Pad Thai Sauce
The secret to a good Homemade Pad Thai is a GREAT Pad Thai Sauce recipe, and that is what I have of you here! Make the sauce then I'll show you how to make the most delicious dinner.
Servings: 6 servings
Calories: 377kcal
Ingredients
Pad Thai Sauce
- 2 cloves garlic crushed
- 1 Tablespoon tamarind puree
- 2 Tablespoons fish sauce
- 2 Tablespoons lemon juice
- 1 Tablespoon water
- 1-2 Tablespoon sugar
- ½ teaspoon chilli flakes Optional
Pad Thai (Stir Fry)
- 250 grams dried rice stick noodles
- 2 Tablespoons oil
- 2 medium eggs beaten
- 1 medium carrot grated
- 1 medium zucchini grated
- 300 grams pork, chicken, fried tofu, prawns or a combination of these proteins meat should be thinly sliced
- 1 cup mung bean sprouts
- 2 spring onions sliced
Garnish
- ½ cup roasted peanuts finely chopped
- coriander leaves
- lime or lemon wedges
Instructions
- Place your flat rice stick noodles in warm water to soak while you prepare the other ingredients. These will need to be drained before you cook with them
Pad Thai sauce
- Combine the pad thai sauce ingredients to make a sauce. This can either be done in a small bowl of a whisk, with a mini food processor or with an immersion stick blender.
Stir Fry
- Heat a wok or fry pan until very hot, add 1 tablespoon of oil and swirl to coat the cooking surface.
- Add the whisked eggs, swirl to create a thin omelette , cook for one or two minutes or until set.
- Remove the omelette from the pan, set aside to cool and then slice into bite sized pieces.
- Drain the noodles you were soaking
- Heat the second measure of oil in the pan.
- Add the grated carrot, zucchini and if you are using pork or chicken to the pan, stir fry for 2-3 minutes until tender.
- Add the prawns (if using) and stir-fry for 1-2 minutes
- Add the Pad Thai sauce you made earlier
- Add the noodles, cooked eggs, fried tofu (if using) and half the bean sprouts. Toss until heated through.
Garnish
- Serve your Pad Thai topped with coriander lime/lemon, peanuts and the the rest of the bean sprouts
Video
Notes
- Track down Tamarind Puree it really adds the best flavour. If you cannot then combine the following: 1 Tablespoon of White Vinegar or Rice Vinegar, 1 Tablespoon of Sugar and 1 Tablespoon of Soy sauce (sour, sweet, umami).
- Don't soak your rice noodles for too long, you want them to hold their form when you stir fry them.
- Garlic: The garlic will be crushed so you can either use cloves or jarred garlic which ever you find easier.
- Tamarind puree: I believe the tamarind puree is critical for getting the authentic pad Thai flavor, jarred tamarind paste is readily available in the international section of supermarkets or in asian supermarkets.
- Fish sauce: If you would like a vegan alternative use soy sauce or Tamari.
- Chili flakes: Adjust the amount based on your taste preferences.
- rice stick noodles
- Carrot & zucchini: The grated carrot and zucchini are not essential but I like to add a little extra vegetable to the dish.
- Pork, chicken, fried tofu, prawns: Use a combination of protein sources or just one, it is up to you!
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 45g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 694mg | Potassium: 513mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1953IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 2mg