Pad Thai(Mee)
Serves: 4
Ingredients
2 cups rice stick noodles
2 tablespoons vegetable oil
6 cloves garlic, finely chopped (about 2 tablespoons)
2 small shallots, finely chopped (about 2 tablespoons)
1 tablespoon pickled turnip (store-bought, in a jar)
1 lb protein of your choice (e.g., shrimp, chicken, or tofu)
1/2 cup extra-firm tofu, diced
2 large eggs, preferably farm-fresh
1 cup Thaimee Pad Thai Sauce (or to taste)
1/2 cup garlic chives (or Chinese chives), cut into 1-inch lengths, plus a whole bunch for garnish
1 cup bean sprouts (half for cooking, half for garnish)
2 tablespoons peanuts, crushed
1 lime, cut into wedges
Thai chili powder, to taste
Instructions
1. Prepare the Noodles
Hydrate rice stick noodles in a shallow dish of room temperature water until softened and pliable. This can take up to 45 minutes, depending on the noodles. Avoid using hot water, as it will make the noodles mushy.
Keep hydrated noodles in water until ready to use.
2. Cook the Aromatics
Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium heat.
Add garlic, shallots, and pickled turnip. Cook, stirring, for about 1 minute until fragrant (avoid browning).
3. Cook the Protein and Tofu
Add your chosen protein and tofu. Cook, stirring, for 1–2 minutes (until protein is just cooked).
Remove the protein and tofu from the skillet and set aside in a bowl.
4. Cook the Eggs
Increase the heat to high. Add extra oil if needed.
Crack the eggs into the skillet. Let the eggs settle for about 1 minute, break the yolks, and stir gently without scrambling. Cook for another 1–2 minutes until fully cooked.
5. Combine Noodles, Sauce, and Ingredients
Add the hydrated noodles and 1 cup of Pad Thai sauce to the skillet. Let the sauce bubble and coat the noodles for about 30 seconds.
Stir the noodles until softened and evenly coated with the sauce and egg mixture.
Add the cooked protein and tofu back to the skillet. Stir well.
Mix in half of the chopped garlic chives and half of the bean sprouts. Stir to combine.
6. Serve
Remove from heat.
Serve the Pad Thai on a platter garnished with:
Remaining bean sprouts
Garlic chive sprigs
Crushed peanuts
Ground dried chili pepper
Lime wedges
Tips:
The key to a good pad thai is high heat, which is why I recommend a large cast-iron skillet over a wok for home use. In Thailand, true, old-school pad Thai is traditionally cooked on a flat-topped iron pan on a charcoal stove. Trust me, using the right heat and pan will help ensure the best finished texture for the noodles texture and promotes the caramelization of the sauce—glazing the noodles for the truest flavor. If using a very wide pan, just keep an eye on everything, it’ll cook fast over high heat.
Try not to scrumbled the egg. Crusty eggs gives Pad Thai an extra charred flavor.
Join the conversation to know more about the dish’s history and get more tips on how to make delicious Pad Thai at home.