Pinoy Style Pad Thai

Pinoy Style Pad Thai
Pad Thai is the popular Thailand version of stir fried noodles. It is strongly flavored with “nam pla” (the Thailand name for patis or fish sauce), tamarind paste and hot chilies. It is also tinted to bright red orange by annatto extract. Pad Thai is one of the most popular Thailand dish. Many Pinoys have come to love this Thailand version of stir fried noodles including myself.

Pinoy Style Pad Thai Recipe

I would like to share a simple way and Pinoy style of cooking the dish using substitute ingredients available on most Pinoy household. For the noodles, use any dried flat rice noodles that is also available on most Pinoy food store. Nam pla as previously mentioned is just patis. 

Pinoy Style Pad Thai Dish

Tamarind paste can be extracted from fresh tamarind, but a good substitute is the sampalok sinigang mix in sachet or bottled paste. Atsuete is widely used in Pinoy cooking so with the other ingredients. Here is the recipe of my Pinoy style Pad Thai, good luck..

Ingredients:

Pinoy Style Pad Thai - Mung Beans Sprout

1 kilo flat rice noodle
4 block tokwa, firm tofu, cut into rectangles
200 grams medium size shrimp, shelled
150 gram chicken, cut to pieces
150 gram pork, boiled, sliced
4 cup togue, mung bean sprouts
3-5 stalk spring onion, cut into 2″
3-5 stalk, kinchay, trimmed
1/2 cup roasted peanut, crushed
1 medium size onion, chopped
4 tbsp sampalok sinigang mix
1/2 head garlic chopped
1/2 cup annatto extract
1 cup sweet chilli sauce
1/2 patis, fish sauce
1/4 cup sugar
2-3 pcs. chilli, chopped
4 eggs, lightly beaten
cooking oil

Cooking procedure:

Pinoy Style Pad Thai - Cooking Procedure

Soak flat rice noodle in water for 30 minutes or until soft. In a large wok, lightly fry tokwa on all side, set aside. On same wok stir fry shrimp until color change to bright orange, set aside. Using same wok sauté onion and garlic, add in pork and chicken, stir cook for 2 to 3 minutes. Add in fish sauce, annatto extract, sugar, sampalok sinigang mix and stir cook for another 2 to 3 minutes. Now add in drained rice noodles and stir cook for 1 to 2 minutes. Add in 1/2 liter of stock from boiling the meats and shrimp shells, continue to stir cook 2 to 3 minute, add more stock as necessary. Add in sweet chilli sauce, shrimp and tokwa, continue to stir cook for a minute. Push the noodles on one side and lightly stir cook eggs, stir back in the noodles. Add in bean sprout, half of kinchay and spring onion, stir cook for a minute. Correct saltines with fish sauce if required. Serve immediately, garnished with the rest of kinchay, spring onion, chilli and crushed peanuts.

Comments

  1. AnonymousJuly 29, 2009 at 10:39 PM

    Hey Noel, got to try this pad thai recipe of yours. My chef (wife)orders this everytime we go to a Viet-Thai resto. It seems she love this dish, so, I'll surprise her!
    BTW, your pad thai appears to have everything in it. Because when we order them, we have a choice of either chicken, pork or seafoods and tofu pad thai.

    ReplyDelete
  2. AnonymousAugust 2, 2009 at 6:33 PM

    Hi Noel,

    Can I use another type of noodles as substitute for the flat noodles like sotanghon or pancit bihon?

    From Jomillie

    ReplyDelete
  3. GaryAugust 3, 2009 at 5:56 PM

    Sounds really yummy. I got to try this recipe. thanks dude!

    ReplyDelete
  4. ut-manAugust 3, 2009 at 9:36 PM

    Hi Jomillie,
    Yes but be careful in choosing your brand of noodles there are those that easily disintegrate when cooked.

    ReplyDelete
  5. ut-manAugust 3, 2009 at 9:39 PM

    Hi Lee and Gary,
    Good luck, and thanks for visiting...

    ReplyDelete
  6. AnonymousJanuary 4, 2010 at 9:10 PM

    hi there!
    your pad thai really looks yummy. will cook it. i also live in the uae, want to know what other name does kinchay have here? hehe... wala kasi akong, makitang kinchay or dahon ng sili here e. wen i cook tagalog bachoy, pansit at lumpiang shanghai tuloy di complete without the kinchay.

    thanks! :)

    ReplyDelete
  7. ut-manJanuary 6, 2010 at 7:59 AM

    Hi Anonymous,
    If you are in Abu Dhabi, try mo sa Madinat Zayed Market, meron mga stalls na nagtitinda ng dahon ng sili at kinchay. Or sa Saba store behind Dana Hotel sa TCA.

    ReplyDelete
  8. AnonymousJuly 18, 2010 at 11:31 AM

    It's actually one of my fave Thai dishes. This is infused with Filipino flair. Gotta try the recipe. Thanks.

    ReplyDelete
  9. AnonymousFebruary 20, 2012 at 10:50 AM

    I have a question... U said to add stock.. Which was the stock use to boil the shrimp n d meat.. In th fist place the meat n the shrimp wasnt boiled. It was fried and was set aside (no stock use)... So where will i get that stock that ur sayng ? Which u said was the stock use to boil the shrimp n the meat....

    -concerned person

    ReplyDelete
  10. ut-manFebruary 26, 2012 at 3:04 PM

    @Concerned person,
    Please read carefully the recipe.The pork are pre-boiled. The shrimp shells are to be boiled not the shrimp it self.I hope that helps.

    ReplyDelete
  11. UnknownApril 25, 2013 at 5:55 PM

    Yum! I'll cook this tonight! thanks a lot for the easy recipe!.. :)) - Spizzles of Dubai

    ReplyDelete

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