My Pad Thai
Submitted by sapwcbtp
Homemade Pad Thai with chicken or pork, shrimp, rice noodles, and a tangy fish sauce with tomato paste and dried shrimp. Topped with crispy fried basil, peanuts, and bean sprouts.
YIELD
1 servingPREP
10 minCOOK
30 minREADY
40 minThis Pad Thai goes deeper than most home versions. The sauce is built from scratch with fish sauce, white vinegar, tomato paste, sugar, and powdered dried shrimp, giving it that funky, sweet-sour-salty backbone that takeout places rely on bottled sauces to deliver. Tomato paste is an unconventional addition, but it adds body and a subtle sweetness that rounds out the fish sauce’s intensity.
The fried Thai basil garnish is what sets this apart visually and flavor-wise. Fresh basil leaves get deep-fried for under a minute until crisp and translucent, then scattered on top. They shatter when you bite into them, releasing a concentrated basil aroma that fresh leaves can’t match.
Serrano chiles, garlic, chicken (or pork), and shrimp all hit the hot wok in quick succession. The eggs get scrambled right in the center of the mixture, then the noodles go in two additions to prevent clumping. Half the bean sprouts cook in; the other half go on raw for crunch.
Kitchen Tips
- Soak the rice noodles, then boil just 2 minutes. Overcooked rice noodles turn to mush in the wok. You want them almost tender, not fully soft. The wok finishes them.
- Dry the noodles on paper towels after draining. Excess water on the noodles drops the wok temperature and makes them stick together instead of frying.
- Make a well for the eggs. Push everything to the sides, pour the eggs in the center, and let them set before scrambling. This gives you distinct egg pieces instead of an eggy coating on everything.
- Pound the dried shrimp to powder. A mortar and pestle works best. The powder dissolves into the sauce and adds umami without leaving chewy shrimp bits.
Variations
- Vegetarian Pad Thai: Skip the shrimp and chicken. Use extra-firm tofu and replace fish sauce with soy sauce and a squeeze of lime.
- All-shrimp version: Use 1 pound of large raw shrimp instead of chicken/pork for a lighter, seafood-forward plate.
Ingredients
Directions
Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve.
In a large pot, soak the noodles in enough water to cover.
In a small skillet or pot, heat vegetable oil ¾ to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil.
Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper towels.
Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender.
Drain and rinse them well, then spread them on paper toweling to dry slightly.
Head a wok or large skillet and add about 2½ tablespoons vegetable oil.
Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft.
Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned.
Stir in the shrimp and the sauce and mix completely.
Make a well in the center of the mixture and pour in the eggs.
When they are almost set, scramble them evenly.
Add half the noodles, throughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts.
Cook just until the bean sprouts are nearly wilted.
Heap the meat and noodles onto a platter.
Cover one half of them with ground peanuts and the other half with uncooked bean sprouts.
Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.
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