Thai🍜 Noodles & pasta

Street-Food-Style Pad Thai

Name: Street-Food-Style Pad Thai
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: ~8 oz Dried rice stick noodles (or fresh rice noodles); ~3 tbsp Pork lard; ~3 Red Asian shallots (or red onion); ~2 tbsp Dried shrimp; ~3 tbsp Tamarind paste (or fresh tamarind); ~3 tbsp Palm sugar; ~3 tbsp Fish sauce; ~1 tbsp White sugar; ~8 oz Prawns (peeled); ~7 oz Tofu; ~2 Eggs; ~3 tbsp Pickled radish; ~1½ cups Garlic chives (or spring onion); ~1½ cups Bean sprouts; ~¼ cups Roasted peanuts; ~½ tsp Chili powder; ~1 Lime; ~¼ cups Water

⏱ 40 min🍽 Serves 2

An authentic street-food-style pad Thai recipe that balances sweet, tangy, and savory flavors. Made with rice noodles, a traditional sauce of tamarind paste, fish sauce, and palm sugar, combined with prawns, tofu, egg, and pickled radish. Topped with bean sprouts, garlic chives, roasted peanuts, chili powder, and lime for an authentic Thai street-food experience.

Adapted from a video by Marion Grasby

How I Make Pad Thai Street-food-style | Marion's Kitchen

Watch on YouTube

Ingredients

Dried rice stick noodles (or fresh rice noodles)Dried noodles should be soaked in room temperature water for 30 minutes before use; alternatively, soak then do a quick 1-2 minute boil~8 ozest.
Pork lardUsed for the sauce and stir-frying; oil can be substituted~3 tbspest.
Red Asian shallots (or red onion)~3est.
Dried shrimpIf very thick, soak and chop before adding~2 tbspest.
Tamarind paste (or fresh tamarind)Can be made fresh: soak fresh tamarind in warm water and squeeze out the pulp

Steps

Tap a timecode to jump to roughly that moment in the video.

1
Prepare the noodles: Soak dried rice noodles in room temperature water for 30 minutes. If noodles are pliable and loose after soaking, they're ready to stir-fry directly; if still firm, quick-boil for 1-2 minutes before stir-frying.
2
Make the sauce: Heat pork lard in a pan, add shallots and dried shrimp, stir-fry for 3-4 minutes until onion softens and sweetens but doesn't brown. Add palm sugar, tamarind paste, fish sauce, and white sugar, stir to combine, reduce heat, and let it gently bubble until sugar dissolves and the sauce looks glossy.
3
Stir-fry base: Heat pork lard in a wok, add prawns and stir-fry until nearly cooked, add tofu and stir-fry until edges turn slightly golden. Push everything to the side, pour in lightly whisked eggs to create a thin flat omelette on the wok base, then break it up with a spatula once set.
4
Add pickled radish and continue stir-frying for about 30 seconds to combine well with other ingredients.
5
Add noodles and sauce: Transfer soaked noodles directly into the wok, add sauce and a splash of water to help noodles cook through, keep tossing and stirring until noodles are tender and well coated.
6
Add garlic chives and bean sprouts, toss everything together until well combined.
7
Plate: Transfer pad Thai to a serving plate, top with additional bean sprouts, garlic chives, roasted peanuts, and a sprinkle of chili powder, serve with lime wedges.
8
To eat: Squeeze lime juice over the dish and sprinkle with chili powder to taste, mix as desired.

Street-Food-Style Pad Thai

Ingredients

Steps

More like this