Pad Thai has to be one of my all time favorite meals to eat. From the perfect textured rice noodles, delicious light sauce, perfectly cooked veggies, crunchy peanuts, and tender meat (if you choose so.) Its just so so so good! If you’ve never eaten thai food or experienced this dish I’m begging you to run to your nearest thai restaurant! I’m not joking…
Anyways, thai cuisine can open up some very yummy doors for you and your tummy. The best part; thai cuisine tends to be virtually pretty healthy, so you don’t have to feel too guilty about indulging. Most of the dishes are dairy free, gluten free (or can easily be made without soy sauce), include lots of veggies and protein, and can be enjoyed straight up vegetarian style with ease. For those of you with peanut allergies, my deepest apologies; most thai food is made with peanut oil or some type of peanuts including this recipe.
Now, this recipe is not for the faint of heart. There’s a lot of ingredients, and a certain way to make sure everything comes out perfectly. I’ve divided everything in steps which I advise you to follow in order. I have faith in you! Don’t be shy, try out this yummy recipe and enjoy Pad Thai without even running to your nearest thai restaurant like I suggested earlier (but in reality you should really try the thai restaurant too!)
Tricks Easy Pad Thai
Makes about 2 servings
Prep time: about one hour
Cook time: about 15 minutes
Step 1: The Noodles
You’re going to want to start by soaking the noodles in cold water for one hour. I start this first thing before I start prepping everything else, since the whole process takes about an hour and fifteen minutes. I used Annie Chun’s Pad Thai Brown Rice Noodles, you can get a box for around $3. If you get a different brand just know this recipe calls for about 4 oz. of rice noodles. What I like about Annie Chun’s; they come in a pack of two “rice nests” basically. One of the nests serves about two people which is what we’ll be using in this recipe.
The few times I’ve used these noodles they’ve always cooked up perfectly with great texture if you soak them for exactly the hour. They are gluten free from the brown rice flour, don’t make you feel as bloated as pasta, and are a bit healthier too!
Step 2: The Sauce
Pad Thai sauce is zingy, citrusy, sweet, and salty yet light and delicious. This may be the most important part of the recipe! Make it prior to cooking anything. Sweetness, acidity, and heat (from the pepper) can all be adjusted to your liking. If you have trouble finding any of these ingredients try your local Asian market!
- 1/4 cup of rice vinegar
- 1 tbs white vinegar
- 1/4 cup fish sauce
- (if you’re trying to make this dish vegetarian omit the fish sauce and increase the liquid aminos/soy sauce from 1 tbs to 3 tbs)
- juice of one lime
- 1 tbs of liquid amino’s or gluten free soy sauce will work
- (you can use regular soy sauce if you’re not concerned with the gluten)
- 2 tbs water
- 2 tbs sugar
- 2 tbs honey
- 1/2 red chili
- pinch fresh grated ginger
- 2 green onions sliced
- 1/2 cup roasted chopped peanuts
- 1 tsp minced garlic or one clove minced
Mix these all up in the same bowl and you’re ready to go!
Step 3: The Veggies and Protein
You can use any veggies or protein you like. The following is my personal favorites for this recipe!
- 1 egg
- 2 cloves of garlic, minced
- 3 shallots, minced
- 15 raw shrimp
- other popular proteins you can use: tofu, chicken, or pork.
- 4 mushrooms sliced
- 1 carrot, peeled, and peeled into slivers
- handful of snow peas
- handful of bean sprouts
- handful of broccoli cut into small florets
Step 4: Cooking!
Step 5: Plating, Garnishing, EATING!
- 1 tsp chopped roasted peanuts
- squeeze of lime juice
- few fresh bean sprouts
- 1 tsp of chopped fresh cilantro
Now that you have your Pad Thai all cooked up, put a good serving size on plates and garnish with the above ingredients on each plate. Then take a deep breath, smile, and be proud because you just made your own Pad Thai! Congrats, you’re ready to eat your yummy, fresh, homemade Pad Thai. Enjoy everyone 🙂