Authentic Pad Thai Recipe & Video Tutorial

hot-thai-kitchen.com

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subheading: The Sauce:

35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)

¼ cup tamarind concentrate (see note)

2 Tbsp fish sauce

3 Tbsp water

subheading: Pad Thai:

4 ounces of dry rice noodles (see note)

8 to 10 Shrimp, or as many as you’d like, peeled and deveined

1 small head shallot, thinly sliced, about 3 Tbsp

2 cloves garlic, chopped

1 Tbsp dried shrimp, chopped

1 pc pressed tofu, cut into small pieces

½ tsp of chili flakes, or to taste

A scant ¼ cup of chopped sweet preserved daikon radish

2 eggs

2.5 cups bean sprouts

1 cup garlic chives, cut into 2” pieces

¼ cup chopped roasted peanuts

1 lime

subheading: * Recipe Notes:

Different brands of tamarind concentrate varies in acidity. So you may need to adjust this amount after making it the first time.

If you are using fresh, uncooked rice noodles (see video) you will need to use about 5 to 6 ounces of noodles, and there is no need to soak them.

Directions at hot-thai-kitchen.com

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