Home-made Pad Thai
We love the pad Thai of Baan Thai restaurant in Los Banos. Since the owner and chef is Thai, their recipes and dishes are authentic and you can really taste it in their food.
Of course, we cannot beat their authentic pad Thai, but my sister tried cooking this dish at home. It was the time we were both craving for this tasty Thai noodle dish and we are too far away from Los Banos, Laguna at that time.
So, if you have the chance to visit Los Banos and you’d like to have a taste of authentic Thai dish, by all means visit Baan Thai. But if you are at home and would like to try it yourself, by all means, do so. There’s nothing like a home-cooked pad Thai because you get to enjoy it with the rest of your family. And it can be a new kitchen/food adventure for you, too.
250 grams Rice noodles, cooked according to package directions
100 grams bean sprouts
100 grams tofu, sliced into small pieces and fried
200 grams crushed peanuts
3 pcs. spring onions, chopped
5 garlic cloves, chopped
1 onion, chopped
250 grams chicken breasts
Thai fish sauce
For the Sauce
Tamarind paste or 150 grams tamarind fruits (boiled)
100 grams palm sugar (panutsa)
3-4 tbsp. Thai fish sauce
scrambled eggs for topping
Prepare the sauce:
 Combine tamarind paste, (if paste is not available, boil tamarind in some water and mash when soft, strain) palm sugar and Thai fish sauce and bring to a boil.
 Allow to reduce and thicken a bit.
 Taste and adjust for sweetness, sourness and saltiness, it should be a balance of all.
 You do not need to put in all the amount indicated.
For the rest of the ingredients:
 Sautee garlic and onions in a bit of oil.
 Add sliced chicken breast, add fish sauce and simmer until thoroughly cooked.
 Add sauce, peanuts and tofu. Toss in noodles and mix well with the sauce.
 Put bean sprouts and spring onions.
 Top with chopped scrambled eggs, extra spring onions and peanuts.
 Garnish with lime wedges.
 Serve immediately.