A TASTE OF THAILAND

Happy Pad Thai Day! There’s no better way to celebrate than by recreating this beloved Thai street food dish in your own kitchen. Originating from Thailand, Pad Thai has become a global sensation, loved for its harmonious blend of savoury, sweet and tangy flavours. And while there are many interpretations of this dish, the heart of a truly exceptional Pad Thai lies in its sauce – a deliciously balanced blend of ingredients that make each bite an explosion of flavours.

To celebrate Pad Thai Day, Thaikhun have shared with us their authentic Pad Thai recipe, complete with a specially crafted Pad Thai sauce. This recipe will help you bring a bit of Thailand’s rich culinary heritage into your home. Plus, it’s a fantastic way to celebrate National Pad Thai Day with friends and family.

Below is Thaikhun’s recipe for their signature Pad Thai sauce and Chicken Pad Thai. Follow these steps for a memorable, restaurant-quality Pad Thai at home!

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Pad Thai Sauce

Ingredients:

• 315g Sugar
• 205g Palm Sugar
• 45g Salt
• 40g Tomato Paste/Puree
• 95g Ketchup
• 450g Tamarind Concentrate (1 tub)
• 90g Red Onion
• 45g Cooking Oil
• 135g Water

Method of cooking:

1. Finely chop or blend the red onions. Heat oil in a pot and sweat the red onions till fragrant.
2. Add tomato paste/puree into the pot, stir until it is cooked, the oil becomes red and it smells good.
3. Add water into the pot and bring it to a boil. Then add granulated sugar, palm sugar and salt. Stir the pot until palm sugar is completely dissolved.
4. Add tamarind concentrate and tomato ketchup into the pot, stir until they mix well and continue to boil. Lower the heat to medium-low once the Pad Thai sauce is boiled and continue to simmer for 15 mins or until the sauce is thickened and the colour becomes darker. Keep stirring from time to time and make sure not to overcook or burn the sauce since it is sugar-based.
5. Once the sauce is thickened and the desired colour and texture is achieved, remove it from the heat and cool down in a blast chiller. Label and store in a fridge and use within 7 days. This batch of Pad Thai sauce could cook for 8 servings.

Chicken Pad Thai

Ingredients:

• 40ml (2.5 tbsp) Cooking Oil
• 10g (1 tbsp) Sliced Red Onions
• 15g (1 tbsp) Tofu
• 10g (1 tbsp) Chopped Sweet Turnip
• 120g Sliced Chicken
• 1g Salt
• 0.3g Ground White Pepper
• 1 Egg
• 90g Rice Sticks/Noodles (weight before soaking)
• 100g TLG Pad Thai Sauce
• 50ml Water
• 20g Carrots
• 40g Bean Sprouts
• 20g Spring Onions
• 0.25 Lime
• 2g Red Chilli (1-2 slices)
• 2g Coriander (1-2 stems)
• 5g Crushed Dried Chilli (0.5 tbsp)
• 15g Crushed Toasted Peanuts (2 tbsp)

Method of cooking:

1. Soak the rice noodles (thin and flat rice noodles) in water for 30 minutes or until they are soft. Then drain off the water using a colander and put the noodles in a sealable container and keep in a fridge and use within 3 days.
2. Cut chicken fillets into thin slices. Marinate the chicken with a pinch of salt and pepper for a short time before stir-frying to make it tender and flavourful.
3. Prepare vegetables and ingredients for Pad Thai: slice red onions. Julienne cut carrots and spring onions. Wash beansprouts. And cut tofu into small rectangles.
4. Heat oil in a wok, stir-fry sliced chicken till halfway cooked. Then add the red onions and tofu and continue to stir-fry until the chicken and tofu are cooked and there is a fragrance from the red onion.
5. Add an egg and scramble it, then add chopped sweet turnip. Continue to stir-fry until they all mix well, and the egg and turnip are cooked.
6. Add rice noodles and a little bit of vegetable stock to help cook faster. Then, add the Pad Thai sauce and continue to stir-fry till the noodles absorb the sauce and are cooked and soft.
7. Add the prepped vegetables and continue to stir-fry until they are cooked and mixed well.
8. Remove from the heat, place on a plate and garnish with a coriander and red chilli, and serve it with crushed toasted peanuts, crushed dried chili and a slice of lime.