Best Pad Thai recipe?!?! Like you would get in a Thai restaurant?

I've tried about 2 different recipes but they both seem to be missing in flavour, especially the peanut flavour.



Can you PERSONALLY vouch for a pad thai recipe that you loved?



thanks!Best Pad Thai recipe?!?! Like you would get in a Thai restaurant?
PAD THAI

8 oz Rice stick noodles, about 1/8 inch wide

录 lb Shrimp, peeled and deveined

录 lb Chicken, cubed

4 Tbsp Fish sauce (found in most markets)

6 Tbsp White vinegar

6 Tbsp Sugar

1 Tbsp Ketchup

3 Tbsp Oil

8 cloves Garlic, peeled and mashed or very finely chopped

2 Eggs, beaten

4 Scallions, cut in 1 inch pieces

1 陆 cups Bean sprouts

1/3 cup Peanuts, roasted, unsalted, chopped finely

Condiments

2 cups Bean sprouts

陆 cup Peanuts, roasted, unsalted, chopped finely

1 Lime, cut into wedges (or more if desired)

Chilies in vinegar (or any really hot sauce, paste)

1. Soak rice noodles in warm water for 15 minutes until softened

2. In a small bowl mix fish sauce, vinegar, sugar and ketchup until sugar dissolves

3. Drain the noodles and leave ready in colander

4. In wok over medium high heat add oil and swirl to coat up the sides of the wok

5. Add garlic and quickly stir fry

6. Add shrimp and chicken, stir fry 1 minute or until they lose their raw color

7. Add the sauce and bring to a boil

8. Add noodles and lift them in the sauce to coat well

9. Stir fry until noodles absorb sauce, about 2 minutes

10. Pour eggs over noodles, lift to coat noodles and cook without stirring 15 seconds, stir fry until well blended

11. Add the scallions and stir fry 1-2 minutes

12. Remove from heat and stir in bean sprouts and peanuts

13. Serve immediately with condiments

You can adjust the amounts of meats and vegetables to your taste. Everyone鈥檚 Pad Thai is slightly different. Some add dried shrimps, cubed tofu, shredded salted radish, Thai chili peppers or cayenne, or use pork instead of chicken. I like mine meaty so I use much more shrimp and chicken than in this recipe.





took me several years of watching a Thai friend to get the whole recipe. this is perfect.Best Pad Thai recipe?!?! Like you would get in a Thai restaurant?
My Pad Thai recipe isn't very traditional any more and is sort of a mishmash of recipes I have loved or used over the years.

I know what you mean about the peanut flavor - use all natural peanut butter - like Adams or bulk if they have it at your grocery store with a lot of the natural oil that rises to the top. Add about half a cup to your heated liquids to melt and blend.

Use a recipe like the one suggested with the added peanut butter and you won't be disappointed.

I also add coconut milk which while very Thai isn't found in most Pad Thai recipes.Best Pad Thai recipe?!?! Like you would get in a Thai restaurant?
Pad Thai



1 pack dried rice stick noodles or "sen lek"

1/2 cup dried shrimp

1/2 cup baked tofu, cut into small strips

1/2 cup ground peanut

1 cup fresh bean sprouts

1/2 cup chives cut into 1 inch pieces

1 pound chicken meat, cut into small bite-size pieces

6 eggs

2 teaspoons pepper powder

1/2 cup fish sauce

1/2 cup soy sauce

1/4 cup sugar

1/4 cup vegetable oil

2 tablespoons smashed garlic

2 tablespoons smashed onion

1/2 cup water



Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.



Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.



After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.



Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water.



Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.



Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.



The final step is to add in the bean sprouts and chives, just before turning off the burner.



Pad Thai is normally garnished with a heaping portion of uncooked bean sprouts on the side as well as a sprig of cilantro on top.