How to Make Gourmet Pad Thai

Per many requests, This is my modification of tradition recipe. You can make the sauce and keep in the fridge for months and make your pad Thai any time you like. I hope you'd like it. Enjoy! πŸ’—πŸ’—πŸ’—

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How to Make Gourmet Pad Thai Recipe
44 Steps
Ingredients
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1

Tip πŸ’‘In Thai cooking, many natural ingredients, yield different strength in taste throughout the year. Tamarinds are more sour in the summer. Summer palms are sweeter, etc. so! taste as u go.

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You can buy the tamarin from asian market store. It gives many Thai dishes its signature sour and sweet flavor. It's also very good for laxation too.

You can buy the tamarin from asian market store. It gives many Thai dishes its signature sour and sweet flavor. It's also very good for laxation too.

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Here's how to make tamarind juice. Add 2 cups of water into a chunk of tamarind. Leave it to boil for 3 minutes.

Here's how to make tamarind juice. Add 2 cups of water into a chunk of tamarind. Leave it to boil for 3 minutes.

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Try to break break down the tamarind as you go

Try to break break down the tamarind as you go

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Strain out the residual

Strain out the residual

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Put 1 cup of tamarind juice back on the heat

Put 1 cup of tamarind juice back on the heat

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Add the sugar and oyster sauce.

Add the sugar and oyster sauce.

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Stir till dissolves and leave to simmer. Try tasting this it should be a little bit more sweet than sour.

Stir till dissolves and leave to simmer. Try tasting this it should be a little bit more sweet than sour.

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Peel shallots and garlic give them a little toast.

Peel shallots and garlic give them a little toast.

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No oil. No water. High heat. Keep stirring or tossing.

No oil. No water. High heat. Keep stirring or tossing.

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Until brown. And shallots looks transparent.

Until brown. And shallots looks transparent.

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Dice more shallots

Dice more shallots

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Put the toasted garlic and shallot into a mortar and mash

Put the toasted garlic and shallot into a mortar and mash

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Till look like this

Till look like this

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Put this in the sauce

Put this in the sauce

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Add fish sauce and simmer

Add fish sauce and simmer

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Soak the noodles. The traditional one use slim rice noodle. I prefers bean and rice vermicelli.

Soak the noodles. The traditional one use slim rice noodle. I prefers bean and rice vermicelli.

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Put everything in place before you start. It will happen quickly. Now you dice everything first. The yellow thing you see is the tofu.

Put everything in place before you start. It will happen quickly. Now you dice everything first. The yellow thing you see is the tofu.

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There!

There!

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Here's for spicy food lover and garnishing.

Here's for spicy food lover and garnishing.

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Cut length wise.

Cut length wise.

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4 times.

4 times.

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Scrape out the seed and soak in the water the chili will bloom.

Scrape out the seed and soak in the water the chili will bloom.

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Beat the egg

Beat the egg

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Coat the teflon pan with oil. I use rice bran oil.

Coat the teflon pan with oil. I use rice bran oil.

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Drizzle on the hot pan like so

Drizzle on the hot pan like so

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Use offset spatular to release it and put aside.

Use offset spatular to release it and put aside.

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Add diced shallot to the beat until transparent then tofu

Add diced shallot to the beat until transparent then tofu

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Wait for the tofu to cook a bit

Wait for the tofu to cook a bit

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Add dried shrimps

Add dried shrimps

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Add bean sprouts.

Add bean sprouts.

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Shrimps

Shrimps

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Chives

Chives

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Noodles

Noodles

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The sauce. Then start stirring quick! It'd b great if u have a wok.

The sauce. Then start stirring quick! It'd b great if u have a wok.

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Put up on a plate

Put up on a plate

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Add the eggs some green some red.

Add the eggs some green some red.

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Voila! You're done. Cook share and enjoy! πŸ’—πŸ’—πŸ’—

Voila! You're done. Cook share and enjoy! πŸ’—πŸ’—πŸ’—

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Ingredients

1 Cup Tamarind juice 
150 Grams Palm sugar 
ΒΌ Cups Fish sauce 
5 Shallots 
5 Garlic 
100 Grams Dried shrimp 
Β½ Cups Extra firm tofu 
200 Grams Noodle 
200 Grams Bean sprouts 
2 Eggs 
8 Shrimps 
2 Garlic chives 
2 Tablespoons Oyster sauce 
Banana flower (optional) 
2 Tablespoons Vegetable oil 
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