About the recipe
After craving it for more than a week, I finally made my take on take-out Pad Thai last night! Took me less than 30 minutes and I had enough for leftovers for lunch today. Did you see how I made it in my Instagram stories yesterday? If not, find a quick video tutorial in my highlights.Jump to Recipe
Pad Thai is one of my favourite takeout dishes. However, you need the right ingredients to make it *just right*.
You might not have some of these Asian sauces in your panty, but believe me, they are as an essential as soy sauce if you like stir-frys!
- Fish sauce is a condiment commonly used in Asian cuisine, made by fermenting small fish in a brine. It gives pad that its’ signature taste. You don’t really know how it tastes: it’s salty, sweet, fishy – and that’s called the umami flavour. It really boosts flavours of any dish.
- Oyster sauce. Despite its’ name and being made out of seafood, it doesn’t taste fishy at all. There’s even a little bit of sweetness to it!
- Rice noodles. Get the thick ones if you can. They can usually be found in grocery stores nowadays, but I had to go to an Asian supermarket to get mine. It was my first time going there and I made so many culinary discoveries!
- Peanuts. They might be a garnish, but they bring so much texture to this dish!
- Lime juice brings brightness to this dish.
The first thing you want to do is to cut your vegetables. In this dish, I prefer them julienned. What does that mean, you ask? It means to cut them into matchsticks. Asian cuisine is famous for it! It can be tedious, but so worth it. And, am I the only one who takes satisfaction in nicely cut vegetables?
To make the sauce, you simply mix all the ingredients in a bowl. It doesn’t get more complicated than that!
Then, you can start cooking the elements your Pad Thai, starting with the meats, then the vegetables. After that, you add eggs to scramble, the noodles, the sauce, and finish off with bean sprouts and your garnishes.Jump to Recipe
- Make it vegan by using tofu instead of meat, leaving out the egg (unless you can eat it), replacing the oyster sauce with Hoisin sauce, and using more soy sauce instead of fish sauce.
For the sauce
- 3 tbsp fish sauce
- 3 tbsp oyster sauce or hoisin sauce
- 1 tsp sriracha or tamarind sauce
- 3 tbsp soy sauce reduced in sodium
- 1 tsp sesame oil
- 1 tbsp maple syrup or brown sugar
- juice of ½ lime
For the noodles
- Rice noodles
- 1 tbsp canola oil
- ½ cup raw shrimp deshelled and deveined
- 2 chicken breasts cut in 1-inch cubes
- 3 garlic cloves finely chopped
- 1 carrot julienned
- 1 red or orange bell pepper julienned
- ½ cup green onion
- 2 eggs whisked
- ½ cup bean sprouts
- peanuts, lime wedge, cilantro, green onions to garnish
- Mix the ingredients for the sauce in a bowl. Set aside.
- Cook the noodles according to the packaging.
- Heat up the oil. Add the shrimp and chicken. Season with salt and pepper and cook over medium-high heat.
- Add garlic, the white part of the green onions, carrots and bell pepper. Sauté for a minute.
- Move to the side of the pan. Reduce the heat to medium-low. Add the eggs, scramble and mix with the cooked vegetables, shrimp and chicken.
- Add the rice noodles to the pan and mix well with the vegetables and meats.
- Add the sauce and toss to coat well.
- Add the bean sprouts and toss to mix well.
- Garnish with crushed peanuts, green onions, and a lime wedge.