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I wanted to thank Gina for giving me the opportunity to guess post on Skinny Taste and share my Pad Thai recipe with her readers. I’m very honored—and thrilled—to grace her very popular blog, which is about delicious and low fat recipes. Gina and I started talking late last year and become friends. I adore Gina and her work on Skinny Taste, so please check out her blog for the low fat recipe of Pad Thai.
I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. If you have dined at Thai restaurants, I’m sure you have had Pad Thai. Pad Thai is quite possibly the most famous dish outside of Thailand.
Thai cuisine is prized for its perfect balance of the four main tastes: hot, sour, salty, and sweet. Pad Thai is no exception. The spiciness of this noodle dish comes from the use of chili powder while the tartness comes from tamarind. The saltiness of most Thai food comes from fish sauce, or nam pla, while palm sugar lends the sweetness to the overall dish.
For this Pad Thai recipe, I opted to use vinegar in lieu of tamarind juice, as vinegar is commonly used by Pad Thai street vendors in Thailand. Palm sugar is not a common ingredient for many people, so I substituted it with sugar. The recipe is very versatile as you can make it healthier by adding more bean sprouts and reduce the rice noodles. Other than shrimp, you can also use chicken breast. The fried firm tofu is a key ingredient in authentic Pad Thai but you can’t find it at your local stores, feel free to opt it out.
I love eating my Pad Thai with a generous squirt (or two) of lime juice. It’s a delightful dish to make at home and a complete meal on its own. I hope you enjoy the recipe.
(Click Page 2 for the Pad Thai Recipe)
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Your pad thai looks very good, can I make it with regular kuey teow?
Yes, you can make it with fresh kuey teow but I found that regular kuey teow is a little too soft and pliable for the texture of Pad Thai.
I just picked up your new book yesterday at the Library. Easy Chinese Recipes I wanted to check out your blog. Then i saw this recipe for Pad Tai on FB via Asian Cuisine and it lead me here. Love your book I think you did a great job on the pictures by the way. It inspired me to take picture for my book…my husband is a film maker and photographer so I’ll have some help. Thank you for posting this recipe too.
Hi Michele, thanks so much for your comment and kind words. I am so glad you love my work. Good luck!
This recipe looks so easy and delicious, the only thing I’m missing is the tofu. I can’t wait to try.
Paulina – the tofu is optional but it adds so much more to this easy Pad Thai dish. :)
Looks yummy! Thank you!
What kind of oil is ideal for this recipe?? Peanut, sesame, or regular old canola or vegetable oil?
Peanut oil. :)
Ooh may actually try this tomorrow thanks
Lovely pictures…..i am drooling…..
Do you have a recipe for rabbit in wine, or octopus in wine?
planning on making this soon! actually been wanting to make pad thai for a while now. now i have no excuse to keep putting it off cuz i actually have all the ingredients!
I love tai foods too…I found this the otherday and that link led me to your FB page. Yummy idea adding shrimp
If I had easy access to tamarind how much would I substitute in place of the vinegar? Equal amounts? There is an asian market here in Seattle (HT Market) which sells every type of Asian ingredient that you can think of. Do you know how you usually buy tamarind? I know I have seen the seed pods there, but do you know if they sell a liquid extract or juice that I would use in the recipe?
Thanks! Love your blog, I read every new recipe! I also looked for you No Reservations as I saw your FB update about it but I didn’t see you on it. It was still good to learn more about your home, though, since I’ve been reading your blog for a few years now.
Chris, if you use tamarind concentrate which you can get from the store, start with a tablespoon and add more to taste. I love the original tamarind with seeds and all that and I soak in hot water and extract the juice but many people like the convenience of the concentrate. :)
Yes, I was lurking at the background when Tony ate at Line Clear…I wasn’t featured in the show. ;)
This is one of my favorites! Can’t wait to try it out this weekend.
I’m Thai Thanks for you guys love my Thai food! We have so many delicious and healthy food. Thai food is the best food of the world!
Thanks for the recipe. Hopefully it would come out the same. : )
Great recipe. Add a few of those dried itsy-bitsy thai DRIED shrimp & it would be PERFECT! Thanks. Imma try it soon!
Good receipe, tried it out yesterday and was a hit with my family!
Wow this recipe is delicious. I made this last night and it tasted just like the Pad Thai at our favorite Thai restaurant.
Thank you so much for posting this. Your blog is awesome.
Hi! I love your blog so much, and have just discovered a Bangluck Market in Reseda, CA. I’m going to start my experimenting with Pad Thai because I have access to all the ingredients. Today I purchased Tamarind sour soup base. Will that work in place of the vinegar? I also purchased palm sugar. Are the measurements equal? <3
Yes, you can use tamarind. The measurement should be about the same but please taste and add as you wish.
Do you have a version of a vegeterian pad thai?
In your Blog do you have a vegeterian receipies without sugar?
Thanks
No I don’t. Sorry.
This is the fifth recipe I have made from your site.. It was amazingly delicious and very quick and easy.
Thanks Kristy, you have just made my day. :)