Authentic Thai Pad Thai, Made Easy at Home
Effortless Pad Thai with T-Asia Kitchen Thai Pad Thai Sauce and Mon Rice Noodles for Stir-Fried Noodles
No need to dine out! Thanks to T-Asia Kitchen’s Thai Pad Thai sauce, you can easily and quickly make delicious Pad Thai at home that rivals restaurant quality, using Mon Rice Noodles specifically for stir-fried dishes. Enjoy a rich flavor with just basic ingredients like shrimp, bean sprouts, and eggs.
Pad Thai Ingredients- 130g Mon Rice Noodles for Stir-fry
- 10 medium shrimp, peeled and deveined
- 1 large handful fresh bean sprouts (approx. 50-70g)
- 2 fresh eggs
- 1/2 medium onion, thinly sliced
- A small amount of carrot, thinly julienned
- A small amount of scallions, chopped
- 5 additional shrimp (optional, for extra protein)
Cooking Instructions
Step 1
The star of our Pad Thai is the sauce! I’m using the T-Asia Kitchen Thai Pad Thai Sauce, which perfectly captures authentic Thai flavors. I’ve used about half a bottle, but feel free to adjust to your taste preference.
Step 2
For the noodles, I’ve chosen Mon Rice Noodles specifically designed for stir-fries. These noodles hold their texture beautifully and won’t get mushy when stir-fried.
Step 3
Soak the rice noodles in cold water for about 1 hour until they are pliable. This ensures they cook to a perfect chewy yet tender texture. If you’re short on time, you can blanch them in boiling water for 1-2 minutes, then rinse immediately in cold water. Be careful not to overcook them, or they might become sticky.
Step 4
After blanching in hot water, rinse the noodles under cold running water. This step helps prevent them from sticking together, keeping each strand distinct and ready for stir-frying.
Step 5
Prepare a generous handful of fresh bean sprouts. You can adjust the amount according to your liking. Give them a quick rinse under clean water and drain well.
Step 6
Now, let’s start cooking! Heat a pan over medium heat with a little cooking oil. Pour in the beaten eggs and scramble them gently until just cooked. We want them soft and fluffy, not overcooked.
Step 7
Scrambled eggs cook best over medium-low heat to ensure they are tender and don’t burn. Once cooked, push the scrambled eggs to one side of the pan or remove them temporarily.
Step 8
In the same pan, add the shrimp and sliced onions. Stir-fry them together. If you have scallions or julienned carrots, feel free to add a small amount now for a vibrant color and added freshness. This makes the Pad Thai visually appealing.
Step 9
Once the shrimp are about halfway cooked and turn pinkish, add the soaked rice noodles and the T-Asia Kitchen Pad Thai Sauce. Now, turn up the heat to high and stir-fry vigorously. This high heat is crucial for preventing the noodles from becoming soggy. If the noodles seem too dry or are sticking to the pan, add a tiny splash of water to help with the stir-frying. Using a wok makes this process much easier.
Step 10
Finally, toss in the bean sprouts and stir-fry everything together quickly. Bean sprouts cook very fast; we want them to retain their crispness. Stir for about a minute, just enough to heat them through. Overcooking will make them limp.
Step 11
For an extra touch of flavor and texture, sprinkle some chopped peanuts or almond slivers over the finished Pad Thai. These add a wonderful crunch and nutty aroma that complements the dish beautifully.
Step 12
I’ve used about 10 shrimp per serving, but feel free to add more if you love them! Enjoy this delicious, homemade Pad Thai that brings the vibrant flavors of Thailand right to your kitchen. Enjoy your meal!
