ingredients

4 ounces dry pad thai noodles (rice noodles)

Boiling water to cover noodles
1 large shallot, finely diced ( much better than onion here)
4 chopped garlic cloves
1 teaspoon chopped ginger (optional)
2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave
it out)
6–8 ounces tofu, chicken breast or peeled prawns
salt and pepper to taste
2 tablespoons peanut oil, wok oil or coconut oil
1 lime
Pad Thai Sauce:

3 tablespoons fish sauce (see notes- or use vegan fish sauce)

3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar) see notes
3 tablespoons of rice wine vinegar (or tamarind water– see notes)
1 teaspoon soy sauce (or GF liquid aminos like Braggs)
Garnish:

lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted
peanuts.15!

pad thai tips:

Read the whole recipe through first and then give it a go.
Practice! The more you make this the faster and eaiser it will be!
Use a wok! A skillet will work in a pinch but a wok gives the best results!
Pad Thai works best made in smaller batches, so the noodles can fry! If doubling,
fry in batches!
Prep everything ahead, and place near the stove. Cooking goes very fast here!
save even more time, which is always an option.

best pad thai recipeCutting the chicken very thinly really cuts down on cooking
time, plus it just works better in the recipe. Remember to cut across the grain.
So here I’ve cut it into ⅛ -¼ thin strips about two inches long.

To save a few calories, I poach it in a little salted water, until cooked through
which just takes a couple of minutes. Then I set it aside Another secret to this
flavorful pad thai recipe is the shallot. And of course garlic. But shallot more
than anything adds so much flavor to this dish, way more than substituting onions.
So try to seek out shallots at your grocery store, it will make a big difference
-trust me!

Sometimes I’ll add ginger, but it’s not imperative- and to save time, I’ll use
store-bought, already peeled garlic.

Ginger paste, that comes in a tube is also another time-saving product I’ll buy at
the grocery store.

best pad thai recipe

Saute the garlic and shallot and prep the remaining ingredients.

pad thai sauce ingredients!

The secret to the best Pad Thai is the sauce! It must be balanced. Salty, sweet,
and sour!
Fish sauce ( or vegan fish sauce) and soy sauce add the salty component.
Brown Sugar or honey add sweetness. (In Thailand it is traditional to use palm
sugar.)
Rice Vinegar or tamarind paste and lime, add the sour component.
There is a delicate balance between salty, tart and sweet, and when you find it,
totally elevates the dish! This sauce to my palate is perfectly balanced.

Try it and see for yourself. You may adjust to your personal taste.