Pad Thai
Sunday, February 20th
4:00 PM - 5:30 PM Pacific Time
Join Srisuda from Bangkok and learn to make Thailand’s national dish - Pad Thai. Pad Thai is a stir-fried rice noodle dish commonly served as street food. Bring the intricate combination of Thai flavors into your home - sweet, sour, and salty, with an exciting contrast of textures!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Soak the rice noodles in room temperature water for 30 minutes, drain, cover with a towel or store in a container with a lid.
Drain the liquid from the tofu.
Chop the shallot or onion into small pieces and roughly crush the roasted peanuts.
If making homemade tamarind concentrate*, please have it prepared for class.
*Homemade tamarind concentrate (makes 1/4 cup): Place 1-ounce tamarind pulp (available in Asian market) in a bowl and add 1/2 cup hot water. Use a spoon to separate the pulp. Let it steep for 5 minutes. Strain the mixture, and then it is ready to use.
Pad Thai (Stir-Fried Rice Noodles with Prawns)
Serves 2
Stir-Fry
4 ounces dried rice noodles**, pre-soaked before class (once soaked will be 8 ounces)
**Dried rice noodles, also called rice sticks, come in different widths - small, medium, and large - and all are fine. Look for products from Thailand or Vietnam.
8 prawns, thawed, peeled, and deveined (or substitute with 4-6 ounces of chicken, beef, pork, or vegetables)
1/4 cup vegetable oil, divided
1 shallot or 1/4 red onion, chopped
4 ounces extra-firm tofu or firm tofu (with excess liquid drained)
2 tablespoons dried shrimp (optional)
2 tablespoons sweet preserved radish or takuan, yellow pickled radish (optional)
1/4 cup water
2 eggs
3 cups bean sprouts, divided
2 green onions or 6 garlic chives
1 lime
1/4 cup unsalted roasted peanuts or cashew nuts, roughly crushed
Chili flakes or chili powder as needed
Pad Thai Sauce
Makes 1/2 cup
1/4 cup grated palm sugar or brown sugar or white sugar
1/4 cup store-bought tamarind concentrate, or homemade* (recipe above in pre-class instructions) OR white vinegar or rice vinegar
2 tablespoons fish sauce (substitute soy sauce for a vegetarian option)
1 tablespoon vegetable oil
1 teaspoon paprika
Equipment
1 small saucepan
1 wok or medium skillet or cast-iron pan
1 spatula
1 tong (medium or large)
1 cutting board and knife
1 large platter or bowl for plating
1 small plate for garnish
General Steps
Make sauce.
Prepare ingredients, chop tofu, chop dried shrimp, sweet preserved radish, garlic chives
Make garnish
Stir-fry Pad Thai