This is probably the 20th Pad Thai recipe I’ve made.
Honestly, I have tried countless versions of this staple Thai dish, and I never really found one version that was as good as my favourite Thai restaurants.
Most recently, I made spaghetti squash pad thai, which was unreal. I highly recommend it, especially if you’re a recovering noodle addict like me.
Anyway, you name a Pad Thai recipe, and I’ve probably tried it. I’ve even experimented with the sauces and packages from the grocery store. I made a good one last year for Jumbo’s birthday dinner, but decided to try a different one in an effort to finally get it just right.
(Hilariously enough, this version was also made for Jumbo’s birthday – one year later!)
Thai food is my absolute favourite. If I could only eat one genre of food for the rest of my life, it would be Thai. I wrote all about how I fell in love with the cuisine back in 2011, actually.
Enough chit-chat – let’s get down to business – the recipe. The perfect Pad Thai, at long last!
Note: You don’t have to use tofu, but I like it in my Pad Thai. Feel free to add cooked shrimp or chicken too!
Put a kettle on to boil. Place rice noodles in a large bowl and pour boiling water over them. Let sit until soft, then drain and set aside. In a small bowl, mix chili sauce, fish sauce, lime juice, 1/2 cup water, sambal oelek and peanut butter (it will take a whole to come together, but be patient - it does!). In a large frying pan, heat half the oil and fry garlic and onion until soft. Add sauce mixture and bring to a boil. Stir in egg and cook until sauce is slightly thickened. Add noodles, tofu, bean sprouts (it will seem like a lot but it's really not) and green onions. Toss and fry for a few minutes. Transfer to a large serving bowl and top with cilantro, peanuts, more bean sprouts, and lime wedges.
Adapted from Canadian Living