Pad thai (Thai) recipe

We'll share some tips and tricks of this delicious recipe. Make sure you also watch the video tutorial below because this is a dish that's better learned visually and the techniques are important to success! Find the full recipe with detailed explanations here.

REAL PAD THAI SHOULD BE

• Stir-fried in a hot wok, so the noodles come out dry with a little smokiness, not wet.

• A good balance of sweet, salty and sour, not leading with any one flavour.

• LOADED with beansprouts which lightens the noodles and add freshness.

• Have lots of "bits" in it which gives complexity: shallots, garlic, tofu, dried shrimp, etc.

• All in all it should be a well-balanced dish that leaves you satisfied, and not heavy.

Cooking pad thai is not that hard, but the fully-loaded, traditional version has a lot of ingredients, not all of which are easy to find. For many restaurants some ingredients may not be available, the many prep may be too complex for their simple operation, or they need to keep the cost of such a staple item low. So things get left out and substituted.

INGREDIENTS

Here's everything you'll need:

• Tamarind paste

• Palm sugar

• Fish sauce

• Shallots

• Garlic

• Dried shrimp

• Sweet preserved radish

• Chili flakes

• Eggs

• Roasted peanuts

• Rice noodles

• Bean sprouts

• Garlic chives

• Lime wedge

PS. You can make the sauce fresh as I showed in the video tutorial, or make it in bulk in advance and keep it in the fridge for months!

Enjoy!