The Art of Making Delicious Pad Thai at Home

Shrimp is sometimes considered classic, and while it's true that shrimp can be a staple in many Asian dishes, it's not always cooked to perfection. Sometimes, the shrimp gets overcooked, becoming chewy and candied. To avoid this, it's best to cook the shrimp separately from the sauce and set them aside until they're ready to be added.

Before we begin making our pad thai, let's start with the basics. I'll be using an omelette as the base of my dish, cut into ribbons for a fun presentation. To make the egg, I simply whisk it together with fish sauce and a pinch of salt. The key is to keep the heat low and cook the egg slowly, allowing the flavors to meld together.

For the protein component, I'll be using tofu, which I prefer pan-frying rather than deep-frying. Pan-frying allows for a crispy exterior and a soft interior, providing a nice texture contrast to the dish. The key is to not overcook the tofu, as it can quickly become dry and rubbery.

Now, let's talk about the noodles themselves. In this recipe, I'm using rice noodles, which are specifically designed to be soft and pliable. To cook them, I'll simply boil them in water until they're soft and slightly tender. Then, I'll add a bit of bean sprouts, garlic, and chives to give the dish an extra boost of flavor.

To make the sauce, I'll start by adding some oil to the wok or pan, followed by a minced garlic and chopped chives. The key is to cook the aromatics slowly, allowing them to caramelize and release their natural sweetness. Next, I'll add in some fish sauce, soy sauce, and palm sugar to give the sauce its signature flavor.

Now, it's time to add the noodles to the wok or pan, followed by the cooked shrimp (if using). The key is to stir-fry everything quickly and constantly, allowing the flavors to meld together and the noodles to absorb all the deliciousness. To achieve this, I'll use my hands to break the noodles into smaller pieces, coating them evenly with the sauce.

As we stir-fry, I'll add in some additional ingredients such as bean sprouts, garlic chives, and tofu (if using). The key is to toss everything quickly and constantly, allowing the flavors to distribute evenly throughout the dish. To achieve this, I'll use my hands to break down the chunks of food into smaller pieces.

The final step is to garnish our pad thai with fresh ingredients such as lime wedges, garlic chives, cashews, and extra bean sprouts. The key is to add a bit of freshness and texture to the dish, allowing it to pop with flavor and visual appeal.

To complete our dish, I'll simply drizzle a bit of lime juice over the top, followed by a sprinkle of peanuts (if desired). And that's it! Our pad thai is now ready to be devoured. The combination of soft noodles, crispy tofu, fresh herbs, and tangy sauce makes for a truly delicious meal.

If you're looking to make some pad thai at home, I highly recommend giving this recipe a try. With a bit of practice and patience, you'll be making authentic Thai dishes like a pro in no time. And don't forget to tag me on social media when you share your creations – I love seeing what you come up with!

"WEBVTTKind: captionsLanguage: enwelcome to hot thai kitchen so today i am making something called mee grob song kreuang so mee is  noodles grob means crispy and song kreuang basically means deluxe it just means something that  has stuff lots of stuff on it i look at this dish actually like crispy thai because as you will see  the ingredients are very similar the only main difference is that the noodles are crispy so  this is actually part two of my meat drop series where in the first video i showed you how to make  these sweetens are crispy noodles which you can have on their own as delicious snacks but in this  video i'm going to turn these into a luxurious meal so if you missed that video make sure you  check that out first i'll link to below because we're not going to cover this part all right let's  get started here are all of our ingredients at first glance basically pad thai right we got an  egg i got some pressed tofu which today i'm using the marinated kind it has a little bit of flavor  you can just use a plain one i got garlic chives which i've cut into sort of little one-inch pieces  i've got bean sprouts lime and instead of peanuts that would go into pad thai i have cashews which  is more classically paired with me crop and then for protein i'm doing shrimp i'm gonna  make all the little components and then basically we're gonna toss everything together at the end  actually there's really only one component i need to make and that is the egg ribbon  so what i'm gonna make is basically a very thin egg crepe that's going to be cut into egg ribbons  now i will admit that most typically what they do is they drizzle beaten egg like this into the  deep frying oil that we use to fry the noodles to create these deep fried egg bits but to me this  actually looks better tastes better and way less oily so that's what i'm going to do and then i'm  going to season it with fish sauce just a tiny little glug for this amount just one egg and if  you don't have a non-stick wok you can definitely do this in like a teflon pan yeah just touch itto test the temperature i always drop a little piece to see how it's going it's a little chill  so i'm going to wait a bit and then right away i want to swirl that because i want to get a thin  piece and then i'm going to reduce the heat to low so i have time to cook it through without  getting it too brown and then yeah as soon as it's set enough to flip you can go ahead and flip  and it can break yeah it can absolutely break because we're going to  cut this into oops thin pieces yeah it's so much harder to flip a thing that's so floppy and thin  okay that's that take it out of the wok onto a plate for now so i'd like to take a break to  tell you about today's sponsor which is care of a supplement subscription which you've probably  heard me talk about before because i've been taking them for quite some time and love they  come in these convenient little daily packs so you don't have to deal with multiple 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probably  more and the reason i trust care of as a brand is because they are transparent their website has a  giant library that breaks down all their products including the sourcing and the research behind  them so they're very clear on whether a product has very strong research behind it like vitamin d  or if larger scale studies are still needed like ashwagandha but it's been used traditionally for  centuries so that you can make your own informed decisions so visit the link in the description box  to take the quiz and find out what's recommended for you and use my code pylin 50 for 50  of your first order next thing i'm going to do in the wok is sear my shrimp or whatever  protein you happen to be using but shrimp is sort of classic sometimes they actually  cook the shrimp right into the sauce but then the shrimp gets kind of chewy and candied andovercookedand then set them aside as well  now before we move on i'm going to cut my omelette into ribbons put that hereokay let's see you don't want these too long so cutting these like this is goodoh that's good already just that on rice just egg and fish sauce don't need anything  else walk back on keeping the heat kind of low and then we're gonna go in with my tofu  you can deep fry the tofu but i actually prefer just pan fried because we already have crispy  i don't need crispy anything else i prefer the contrast or texture of softer tofu actually so  we're just getting these hot look it's picking up the color from the shrimp flavor so once the tofu  is hot i'm going to turn the heat quite low so i'm using my hands to sort of break the noodles into  smaller pieces and once the noodles heat up it will soften the sugar and it will become  more pliable a little bit of bean sprouts can go in some garlic chives can go in some of the egg  can goes in and then just toss toss toss and just wilt the garlic garlic the garlic chives  and the bean sprouts ever so slightly again this is something you're gonna eat right away because  once the noodles are tossed in this manner it's not gonna stay crispy okay and you can  absolutely add as much of anything as you want because the noodles are already perfectly seasoned  so if you want it with a lot of veg go for it you want it with a lot of tofu go for it and  as the noodles soften you can go and break down all the chunks by pushing on them okay that's it  look how easy is that oh yes see you can have a delicious looking luxurious looking meal in just  minutes once you've got the noodles made garnish the sides with more eggs so people can just toss  them in more garlic chives on top some cashews for some nuttiness extra bean sprouts on the side  garlic chives that are cut a little bit for extra prettiness and what's missing  shrimp put a couple of shrimp on oh very important lime tada look how beautiful that is  and as in pad thai the lime is really important because the noodles sort of like you know it's on  the sweeter side and because you're eating this as a meal and as a snack the lime really brightens it  up adds a lot of freshness to it that will make all the difference too pretty to eat but it's  gotta be done let's make a bite with everything got shrimp noodles bean sprouts tofu and after  going on about lime i almost forgot to drizzle lime oh egg oh it even smells like pad thaiso good not quite enough noodles in that bitethe noodles themselves are already so good  but now we've add the textures and the softness and the crispness and the freshness from all the  fresh ingredients and it is just amazing some restaurants in north america offer this but not  a lot because it doesn't just take anybody to make good meat drop as you see saw maybe in the last  video there are a lot of techniques it gets very specific very particular so if you want a really  good one guaranteed way is to make it yourself so the recipe as always will be on hotthaikitchen.com  when you make it tag me on social media at hot thai kitchen share with me your photos and a  special thanks to our patreon members who help support the show and if you want to watch my  show with no ads and with bonus content check out what patreon is all about in the description below  thank you as always for watching and i will see you next time for your next delicious thai meal\n"