Jasmin's Pad Thai
Submitted by happyzhangbo
Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.
YIELD
1 servingsPREP
12 minCOOK
5 minREADY
20 minThis is pad thai the way it tastes on Bangkok street corners: tangy from tamarind, funky from fish sauce, with just enough palm sugar to round out the edges.
Chewy rice noodles toss with scrambled egg, plump shrimp, and crunchy bean sprouts in a screaming-hot wok.
Top with chopped cashews, a squeeze of lime, and crack open an ice-cold Singha.
Wok Tips
- High heat essential: Wok must be smoking hot for that signature char and quick cooking
- Keep ingredients moving: Constant stirring prevents sticking and ensures even cooking
- Adjust noodle texture: Add more stock if noodles are too firm, less if they’re getting mushy
- Prep everything first: Stir-frying moves fast; have all ingredients chopped and ready before you start
Variations
- Swap shrimp for chicken, pork, tofu, or calamari
- Add more vegetables like carrots, bell peppers, or bok choy
- Increase chile flakes for extra heat, or use fresh Thai bird chiles
Ingredients
Directions
In a wok (of course you can use a frying pan, but it’s just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil.
Add the shrimp (or calamari, chicken, or pork).
Cook for a minute.
They’ll continue so don’t worry too much if they’re still slightly opaque, and move them over to the side. Make a well in the center.
Crack the egg in there and scramble with a fork until cooked. Push over to the side along with the shrimp.
Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about ¼ cup of the stock, the ? sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile ?akes.
Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don’t clump together.
The noodles should be just softened—you want them nice and chewy.
Taste and adjust the seasoning—and add more stock if necessary.
Now add the bean sprouts and the scallions, stir everything together, and heat it through.
Immediately turn onto large plate and top with the chopped cashews.
Garnish with lime and cucumber slices.
You now just need a pair of chopsticks and an ice cold Singha.
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