Monday, June 21, 2010

Pad Thai

We have been practicing making Pad Thai and weren't real happy with it. Then my blogger friend, Cathy at Wives with Knives posted the recipe I needed. My problem was that the Oriental grocer I frequent only had blocks of tamarind with the seeds. Then, through Cathy, I clicked onto Chez Loulou who had a couple of paragraphs explaining how to treat these blocks of tamarind, and after that, all clicked.

It's a good and typical Thai dish that probably suits the majority of Americanized palates. We thoroughly enjoyed it and will probably make it at home on occasion, but if I have the chance to eat in a Thai restaurant, I will go a little more adventurous into that great Thai food culture.

Pad Thai

8 ounces Thai rice noodles

8 ounces shrimp, peeled and deveined

4 ounces thinly sliced chicken breast

4 ounces firm tofu, cut into bite-sized pieces

3 tablespoons vegetable oil

2 garlic cloves, minced

1 onion, thinly sliced

2 eggs lightly beaten

4 ounces bean sprouts

1/4 cup roasted, unsalted peanuts, finely chopped

For the Sauce:

1/3 cup fish sauce

1/4 cup tamarind concentrate

1/4 cup brown sugar

2-4 teaspoons chili powder (I used Sriracha)

Cover the noodles with hot water and let sit until softened and then drain

Make the sauce by bringing the sauce ingredients to a gentle simmer. Add the chili powder and adjust to your palate.

Heat oil in a large wok until almost smoking. Add onions and saute' until translucent. Add the chicken and saute' 1 to 2 minutes. Add garlic and a couple of tablespoons of the sauce, the shrimp, if using.

Add the eggs and let them set for 10-15 seconds and then stir quickly. Add the noodles and most of the sauce and stir together.

Add bean sprouts and green onions and the peanuts and stir everything together.


  1. I love all Thai food and this sounds great to me. We used to have several good Thai restaurants near us in S.Africa and I really miss them. I often cook Thai myself but I do love a night out!!Diane

  2. If I had to commit to one cuisine, I think it would be Thai. I love all the flavors it has. We have a nearby Thai restaurant that we visit often. The owners have become close friends and prepare dishes for us that aren't on the menu. We, of course, have access to all the ingredients in Chicago's Thai area.


  3. Susan...this looks wonderful, I can almost taste it. Good Job!!!

    Wonder where I can find tamarind and fish sauce around here, hmmmm maybe at the "Safeway" in Anaconda? Or I might have to find an Asian store in Missoula...

  4. Hi Susan - I'm so happy you enjoyed this recipe. I just love all the wonderful Thai flavors in this dish. I want to branch out and try a few more adventuresome recipes using the ingredients I now have on hand.

  5. Your dish looks delicious! I love Thai food and there is so much of it around here in Chicagoland. Just wish I could get my hubby interested in it!

  6. I have not been so adventurous. I have a friend that makes it...I've though she just needs to bring the groceries and cook and I'll write the check:)

  7. Susan, this is a dish I never tire of and yours looks fantastic. Tamarind adds a unique flavor to dishes in which it is used. It certainly is great here. I hope you are having a wonderful day.

  8. Pad Thai is like comfort food for me. I just love it. Now I should try making it.

  9. Anonymous5:33 PM

    It looks great my dear.

  10. What a great Pad Thai recipe Susan. I've only made it once and I certainly can use this info on the tamarind.

  11. I need to branch out more into Asian recipes and I also thought this looked so good when I saw it on Cathy's site. You've helped to give me more inspiration to try this!

  12. We love Thai food! I am sending my sister a link to your blog. She will be excited about this recipe!

  13. Susan, this is beautiful! I love Thai food and am trying to learn more recipes. Now, if I could only find tamarind paste.
    I want this!

  14. Looks very very good! I love Pad thai,but have never made it; now O have the urge.

  15. Padthai is ok, but I prefer Cambodia food.

  16. I LOVE Pad Thai! I double it for dinner and it still isn't enough because everybody here loves it. Thanks for the recipe!