Why are my rice noodles gloppy?

If the noodles are gloppy or falling apart, they are probably overcooked. Most Thai rice stick noodles only require a quick soak in hot water to hydrate. I always follow the package instructions - and I tend to drain them before they're fully cooked - since they'll continue to cook in the wok.

My pad Thai is a little plain. Where did I go wrong?

Remember that spice caddy I mentioned from my time in Thailand? Pad Thai is meant to be augmented to each diner's personal taste. Some people (like me) will be good with the flavors of this dish right out of the wok. My husband, the spice junky, piles on extra Thai chilis, fried shallots and fish sauce.

Is pad Thai gluten free?

Yes! This recipe is gluten free as written. As always, it's probably best for celiacs to do a quick label check on sauce bottles to make sure you don't have anything produced in a factory that also processes wheat to avoid cross contamination.

Is pad Thai authentic Thai food?

Pad Thai is one of Thailand’s national dishes. However, Chinese traders are said to have introduced stir fried rice noodles to Ayutthaya (the former Thai capital). What followed is what always happens when a delicious food idea is introduced from abroad. It is subtly changed here and there to appeal to the taste sensibilities of the locale where it’s being served. I’d argue that, no matter the origins of pad Thai, once that delicious dish became a part of the heart and soul of the people eating it, it became a truly Thai dish.

Classic Pad Thai Recipe

Name: Classic Pad Thai Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Thai
Ingredients: 4 ounces dried rice noodles (pad Thai noodles); 2 tablespoons vegetable oil; 1 garlic clove, minced; 1 large egg; 8 large shrimp, thawed, peeled and deveined; 1½ tablespoons lemon juice or 3 tablespoons tamarind water; 2½ tablespoons fish sauce; 2 teaspoons palm sugar (optional); 15 peanuts, crushed; 1 cup bean sprouts; 2 tablespoons cilantro, chopped; 2 green onions, chopped; Lime wedges for serving

Description

My pad Thai is sweet, sour, spicy, salty and… well, it pretty much has all the flavors. Make it in 21 minutes from start to finish.

Ingredients

Scale

4 ounces dried rice noodles (pad Thai noodles)
2 tablespoons vegetable oil
1 garlic clove, minced
1 large egg
8 large shrimp, thawed, peeled and deveined
1 1/2 tablespoons lemon juice or 3 tablespoons tamarind water
2 1/2 tablespoons fish sauce
2 teaspoons palm sugar (optional)
15 peanuts, crushed
1 cup bean sprouts
2 tablespoons cilantro, chopped
2 green onions, chopped
Lime wedges for serving

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Instructions

Prepare the rice noodles. Soak the rice noodles in boiling hot water until al dente. You don’t want them cooked all the way since we will be cooking them in the pan as well. Follow the instructions on the package (usually between 6-8 minutes). Drain and set aside.
Stir fry the garlic and shrimp. In a wok or deep pan over medium-high heat, add oil and garlic. Fry garlic for 1 minute, then add add shrimp and toss them a few times.
Scramble the egg. Push the shrimp to one side of the pan. Break the egg in the cleared side of the pan and scramble it by quickly stirring (about 20 seconds).
Add the noodles and seasoning. Add the soaked noodles along with lemon juice, fish sauce, sugar and peanuts. Stir well and cook for 2-3 minutes – until noodles are cooked through.
Add half of the bean sprouts, plus 1 tablespoon cilantro and half the scallions. Toss well.
Garnish and serve. Transfer to a plate and top with remaining bean sprouts, cilantro and scallions. Serve with lime wedges and more fish sauce if needed.

Notes

After serving each diner can add their preferred amount of dried chilies, extra fish sauce, vinegar, sriracha, dried shrimp, sugar, Thai chilies, etc. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 547
Sugar: 9.1g
Sodium: 1820mg
Fat: 22.4g
Saturated Fat: 5.8g
Unsaturated Fat: 5.2g
Trans Fat: 0g
Carbohydrates: 59.6g
Fiber: 3.2g
Protein: 27.9g
Cholesterol: 214.1mg