Baek Jong-won's Pad Thai

• Soaked rice noodles 1 and 1/2 cups (120g, 60g before soaking)
• Bean sprouts about 1 and 1/2 cups (100g)
• Onion about 1/3 (80g)
• Chives about 1 cup (40g)
• Cocktail shrimp 8 pieces (40g)
• Dried shrimp about 2/3 cup (20g)
• Whole garlic 4 cloves (20g)
• Crushed peanuts about 1/4 cup (20g)
• Green chili pepper 1 (10g)
• Red chili pepper 1 (10g)
• Eggs 2
• Cooking oil 1/4 cup (40g)
• Water 2 tbsp (20g)
• Brown sugar about 1 and 1/2 tbsp (20g)
• Vinegar about 2 and 1/2 tbsp (20g)
• Soy sauce about 1 tbsp (12g)
• Anchovy fish sauce about 1 and 1/2 tbsp (12g)

Recipe 🍳

Cooking tips 💡

• Do not boil the rice noodles; soak them in cold or lukewarm water for at least 30 minutes until they become opaque. This prevents them from clumping and ensures a chewy texture.
• Finely chopping the dried shrimp and stir-frying them in oil until crispy can closely replicate the deep umami flavor characteristic of Southeast Asian fish sauce.
• Bean sprouts and chives release water if overcooked. Stir-fry bean sprouts only briefly at the end, and always toss the chives with residual heat after turning off the stove to maintain their crispness.
• If the noodles seem too dry or undercooked during stir-frying, add a small amount of water and lower the heat, allowing the noodles to absorb the sauce.

Recommended for 🙋

• ⭐Those who want to make Pad Thai at home without hard-to-find Thai spices.
• ⭐Those who enjoy sweet, sour, and savory stir-fried noodles with a combination of fish sauce, vinegar, and sugar.
• ⭐Those who want to enjoy an exotic delicacy with the crisp texture of bean sprouts and the savory flavor of dried shrimp.