Making the perfect Pad Thai like a pro

If you end up as the number five dish in the world ranking of tastiest dishes, we can't help but provide you with the ultimate recipe. And where better to learn all those secrets than from our colleagues at the online food magazine FavorFlav? Nowhere, no, so read along. Are you going to whip up a Pad Thai tonight like a true professional?.

First, let's clear up a misunderstanding: contrary to what the name suggests, pad thai did not originally come from Thailand. There are two theories about the origin of pad thai. According to one, pad thai originated as a variation of pho sao, a Vietnamese dish. Furthermore, residents of Thailand refer to the dish as kway teow pad. Kway teow is Chinese for rice noodles, and many residents of Thailand see pad thai as a Chinese dish.

Another fun fact: in 2011, CNN Travel conducted a global survey and compiled a list of the 50 tastiest dishes in the world. Pad thai ranked fifth. In the 2018 list, pad thai is no longer present, but number one is currently occupied by another Thai favorite: massaman curry.

The noodles

Alright, back to more important matters. We're going to make pad thai. Make sure you have the right ingredients ready. According to Thai recipes, the only noodle you can use for pad thai is the Thai rice noodle. When soaking the noodles, pay attention: make sure they are flexible but also reasonably firm (think al dente). They should not fall apart. Drain them and rinse well with cold water. To prevent the noodles from sticking together, drizzle some sesame or peanut oil on them.

The sauce

The sauce for pad thai consists of four important basic elements: salty, sweet, sour, and spicy. Use fish sauce for salty, tamarind for sour, and brown sugar or honey for sweet. Heat these three ingredients in roughly equal proportions, but adjust according to your taste. Once the sauce is flavored, add spiciness. Add just enough dried chili or chili powder until you find the sauce spicy enough. Tip: the sour and spicy should be slightly less pronounced than salty and sweet. Pad thai should be served with a lime wedge and some extra chili on the side.

Meat, fish, chicken, or tofu?

We prefer to make our pad thai with tofu and chicken, but the choice is vast. Beef, pork, and shrimp are also incredibly delicious and pair well with tofu. It is important to heat the meat or tofu over high heat in a wok with sizzling hot oil. Note: if you decide to make pad thai with shrimp, you do not need to cook them beforehand. You certainly don't want them to dry out. The correct order of stir-frying ingredients is as follows: stir-fry your meat or tofu in a very hot pan and add two tablespoons of the sauce. Then add finely chopped garlic, the noodles, and a bit more sauce. If you're making pad thai with shrimp, this is the right moment to add them. Push everything to the side of the pan and crack your eggs into the pan. Let them cook for a moment and then mix them into the rest of the dish.

Finally, stir-fry the bean sprouts, Chinese chives, and spring onions briefly. Taste the pad thai and adjust the flavor with some extra sauce if necessary. Serve with peanuts sprinkled on top and place a few lime wedges and chili flakes on the side.