Ingredient Notes, Cook’s Tips, and FAQs
- Tamarind paste: Look for this at your local Asian grocery store. Or you can purchase it online. Note that this is the Thai type tamarind paste, not the Indian type, which is black and sticky. They are different from each other. Also, different brands will have varying levels of tanginess. If the one you pick up is very sour, use less than the amount I’ve indicated. You can also add more coconut sugar to the sauce if needed to balance out the tartness. I use Talad Thai Tamarind Paste, which is made up of 70% tamarind and 30% water. Depending on where you live, it may be called tamarind concentrate or puree. It is usually sold in small glass jars or containers.
- Chinese chives: These are also known as garlic chives. You can try finding them in your local Asian supermarket if you’re based outside of Asia. If you’re based in Asia, they should be available in wet markets and most supermarkets. Substitute with spring onion (scallion) if unavailable.
- Pork: Thinly sliced tenderloin or pork loin would work well too.
- Pressed Firm Yellow Tofu: If you can’t find pressed tofu easily, you can make some crispy-pan-fried tofu cubes using either firm or extra firm tofu to add to the Pad Thai.
- Check the preparation instructions on your pack of rice noodles. Mine only required soaking in room temperature water until the noodles softened. But some other brands may require you to soak in warm water, or even briefly boil them. Prepare them as indicated in the package instructions before using them for this recipe.
- Use high heat. Crank up the heat on your stove for the stir-fry to prevent the noodles from clumping together.
- Can I use another protein instead of pork? Absolutely! Chicken, shrimp, thinly sliced beef, or tofu would all taste great. For Chicken: Use 200-300 grams of chicken thighs or breasts. Thinly slice or cut into bite-sized pieces. Use the same marinade as you would for the pork (1 teaspoon cornstarch, 1 teaspoon light soy sauce, and 1 teaspoon canola oil). Heat 1 tablespoon of canola oil in a large wok. Once hot, add the chicken and spread out the pieces in an even layer in the wok. Cook for 1 minute, undisturbed, then turn over the pieces to sear the other side for another minute. Stir-fry for 30-60 seconds or until the chicken has almost fully cooked through. Use a slotted spoon to transfer to a clean bowl. For Shrimp: Use 200 grams. Peel and devein the shrimp if they aren’t already. Season with ½ teaspoon of kosher salt (or more to taste. Heat 1 tablespoon of canola oil in a large wok. Once hot, add the shrimp and sauté for 1-2 minutes, or until no longer pink. Use a slotted spoon to transfer to a clean bowl. For Beef: Use 200 grams of thinly sliced skirt steak or other lean beef cut. Use the same method to cook the beef as you would for the chicken or pork. For Tofu: Use 5-6 squares (250-300 grams) pressed firm yellow tofu in place of the pork. Alternatively, you can make some crispy-pan-fried tofu cubes to use in the Pad Thai if you can’t find pressed firm yellow tofu. Pan-frying the tofu first will prevent the tofu from breaking down in the stir-fry.
- Can I make this gluten-free? Use a gluten-free soy sauce and gluten-free sweet dark soy sauce such as this gluten-free kecap manis. Also, double check to make sure that your fish sauce is GF certified.
- Can I make this vegetarian or vegan? Use a vegan fish sauce and omit the pork (and the marinade ingredients for it). Use 5-6 squares (250-300 grams) pressed firm yellow tofu in place of the pork. Alternatively, you can make crispy-pan-fried tofu cubes for using in the Pad Thai if you can’t find pressed firm yellow tofu. To make it vegan, same as for making it vegetarian but also omit the egg.
- Can I make this ahead? Unfortunately, I don’t recommend making this ahead because the noodles will absorb all the sauce and it’ll taste dry if not eaten immediately, or at the very least, on the day of cooking. However, you can prepare the fresh ingredients and make the sauce a day in advance if you like. Store the prepared/chopped fresh ingredients in sealed airtight containers in the refrigerator. Make the sauce in a small jar with a lid and store in the refrigerator until you’re ready to cook the Pad Thai.