Delicious Homemade Pad Thai Recipe

My previous Creative Cottage post provides details on how to prepare all the ingredients for Pad Thai ahead of time. This article describes how to put all those ingredients together and cook Pad Thai. My recipe for Pad Thai serves 4-6 people, depending on how hungry you are and if you serving it on its own or with other side dishes.

Pad Thai Recipe Ingredients

Refer to the How-to Prepare Recipe Ingredients for Pad Thai post for complete details on how to prepare each of these ingredients. Pad thai is a stir-fried noodle dish and only takes a few minutes to cook. The ingredients need to be processed and ready to go into the wok before starting to cook the pad thai.

• 1/3 cup vegetable oil
• 4 shallots – sliced thin
• 4 cloves garlic – chopped
• 10 ounce raw shrimp – deveined and shells removed
• 2 eggs – beaten
• 8 ounces thin to medium wide, dry rice noodles – soaked in water
• 1 bunch chives – chopped
• 3 tablespoons tamarind concentrate
• 2 1/2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 2 teaspoons chili paste
• 1/2 teaspoon chili powder
• 2 tablespoons dried shrimp
• 1/3 cup roasted peanuts – chopped
• 2 cups mung bean sprouts
• 4 green onions – sliced
• 1 carrot – grated
• 1/4 cup fresh cilantro leaves – chopped
• 1 lime

Pad Thai Recipe Directions

1. Heat half of the vegetable oil in a wok, over medium high heat.
2. Add the shallots and garlic and cook until the garlic begins to turn golden.
3. Add the shrimp and cook for a few minutes, or just until they turn pink.
4. Remove the cooked shrimp, garlic and shallot mixture from the wok, place in a small bowl, and set aside.
5. Add the remaining vegetable oil to the wok.
6. Add the eggs and stir until scrambled.
7. Add the soft rice noodles and chives to the wok and cook for 1 or 2 minutes.
8. Stir in the tamarind juice, fish sauce, palm sugar and chili paste.
9. Stir in half of the peanuts, bean sprouts and green onions.
10. Stir in the cooked shrimp.

Pad Thai Serving Suggestions

1. Add the Pad Thai to a large serving platter.
2. Sprinkle the remaining peanuts, bean sprouts and green onions over the top.
3. Garnish with the carrot, cilantro leaves and lime wedges.
4. Serve immediately.
5. Pad Thai is best served fresh, as the noodles tend to get a bit mushy after a short time.

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