Serving chili powder, limes, peanuts and sugar on the side is how it’s done in Thailand. Once you make it a few times, you’ll know what your preferences are. You may even want to add more sauce to the Pad Thai it’s all up to you.

You may want to add more fish sauce, tamarind or bean sprouts…whatever suits your fancy. The amounts in this recipe are just a very loose guide. You can also add some fresh cilantro if you like. To finish, garnish with some of the peanuts and a squeeze of fresh lime. Just before serving, add the green onions, a few handfuls of bean sprouts and fold everything together. Sprinkle with some of the dried shrimp, pickled radish, a few peanuts and toss. Immediately turn off the heat and add about 4 tablespoons of the sauce. Once they look cooked on the outside, stir everything together. Let them cook for a minute or so, flipping them over so they cook on both sides. Move the noodles aside once again, add a touch more oil, and then add the prawns. Scramble it slightly then fold it into the noodles. Add the egg and let set for about 10 seconds. Move the noodles aside and drizzle the side of the wok with a bit more oil. Add more stock if the noodles are still a bit too firm. Once the stock reduces down, test a noodle to see if it’s cooked. Then add about 2 handfuls of the noodles and toss for about 30 seconds to coat them in the oil.Īdd about three quarters of the stock. Next, add the garlic and cook for a few seconds. Begin by cooking the tofu until it just starts to turn golden. When the wok starts to smoke, add the peanut oil.

Line up your ingredients in order of use, remembering to add only half of everything because Pad Thai must be cooked in smaller batches. Before you start cooking, drain the rice noodles.

Pad thai america's test kitchen