One of my very favorite noodle dishes of all time and the dish that I always try first at any Thai restaurant is Pad Thai. Pad Thai is a stir fry dish consisting of flat rice noodles, a protein such as shrimp, chicken, or tofu, with bean sprouts, peanuts, scrambled egg, and a special blend of ingredients to create a sweet and sour sauce. Authentic Pad Thai typically contains tamarind, but this recipe uses a blend of oyster sauce, soy sauce, cooking sake, and peanut butter to achieve a deliciously funky, umami taste. You can also consider adding a pinch of brown sugar to your Pad Thai Sauce if you prefer a sweeter flavor profile.
Pad Thai became popular in Thailand in the 1930s. At this time, noodle dishes were promoted by prime minister Plaek Phibunsongkhram, who was focusing on nation-building and wanted to champion a uniquely Thai dish. He believed that a strong national culture, including cuisine,would aid in maintaining Thailand’s independencefrom encroaching world powers. Additionally, during World War II, Thailand suffered a rice shortage and noodles were endorsed by Phibunsongkhram as a modern, healthy alternative.
With the bright flavors of bell pepper and crunchy bean sprouts, topped with a tangy drizzle of lime juice, you can’t beat the refreshing flavors and textures of Pad Thai. Try your hand at making this dish at home using some of Bokksu Market’s pantry staples!
Time: 30 minutes
Yield: 3 large plates
- 7oz Pad Thai rice noodles
- 3 tablespoonsKikkoman Oyster Sauce from Bokksu Market
- 2 tablespoonsKikkoman Soy Sauce from Bokksu Market
- 2 tablespoonsMorita Cooking Sake from Bokksu Market
- 2 tablespoons olive oil
- 2 large eggs
- 1 cup pre-cooked mini shrimp (or protein of your choice)
- ½ cup bean sprouts
- ½ cup cilantro
- 1 clove garlic, minced or roughly chopped
- 2 scallions, sliced, with whites and greens divided
- 1 bell pepper, sliced into 2-inch pieces (I recommend the sweet red variety)
- ¼ cup unsalted peanuts, plus more to garnish
- 1 teaspoon creamy peanut butter
- 1-2 limes, cut into wedges
- Cook rice noodles according to package instructions and drain.
- Chop garlic and slice the bell pepper and scallions, keeping scallion greens and whites separate.
- In a large skillet or wok, add 1 tablespoon olive oil over medium heat.
- Add minced garlic and chopped scallion whites. Then add chopped bell pepper and shrimp.
- Cook for 5 minutes with the lid on.
- Add an additional tablespoon of oil to the side of the pan. Pour 2 cracked eggs into the pan and scramble immediately.
- Add bean sprouts.
- Add oyster sauce, soy sauce, and cooking sake and stir to combine.
- Add cooked rice noodles and mix until the noodles are completely coated in the Pad Thai sauce.
- Add peanuts and creamy peanut butter and stir to combine.
- Plate your Pad Thai and garnish with fresh cilantro, scallion greens, more bean sprouts and peanuts.
- Drizzle on Sriracha sauce and lime juice.
By Hadley Sui