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Pad Thai Recipe

HK$128

Aberdeen Street Social's Pad Thai brings authentic Thai street food flavors to Hong Kong. Our version features perfectly cooked rice noodles stir-fried with fresh shrimp, crisp bean sprouts, scrambled eggs, and crushed peanuts, all tossed in our signature tamarind-based sauce that balances sweet, sour, and savory elements.

Preparation Time: 25 minutes
Cooking Method: Stir-fried
Serves: 2 people
Cuisine Style: Thai street food

Aberdeen Street Social Recipe

Our Pad Thai sauce is made from scratch using authentic tamarind paste, creating the perfect balance of sweet, sour, and umami flavors.

Ingredients

For the Noodles:

  • 200g dried rice noodles (pad thai width)
  • 200g medium shrimp, peeled
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 3 green onions, cut into 2-inch pieces
  • 1/3 cup roasted peanuts, crushed
  • 3 tbsp vegetable oil

Pad Thai Sauce:

  • 3 tbsp tamarind paste
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp chili flakes
  • Lime wedges for serving
  • Extra peanuts for garnish

Cooking Instructions

  1. Prepare Noodles: Soak rice noodles in warm water for 30 minutes until soft but still firm. Drain and set aside.
  2. Make Sauce: Whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and chili flakes until sugar dissolves.
  3. Cook Shrimp: Heat 1 tbsp oil in wok over high heat. Stir-fry shrimp for 2 minutes until pink. Remove and set aside.
  4. Scramble Eggs: Add another tbsp oil to wok. Pour in beaten eggs and scramble until just set. Remove and set aside.
  5. Stir-Fry Noodles: Add remaining oil to wok. Add drained noodles and sauce, toss for 2-3 minutes until noodles are coated and heated through.
  6. Combine and Serve: Return shrimp and eggs to wok. Add bean sprouts and green onions. Toss for 1 minute. Garnish with crushed peanuts and serve with lime wedges.

Chef's Tips from Aberdeen Street Social

Noodle Texture

Don't over-soak the noodles - they should be pliable but still have some bite as they'll finish cooking in the wok.

High Heat Essential

Use the highest heat possible and work quickly to achieve the characteristic "wok hei" smoky flavor.

Sauce Balance

Taste and adjust the sauce - it should be equally sweet, sour, and salty with a hint of heat.