Prep it before the stir-fry to get the authentic Thai taste – sweet, tangy, umami and aromatic. Tamarind puree, minced cloves garlic, fish sauce and palm sugar. The Pad Thai sauce mix is the main flavour-maker.
This makes your Pad Thai noodles elastic and tender, ready to absorb all the flavours. Just boil them in warm water for about 6-8 minutes, and drain thoroughly before the stir-fry. You can get them in packs from your local supermarket or Asian grocer. While any rice noodles will do, authentic Pad Thai noodles are similar to Chinese Kuay Teow but flat, thin and dry.
But don’t fret, prepping the ingredients is also pretty easy. The stir-fry itself is rather fast and quite simple to master. The essential steps to authentic tasting Pad Thai is actually more in the preparation.
So what is Pad Thai? Stir-fried rice noodles with lots of veggies, eggs, prawns and sliced chicken. Because it’s meant to be a quick meal dish that anyone can make. In fact, it was literally created as a way to forge their national identity, made with unique ingredients for the signature combination of complex Thai flavours. Pretty much all of Thailand loves this iconic dish. Thailand is a street food haven with many delicious faves, but the most ubiquitous of these goodies is probably Pad Thai.
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