In honor of mothers in Thailand, we prepared the classic national dish, Pad Thai. This video showcases how the powerful and precise Wolf Sealed Burner Rangetop creates the perfect high-heat sear for the noodles and vegetables, bringing every ingredient to life.
Ingredients for Pad Thai Sauce
- 200 ml Water
- 50 grams Tamarind paste
- 170 grams Palm sugar
- 3 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 1/2 tablespoons Fish sauce
- 3 tablespoons Lime juice
Ingredients for Pad Thai
- Pad Thai noodles
- 1 1/2 tablespoons Oil
- Shallots (sliced)
- 1/2 tablespoon Dried shrimp
- Diced tofu
- Sweet preserved radish
- 2 Eggs
- 5 grams Chives (plus more for garnish)
- Bean sprouts
- 1 teaspoon Chili powder
- 1 tablespoon Crushed peanuts
- Lime wedge (for garnish)
Instruction
Prepare the Pad Thai Sauce
Mix tamarind paste with boiling water. Break up the paste, and add palm sugar, sugar, and salt. Stir continuously until the sugars have completely dissolved. Then add in the fish sauce and lime juice, taste, and adjust the flavor as needed.
Cook the Pad Thai
Soak the Pad Thai noodles in hot water until they are pliable but not completely soft. Drain and set them aside.
Heat oil in a wok or large pan over medium-high heat. Add sliced shallots, dried shrimp, and diced tofu, and stir-fry for 1-2 minutes. Add the sweet preserved radish and stir-fry until fragrant.
Add eggs into the pan and scramble until cooked. Add the pre-soaked noodles to the pan and pour in a generous amount of the prepared Pad Thai sauce. Stir-fry everything together until the noodles are well-coated and cooked through.
Add chili powder, bean sprouts, and chives. Stir quickly to combine. Stir in the crushed peanuts. Transfer the Pad Thai to a plate. Garnish with additional chives and a lime wedge on the side.
This recipe uses the following:
WOLF Sealed Burner Rangetop ICBSRT484W-LP
