Updated: Jun 16
This popular dish is everywhere in Thai restaurant's menu and it seems like every Thai restaurants always have this menu for noodles section. When I first take my husband to go eat at Thai restaurant and he would say "I know what to order" and that would always be "Pad Thai". If Pad Thai taste then others dishes will taste good too. That is how he tell me. First, I thought it was funny but he enjoy his order and filled his stomach that just made me happy.
Pad Thai originally make from noodle with sweet thick soy sauce, stir fried egg, and Pad Thai sauce. You can use any kind of meat you prefer such as chicken, pork, or beef. When I am on vegetarian day, I will use tofu instead of meat. I use bean sprouts and green thin onion as main vegetables when I make Pad Thai. However, if you prefer more veggies then you can added more like carrot, broccoli, or sweet onion as you see Pad Thai plates at Thai restaurant. When serving pad Thai plate, I always add crushed roasted peanut and chili powder on the side. In Thai style, they would have spicy tray on the side that included more chili powder, small up of fish sauce marinade with fresh Thai green chili and lime juice, more peanut powder, sugar, and spicy sauce that made with chili powder in and vegetable oil. The reason why we serve pad Thai menu with a spicy tray because some people prefer spicier or sweeter, more stronger taste, they can add more to their favorite flavor.
Menu Ingredients Prepare for 4
Pad Thai Ingredients
1 bag of Fresh or Dried Pad Thai Noodles (you can find them at Asian grocery stores. If you dried noodles, you will need to soak into a water for at least 15 - 20 minutes before cook the noodles)
1 bag of Fresh Bean Sprouts, separate one half for cook and other half for garnish plates
1 bunch of Pad Thai Green Onion
2 large Eggs
1/2 container of Firmed Tofu, cut square cubes
Vegetables and Meats of your choices as your desire
1 clove of Garlic, chopped
2 tablespoons of Thick Sweet Soy Sauce
1/2 tablespoon of Fish Sauce
1/4 cup of Water, use as need
3 tablespoons of Vegetable Oil, separate 2 and 1 tablespoons for cooking noodle and together
1/2 cup of Homemade Pad Thai Sauce
Roasted and crushed Peanut for garnish plates
Thai Chili powder for garnish plate before serve
Pad Thai Preparation
In a large sauce pan, add 1 tablespoon of vegetable oil at medium high heat then add Pad Thai noodle. Follows with thick sweet soy sauce and 1/2 tablespoon of fish sauce. Stir until the noodle soft and corporate with all the sauce or adds some a little bit of water and another 1 tablespoon of oil, stir until the noodles ready and set aside.
In another medium sauce pan, add the left of 1 tablespoon oil at medium heat, stir with chopped garlic for about a minutes then add tofu and stir for another 3 minutes or until tofu start to look golden brown.
Crack egg and stir ruffly and let it cooks for about 2 to 3 minutes each side then add the pad Thai noodle that we prepare earlier. Stirs well with pad Thai sauce then add bean sprout and green onion. Stirs until everything corporate and serve on individual plate.
Garnish with fresh bean sprout, crushed peanut, Thai chili powder on side of the plate, and ready to serve on the table.
Pad Thai Sauce
Pad Thai sauce has all the three flavors of sour, sweet, and salty. However, this is the base Pad Thai sauce which I didn't add any spicy due to my kids eat them too. If you want to make it spicy you can add some chili powder into the sauce and make it as spicy as your favorite taste.
When I first start cook pad Thai, believe it or not, I bought pad Thai sauce from Asian store to start with. You can start if from there. It's actually convenient because it's always in the refrigerator and ready to go. Pad Thai sauce I bought from the store, to by honestly, it's preserved to make it last on the shelf and I think everyone know that. The reason why I start to make my own Pad Thai sauce, firstly it always fresh and it doesn't take long to make it can make ahead before hand and store the sauce in an airtight container and refrigerate, will be fresh for 5 days.
Menu Ingredients Made for 1/2 Pint Container
Pad Thai Sauce Ingredients
400 g. of Tamarind juice
500 ml. of Filtered Water
350 g of Palm Sugar
50 ml. of Oyster Sauce
50 g. of Shallot, chopped
2 teaspoons of Chili Powder (Optional but if you love 5 stars spicy then add more as your desire)
Pinch of Salt and Pepper to taste
Pad Thai Sauce Preparation
Using a small sauce pan or pot, add all ingredients into the pot and using hand whistle lightly mix all ingredients.
Then on the stove at medium heat and stir until palm sugar melted and the sauce start to bubble then turn off the stove. Let it cool down 5 minutes before use or let it cool off completely before transfer to an airtight container and store in refrigerator will stay fresh for at least 5 days.
I hope this menu inspire you to get busy inside your kitchen and make some favorite meal you love to enjoy and some time bring back a memories when you was a child or a moment you will never forget with people you love or with family and friends.
With all my heart ♥️