HOW TO MAKE A PAD THAI
“Hello there Thai food lovers”
At Chaophraya Thai Restaurant, we're excitedly counting down the days to one of our favourite culinary celebrations - Pad Thai Day on the 7th of November. We are eager to bring a wonderful experience for our customers by sharing our founder's famous Pad Thai recipe.
THE STORY BEHIND OUR FAMOUS PAD THAI
Our restaurant was established by Khun Kim, a woman with an extraordinary journey from the bustling streets of Bangkok to the heart of our kitchen. It all began with a humble Pad Thai cart in the vibrant city of Bangkok, where Khun Kim's Pad Thai quickly became a local favourite.
Her Pad Thai carries the taste of her journey, with each ingredient carefully chosen to reflect the vibrant culture of her homeland. On Pad Thai Day, we are delighted to share Khun Kim's special Pad Thai recipe for you to recreate this delightful dish at home.
DISCOVER KHUN KIM'S PAD THAI RECIPE
Start with fresh, quality ingredients. This includes rice noodles, eggs, firm tofu, bean sprouts, garlic, shallots, peanuts, and lime.
Prepare the Pad Thai sauce. Mix tamarind paste, fish sauce, and palm sugar to get that perfect sweet, salty, sour balance which is the soul of Pad Thai.
Cook it all together. Fry the garlic and shallots, then add tofu and eggs. Add the noodles, beansprouts, and sauce. Garnish with peanuts, lime, and fresh coriander.
Remember, the secret of this dish lies in the freshness of ingredients and the balance of flavours.
SHARPEN YOUR CULINARY SKILLS WITH OUR COOKING SCHOOL
Love the taste of your homemade Pad Thai? Why not learn from the absolute best at Chaophraya's Cooking School?
Our expert chefs will guide you in the art of Thai cooking, right from the basics to the advanced techniques.
INGREDIENTS AND METHOD FOR PAD THAI
INGREDIENTS
HOW TO MAKE PAD THAI SAUCE
Add the cooking oil to the pan and heat, then fry the red onion until caramelized.
Add water, palm sugar, tamarind and fish sauce then stir on medium heat.
Add tomato purée and stir well until it thickens.
HOW TO MAKE PAD THAI
Heat cooking oil in a wok on medium heat, then add the chicken and stir-fry for 2 minutes, then add the sweet turnip keep stirring to avoid burning.
Add the red onion and rice noodles and Pad Thai sauce then stir until the noodles soften (add a little water if needed).
Push the rice noodles to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked, and gently mix with noodles.
Add the carrot, spring onion, and beansprouts and stir-fry for 1 min to keep them crunchy.
Garnish with coriander and serve with crushed peanuts, chilli flakes and lime wedge.
Top tip: Use your toppings and don’t forget to squeeze your lime!
If you’d rather be shown in person and learn some more of our kitchen terminology - book one of our expert cooking classes here!