How to make simple, delicious and authentic Pad Thai at home

Pad Thai (Phad Thai) is considered the soul of Thailand's street food, globally famous for its delicate balance between five tastes: sour, spicy, salty, sweet, and slightly bitter. More than just a stir-fry dish, Pad Thai is an art of combining fresh ingredients and skillful heat control techniques. If you are looking for a way to make restaurant-quality Pad Thai right in your family kitchen, this article will help you learn how to make pad thai along with a list of premium ingredients from Annam Gourmet to elevate the flavor of your dish.

1. Introduction to Pad Thai

Regarded as Thailand's international culinary icon since the 1930s, Pad Thai is essentially a mixed stir-fried rice noodle dish prepared using a high-heat technique. The soul of the dish lies in the perfect balance between contrasting flavor layers: the characteristic tanginess of tamarind sauce, the deep sweetness of palm sugar, and a touch of savory saltiness from fish sauce and dried shrimp. When savoring, diners will experience soft yet chewy noodles thoroughly infused with sauce, blended with the crunch of bean sprouts, the sweetness of fresh shrimp, and the nutty richness of roasted peanuts. This is not merely a dish, but an exquisite harmony of the five flavors in Thai cuisine.

2. Instructions for making simple Pad Thai at home

The ingredient selection stage plays a key role, deciding 70% of the dish's success. Below is the traditional Shrimp Pad Thai recipe optimized for modern kitchens.

2.1. Ingredients for Pad Thai

(Serving size: 2-3 people) To ensure the most accurate flavor and texture for the dish, you need to prepare:

• Fresh Pho Noodles: Use about 500g of Ba Khanh Fresh Pho Noodles. With the advantage of being borax-free and having a natural soft-chewiness, this type of fresh noodle absorbs sauce faster than dried noodles, keeping the dish smooth and moist without being mushy.

Ba Khanh Fresh Pho Noodles

• Dried Shrimp: Prepare 50g of Dried Shrimp Size XL with thick meat; soak until soft and pound lightly. This is an indispensable component to create a deep Umami sweetness, rich in Thai identity.

• Chili sauce for color and flavor: Use 2 tablespoons of De Siam Sriracha Red Chili Sauce. This fermented chili sauce line from De Siam brings a passionate spiciness and an eye-catching orange-red color, perfectly balancing the sourness of the tamarind sauce.

 

• Fresh Shrimp: 300g of SPD Organic Whole Black Tiger Shrimp. These large organic black tiger shrimp with firm, sweet, and crunchy meat will be the premium highlight for the final product.

SPD Organic Whole Black Tiger Shrimp

• Tofu: 1-2 blocks of Ganh Soy Soft Tofu. Made from pure soybeans, Ganh tofu when fried golden will create a crispy outer layer surrounding the smooth, rich soft interior.

• Sauce Seasonings: Tamarind paste (3 tablespoons), high-quality fish sauce (3 tablespoons), palm sugar (3 tablespoons).

• Other ingredients: 2 chicken eggs, chives, bean sprouts, crushed roasted peanuts, shallots, minced garlic.

2.2. Simple steps to make Pad Thai

• Step 1: Prepare the Pad Thai sauce: 

The soul of the dish lies in this bowl of sauce. Put all the tamarind paste, fish sauce, palm sugar, and De Siam Sriracha Red Chili Sauce into a bowl, and stir well until the seasonings are completely dissolved. Depending on your family's preference for more or less spice, you can adjust the amount of chili sauce. A small tip is to pour the mixture into a pot and simmer over low heat for about 2 minutes. When the sauce bubbles slightly and thickens, it is standard; the sauce will cling to the noodles beautifully during stir-frying.

• Step 2: Prepare the toppings: 

With the Ganh Soy Soft Tofu, cut it into bite-sized square pieces of about 2cm, and fry in hot oil until the crust is golden and crispy, then remove and drain. For the SPD Black Tiger Shrimp, peel and remove the vein but remember to leave the tail for an attractive look. Place a pan on the stove, and toss the shrimp quickly over high heat. When the shrimp just firms up and turns reddish-pink, remove them to a plate immediately to keep the sweetness and juiciness inside.

• Step 3: Stir-fry the noodles to absorb flavor 

Sauté the minced shallots and garlic until fragrant, then add the pounded XL-sized Dried Shrimp and stir well until a wonderful aroma arises. Next, drop the Ba Khanh Fresh Pho Noodles into the pan and slowly drizzle the prepared sauce over them. At this point, you need to increase the heat to high and stir-fry very quickly. The noodle strands will separate, become saturated with the sweet and sour tamarind sauce, and turn a glossy, attractive reddish-brown color.

Stir-fry the noodles to absorb flavor

• Step 4: Mix the eggs and finish: 

Push the stir-fried noodles to one corner of the pan, crack the eggs into the remaining space, and scramble lightly. Wait for the eggs to set slightly, then mix everything together with the fresh shrimp and fried tofu. Finally, drop in the bean sprouts and chives, toss quickly for about 30 seconds, then turn off the stove immediately. This way, the vegetables and sprouts will be just cooked, retaining their natural crunch and sweetness without becoming crushed or mushy.

3. Instructions for making delicious Vegetarian Pad Thai at home

The vegetarian version of Pad Thai still retains its sophistication and richness thanks to the clever selection of premium mushrooms and plant-based seasonings.

3.1. Ingredients for Vegetarian Pad Thai

To replace animal protein while still ensuring nutrition and flavor, you need to prepare:

• Silken Tofu: Use Ichi-sakura Soft Silken Tofu. With a texture as smooth as silk, this type of tofu brings lightness and melts in your mouth.

• Meat-replacement mushrooms: Select Eryngii Mushroom Korean Fresh. The large, firm stems with natural crunch and sweetness are the perfect replacement for shrimp and meat, creating an interesting crunchy sensation when eating.

• Umami seasonings: Replace fish sauce with Maggi Mushroom Oyster Sauce. The concentrated shiitake mushroom extract helps the dish have a glossy brown color and a natural sweet aftertaste.

• Accompanying vegetables: Fresh soybean sprouts to increase the cool crunch for the stir-fry.

• Chili sauce: Add a little Cholimex Chili Sauce Glass (270g) to stimulate the taste buds with a mild spiciness.

3.2. Simple steps to make Vegetarian Pad Thai

Step 1: Prepare the "vegetarian chicken" 

With the Eryngii Mushroom Korean Fresh, wash and shred them into thick strips along the stem, then marinate with a bit of vegetarian seasoning powder for richness. As for the Ichi-sakura Soft Silken Tofu, which is very smooth and soft, remember to be gentle when cutting it into squares. You can leave it as is for a fresh taste or lightly sear it if you prefer a slightly chewy outer crust.

Step 2: Prepare the rich vegetarian sauce 

To make the sauce, mix Maggi Mushroom Oyster Sauce, soy sauce, palm sugar, tamarind paste, and a spoonful of Cholimex Chili Sauce Glass in a small bowl. Stir until the sugar is completely dissolved and the mixture is blended. The mushroom sweetness from the Maggi oyster sauce will create an attractive "umami" taste that perfectly replaces fish sauce.

Step 3: Sauté the mushrooms until fragrant

Place a pan on the stove, and sauté the leeks (garlic leeks) until fragrant. Add the marinated mushrooms and stir-fry quickly over high heat. Toss evenly until the mushrooms are slightly charred and golden, emitting a delicious aroma similar to grilled meat, then remove to a separate plate.

Step 4: Mix ingredients and finish 

Put the pho noodles in the pan and stir-fry with the prepared vegetarian sauce until the noodles are soft and absorb the color. Next, add the sautéed mushrooms, soybean sprouts, and silken tofu. Remember to toss very gently at this point so the tofu doesn't break. Turn off the stove, sprinkle some crushed roasted peanuts on top, and you can enjoy it immediately while hot.

Mix ingredients and finish

4. Frequently Asked Questions

4.1. How to prevent Pad Thai from becoming dry and sticky?

Dryness typically stems from heat management errors, causing noodles to lose natural moisture. The secret lies in flash-frying on high heat to cook the noodles while maintaining a chewy texture. If the wok gets too dry, avoid adding oil to prevent greasiness; instead, "hydrate" with a splash of broth. The rising steam will make the strands fluffy, glossy, and perfectly coated in sauce without clumping.

4.2. Can Vietnamese Pho noodles be used to make Pad Thai?

This is an ideal alternative due to their shared rice-based heritage. Fresh Pho noodles possess natural moisture, significantly reducing prep time while offering superior flavor absorption. When stir-fried, they create a silky texture that fully absorbs the essence of the tangy tamarind sauce, delivering a harmonious taste experience true to the Thai spirit.

4.3. How many types of Pad Thai are there?

In addition to the classic Pad Thai Goong Sod (Fresh Shrimp Pad Thai) we just made, when traveling to Thailand you will encounter these interesting variations:

• Pad Thai Hor Khai: A street food "work of art," where the entire portion of hot stir-fried noodles is skillfully wrapped inside a paper-thin omelet layer.

• Pad Thai Woon Sen: For those who want to diet or prefer a light stomach feeling, the chef will completely replace rice noodles with glass noodles (mung bean strands).

• Pad Thai Boran: A less common classic version, usually with added small dried shrimp and preserved radish, bringing the original rich flavors of the past.

Pad Thai Woon Sen

Pad Thai is not just a dish; it is a colorful culinary culture experience right in your kitchen. With just a little skill in adjusting the heat and sophistication in choosing the freshest ingredients from Annam Gourmet, you can manually treat your family to hot, flavorful plates of Pad Thai as if you were enjoying them in Bangkok.

Hopefully, with these detailed instructions on how to make Shrimp Pad Thai and the light vegetarian version, you will have more joyful and inspired moments in the kitchen. Don't forget to visit the Annam Gourmet store system or order online to own quality ingredients for this delicious weekend dish!

Contact Information - Annam Gourmet

• Website: https://shop.annam-gourmet.com/

• Hotline: 1900 636431

• Email: [email protected]

References:

Hot Thai Kitchen. (n.d.). Classic Pad Thai Recipe (The Ultimate Guide). https://hot-thai-kitchen.com/best-pad-thai/

MICHELIN Guide. (n.d.). The Story of Pad Thai: How a Stir-Fry Became a National Icon. https://guide.michelin.com/en/article/features/the-story-of-pad-thai

Healthline. (n.d.). What Is Tamarind? A Tropical Fruit with Health Benefits. https://www.healthline.com/nutrition/tamarind

CNN Travel. (n.d.). World's 50 best foods. https://edition.cnn.com/travel/article/world-best-food-dishes/index.html