The best Pad Thai. (V, GF)

padthai
Wherever I am with my mom, she always insists on trying every Thai restaurant in the area. Even when we’re in Thailand. (Go figure, right?) So what’s the first thing she’ll order? Pad Thai. If the Pad Thai isn’t good, don’t expect a return visit. Ever. Sorry cooks, she’s got high standards. ;)

Of course, it is no surprise then that the Pad Thai she makes is the absolute best. Twenty years of me being alive, and I had never learned her secrets! So when she came to visit me, it was time to teach me her skills.  She then also thought it was a great idea to teach all her friends individually, on consecutive days, how to make her Pad Thai… I had Pad Thai for 2 weeks straight… A little too much, but thanks mom…

My mom knows this recipe by heart, but she was willing to nicely type it up for me to share.

Pad Thai Sauce Ingredients:

  • 11/2 cups tamarind juice (tamarind soaked in hot water for about 20 min)
  • Two pieces of palm sugar
  • 1 Tablespoon of fish sauce
  • 2 Tablespoons of ketchup
Directions:
  1. Put all ingredients in a sauce pan and bring to a boil. Simmer for 1/2 hour.
Pad Thai Ingredients
  • Pad Thai sauce
  • 1/2 pack of rice noodles (preferrably from Chantaburi, Thailand) soaked in luke warm water for an hour or until softened
  • 2 cups of bean sprouts
  • 2 cups of Chinese chives (chopped to 1/2 inch)
  • organic tofu 1/2 piece
  • Extra virgin olive oil
  • 1/2 cup finely chopped salted radish
  • 2 Tablespoons of finely chopped shallots and garlic
  • dried shrimps or fresh prawns (shelled, optional)
  • sliced tofu (the other half) or thinly sliced chicken or pork (optional)
  • 1 egg (optional)

Directions:

  1. Cube the tofu and deep fry in oil. Set aside.
  2. Brown the mixture of chopped shallots and garlic in oil.
  3. Add chopped salted radish, dried shrimps, and deep fried tofu (if you use fresh prawns, you must put it at the end of the process so that your prawns won’t be overcooked.
  4. Add fresh sliced tofu or meat, then and noodles.
  5. Put sauce in little by little (too much it will be too soggy, too little it will be too stiff)
  6. Add egg if desired.
  7. Add chives and keep on stir-frying.
  8. Add  fresh prawns. (if you use dried shrimps, no need for this step)
  9. Add bean sprouts and stir-fry until the bean sprouts are soft.
Serve with wedged lime, crushed peanuts, chili powder, fresh bean sprouts and fresh Chinese chives.
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