“This was a really fun experience for our whole family. Also wonderful to know our tourism dollars we’re helping local people. Highly recommended."
Guest, October 2018
"Amazing cooking class. Lily, Nisha and Dwight were wonderful. I enjoyed the class immensely, and what a great organization!"
Guest, November 2019
"If you are in Bangkok you MUST visit Courageous Kitchen! Dwight and everyone gave us a top notch cooking experience. The food is SO good and you feel like you’re at home with family and friends while you’re there. I will return every chance that I get."
Guest, October 2018
Micro-Giving This Holiday with Amazon Smile
Don’t forget if you’re shopping with Amazon, this holiday you can select Courageous Kitchen as your charity of choice with Amazon Smile.
As your designated charity Amazon donates a small fraction of the proceeds of each sale back to our charity!
It's that time of year in Bangkok, when the weather drops only 5 degrees and we have our official winter angst! While we await a cooler breeze to arrive, each day we're inching toward the year end holidays, with lots of happenings around town for both tourists and...
Pad Thai is Thailand’s most recognizable dish and one of our most popular cooking requests! Below you can find a version adapted to allow you to recreate this delicious recipe at home. You can catch us cooking pad thai in our cooking class in Bangkok, but we mastered it teaching our Courageous Kitchen students. In the video you’ll see them in action, working in teams to prepare the dish after we’ve demonstrated it. Each week they learn a fun Thai recipe or international dish thanks to your support!
Watch the children we help learn to make this classic Thai dish:
Pad Thai Recipe สูตรผัดไท
Prep time: 20 minutes
Cooking time: 5-10 minutes
Yield: 4 servings
16 oz. dry or fresh rice noodles, at least ¼ inch in thickness
4 Tbsp. peanut or rice bran oil for frying
8 oz. pack of extra firm tofu cubed
4 large eggs
2 shallots diced
1 bundle fresh scallions or garlic chives chopped into ½ inch pieces
2 cups bean sprouts
2 Tbsp fresh minced garlic
Pad Thai Sauce Recipe:
1 tbsp oil
½ cup diced shallots
¾ cup fresh tamarind pulp
¼ cup water
3-4 Tbsp. palm sugar
2 Tbsp. fish sauce
pinch of white pepper and dried chili flakes to taste
pinch of paprika for color
8 oz. protein of choice
⅓ cup small dried shrimp
3 limes cut into wedges
Crushed unsalted peanuts
Dried red chili flakes
Extra bean sprouts, garlic chives, banana blossom for garnish
Fully submerge and soak dry noodles in cold water for 20 minutes. If using fresh noodles, soak for 10 minutes. Once noodles are al dente, strain and set aside. If soaked too long, noodles will become gummy to the touch. Prep additional ingredients mise en place*.
Pad Thai is traditionally cooked very quickly over high heat, so laying out all ready ingredients is essential for a quality dish.
*Mise en place is a French phrase which means “putting in place”, as in set up, i.e. wash and chop all ingredients prior to cooking.
Heat large wok on high. Add 1 tbsp oil, shallots, meat, dried shrimp and 2 oz. tofu. Cook for approximately 3 minutes until browned and protein is cooked all the way through, remove meat and set aside. Add in ½ tbsp garlic, 4oz. noodles, 1 cup sauce stirring vigorously until noodles soften. You can add in a little bit of water to help soften. Throw in ½ cup bean sprouts, pinch of garlic chives, and mix thoroughly.
Push your noodles over to one side of the wok, leaving one side clear and crack 1 egg directly into opening, scramble and cook to 80% — do not fold in. Turn down heat to low. Fold noodles over and set directly on top of egg, about 30 seconds to finish cooking. Remove from heat. Plate noodles, add extra chives, peanuts, chili flakes and lime wedges on top for garnish.
Pad Thai is a one plate dish and meant to be made in single portions. This recipe includes enough ingredients for four servings. However, directions are written for single batch only. Use remaining ingredients to make additional batches if desired, sauce can be refrigerated up to one week.
Can I cook my pad thai in advance and eat it later?
Unfortunately, this isn’t the best idea because the noodles will become gummy. We recommend prepping all the pad thai ingredients and sauce in advance. This will make it easier when you begin to stir fry. After you stir fry your noodles, you should eat it immediately for the best result. If the noodles have a chance to cool, they will begin to clump together.
How different is pad thai in Thailand versus elsewhere?
We find that many versions of pad thai (including some in Thailand) are overly sweet. This is likely due to varying ways to make the pad thai sauce. The sauce should balance the sourness and sweetness, and be tangy when you eat the noodles. If your noodles are too sweet, this flavor will dominate your experience of the dish, and the medley of flavors from ingredients such as the dried shrimp and radish will be muted. We’re aware some people may prefer this, but we want to give you a Thai perspective on how pad Thai should really taste!
Is pad thai Thailand’s national dish?
No. Pad Thai is Thailand’s most well known dish. You may argue that the dish is more popular in western countries than it is in Thailand. This makes finding a tasty, authentic version difficult to find in Bangkok. We recommend hunting down a restaurant that specializes in these noodles, or you can always learn to make this recipe in our Courageous Kitchen cooking class.
Can I add meat to this recipe?
Yes, pad thai is most commonly made with chicken or shrimp. You can add 50-100 grams of meat per serving. However if you decide to add shrimp, we recommend you saute the shrimp first.
Unlike the chicken, the shrimp is easy to overcook and may begin to come apart as you vigorously stir your noodles together. Instead, we recommend you shallow fry them first in a few teaspoons of oil. When the shrimp is cooked, set aside. Then keep your now shrimp flavored oil for your batch of pad thai!
What other versions of pad thai should I try?
We love the egg wrapped version of pad thai. This is created by making a thin omelette style wrapper and adding your cooked noodles inside. This can be a lot of work when you’re hungry, but if you’ve got extra time and hands in the kitchen, it is delicious and looks beautiful as well.
In addition to egg wrapped pad thai, there is a version of pad thai cooked in Thailand’s eastern coastal provinces that diverges away from the common versions most people know. In places like Pattaya, Chonburi, Chantaburi, and Rayong you can find pad thai cooked with chunks of crab meat! These coastal regions also prefer a very oily sweet sauce, made by using the oil from the head of the shrimp. They will also use ‘sen jan’ (ผัดไทเส้นจันท์), which are thinner rice noodles than typically used in better known versions. Although thinner, the noodles hold up better for stir frying and are used in other recipes in this region as well.
Sponsor Lessons for Courageous Kitchen Students!
Each week Courageous Kitchen provides fun, education instruction to at risk students. This instruction includes English language learning, cooking classes, and special outings. You can donate any amount, but if you’re unsure here are some suggestions:
$1 = sponsor one plate
$30 = sponsor a meal for an entire class
$100 = sponsor a full day of instruction
$400+ = sponsor a month or more of Courageous learning
Each gift given on the form below will help us reach our goal to fund classes for an entire year!
We’re launching our first Thai cooking class in Bangkok and you’re invited!
If you’re looking for things to do in Bangkok, you can finally join a Courageous Kitchen cooking class with us! We’re taking our experiences doing community outreach, feeding and educating people, into hosting people looking for unique cultural experiences in Bangkok.
We hosted our first official class this week and everything went better than expected. Now we can confidently extend our invite to other friends, supporters, and even tourists visiting Bangkok. Cooking classes are already a popular activity for tourists visiting Thailand to do when they’re not battling the sun visiting famous temples or passed out at a Thai massage. We hope to tap into the enthusiasm and curiosity people have about Thai food, while having some fun, and sharing the story of Courageous Kitchen.
We’ll be keeping the classes very small and pumping the funds generated by bookings back into our work with children in need. As a matter of fact, you will even have a chance to learn some of our students favorite recipes!
Here’s what you’d do in a typical cooking class:
– Visit a local fresh market and be introduced to unique Thai ingredients
– Browse different street food stalls and a stop for coffee
– Hear from our team and volunteers about Courageous Kitchen
– Be introduced to locally grown and organic Thai ingredients we use frequently
– Cook up a storm making up to three of your favorite Thai dishes (requests welcome)
– Enjoy eating your pad thai and other dishes together, with a traditional Thai dessert
We’re excited to invite you to join us and to kindly ask that you would help spread the word about this latest initiative. If you or friends are visiting Thailand you can join us in Bangkok, meet some of our volunteers, and support our project while having fun and getting fed!