Today, I am absolutely thrilled to share with you a recipe that has become nothing short of an obsession in my kitchen – Chez Pim’s Pad Thai. As a passionate food blogger and self-proclaimed lover of all things delicious, I’m constantly on the lookout for unique and authentic recipes that transport my taste buds to far-flung corners of the world. And let me tell you, this Pad Thai recipe does exactly that!
Chez Pim, a renowned food writer, and photographer, has crafted a Pad Thai recipe that is truly extraordinary. With its vibrant flavors, harmonious blend of textures, and stunning presentation, it embodies the very essence of Thai cuisine. It’s a dish that tantalizes your senses from the moment you start cooking, filling your kitchen with intoxicating aromas and setting the stage for an unforgettable culinary experience.
What sets Chez Pim’s Pad Thai apart is the meticulous attention to detail in every aspect of the recipe. From sourcing the freshest ingredients to mastering the art of balance in flavors, Chez Pim leaves no stone unturned. Her recipe takes you on a gastronomic adventure, guiding you through the intricate steps of creating the perfect Pad Thai, while also allowing room for your own creative flair.
So keep reading on this culinary escapade as we delve into the secrets behind Chez Pim’s Pad Thai. Get ready to embark on a flavor-packed journey that will have you falling head over heels for this iconic Thai dish. Believe me when I say, once you’ve experienced the magic of Chez Pim’s Pad Thai, there’s no turning back!
How to Make Perfect Pad Thai Recipe
- vegetable oil (for frying)
- 12 oz. chicken (2 oz. per serving)
- 4 cloves (10g) minced garlic (about 1/2+ clove per serving)
- sauce (see below) (about 1/4 cup per serving)
- 1 lb. (500g) rice noodles, soaked in warm water to soften (but not too soft)
- 6 eggs (1 egg per serving)
- 1 lb. shrimp, peeled and deveined (4-6 shrimp per serving)
- 1 cup (155g) ground peanuts (1-2 tbsps per serving)
- 3-4 cups bean sprouts (1/2 cup per serving)
- 1/2 cup (75g) pickled turnips, chopped (1+ tbsp per serving)
- 1 cup garlic chives or green onions, chopped (2 tbsps per serving)
- more sprouts (garnish)
- fresh limes (garnish)
1/2 cup (130g) tamarind paste
- 1/2 cup (120g) fish sauce
- 1/3 cup (75g) brown sugar
- 1 tbsp (9g) chili powder (to taste)
Make the sauce: Over a low flame, heat the tamarind, fish sauce, and brown sugar together until the sugar is dissolved. Stir in the chili powder a teaspoon at a time to desired spiciness. Bring the sauce to a simmer. Turn off the heat (keep the sauce warm).
Make the pad thai: [The key is to cook up 1-2 servings at a time!] Heat 2-3 tablespoons of oil in a wok or large frying pan over high heat. Add 2 ounces of chicken and stir-fry until it is half-cooked. Add 1-2 tablespoons of sauce and a pinch of garlic. Stir around and add about 2 cups of loosely packed (for me, a big handful) rice noodles plus 1/4 cup of sauce to the pan and stir vigorously until the noodles soften. If it dries out, you can add some water. Push the noodles to the side and crack an egg into the pan. Let the egg cook for 10 seconds and then toss the noodles and egg together in the pan. Drop 4-6 shrimp, a couple of tablespoons of ground peanuts, a heaping tablespoon of turnip, and 1/2 cup of sprouts into the pan. Stir fry until the shrimp are just cooked (very fast – about a minute). Toss in the green onions or garlic chives and remove from heat. Serve hot with more sprouts, ground peanuts, and lime wedges for garnish.