Pad thai with traditional ingredients, dried shrimp, preserved radish, and proper wok technique.
Preserved radish (chai poh/tang chi) comes sweet or salty; either works. Garlic chives are flat, not round like regular chives.
Dried shrimp are in the refrigerated section of Asian groceries. Cook in batches; never more than 2 servings at a time.
Ingredients
Scale
Measurement units
- 6 oz Dried rice stick noodles (3mm)
- 2 tbsp Dried shrimp
- 2 tbsp Preserved radish (chai poh), rinsed and chopped
- 4 tbsp Vegetable oil
- 4 oz Firm tofu, cubed and patted very dry
- 2 piece Shallots, sliced thin
- 4 clove Garlic cloves, minced
- 8 oz Large shrimp, peeled
- 2 whole Eggs
- 3 tbsp Tamarind paste
- 2 ½ tbsp Fish sauce
- 2 ½ tbsp Palm sugar, chopped
- 2 cup Bean sprouts
- 1 cup Garlic chives, cut into 2-inch pieces
- ⅓ cup Roasted peanuts, coarsely chopped
- 1 whole Lime, cut into wedges
- ½ tsp Dried Thai chile flakes (optional)
Ingredients
Scale
Measurement units
- 6 oz Dried rice stick noodles (3mm)
- 2 tbsp Dried shrimp
- 2 tbsp Preserved radish (chai poh), rinsed and chopped
- 4 tbsp Vegetable oil
- 4 oz Firm tofu, cubed and patted very dry
- 2 piece Shallots, sliced thin
- 4 clove Garlic cloves, minced
- 8 oz Large shrimp, peeled
- 2 whole Eggs
- 3 tbsp Tamarind paste
- 2 ½ tbsp Fish sauce
- 2 ½ tbsp Palm sugar, chopped
- 2 cup Bean sprouts
- 1 cup Garlic chives, cut into 2-inch pieces
- ⅓ cup Roasted peanuts, coarsely chopped
- 1 whole Lime, cut into wedges
- ½ tsp Dried Thai chile flakes (optional)
Instructions
Prep the noodles
Soak rice noodles in room temperature water 30 to 40 minutes until pliable but still firm. Drain well. Soak dried shrimp in warm water 10 minutes; drain. Mix tamarind paste, fish sauce, and palm sugar until sugar dissolves.
Ingredients
- rice stick noodles (6 oz)
- dried shrimp (2 tbsp)
- tamarind paste (3 tbsp)
- fish sauce (2 ½ tbsp)
- palm sugar (2 ½ tbsp)
Fry the tofu and aromatics
Heat 2 tablespoons oil in wok over high heat (400-450°F surface). Fry tofu until golden on all sides, 3 to 4 minutes. Transfer to plate. Add 1 tablespoon oil. Add preserved radish and dried shrimp. Stir-fry 1 minute until fragrant.
Equipment
- wok
Ingredients
- vegetable oil (3 tbsp)
- firm tofu (4 oz)
- preserved radish (2 tbsp)
Cook the shrimp and noodles
Add shallots and garlic, stir 30 seconds. Add fresh shrimp, cook 1 minute until starting to turn pink. Add remaining 1 tablespoon oil and drained noodles. Pour sauce over noodles. Toss constantly, lifting noodles to separate, until sauce is absorbed and noodles are tender, 2 to 3 minutes.
Equipment
- wok
- tongs
Ingredients
- shallots, sliced (2 piece)
- garlic, minced (4 clove)
- shrimp (8 oz)
- vegetable oil (1 tbsp)
Add the eggs and finish
Push noodles aside. Crack eggs into cleared space. Let set 20 seconds, scramble, then fold into noodles. Return tofu. Add half the bean sprouts and garlic chives. Toss 30 seconds. Transfer to plates. Top with remaining bean sprouts, peanuts, and chile flakes. Serve with lime wedges.
Equipment
- wok
- tongs
Ingredients
- eggs (2 whole)
- bean sprouts (2 cup)
- garlic chives (1 cup)
- roasted peanuts (⅓ cup)
- lime wedges (1 whole)
- chile flakes (½ tsp)
Before you cook
Cook notes
- • Dried shrimp are in the refrigerated section of Asian groceries.
- • Preserved radish (chai poh/tang chi) comes sweet or salty; either works.
- • Garlic chives are flat, not round like regular chives.
- • Cook in batches; never more than 2 servings at a time.
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