I’m willing to bet that when you think of the word “pasta” the first things that go through your mind are raviolis, spaghetti, and linguine. Okay, maybe not exactly, but you are thinking of the classic Italian noodles, right? Italian classics are pretty amazing. I’m a huge fan of a good Alfredo sauce, but every now and then I crave something a little different with my noodles. It’s on those days that I just want a huge bowl of Pad Thai.
Once you try this recipe out, you’ll want a huge bowl too.
Bangkok-Style Pad Thai
Excerpted from The World’s Best Asian World Noodle Recipes
Khao San Road is a massively popular casual restaurant serving Thai food in the heart of Toronto. It has an abundance of appreciative fans. From the start, its approach has been simple: a short menu, affordable prices, and a happy team with no attitude.
Chef Chantana “Top” Chapman
Growing up in Bangkok, Thailand, Chef Chantana “Top” Chapman’s mother taught her to appreciate and love food from a young age. Later she would study culinary arts in her home city before coming to Canada in 2008. As a certified Thai Chef, she brings vast knowledge and skills, ranging across the culinary landscape of Thailand with a focus on Bangkok and central style street food, to Khao San Road. Some of Chef Top’s other passions include dancing; the love of her community, both Toronto and Thailand; animal welfare, particularly the majestic elephants of Thailand; and, of course, her daughter.
Serves 3-4
For Pad Thai Sauce:
1 cup/240 ml tamarind juice
1⅓ cup/265 g coconut sugar
½ cup/120 ml plus 1 tbsp fish sauce
Mix all ingredients in a bowl, stirring until sugar dissolves. Taste and adjust ingredients to suit your preference.
For Pad Thai:
2½ tbsp cooking oil
2 tbsp cut pressed tofu, cut in slivers
1 tbsp dried shrimp
1 tbsp shallot, minced
2 tbsp pickled radish, chopped
⅓ lb/150 g rice noodle
½ cup/120 ml water
¼ cup/60 ml pad thai sauce (above)
1 large egg
1 cup/100 g bean sprouts
¼ cup/12 g chives, cut in 1 in/2.5 cm pieces
2 tbsp crushed roasted peanuts
- Heat 1 tbsp oil in a wok over medium heat. When oil is hot, add tofu and fry until lightly browned. Remove from wok and set aside.
- Add dried shrimp to the wok and fry until crispy. Set aside.
- Heat remaining oil in the wok over medium heat. When hot, add shallot; fry until fragrant.
- Add fried tofu, pickled radish, and fried shrimp. Stir for a few minutes.
- Add noodles, water and pad thai sauce. Stir until the sauce covers all noodles.
- Make room for egg in the middle. Scramble with spatula and spread egg in a thin layer.
- When set, mix together with other ingredients.
- Add bean sprouts and chives. Mix all ingredients thoroughly. Taste and adjust seasoning.
- Spoon onto a serving plate, sprinkle with peanuts, and serve hot.
Books, Journals, Classics, Stationary & More 