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Hen Pad Thai

It is a terrific Pad Thai recipe that really stacks as much as nice Thai eating places but is completely doable for each dwelling prepare dinner with only a journey to the grocery store. You’re going to adore it!

Overhead photo of Chicken Pad Thai on a rustic white plate with a side of cucumbers, ready to be eaten.

Whether or not it’s a late evening Thai repair in Surry Hills after a night out with pals, or Thai takeout evening, you’d be onerous pressed to search out an Aussie who hasn’t tried Pad Thai.

It’s the single dish by which each and every Thai restaurant is measured. I used to be looking for the “finest” Thai restaurant in my space simply final week and it introduced me a lot amusement that Pad Thai was the baseline of a beneficial or unfavourable ranking for nearly each overview!

Chicken Pad Thai being cooked in a black skillet


This recipe I’m sharing immediately lies within the center between hardcore genuine Pad Thai and really primary westernised Pad Thai recipes. It actually stacks as much as your favorite Thai takeout – besides much less oily (restaurant Pad Thai is notoriously oily).

A really primary westernised model is usually made with not rather more than one thing bitter (vinegar, lime juice), soy sauce and sugar. This won’t style like every Pad Thai you’ve had from a restaurant. Not even that takeout place within the foodcourt of your native mall. Sorry to disappoint!

In case you are after a actually genuine “hardcore” Pad Thai which has the distinct fishy/prawny “funk” (which sounds completely unappetising however is definitely utterly addictive and the very essence of true Thai avenue meals, and I actually hope you didn’t misinterpret the phrase “funk”), you have to to make a journey to the Asian grocery retailer and discover some distinctive elements reminiscent of tiny dried shrimp. Consult with this Prawn/Shrimp Pad Thai recipe I shared from Spice I Am Thai restaurant:

Shrimp / Prawn Pad Thai in a black skillet. A restaurant recipe from Spice I Am.

Genuine Prawn Pad Thai recipe from Spice I Am restaurant.


The guts and soul of Pad Thai sauce is Tamarind which is a darkish, bitter pod that grows on a tree that’s utilized in South East Asian cooking, like this Malaysian Beef Rendang.

Genuine Pad Thai is made with Tamarind pulp which is available in a block (dimension of a cleaning soap bar) which is then soaked in sizzling water, then pressed by a sieve to make tamarind puree.

To make life straightforward, I take advantage of prepared made tamarind puree which is bought at supermarkets right here in Australia. 🙌🏻🙌🏻

That is the bitter + a little bit of flavour + thickener for the Pad Thai Sauce. Nothing else distinctive within the sauce – simply fish sauce, oyster sauce and brown sugar.

Don’t fear for those who can’t discover Tamarind Puree! I’ve a cheeky however astonishingly nice sub as an alternative….

Sauce for Pad Thai and Tamarind Puree



I child you not. You may be amazed how good this tastes.

It took a number of goes to get the flavour steadiness proper – you may’t do an outright substitution of ketchup for tamarind given one is nice and the opposite bitter.

However by adjusting the opposite elements, ketchup brings layers of flavour, sweetness (so sugar is lowered), and acts because the sauce thickener (related consistency to tamarind) so you will get an identical flavour ultimately consequence.

I dare to say that some folks may even want the ketchup model to the Tamarind model because it may be extra acquainted to them as a result of there’s little question there are some suburban Thai eating places that use ketchup of their Pad Thai!

Right here’s a comparability of the 2. The ketchup model is barely redder, and clearly does style totally different but it surely’s remarkably good and positively nonetheless a terrific Pad Thai repair!

A comparison of Pad Thai made using a Tamarind sauce and a ketchup sauce.


Should you’ve ever suffered damaged rice noodles in stir fries (🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️), pay attention to the picture beneath and directions within the recipe!!!

Rice noodles are gluten free in order that they don’t have the starch that holds collectively pasta and wheat based mostly noodles. Which suggests they’re extra fragile and susceptible to breaking when tossed enthusiastically within the pan.

It sounds completely not within the spirit of Thai cooking to advocate Chang’s rice noodles slightly than the precise Thai model rice noodles (Erawan Rice Sticks – pink pack beneath) which can be bought at supermarkets, however I have to.

Chang’s are much less susceptible to breaking and require simply 5 minutes of soaking in sizzling water.

With the Erawan Rice Sticks, if ready per the packet (boiled for six – eight minutes), they disintegrate inside seconds of hitting the pan. If soaked in boiling water, they last more within the pan however nonetheless break.

The one manner to make use of Erawan is to soak in room temperature water for round 40 minutes and be fairly cautious when tossing, and likewise use a contact extra oil.

Don’t fear, instructions for each are within the recipe. 🙂

However for those who can, get Chang’s. Far much less effort and stress!

Best Noodles for Pad Thai - Changs rice noodles


Don’t fear, I’m not going to place up a photograph of each single ingredient in Pad Thai! Simply those you won’t be so acquainted with. 🙂

Listed below are two extra elements which can be very Pad Thai-centric: agency tofu and garlic chives.

You’ll discover agency tofu on the grocery store too – go for the firmest plain tofu yow will discover (learn the label, give the packet a squeeze to examine). Don’t even take into consideration making an attempt this with comfortable tofu – it’ll simply completely disintegrate!

Garlic chives are the large brother of regular chives. They style like garlicky chives (I do know, you’re shocked proper? 😂) and are formed like blades of grass. These are additionally bought at supermarkets right here in Australia (with the opposite recent herbs).

Firm Tofu and Garlic Chives for Pad Thai

I can not imagine how I’ve simply written about Pad Thai with out barely pausing for a breathe.

I’m going to cease right here earlier than I run out of house for the recipe. 😂

So – meet your new favorite Pad Thai recipe. The one you’ll make time and again, any evening of the week, simply by popping into Woolies on the best way dwelling. WHOOOOT!!!!! – Nagi xx

Close up of Chicken Pad Thai.

Chicken Pad Thai in a black skillet, fresh off the stove, ready to be served.

Hen Pad Thai

Right here’s an on a regular basis Pad Thai recipe that tastes simply nearly as good as takeout and also you’ll discover every thing you want on the grocery store. That is the recipe I make more often than not. See right here for a really genuine Pad Thai recipe. Recipe video beneath.

  • 125 g / 4oz Chang's Pad Thai dried rice sticks ((Observe 1))


  • 1 half tbsp tamarind puree ((Observe 2))
  • three tbsp (packed) brown sugar
  • 2 tbsp fish sauce ((Observe three))
  • 1 half tbsp oyster sauce ((Observe four))

Stir Fry:

  • 2 – three tbsp vegetable or canola oil
  • half onion (, sliced (brown, yellow))
  • 2 garlic cloves (, finely chopped)
  • 150 g/5oz hen breast (or thigh) (, thinly sliced)
  • 2 eggs (, frivolously whisked)
  • 1 half cups of beansprouts
  • half cup agency tofu, minimize into 3cm / 1 1/four" batons (see picture)
  • 1/four cup garlic chives , minimize into 3cm / 1 1/four" items
  • 1/four cup finely chopped peanuts

For serving=:

  • Lime wedges ((important))
  • Floor chilli or cayenne pepper ((optionally available))
  • Extra beansprouts
  1. Place noodles in a big bowl, pour over loads of boiling water. Soak for five minutes, then drain in a colander and rapidly rinse underneath chilly water. Don’t go away them sitting round for greater than 5 – 10 minutes.
  2. Combine Sauce in small bowl.
  3. Warmth 2 tbsp oil in a big non stick pan (or nicely seasoned skillet) over excessive warmth. Add garlic and onion, prepare dinner for 30 seconds.
  4. Add hen and prepare dinner for 1 half minutes till largely cooked by.
  5. Push to 1 facet of the pan, pour egg in on the opposite facet. Scramble utilizing the wood spoon (add contact of additional oil if pan is just too dry), then combine into hen.
  6. Add bean sprouts, tofu, noodles then Sauce.

  7. Toss gently for about 1 half minutes till Sauce is absorbed by the noodles.
  8. Add garlic chives and half the peanuts. Toss by rapidly then take away from warmth.

  9. Serve instantly, sprinkled with remaining peanuts and lime wedges on the facet, with a sprinkle of chilli and a handful of additional beansprouts on the facet if desired (that is the Thai manner!). Squeeze over lime juice to style earlier than consuming.

1. I’ve tried each rice stick bought at supermarkets in Australia. Chang’s is the perfect – it’s much less susceptible to breaking when it’s tossed within the pan. See picture in put up. Should you can’t discover Chang’s, use one other that’s 2 – three mm / zero.1 ” thick. Keep away from wider rice noodles, they’re extra susceptible to breaking.

If utilizing the the Erawan model rice noodles (see picture in put up), soak in room temp faucet water for 40 – 45 minutes till noodles are silky however nonetheless a contact agency. DO NOT observe the packet instructions to boil – they disintegrate within the pan!

125g doesn’t sound like a lot noodles however they increase when soaked.

2. Tamarind is the center and soul of Pad Thai. The genuine model begins with tamarind pulp which must be soaked then strained. Puree is bought in a jar at supermarkets (Asian part), far simpler! It’s a scoopable comfortable paste (see video).

It may be labelled as Tamarind Puree, Focus or Paste. In Australia it’s bought at Woolies, Coles, Harris Farms (Asian part) in addition to Asian shops. There’s a number of totally different ones on Amazon US – right here is the most cost effective one. 

Use leftovers for  Beef Rendang !

KETCHUP SUBSTITUTE for those who can’t discover tamarind (see in put up for clarification, and cynics, don’t decide till you’ve tried this! It’s remarkably good and fairly near the bottom Pad Thai recipe!): 1 tbsp ketchup, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp darkish soy sauce*, 2 tbsp rice vinegar (or 1 tbsp white vinegar).
* That is primarily for color, so will be substituted with mild or regular soy sauce and flavour will nonetheless be the identical.

three. Might be substituted with mild soy sauce although you’ll lose a little bit of the flavour edge that fish sauce provides it.

four. Not in genuine Pad Thai however is important for this on a regular basis model.

5. Garlic chives appear to be blades of grass and style like garlicky chives. Should you can’t discover them, it’s not a deal killer. Greatest to substitute with chopped shallots (aka inexperienced onion / scallions)/..

6. Common observe: I take advantage of a skillet right here, I discover it simpler. However when you have a nicely seasoned wok, make it in that if you need!

7. Diet per serving, assuming 2 servings. The burden doesn’t consider the water absorbed by the noodles. I believe it’s nearer to 350g / 12ozper serving. It’s a beneficiant serving!



Adjusting to his new life for the following few months. He does a superb unhappy face.

I used to be alleged to fly out to the States on Saturday however I pushed my flight again to spend the weekend getting him settled at my mom’s home. He was supposed to stick with the Golden Retriever boarder, however a) I couldn’t burden her despite the fact that she was insisting; and b) he can be so unhappy watching all his pals leaping into the automobile for seaside and park outings whereas he remained in his crate.

My mom’s home is ideal. He’s often fairly bored right here 😂

Thanks for all the stunning messages, useful ideas and sharing your experiences. I used to be actually touched – made me weepy really!  N xx

Dozer the Golden Retriever restricted to a play pen while injured

The put up Hen Pad Thai appeared first on RecipeTin Eats.

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