This is a must order noodles dish for me when I dine at Thai restaurant. Pad Thai is one of the most popular Thai dishes, perhaps second only to Tom Yum Goong. The key to perfect Pad Thai is in the cooking of the noodles - learn how to get them chewy-perfect pad thai sauce which is tangy, sweet and a little spicy. When it's all put together, you'll find there isn't a noodle dish better than world-famous Pad Thai.
Half packet Thai rice sticks – you can get this from the regular supermarket at the Asian section
4 oz beef tenderloin – slice thinly and marinate with some soy sauce and pepper
14 shrimps – peel and deveined
2 cloves garlic - chopped
2 shallots - sliced thinly
2 cups bean sprout – remove the tails
2 spring onions – cut into 1” length
Some pepper and fish sauce to taste
Some peanuts – for garnish
Pad Thai Sauce:
1 tbsp of tamarind paste – dissolved in ¼ cup warm water
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp chili paste – I used sambal Oelek
2 tbsp palm sugar
1. Dunk the noodles in a pot of boiling water. Allow the noodles to soak until soft but still a little firm (al dente). Drain and rinse in cold water and set it aside.
2. Remove the seeds of the tamarind paste (if any) and combined all the sauce ingredients together. Stir well and set it aside.
3. Heat up the wok over high heat. Add in 2 tbsp of oil, sauté garlic and shallots until fragrant and lightly brown. Add in the beef and stir-fry for 30 seconds. Add in the shrimps and continue to stir fry until the shrimps turns pink.
4. Add in the noodles and pad Thai sauce. Stir-fry the noodles using "lift and turn" method (like tossing a salad) to prevent noodles from sticking and breaking. Stir-fry this way 1-2 minutes. If you find your wok/frying pan too dry add in a bit of more oil (do not add water or your noodles will be too soggy)
5. Add the bean sprouts, spring onions and sprinkle in some pepper. Continue "tossing" for 1 more minute, check for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
6. Dish out and garnish with some peanuts and lemon or lime wedges.
Note: You can replace the beef with any type of protein and the spring onions with Chinese Chives.