Hello again, well I’m sorry but I meant what I said, in most cases Pad Thai is bland and boring when compared to most Thai recipes, it is often served up too wet and soggy or just plain stodgy and lacking in flavour. The noodles are often over or under cooked and I never found it to be an “interesting” meal….

That is, until Khwanjai cooked it for me the first time, she really is a genius in the kitchen, she seems to be able to just bring out all the best in Thai food and balance those flavours to perfection and now you can too just by following her recipe and tutorial, which by the way, is a long one because she wanted to make sure you got every bit right!

Now if you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking Classes

Sign up for Khwanjai’s Free Thai Cooking Classes Your first step to mastering Thai food, it’s a 7 recipe mini course plus a few secret bonus’s

What our Members Say

Because we talk with our members/students, we often get feedback, (even from folks who have been playing with Thai recipes for years) telling us that Khwanjai’s Top Tips are a revelation and solve many of the problems they have been facing trying to replicate authentic Thai food from recipes that simply don’t give the full picture. They are delighted with our in depth recipes and video tutorials actually teaching the defining points of cooking Thai food and include lots of Chef Khwanjai’s Top Tips!

Here’s an excerpt from one such email received this week

My name is Fritz Kraft and I live in San Jose, CA in the “South Bay” (aka Silicon Valley) region of the San Francisco Bay Area

Just want to take a moment to say you guys are awesome and give you some positive feedback.

Jules, it’s rare than someone with your class and good character (hey, just let me believe it!) has the guts to go live the dream and then be generous enough to share it with those of us stuck out here in the safe, secure and thoroughly BORING, bland and spirit sucking West. Subscription to this site is the best deal I’ve seen since $1.10/gallon gasoline!

Khwanjai is a lovely, very funny lady with a wonderful skill. Again, kudos to you both for having the cajones to leave the “comforts” of the UK for a real life doing what you love in Thailand.

I’ve been to Thailand twice and have been an amateur Thai food cook for 5 years. The frustration I’ve had getting good instruction and inside tips has been indescribable at times; cobbling together recipes from different cookbooks, the web and lots and lots of trial and error……

……After joining Thai Recipe Videos as a Silver member I discover, the only things I needed to do were:….

He goes into great detail with an intelligent dialogue of what he has learned, so much so that, (he’s only been a member for about a month) with his consent I have published it (in his name) as an article in it’s own right, Thai Food Lovers Lament for the benefit of all our visitors. He has clearly been cooking and studying Thai food for quite some time and has a great understanding of some of the more advanced concepts of Thai cooking.

Thank You Fritz for your kind words and excellent contribution!

Trumpet Blowing Over

Here is a link to the Full monty Pad Thai Recipe free for all to see and below is the abridged version

How to Make Pad Thai

Ingredients:
Serves 4
150g Rice Noodles
100g Fresh Prawns
1/3 Cup dried Shrimps
100g Tofu (extra firm)
2 Eggs
1 Cup chopped Chives
1 Cup Bean Sprouts
1/3 Cup Chopped Pickled Turnip
3 Garlic Cloves
3 Shallots (red)
4 tbs Tamarind Purée
3 tbs Oyster Sauce
2 tbs Fish Sauce
3 Heaped “Dessert Spoons” of Palm Sugar
2 ts Chicken Stock powder (1/2 cube)
1/2 Cup Oil

Optional ingredients for serving
1/2 cup roasted chopped peanuts
Thai Chillie Powder

Preparation:
Soak Rice noodles for 2-3 hours

Prepare prawns as per Preparing Prawns Video Tutorial

Make Tamarind Purée as per Tamarind Puree Video Tutorial

Cut and chop the Garlic and Shallots

Cut firm Tofu into 1cm (1/2″) cubes

Top and Tail a bunch of Chives and chop enough to fill 1 cup

How to make Pad Thai Sauce
Add 1/2 cup of water to wok and bring to boil

Add the Palm sugar, stir until dissolved

Add Tamarind Puree, stirring in well, leave to simmer stirring occasionally until reduced by about 30-40%, or until it becomes thicker and slightly sticky

That’s it! Easy Pad Thai Sauce

How to Make Pad Thai:
Add small amount of oil to hot wok and add 1/2 of the Garlic, stir until starting to turn golden brown

Add the fresh prawns and stir fry about 1-2 minutes, remove and place to one side

Using the same wok add 4-5 tbs oil and get medium hot, before adding the Tofu, stir fry about a minute until quite firm and golden brown

Remove most of the oil and add remaining Garlic and Shallots to half of the pan, continue stirring until garlic is turning brown before mixing all together, stir a further 1/2 minute

Next add the Shrimps and pickled Turnip, stir about a minute and add the noodles and stir everything together

Add about 4 tbs of the Pad Thai Sauce we made earlier and stir in for about 30 seconds

Add Fish and Oyster sauces and the chicken stock powder stirring in well

Next form a well in the middle, add a drop of oil and chuck in the eggs stirring them to scramble, cover with the noodles for a moment and stir again to mix the egg in

Now add the Bean sprouts and Chopped Chives and stir together until mixed in

Lastly add the Prawns and Garlic we pre-cooked earlier stir in a few times and…

Done!
Now you know how to make our Easy Pad Thai Recipe

Serving suggestions:
Serve into a nice serving dish, place on your table with a slice of lime and your choice of vegetables on the side. This dish is a meal in itself, beautifully savoury and can be enjoyed very nicely without adding anything however, in traditional Thai style you can sprinkle some peanuts or chilli powder on top to vary it a little. Give it a go you’ll love it.

This Pad Thai Recipe also makes a fantastic addition to virtually any Thai banquet as it is savoury flavoured so will contrast and compliment many styles of Thai cooking. Try our Fish 3 Flavours Recipe packed with more top tips on how to cook truly fantastic fishy dishy. Also may we suggest our lovely Basil Shrimp Recipe (actually we use prawns) in keeping with the seafood theme. Perhaps moving towards meat a nice Chicken Green Curry Recipe Creamy, rich and spicy. How about a Pork Red Curry Recipe the flavours of the Pad Thai will compliment and contrast and all of these delicious recipes

Done!

Warmest regards
Jules & Khwanjai

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