Jing's Favourite Pad Thai

This is the real-deal pad thai, the Thai street-cart version, not the over-sweet ketchup-stained version that landed in American Thai restaurants. Tamarind juice (not sugary sauce) provides the signature tang, fish sauce brings umami, and dried shrimp adds the crackly seafood flavor that defines authentic Bangkok pad thai.

The two-hour cold soak for the rice vermicelli is the technique most Western recipes get wrong. Soaking in cold water (not boiling) hydrates the noodles enough that they finish cooking in the wok without turning gummy. Boil them first and they break apart and clump.

Dried turnip (sometimes called preserved radish or chai poh) is the unexpected ingredient that makes this dish authentic. It adds a fermented salty crunch that nothing else can replicate. Look for it in Asian markets in small plastic packets.

Move fast at the end. The egg goes in last, scrambled gently into the noodles over high heat so it cooks instantly without rubberizing. Stir constantly so it ribbons through the dish instead of forming a single omelet pancake.

Pro Tips

• Have all ingredients prepped, measured, and right next to the stove before turning on the heat. Pad thai cooks in 5 minutes from start to finish.
• Use a wok if you have one. The high sides keep noodles moving without spilling, and the rounded bottom heats unevenly (which is what you want for stir-fry).
• Tamarind paste mixed with hot water makes tamarind juice if you can’t find bottled. Lime juice works as a substitute but the flavor is different.
• Garnish with bean sprouts, chopped peanuts, lime wedges and fresh chives at the table.

Variations

• Add fresh peeled shrimp or sliced chicken along with the dried shrimp.
• Toss in a small handful of garlic chives or Chinese chives at the end for a more authentic herb profile.
• Crank the heat with chili powder or a sliced fresh Thai bird’s eye chili.