How to Make Pad Thai
Автор: Haan Palcu-Chang
Загружено: 2026-01-31
Просмотров: 137
Описание:
This is a much-loved dish and a staple of most Thai restaurants outside of Thailand. But not many people do it properly!
Here, I show what I think is the best Pad Thai you can make at home without a wok burner.
My Thai cooking resume:
The first restaurant I ever worked at was the award-winning Thai restaurant Maenam in Vancouver.
I worked at Michelin-starred Kiin Kiin in Copenhagen.
And the last restaurant I was last Chef de Cuisine at was Favorites Thai BBQ, won Best New Restaurant in Toronto in 2020.
Full ingredients list:
Pad Thai (Sauce for 2x recipes, noodle for 1x recipe, 1x recipe serves 2 as part of a meal)
Sauce:
85g water
85g palm sugar
65g tamarind pulp
65g squid brand fish sauce
Pandan leaf
For noodles:
115g pad Thai noodles, soaked in cold water overnight and drained thoroughly
1-2 finely sliced shallots (about 1/4C)
3-4 Tbsp. oil
3 cloves garlic, minced
2tbsp dried prawn, roughly chopped
3-4 large peeled prawns
100g pressed, fried tofu sliced into batons
3tbsp finely chopped preserved sweet salted radish, roughly chopped
2eggs
To finish:
120g bean sprout (2 1/2C)
7-10 pieces Chinese chives, cut into 2” pieces
1/3C roasted peanuts, roughly ground
To garnish:
1 lime, sliced into quarters
1/2tsp ground Thai chilli
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