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! Also the same with leaving out the fish sauce (or vegan fish sauce) or leaving out the acid.
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 more 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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