Best-Ever PAD THAI! An easy recipe with simple accessible ingredients with the most amazing flavor! The best part … once you have your ingredients together it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks!
Pad Thai Sauce:
DO NOT BE tempted to cut out the sugar – understand that Pad Thai Sauce is a very delicate balance between sweet (sugar), salt (fish sauce) and acid (vinegar or tamarind) . I’ve already lowered the sugar as much as I could, while preserving the balance. That being said, if you are intent on cutting the sugar back, cut back the on the vinegar and fish sauce as well. 🙂 *Leaving the sugar or honey out will result in terrible Pad THAI!
Fish sauce: If you are not accustomed to fish sauce, or are using a brand you haven’t tried before (some are fishier than others) feel free to go a little lighter on the fish sauce. It is an acquired taste. If going less, you will need to add a little salt to taste.
Tips for speed: Doubling the recipe will double the time and be much harder to manage all at once, in one wok. If doubling, I highly recommend cooking in two batches in the wok.
Use time-saving ingredients like store-bought peeled garlic (or minced garlic) and ginger paste in a tube. Using pre-cooked chicken is fastest -leftover rotisserie chicken is perfect. Also you could make the Pad Thai sauce ahead!
Tips for health: An easy way to cut back on the oil in the recipe is to poach the thinly sliced chicken in a little salted water (just enough to barely cover) in the pan or wok for just a few minutes. Drain and set aside. The thinner you slice the chicken the faster it will cook.
TIPS for flavor:
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