Pad Thai Kung Haeng

1. 1

   Soak the Rice Noodles

   Place the dried rice noodles in a large bowl and cover with lukewarm water (not hot or boiling). Let them soak for 30 minutes until pliable and flexible but still firm with a bite. They should bend easily without breaking but not be completely soft. Drain well and set aside. Using lukewarm water instead of boiling prevents the noodles from becoming too soft and breaking during stir-frying.

   30m

   Tips:

   • • Lukewarm water is key - hot water makes noodles too soft and prone to breaking
   • • Test a noodle - it should be bendy but still have resistance
   • • Don't skip draining thoroughly or excess water will dilute the sauce
2. 2

   Prepare the Pad Thai Sauce

   In a small saucepan, add the palm sugar with 1 tablespoon of water. Heat over medium heat, stirring constantly as the sugar melts. Continue cooking until the sugar slightly caramelizes and turns a deeper golden brown color - this adds depth and complexity to the sauce. Immediately add the fish sauce, tamarind paste, and rice vinegar. Stir well to combine and let simmer for 1-2 minutes until slightly thickened. Remove from heat and set aside.

   5m

   Tips:

   • • Caramelizing the palm sugar adds a rich, complex sweetness
   • • The sauce should taste balanced - sweet, sour, and salty
   • • Thai tamarind paste is essential - Indian tamarind has different flavor
3. 3

   Prepare the Dried Shrimp

   Rinse the dried shrimp under cold water to remove excess salt and any impurities. Pat dry with paper towels. Roughly chop the larger pieces of dried shrimp into smaller bits, keeping some texture. If you prefer a more subtle shrimp flavor, you can grind half of them into a coarse powder using a mortar and pestle or food processor, leaving the rest chopped.

   5m

   Tips:

   • • Larger dried shrimp offer better texture and less saltiness
   • • Rinsing removes excess salt that could overpower the dish
   • • Chopping creates better distribution throughout the dish
4. 4

   Prepare All Ingredients (Mise en Place)

   Press the tofu between paper towels to remove excess moisture, then cut into 0.5-inch cubes. Mince the garlic finely and slice the shallots thinly. Chop the preserved radish if not already chopped. Beat the eggs in a small bowl. Wash and drain the bean sprouts, reserving about half for serving fresh on the side. Cut the Chinese garlic chives into 1-inch pieces. Crush the peanuts coarsely. Have all ingredients prepared and arranged near your cooking station.

   10m

   Tips:

   • • Proper mise en place is crucial - this dish cooks very fast
   • • Arrange ingredients in order of use
   • • Keep raw bean sprouts cold until serving for maximum crunch
5. 5

   Fry the Tofu

   Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil and swirl to coat. Add the tofu cubes in a single layer and let them sear without moving for 1-2 minutes until golden brown on one side. Flip and sear the other sides until the tofu is crispy and golden all over, about 3-4 minutes total. Remove the tofu from the wok and set aside on a plate.

   4m

   Tips:

   • • High heat is essential for crispy tofu
   • • Don't move the tofu too early or it will stick
   • • Crispy tofu adds important texture to the dish
6. 6

   Build the Aromatic Base

   Keep the heat at high and add 2 tablespoons of oil to the wok. Add the chopped dried shrimp and stir-fry for about 2 minutes until they become fragrant, slightly crispy, and develop a toasted aroma. Add the minced garlic and stir-fry for 30 seconds until aromatic but not burnt. Add the sliced shallots and chopped preserved radish, stir-frying for another 1-2 minutes until the shallots begin to soften and turn translucent.

   4m

   Tips:

   • • The dried shrimp should smell nutty and toasted, not burnt
   • • This aromatic base is the foundation of authentic Pad Thai flavor
   • • Keep ingredients moving to prevent burning
7. 7

   Stir-Fry the Noodles

   Add the drained rice noodles to the wok immediately. Pour the prepared Pad Thai sauce over the noodles. Using two utensils (a spatula and a wok ladle or large spoon), continuously toss, lift, and fold the noodles to separate them and coat them evenly with the sauce and aromatics. Work quickly and confidently, using a scooping and flipping motion. Stir-fry for 2-3 minutes until the noodles absorb most of the sauce, become glossy, and are tender but still have a slight chew. Add the Thai chili powder and mix well.

   3m

   Tips:

   • • Use a lifting and folding motion rather than stirring to prevent breaking
   • • If noodles stick or seem dry, add 1-2 tablespoons of water
   • • The noodles should be glossy and slightly charred in spots
8. 8

   Add the Eggs

   Push all the noodles to one side of the wok, creating an empty space on the other side. Add 1 tablespoon of oil to the empty space and tilt the wok so the oil coats the surface. Pour the beaten eggs into this space and let them set for about 10-15 seconds without stirring - they should begin to bubble and cook at the edges. Using your spatula, gently fold the eggs a few times, creating large ribbons rather than scrambling into small pieces. When the eggs are about 70% cooked (still slightly wet and glossy), fold them into the noodles, incorporating throughout the dish.

   2m

   Tips:

   • • Large egg ribbons are traditional - don't over-scramble
   • • The eggs will finish cooking from residual heat
   • • Work quickly so noodles don't burn while cooking eggs
9. 9

   Add Fresh Vegetables and Finish

   Return the fried tofu to the wok. Add about 1 cup of the bean sprouts (reserving the rest for serving) and all of the Chinese garlic chives. Stir-fry everything together for about 1 minute, tossing to combine. The chives should just begin to wilt but the bean sprouts should remain mostly crisp and crunchy. Taste and adjust seasoning if needed - add a splash more fish sauce for saltiness, a pinch of sugar for sweetness, or rice vinegar for acidity.

   2m

   Tips:

   • • Bean sprouts should retain their crunch for textural contrast
   • • Don't overcook the vegetables - keep them vibrant
   • • Adjust seasoning at this stage to perfect the balance
10. 10

    Plate and Serve

    Transfer the Pad Thai to serving plates immediately while hot. Garnish generously with crushed roasted peanuts. Serve with lime wedges, reserved fresh bean sprouts, banana blossom (if using), extra chili powder, and additional crushed peanuts on the side. Diners should squeeze fresh lime juice over their portion before eating and adjust condiments to their preference.

    1m

    Tips:

    • • Serve immediately - Pad Thai is best eaten hot and fresh
    • • Fresh lime juice is essential and brightens all the flavors
    • • Traditional street vendors serve with extra condiments on the side

• •The dried shrimp is the star ingredient - use quality larger dried shrimp for best texture and less saltiness
• •Always rinse dried shrimp before using to remove excess salt
• •Cook only 1-2 servings at a time to prevent overcrowding and ensure proper heat distribution
• •Use the highest heat your stove can produce for authentic wok hei (breath of the wok)
• •Lukewarm water for soaking noodles is crucial - hot water makes them too soft
• •Caramelizing the palm sugar adds depth and complexity to the sauce
• •Thai tamarind paste is essential - Indian tamarind is too strong and has wrong flavor profile
• •Have all ingredients prepped before starting - this dish cooks in minutes
• •The noodles should be glossy, slightly charred, and have a pleasant chew
• •Keep some bean sprouts raw for serving - the fresh crunch is important
• •Traditional Pad Thai is not bright orange - the color comes from tamarind and caramelized palm sugar
• •Chinese garlic chives are wider than regular chives and have distinctive sweet garlic flavor
• •The preserved radish (chai poh) adds essential salty-sweet complexity

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  som-tam
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  tom-yum-goong
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  satay
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  tod-man-pla
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  spring-rolls

Pad Thai Kung Haeng represents the original and most traditional form of Pad Thai as it was served when the dish was first popularized in Thailand during the 1930s-1940s. Field Marshal Plaek Phibunsongkhram promoted Pad Thai as part of his nationalist campaign to establish a unified Thai identity and reduce rice consumption during World War II when rice was scarce. The original street cart versions used dried shrimp (kung haeng) as the protein because it was affordable, shelf-stable, and readily available to street vendors who lacked refrigeration. Dried shrimp also provided the intense umami flavor that defined the dish. This was the Pad Thai most commonly found at street stalls, food courts, and open-air markets throughout Thailand. The use of fresh shrimp (goong sod) came later as competition among vendors drove them to offer more premium versions. Today, while Pad Thai with fresh shrimp has become more popular internationally, Pad Thai Kung Haeng remains the traditional version still widely served at authentic street food stalls across Thailand. Many Thai food historians and chefs consider this dried shrimp version to be the most authentic expression of the dish, representing its humble street food origins and the resourcefulness of Thai vendors.

This is the most traditional and historically accurate version of Pad Thai. Dried shrimp is not a substitute or inferior option - it is the original protein used when Pad Thai was created and popularized. The dried shrimp provides essential umami depth and distinctive seafood flavor that defines authentic Pad Thai. Competition among vendors later drove the trend toward using fresh shrimp, but Pad Thai Kung Haeng remains the version most commonly found at traditional street stalls and food courts in Thailand. Key authenticity markers: the sauce should be balanced (sweet, sour, salty) with no overwhelming element; the color should be brownish from tamarind and caramelized palm sugar, never bright orange; larger dried shrimp are preferred over tiny ones for better texture; preserved radish (chai poh) is essential and not optional; Chinese garlic chives provide distinctive sweet garlic flavor; bean sprouts should remain crispy; the dish must be cooked over very high heat in small batches to achieve wok hei; noodles should have a slight chew and glossy appearance with some charred spots. Traditional Thai street vendors serve this with lime wedges, dried chili flakes, sugar, fish sauce, and extra peanuts on the side so diners can customize to their taste. The dish should taste complex with layers of flavor from the aromatics, not one-dimensional. This version is naturally gluten-free when made with pure rice noodles and authentic fish sauce. Some Thai food purists argue this is the only 'real' Pad Thai, as it represents the dish's original form before commercialization and Western influence.