Pad Thai (Hu Tieu Thai)

I love noodle dishes and this is one of my favorites, and it so happens to be Thailand's #1 dish, the infamous Pad Thai. I also love all the various ingredients for this dish and the colors on the plate scream "I'm healthy and delish to eat!" Here I have tofu and shrimp but you can substitute with whichever protein you like or have at hand. The dish looks exotic yet it's so simple to pull off. Just grab some fresh ingredients and a jar of the Pad Thai sauce and we're on our way to having a delicious plate of noodles and definitely having to tell ourselves to stop eating so much!

padthai noodle
Pad thai ingredients

RECIPE for 5-6 servings

1 lb. package of narrow rice noodles (usually labeled as Pad Thai Noodle or Vietnamese Pho Noodle), soak in warm water for 10 mins

½ lb medium shrimp, peeled, deveined, keep tail on

1/2 cup dried shrimp, soften in warm water for 10 mins, drain then chopped small

1/4 cup roasted peanuts, crushed

3 large eggs, scrambled and fried in thin sheets, then cut into 2-inch strips

1 cup fried tofu, store bought, slice into bite-size

1 shallot, minced

3 cloves fresh garlic, minced

1 lb bean sprouts, divide into 3 parts - 2 for cooking, 1 for garnishing

1 handful of fresh mushroom of choice

1 handful of green chives, cut into 2 inch portion

1 handful of yellow chives, cut into 2 inch portion 

Cooking oil for frying

1 cup water

1 large lime, cut into wedges

8 oz Pad Thai sauce, any brand that's made in Thailand

Premium fish sauce

Fresh Thai chilis

Heat up 2 tbs of cooking oil, add in 1 clove of minced garlic and sauté until fragrant, about 5-10 secs. Add in shrimp and sauté for couple of minutes or until just opaque. Then add in tofu and dried shrimp. Toss well for a couple mins. Remove onto a large platter.

Add a little more oil, add in the rest of the garlic and shallots. Sauté until fragrant and add in Pad Thai sauce and cook for 10 secs. Remove rice noodle directly from soaking and add directly into wok. Stir well to mix noodle with sauce. Add a little water at a time to prevent the noodle from drying out, about 1/3 cup at a time. Cook for 3-4 mins until noodle is softened. Add in chives and sprouts. Toss well. Then add back the shrimp and tofu. Toss well. Then add in fried egg. Turn off heat. Let the noodle stand in wok for a few mins before placing onto large platter.

To garnish the platter, place a mound of crushed peanuts on one side and the other side with 1 cup of sprout, along with lime wedges and chili peppers.

2-3 tbs of  fish sauce is placed in a small dish to accompany the dish according to taste.