Friday, August 7, 2009

Pad Thai Tips

I can't share our entire recipe, since I'd likely be murdered in my sleep. I can however give you a few tips to ensure your pad thai is tasty. One thing to keep in mind is that every Pad Thai is almost always different. Every Thai restaurant claims theirs is the best. A lot of Thai restaurants add red food coloring and vinegar to it, those are usually the bad ones. Bean sprouts should be fresh and not overwhelmingly numbered in the dish. I never understood why some restaurants mound up the sprouts. In our experience noodles are cheaper than sprouts...maybe they used canned. The most important part of Pad Thai is the base you use.

I recommend the Por Kwan brand of pad thai sauce

The noodles are also important. We use a few different brands. Usually the more simple the lable the better the The best ones are typical in plain clear packages written in Vietnamese and Thai. Most asian groceries have couple good brands. Avoid any name brand with expensive packaging that you might find at a regular grocery.

Keep in mind also is Pad Thai is supposed to be a little sweet. So add some ground peanuts and a few pinches of sugar. Enjoy! If you decide to make some, leave me a comment and send me some pictures to let me know how it turned out.


  1. Thank you. I'll try and look for that sauce. We tried making it from scratch with the tamarind and everything, and it was soooo sour. We followed the recipe exactly too. Thanks again.

  2. I love Pad Thai, having been introduced to it while living overseas. As soon as I get a chance I'll make it and let you know how it turns out. One thing about Asian food is that it is often so easy to make and so tasty, with clear fresh flavor. Thanks for the tip,

  3. very cool. I look forward to seeing the results. I had never had Pad Thai except from home using the methods described above. I have yet to try a Pad Thai in another place that was as good...except in Thailand. I admit that I could be