{"id":16574,"date":"2015-07-15T04:57:00","date_gmt":"2015-07-15T04:57:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/authentic-pad-thai-bangkok-style\/"},"modified":"2015-07-15T04:57:00","modified_gmt":"2015-07-15T04:57:00","slug":"authentic-pad-thai-bangkok-style","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/authentic-pad-thai-bangkok-style\/","title":{"rendered":"Authentic Pad Thai “Bangkok Style”"},"content":{"rendered":"

Looking for the best ever authentic Pad Thai Recipe? I brought this easy recipe back from my last trip to Bangkok and it’s AMAZING! You will never order take-out again!<\/em><\/p>\n

 <\/div>\n
\"Authentic<\/div>\n

On my last trip to Thailand, I got the chance to take a cooking course. Guess what the first dish on the “curriculum “was?<\/p>\n

Yes, Pad Thai! Excellent, I thought! My least favorite Asian dish.<\/p>\n

But guess what, I must have eaten it at all the wrong places for most of my life.<\/p>\n

Here\u00b4s the real deal – the authentic Thai recipe for Pad Thai Bangkok Style that converted me into a Pad Thai lover.<\/p>\n

\"Food<\/p>\n

I remember the day at the cooking school. See this pic – that was me on the way to class. Purple shirt.<\/p>\n

When we came back it was black – that is how hot the day was and how much we swet all through the class! But you know what? I didn’t even notice the heat because I was in Pad Thai Heaven!<\/p>\n

Learn how to make the BEST Authentic Pad Thai – it’s easy!<\/h2>\n

First off, some golden rules:<\/p>\n

Tips for making the best authentic pad thai ever:<\/h3>\n
    \n
  1. Start with making the pad thai sauce and have it ready.<\/li>\n
  2. Prepare all ingredients. Chop your veg and put them into a little bowl. Once your wok\/pan is hot you need to act quickly.<\/li>\n
  3. Soak your noodles in hot water until al dente.<\/li>\n
  4. Read through the whole recipe before you start.<\/li>\n
  5. Use 2 wooden spoons or chopsticks for stirring and have them ready.<\/li>\n
  6. Start off with a VERY hot pan.<\/li>\n
  7. Never prepare more than 2 portions at once. Too much content leads to extra liquids and will cook your ingredients instead of frying them.<\/li>\n<\/ol>\n

    You see, preparation and a mise en place are key when cooking authentic Pad Thai!<\/p>\n

    \"authentic<\/p>\n

    How to make the best ever authentic pad thai at home:<\/h3>\n

    My version of Pad Thai is not vegetarian, you can totally substitute meat for tofu though. Same goes for soy instead of fish sauce and nutritional yeast instead of shrimp paste.<\/p>\n

    Remember: We are only preparing 2 portions per cooking session so if you want to prepare more you need to cook the next servings separately!<\/p>\n

    Soak the vermicelli rice noodles in hot water until al dente.<\/p>\n

    Heat the wok add the oil and toss in garlic, meat and onions. Let fry for a few minutes and add the shrimp paste. Stir for a few seconds to dissolve it.<\/p>\n

    Add the shrimps and the pickled radish and fry until the shrimps turn slightly pinkish and are almost done.<\/p>\n

    If you want to you can add the sprouts right now, or, if you prefer your sprouts rather on the raw side, a bit later.<\/p>\n

    \"shrimp,<\/div>\n

     <\/p>\n

    At this point, we add the noodles and half of our prepared pad thai sauce. Stir and keep the noodles moving. Add some more water if your noodles are still a bit too hard.<\/p>\n

    Using your spoon or chop sticks, move the noodles to one corner of the pan, add a bit of oil and add the whisked egg. Sway the pan and stir the egg for about 10 seconds. Now toss everything.<\/p>\n

    \"authentic<\/p>\n

     <\/p>\n

    Add the rest of the Pad Thai Sauce along with the sprouts, peanuts, and pepper. Stir quickly.<\/p>\n

     <\/p>\n

     <\/p>\n

    Feel free to add some more pad thai sauce to intensify the flavor. Once your shrimp has reached the perfect stage, stir in the spring onions and serve the pad thai immediately.<\/p>\n

     <\/p>\n

    \"authentic<\/div>\n

    Serve Bangkok style with chopped peanuts, chili powder and a fresh quartered lime.<\/p>\n

    Cook this authentic Pad Thai recipes for your loved ones and end the night with a big scoop of my Dairy-free Thai Peanut Ice Cream<\/a>!<\/p>\n

    \u2605 <\/span>Did you make and love this authentic pad thai recipe? Give it your review below! And make sure to share your creations by<\/b> tagging me on Instagram<\/b><\/a>!<\/b><\/p>\n

    <\/div>
    \n\t
    \n\t\t
    \"authentic<\/div>\n\t\t
    \n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

    The BEST Authentic Pad Thai Recipe<\/h2>\n\t
    \n\t\t

    Looking for the best ever authentic Pad Thai Recipe? I brought this easy recipe back from my last trip to Bangkok and it's AMAZING! You will never order take-out again!<\/p>\t<\/div>\n\t

    \n\t\t\t\t\t
    \n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
    \n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tAsian, Thai\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
    \n\t\t\t\t<\/g><\/svg><\/span> Keyword<\/span>\n\t\t\t\t\n\t\t\t\t\tauthentic pad thai recipe, best pad thai recipe, easy authentic pad thai\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
    \n\t\t\t\t
    \n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 20<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
    \n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 5<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
    \n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 25<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
    \n\t\t\t\t
    \n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 4<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
    \n\t\t\t<\/g><\/svg><\/span> Calories<\/span> 455<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
    \n\t\t\t<\/g><\/svg><\/span> Author<\/span> Kiki Johnson<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
    \n\t\t

    Ingredients<\/h3>\n\t\t\t\t
    \n\t\t\t\t\t\t

    For the pad thai cooking sauce<\/h4>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp<\/span>\n\t\t\t\t\t\t\t\t\t\ttamarind paste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tbrown sugar or palm sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\thot water<\/span>\n\t\t\t\t\t\t\t\t\t\t120 ml<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tfish sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2-3\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tchili powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t120<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tvermicelli noodles<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2-3\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tpeanut or soy oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t60-80<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\tminced meat or tofu<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tdiced onion or 1 shallot<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tminced garlic cloves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tshrimp paste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t200<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tlittle shrimp<\/span>\n\t\t\t\t\t\t\t\t\t\tpeeled<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tPad Thai sauce<\/span>\n\t\t\t\t\t\t\t\t\t\trecipe above\u00a0 (half of the prepared amount)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tegg<\/span>\n\t\t\t\t\t\t\t\t\t\twhisked<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped peanuts<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tsprouts<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tpickled raddish<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\twhite pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tStalks spring onions or garlic sprouts<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tFor serving: fresh lime<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar, fish sauce, peanuts and chili powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
      \n\t\t

      Instructions<\/h3>\n\t\t\t\t
      \n\t\t\t\t\t\t
        \n\t\t\t\t\t\t\t\t
      1. \n\t\t\t\t\t\t\t\t\t\t

        Dissolve Tamarind Paste and sugar in hot water while stirring and add the remaining ingredients. Taste and add more tamarind or fish sauce if more acidity\/saltiness is needed. For extra sweetness and more sugar. Just try and find the perfect balance. Good Asian cooking is all about balancing out flavors!<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      2. \n\t\t\t\t\t\t\t\t\t\t
        Soak the noodles in hot water until al dente.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      3. \n\t\t\t\t\t\t\t\t\t\t
        Heat the wok add the oil and toss in garlic, meat and onions. Let fry for a few minutes and add the shrimp paste. Stir for a few seconds to dissolve it.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      4. \n\t\t\t\t\t\t\t\t\t\t
        Add the shrimps and the pickled radish and fry until the shrimps turn slightly pinkish and are almost done.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      5. \n\t\t\t\t\t\t\t\t\t\t
        If you want to you can add the sprouts right now, or , if you prefer your sprouts rather on the raw side, a bit later.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      6. \n\t\t\t\t\t\t\t\t\t\t

        At this point, we add the noodles and half of our prepared pad thai sauce. Stir and keep the noodles moving. Add some more water if your noodles are still a bit too hard. Using your spoon or chopsticks, move the noodles to one corner of the pan, add a bit of oil and add the whisked egg. Sway the pan and stir the egg for about 10 seconds. Now toss everything.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      7. \n\t\t\t\t\t\t\t\t\t\t

        Serve Bangkok style with chopped peanuts, chili powder and a fresh quartered lime.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t

        \n\t\t

        Recipe Notes<\/h3>\n\t\t
          \n
        1. Start with making the pad thai sauce and have it ready.<\/li>\n
        2. Prepare all ingredients. Chop your veg and put them into a little bowl. Once your wok\/pan is hot you need to act quickly.<\/li>\n
        3. Soak your noodles in hot water until al dente.<\/li>\n
        4. Read through the whole recipe before you start.<\/li>\n
        5. Use 2 wooden spoons or chopsticks for stirring and have them ready.<\/li>\n
        6. Start off with a VERY hot pan.<\/li>\n
        7. Never prepare more than 2 portions at once. Too much content leads to extra liquids and will cook your ingredients instead of frying them.<\/li>\n<\/ol>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n
          \"Authentic<\/div>\n
          \"Authentic<\/div>\n

           <\/p>\n","protected":false},"excerpt":{"rendered":"

          Looking for the best ever authentic Pad Thai Recipe? I brought this easy recipe back…<\/p>\n","protected":false},"author":1,"featured_media":18247,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[5564,5554],"tags":[],"class_list":["post-16574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian-recipes","category-dishes-with-meat-or-fish"],"yoast_head":"\nAuthentic Pad Thai "Bangkok Style" - Cinnamon&Coriander<\/title>\n<meta name=\"description\" content=\"Looking for the best ever authentic Pad Thai Recipe? 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