you pan is too dry, push noodles aside and add a little more oil to the bottom of the pan.
- Stir in bean sprouts.
- Place noodles in plate and top with lots of fresh cilantro, onions, and peanuts. Add fresh lime wedges to squeeze over each portion.
There are no words, other than YUM!
Eat with all of your heart,