Any master chefs on NS? thai food!!!!

yojimbo

yojimbo

Active member
I've been doing a lot of thai latley and i'm having trouble with my pad thai. I've got the flavours all down, but in the end when it comes out the noodles are too dry, and it just doesnt seem juicy enough overall. I like my pad thai sweet and juicy you know? like they serve it in the restauraunts. I'm wondering how to get that sweet juicyness, and if its part of the process or an extra ingredient that they add.
 
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If its too dry you need more liquid. whatever you are using to make your sauce, maybe increase the stock or whatever base liquid you have, like water or chicken broth. I like cooking down my sauces a bit more, helps it get thicker, which coats the noodles better. If you want it real thick, try adding a bit of corn starch. They use that in restaurants, especially asian foods with thick sauces. Try making a different recipe too?
 
I think I can help you, i worked at a thai restaurant for a couple years, and ate ALOT of pad thai's.

Try adding more oil to your wok.

Make sure you squeeze limes on top of your dish when its done..it will add alot of flavour/juicyness
 
I didn't think of that. those ingredients are already in the pad thai but if i made some extra sauce I could add it to make it more juicy. thanks for the advice I'll let yah know how it goes!
 
I've tried more oil, but i might need even more. I also experimented with different kinds of oils. Any chance you remember the basics of the recipe/procedure from when you worked there? do you know if they use something other than sesame or peanut oil?
 
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