Pad ThaiPad Thai is like a warm blanket.It’s a comfort food of our age, with those chewy noodles, crunchy peanuts, the sweet and tangy sauce, and plenty of chives, bean sprouts, and chicken to make it a full meal. To develop this recipe, I carefully pored over many videos of street food vendors in the process of making this signature dish, to catch every detail and authentic addition.This recipe has all the ingredients and information you need to make an authentic Pad Thai at home. A Complex, Full-flavored Pad Thai (Hold the Ketchup!)I had a friend who traveled to Thailand and spent months eating authentic Pad Thai on the streets of Bangkok.

When she returned, she declared she could never go back to the bright red, sickly sweet stuff that gets served up in your average restaurant stateside. We’ve done our best to emulate the perfect blend of salty, sweet, pickley, shrimpy goodness that goes into a good authentic pad Thai, made with crowd-pleasing chicken.If you prefer Shrimp Pad Thai, head to my dad’s recipe!  Key Ingredients for the Best Pad Thai:There are a few vital ingredients for making an excellent—not just good—pad thai: Tamarind: Mainstream Pad Thai in the U.S.is often a super sweet, red-hued concoction involving lots of ketchup.

Traditionally, the tangy sweetness of pad thai comes from sugar and tamarind paste.In some of our other posts, we use tamarind concentrate from a jar, and some of you readers pointed out that there’s nothing like the pu

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