CNN listed Pad Thai as tenth on their “World’s 50 Most Delicious Foods”

Pad Thai á la Harper and Austin

I love seeing the next generation take up the spoon and spatula. Last week cousins Harper and Austin co-cooked a splendid Pad Thai. When visiting in Thailand my granddaughter came to love the tasty street food .

Delicious and Customizable

Pad Thai became popular in the early 20th century. (Although Chinese immigrants had imported the rice noodles to Southeast Thailand much earlier.]

I usually get my Pad Thai fix at Fork & Stix in the Loop. But it’s good to know that with some patience and bottles of quaint ingredients, it can be made at home, too.

Gather the Ingredients

Ingredients include stir-fried rice noodles, bean sprouts, protein (beef, pork, tofu, chicken, or shrimp, or all vegetables). The inclusion of tamarind sauce, fish sauce, egg, and garlic add more flavor. The noodle dish is  topped off with green onions, lime wedges, and crushed peanuts.

It took some effort for Harper and Austin to acquire all the ingredients. But they couldn’t find tamarind. (They could have found it in an international grocery, but each thought the other  had purchased it.)

But Google came to the rescue, noting that a substitute could be made using a mixture of rice wine and catsup. 

Both Harper and Austin have learned to use the mis in place cooking technique, that is, collecting all the ingredients before starting a new recipe.

Our wok was too small. So Harper went with a large cast iron skillet for the mixture.

Pad Thai

There are hundreds of Pad Thai recipes on line. I like this one. Pick one that suits your ingredients.

Noodle Prep

• 8 oz. rice noodles
• 2 Tbs. vegetable oil

For the Sauce:

• 3 Tbs. tamarind paste
• 2 Tbs. fish sauce (or soy sauce for a vegetarian version)
• 1 Tbs. brown sugar
• 1 tsp. chili sauce (adjust to your spice preference)
• 1/4 cup water

Cook the Protein:

• 1/2 cup diced tofu, chicken, shrimp, with 1 Tbs. oil (or keep it vegan.) 
• 2 cloves garlic, minced
• 2 eggs
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 1/4 cup crushed peanuts
• Lime wedges for serving
• Fresh cilantro for garnish

1. Prepare Noodles:
   • Soak the rice noodles in warm water for about 30 minutes until they are pliable, but still slightly firm. Drain and set aside.
2. Make Pad Thai Sauce:
   • In a small bowl, mix together the tamarind paste, fish sauce (or soy sauce), brown sugar, chili sauce, and water. Stir until well combined and set aside.
3. Cook Protein:
   • Heat a large skillet, or wok, over medium-high heat and add 1 tablespoon of vegetable oil. If you’re using tofu, chicken, or shrimp, cook it until it’s fully cooked through. Remove it from the pan and set it aside.
4. Stir-Fry in Aromatics:
   • In the same pan, add the remaining tablespoon of vegetable oil. Add minced garlic and sauté for about 30 seconds.
5. Add Eggs:
   • Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are cooked through.
6. Combine Everything:
   • Add the soaked and drained rice noodles to the pan along with the cooked protein (if using). Pour the Pad Thai sauce over the noodles. Toss everything together in the pan, ensuring that the noodles are well coated with the sauce.
7. Add Bean Sprouts and Green Onions:
   • Stir in the bean sprouts and chopped green onions. Cook for an additional 2-3 minutes until the bean sprouts are slightly wilted.
8. Toppings: Divide the Pad Thai among serving plates. Top each portion with crushed peanuts and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.