Thai Akha Kitchen - Pad Thai - Culinary School

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Pad Thai
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. Some ingredients in this recipe may be unfamiliar. The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don’t need to be boiled; instead, you soak them in hot water until they’re tender. Meanwhile, make a sauce from tamarind paste, now easily found in supermarkets. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. Fish sauce (nam pla) is another important ingredient. Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste. Honey and rice vinegar round things out.
Thai Akha Kitchen - Pad Thai - Culinary School
Course Appetizers
Cuisine Thai Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
Course Appetizers
Cuisine Thai Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
Thai Akha Kitchen - Pad Thai - Culinary School
Instructions
Base
  1. Heat the oil in the wok over high heat.
    Spring Rools - Thai Akha Kitchen
  2. Add garlic cook until fragrant.
    Spring Rools - Thai Akha Kitchen
  3. Add chicken and tofu. Cook for 1 minute.
    Spring Rools - Thai Akha Kitchen
Finishing the dish
  1. Add egg, Stir to break the egg and cook.
  2. Serve with roasted ground peanuts, fresh bean sprouts, chive, chili powder and lime.
Recipe Notes
  • If you’re allergic to soy sauce can use salt instead.
  • If you like Pad Thai with shrimp, you could use it instead of chicken.
  • For vegetarian option, leave out the meat completely.

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