Perhaps not authentic pad Thai but this peanut butter version is hugely popular these days!
This is an increasingly popular play on the more authentic pad Thai recipe in my cookbook ‘The Curry Guy Thai’. I really like the addition of peanut butter and soy sauce in the sauce.
About this pad Thai with peanut butter sauce recipe…
When dishes become that popular, good chefs like to have a play with them. Over time, this peanut sauce version of Pad Thai has become popular too.
This makes sense. Crunchy roasted peanuts already had an important roll in pad Thai recipes. Peanut butter just took it all up a notch with amazing results.
There are three ingredients that are in most pad Thai recipes that you should source. If you don’t have them though, please don’t let that stop you from making this pad Thai recipe.
Dried baby prawns: These are available at most Asian shops and online. They have a strong flavour and aroma on their own but once fried into the pad Thai, they give the dish a delicious flavour.
Salted radish: This gives the pad Thai an amazing sour and savoury flavour. It is available at Thai grocers and online.
Step by step photos…
My best-selling Thai book is available now on Amazon…
If you like this pad Thai with peanut butter sauce, you might like to try some of these Thai favourites too.
- 2 tbsp rapeseed (canola) oil
- ¼ cup dried baby shrimp
- 6 garlic cloves, roughly chopped
- 100g (1⁄2 cup) tofu puffs
- 2 skinless chicken thigh fillets, cut into small pieces
- 2 eggs
- 6 jumbo prawns (shrimp), peeled and deveined
- 2 tsp salted turnip (optional)
- 200g (7oz) dried rice noodles soaked in bath-hot water for 30 minutes or 400g (14oz) fresh noodles
- 5 spring onions (scallions), cut into 5cm (2in) pieces
- 150g (11⁄2 cups) bean sprouts, plus extra to garnish
- 50g (1⁄4 cup) dry-roasted unsalted peanuts, crushed
- 1 tsp chilli flakes
- Lime quarters, to serve
- FOR THE SAUCE
- 10 tbsp (1/2 cup) peanut butter, microwaved for 45 seconds
- 3 tbsp soy sauce
- 6 tbsp Thai fish sauce*
- 2 tbsp sugar
- 70ml (1⁄4 cup) tamarind puree or 2 tbsp tamarind concentrate whisked with water
- 1 1/2 tbsp fresh lime juice (more or less to taste)
- 1 1/2 tbsp white distilled vinegar
- 2 tbsp sriracha sauce
- Start by mixing all the sauce ingredients except for the peanut butter in a bowl, adjusting to taste as necessary. Transfer 4 tablespoons of this sauce to another bowl for later and then whisk the warmed peanut butter into the remaining sauce until smooth.
- Heat the oil in a wok over a high heat. When the oil begins to shimmer, add the dried shrimp and garlic and sauté for about 30 seconds. Add the tofu and chicken and brown in the oil for about a minute.
- Push all of these ingredients to the side of the wok and crack the eggs into the empty side. Allow them to cook for about a minute and then stir the par-cooked egg into the other ingredients.
- Add the prawns (shrimp) and let them cook with the other ingredients until about half cooked through. This should only take about a minute or two. Then add the peanut butter sauce.
- Stir in the salted turnip (if using) and the soaked or fresh rice noodles until the noodles are nicely coated in the sauce mixture. Fold in the spring onions (scallions) and bean sprouts – the hot noodles will cook the sprouts and onions but you are only really steaming them.
- Stir in half of the crushed peanuts and continue cooking until the noodles look wet but there isn’t a lot of sauce left. You don’t want the noodles dripping with sauce, they should just be moist from having cooked in the sauce.
- Transfer to four heated plates and garnish with the remaining peanuts, the chilli flakes and remaining bean sprouts. You can also drizzle some of the soy sauce mixture over it. Serve with lime wedges.