Written by: Jack Wyness AKA Big Dog
I love a fresh Pad Thai. It’s commonly served by street food vendors and at most restaurants in Thailand and a staple cuisine of the country. Typically made with rice noodles, tofu, chicken, beef or shrimp, peanuts, a scrambled egg, and bean sprouts, among other vegetables. It’s is packed full of flavours and zest.
At BAHA it’s been very popular and after returning from my trip to Bali and with some spare time on my hands I thought I would take the time to write up how we make our version and share the recipe with you. It’s no lie to say this is one if not the most popular dishes on our menu. I highly recommend giving this a go while we’re locked down. If you don’t have the ingredients right now, no worries. When you have to next go shopping any big supermarket will stock everything you’ll need. Enjoy!
Watch how to make a (Veggie/Chicken) Pad Thai.
- 15g – Palm sugar (finely chopped)
- 20g – Tamarind paste
- 1 – Tbsp Fish sauce – Vegan fish sauce
- 1 – Tbsp water
- 100g – Noodles
- 64g – King Prawn
- 5g – Shallots (finely chopped)
- 5g – Dried shrimps (chopped)
- 1 – Garlic Clove (chopped)
- 1g – Chilli flakes
- 20g – Sweet Pickled Daikon ( julienne or spiralizer)
- 1 – egg
- 100g – Beansprouts
- 10g – Chives (2” slices)
- 15g – Chopped salted peanuts (Blitzed)
- ½ – Lime
- 5g – Coriander (picked)
- 50g – Tofu (cubed)
How to make BAHA’s veggie pad thai-in 7 simple Steps.
- Soak the rice noodles in room temperature water for 1 hour, until the noodles turn from translucent to completely white and are very pliable. Drain and set aside until ready to use. Tip: You can soak the noodles a few days in advance, drain, and store them in a sealed container in the fridge until ready to use.
- Heat 2 Tbsp of oil over high heat in a wok or a large saute pan. When the pan is very hot, add the shrimp and let sear without moving until they are halfway done. Flip and finish cooking the shrimp on the other side. Remove and set aside.
- In the same pan, add another 1-2 tablespoons of oil and turn the heat to medium. Add the shallots, garlic, dried shrimp, preserved radish, pressed tofu, and chilli flakes. Cook until the garlic starts to brown slightly.
- Add the soaked noodles and the sauce, turn the heat up to high, and keep stirring and tossing until the noodles have absorbed all the sauce.
- Once all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs to the empty space. Scramble the eggs gently and let them set about halfway. Put the noodles on top of the eggs and let the eggs set completely for another 15 seconds or so. Flip everything over (you can toss them or just use a wok spatula) and toss to break up the eggs.
- Add the bean sprouts, garlic chives, and half of the peanuts, turn off the heat, and toss everything to mix. The residual heat of the pan will wild the vegetables just enough.
- Plate the noodles, top with the shrimp and sprinkle over the remaining peanuts. Serve with a piece of lime (must-have).