Pad Thai
Funky, sweet, sour, spicy. NO KETCHUP.
Timing note: 20 mins
Pad Thai
Funky, sweet, sour, spicy. NO KETCHUP.
Timing note: 20 mins
The Key Move
This is the most abused dish in history
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The Setup
- Skillet12-inch
- Wok14-inch
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/2)
Other (0/1)
Noodles turned into a solid brick (The "Clump").
You either boiled the noodles (don't), soaked them too long, or overcrowded the pan.
Tastes flat.
More fish sauce and lime. Pad Thai lives and dies on the acid/salt balance.
Chef's Notes
Prep all ingredients before starting; Pad Thai cooks very quickly.
Don't overcrowd the pan when stir-frying. Cook noodles and protein in batches if needed.
Serve immediately with lime wedges, crushed peanuts, and fresh cilantro.
The Method
THE SAUCE
MIX tamarind, fish sauce, and palm sugar. Taste it. It should hit the back of your jaw.
THE SEAR
In a wok, SEAR shrimp/protein. Remove. Add dried shrimp (30 g), radish, and tofu.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
THE NOODLE
Time-sensitiveAdd soaked noodles and a splash of water. STIR-FRY until noodles soften.
⚠️ Do not overcrowd the wok. If you make 4 servings at once, you will get gummy mush. One or two servings max.
THE EGG
Push noodles to the side. Crack egg into the wok. Scramble lightly, then fold noodles over it.
THE TOSS
Time-sensitiveAdd sauce, bean sprouts, and peanuts. Toss for 30 seconds. Serve immediately with lime.
Noodles should be chewy (
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