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Pad thai recipe

Created by Jay Phao-Chinda

29 comments

Enlarge text

Rating:

4/ 5 stars 111 Votes

Cuisine: Thai

Jay Phao-Chinda shares her signature pad thai recipe with Food Safari's Maeve O'Meara.

You might also like Suzanne Gibbs' Pad Thai. Or, browse our collection of Thai recipes.

Ingredients

Sauce
100g tamarind in block form
300ml warm water
200g palm sugar
50g caster sugar
150ml Thai seasoning sauce

Other ingredients
Large green prawns, heads and shells removed (allow 2-3 per person)
10g dried shrimp
¼ red onion, sliced
40g hard tofu, sliced
40g preserved turnip
2 eggs
200g rice noodles, soaked in warm water for 30 minutes
Garlic chives
Bean sprouts
Fried shallots
Roasted peanuts, chopped
Dried chilli
Lime wedges

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Preparation

Soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds. Squeeze out liquid, strain and pour into a frying pan or wok. Add palm sugar, caster sugar and seasoning sauce. Bring to the boil and boil until it has reduced and is syrupy.

Fry prawns until they curl and change colour. Add dried shrimp, red onion, tofu and preserved turnip. Push contents of pan to one side and add egg, breaking up just a little as it cooks.

Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chilli.

Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.

Note:
The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour you like. Usually this quantity of sauce is fine for 4 people. Any unused sauce can be kept in a clean jar in the refrigerator.

If you enjoyed this Pad thai recipe then browse more Thai recipes, stir-fry recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.

Thai Restaurants

Displaying 10 of 823 Thai Restaurants.

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1.	Bank's Thai Restaurant		Enmore
2.	Pavilion Hotel		Sydney
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6.	Lemon Grass Thai City		City
7.	Sukothai		Yarralumla
8.	Thai Amarin		Kingston
9.	Thai Garden		Dickson
10.	Three Mothers Thai		City

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Comments (29)

Previous 1 | 2 | 3 | Page 4 | Next

07 May 2009 12:43 AEST

Lesley C

Sunshine Coast QLD

yummy

Spot on. This one's a keeper. Next time i am going to add some chicken thigh cubes as i am not fussed on prawns so much.

Agree(5 people agree)

Disagree(10 people disagree)

08 Mar 2009 06:06 AEST

Sirina

Bangkok

Excellent!

I followed the recipe for the sauce exactly and this sauce mix is definitely a keeper. I'm Thai, living in Bangkok where pad thai can be found anywhere from roadside stalls to 5-star hotels. I'd say this is one of the tastiest I've tried. My family also likes it. Thank you, Jay, for sharing your mother's recipe.

Agree(5 people agree)

Disagree(2 people disagree)

21 Feb 2009 05:14 AEST

Brisbane

Sorry, it was great!

I sincerely apologise for my earlier comment. It turns out that I did not follow the method correctly in terms of the heaviness of the sauce. I incorporated the sauce with the noodles by just pouring it over the mix rather than spooning it in. I guess all 13 year olds make this type of mistake! I tried the dish again (as all avid foodies would do), and it catered for my family's gastronomical requirements very well. It was a genuine thai dish which was a textural delight with exquisite flavours

Agree(7 people agree)

Disagree(17 people disagree)

07 Feb 2009 09:12 AEST

Brisbane

Okay

It was certainly genuine as far as the method goes, but I found the recipe TOO sweet, and lso a little bit heavy on the sauce. It was okay, but it was far too sweet for me.

Agree(3 people agree)

Disagree(19 people disagree)

12 Jan 2009 12:27 AEST

Merika

Authentic!

Great recipe! Very authentic.

Agree(5 people agree)

Disagree(0 people disagree)

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