Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients. The ingredients listed below can be somewhat intimidating but many are optional. Not bright red and oily like I've seen in the US. It should be reddish and brownish in color. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it. While 'street food' may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. For an authentic Thai meal at home, I recommend the following recipes.Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Serve this dish as a main dish or side dish with other Thai dishes.

This recipe is only 357 calories per serving. It’s very easy to make and the taste is better than Thai restaurants or takeouts. My homemade Pad Thai recipe is healthy as it’s loaded with vegetables. You can also make it vegan by using a vegetarian seasoning sauce. You can also make it with tofu or even beef. Frequently Asked Questions Recipe Variations Rinse the boiled noodles with cold running water before cooking. The rice noodles should be soft (but still chewy and not mushy) after boiling. To prepare the fried rice noodles, follow the package instructions to boil them in hot water first. They vary in their width so for the best Pad Thai, you want to use rice noodles that are about 1/10″ wide, as pictured above. There are many kinds of Pad Thai rice stick or flat rice noodles available in the market.

Cooking pad thai noodles