Authentic pad Thai and Mango Sticky Rice are the most celestial and delectable Asian dishes. As a starter, you will only have to try them once. You might have to convert to Thai food. You can find them in most Thai restaurant menus. For every reason, authentic Pad Thai and Mango Sticky Rice are irresistible.
Since the 19th century, these Asian dishes have dominated the United States restaurants and homes. The influx of Asian populations in the country’s large cities explains the Asian smell and flavors. You can order Chinese dishes anywhere there is a Thai restaurant.
You can make Authentic Pad Thai and Mango Sticky Rice at home with only a handful of ingredients. You can do it in the most authentic way possible. These two Asian dishes are the easiest recipes ever!
These dishes are ideal when serving large groups of people, and they are cost-friendly. Get to the nearest Asian market, or do some online shopping, and get ready to follow these enticing Asian recipes.
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How to make Authentic Pad Thai and Mango Sticky Rice
Authentic Pad Thai
This Authentic pad Thai recipe is one of the tastiest and easiest. It contains simple ingredients and can be made with shrimp or chicken. With your ingredients in place, you will only need 15 minutes. The recipe is well balanced. A “wok,” which is a Chinese pan for frying dishes, is used to prepare pad thai.
To get all the ingredients required for pad thai, you will have to visit the nearest Asian cuisine market. However, some ingredients are difficult to find, so you can use substitutes.
Every ingredient in pad thai contributes a specific flavor. The more ingredients you skip, the less complicated the flavor becomes. This does not mean you cannot overlook some ingredients because they are difficult to find. But when you substitute a lot of ingredients, the taste noticeably changes.
Substituting ingredients for Authentic Pad Thai
The following is a list of substitute ingredients for what you cannot find. You can get them in the supermarket.
- Palm sugar – sub light brown sugar. Measure the exact weight as the recipe instructs.
- Fish sauce – vegetarians who don’t use fish sauce can substitute with soy sauce.
- Tamarind – this should not be substituted. It is important.
- Dried shrimp – if you’re not allergic, consider not substituting this because it has excellent umami flavor. If you’re allergic to shrimp, you can opt to use dried scallops. If you want to entirely skip either of these, ensure to add extra fish sauce.
- Garlic chives – you can add green onions instead but do not measure the same amount because it will be overpowering. Do not cut green onions in the same size since they can be chewed into big pieces. A maximum of 1-2 green onions is enough.
- Peanuts -if you’re allergic, you can substitute with sunflower seeds or cashews. You can add nuttiness and crunch in small amounts.
- Sweet preserved daikon radish -you can substitute with Japanese yellow sweet daikon radish pickle in the exact amount. You can also use the salty version of Thai preserved radish. This should not be added to the same amount because it will make the dish too salty.
Authentic Pad Thai sauce Ingredients
- Four tablespoons tamarind
- Three tablespoons water
- 35g palm sugar, chopped (3 tablespoons tightly packed)
- Two tablespoons fish sauce
Authentic pad Thai ingredients
- 115g dry rice noodles, medium size, soak for one hour in room temperature water.
- Three cloves garlic, chopped
- Two tablespoons dried shrimp, chopped, medium size
- 1 square piece of pressed tofu cut into small pieces
- A quarter cup of roughly chopped shallots
- Three tablespoons sweet preserved daikon radish finely chopped
- Two eggs
- Three tablespoons vegetable oil
- Dried chili flakes to taste (optional)
- Ten stems garlic chives cut into 2 pieces
- A quarter cup of roughly chopped roasted peanuts
- One lime
- Condiments and garnishes for serving- garlic chives, bean sprouts, and roasted peanuts.
Instructions to make Authentic Pad Thai Sauce
- First, add palm sugar to a small pot and let it melt over media heat. Keep stirring until it turns dark in color. Instantly add fish sauce, tamarind paste, and water. You will notice that sugar will harden immediately.
- Bring your sauce to a simmer, and turn off the heat. Allow for some time so that the hardened sugar can dissolve. Make sure it is dissolved before you start cooking!
Instructions to make Authentic Pad Thai Sauce
- Cut your drained noodles with scissors to make them half the length. This ensures they are easier to toss and separate in the wok
- In a bowl, mix dried shrimp, chili flakes, preserved radish, shallots, tofu, and garlic.
- Heat a wok with a convex bottom over medium heat. Ensure to add enough oil to coat the bottom—sear shrimp or any protein you are using until done. Remove them from the pan.
- In the same wok over medium heat, add a little more oil if necessary. Then add your mixture to the tofu bowl and heat for a few minutes. Wait until shallots are wilted, and garlic turns golden. Add a little more oil if the wok appears dry. This ensures your noodles do not bunch up together.
- On strong heat, add your sauce and noodles. Frequently shake light motion until all the sauce disappears.
- Turn off the heat once your sauce is absorbed. Taste your noodles, and if they are still not fully cooked, add a little more water and continue cooking. Observe keenly so that you don’t add excess water!
- Once your noodles are fully cooked, place them on one side of the pan. Add extra oil to space and add eggs. Break egg yolks and place your noodles on top of the eggs—heat for about 30 seconds. Flip and shake in a light motion to mix eggs into noodles.
- Shake in a light motion your cooked protein back. Add garlic chives, bean sprouts, and half the peanuts. Turn off the heat and shake until properly mixed.
- Serve when hot with a lime wedge and extra peanuts placed on top. For a more special appearance, you can add some extra garlic chives garnish and bean sprouts.
- Consider squeezing a small portion of lime on your plate before eating!
A great challenge in the preparation of Authentic pad thai is the characteristics and density variation of the main flavors. Lime, fish sauce, and tamarind differ from purchase to purchase and brand to brand. You will be required to taste your flavors’ salt content to ensure you maintain sour, sweet, and salty flavors according to your preference.
Mango Sticky Rice
Sticky Rice with Mango is the most commonly known dessert dish in Thailand restaurant menus. The dessert is mostly served between January and February, with mango season occurring in April to May. Mangoes are plentiful during this period in Thailand, thus it’s the best time to serve mango sticky rice. In the United States, the dessert is mostly served during the summer period.
What is mango sticky rice?
It is a traditional Thai dessert prepared with fresh mango, coconut cream, and glutinous rice. Apart from Thailand, there are other versions of this irresistible dish from different regions. You will have to taste it once and get to learn why everyone loves the dessert.
There are other similar dishes with sticky mango rice that are not widely known. A perfect example is sangkaya, in which mango is replaced with a coconut egg custard.
The desert is traditionally soaked, then steam-cooked in a bamboo steamer. A saucepan is not a good choice when preparing sticky mango rice.
What does mango sticky rice taste like?
The sticky mango rice has a sweetness that stems from the coconut cream mixed with the sticky, chewy, and nutty texture of the glutinous rice. You will derive a fantastic feeling from the sticky rice combined with cooled, sliced, and fresh mango. The dessert provides refreshment and comfort.
Take a bunch of already tasty sticky rice and give each rice pellet time to mix properly with the sweet coconut cream. The combination is irresistible and toothsome.
On nutrition information, the desert has 250 calories per serving and 70 grams of carbohydrates per serving. The sticky rice used in the preparation of this dessert is gluten-free despite the name “glutinous.”
On preservation, sticky mango rice can be stored in the refrigerator for up to three days. You can reheat it using a microwave while covered with plastic wrap. This should take 1 to 2 minutes.
You can get your ingredients from an Indian grocer or Asian aisle of your grocery store.
- Sticky Rice (Glutinous Rice)
To prepare sticky mango rice, you must get the right variety of rice. The rice is usually labeled “sweet” or “glutinous.” If you are thinking about purchasing a different variety of rice, abort that mission.
Most local Asian grocers have their sticky rice labeled as “Thai sweet rice,” so be sure to check for that. Any other type of rice, such as basmati and jasmine, are not ideal for this dish. They cannot give the same texture and stickiness found in sticky rice.
- Coconut cream
Coconut cream offers sweetness to this dessert. It contains a thicker consistency compared to that of coconut milk. The consistency is the source of strong undertone and nuttiness for this dish. Even though coconut milk can be used as a substitute, you will not get the same savoriness level because coconut cream is richer and contains more butter.
In case you don’t find coconut cream, you can use corn-starch to thicken coconut milk to acquire the desired texture.
Yellow mangoes are the most preferred for this dessert because they have a sweeter taste. The special element of this dish is the contrasting texture of ripe sweet mangoes. If you happen to find unripe mangoes at the grocer, keep them at room temperature to ripen. A refrigerator can help to keep the mangoes silky by preventing them from over-ripening.
When it comes to this traditional Thai dish, beauty and presentation are key. You should ensure to serve sticky mango rice with unbruised, ripe mangoes to achieve this.
Authentic Mango Sticky Rice Recipe
Soaking sticky rice – Before steaming, you should soak the sticky rice for a minimum of three hours. This ensures each grain properly mixes with flavor.
Steaming sticky rice – for you to attain the required texture from steaming, strictly use a bamboo basket. Cooking by boiling or using a rice cooker will make the rice appear mushy and a low consistency for an authentic recipe. The steamy rice must soak into the coconut mixture, so you will have to heat it strongly.
Peeling mangoes – the starting point should be the stem side, slicing off long strands of the skin up to the pointy end. Slice half of the mango from the seed and remain with a large piece of one side. You will get that one piece into slivers.
Garnishing mango sticky rice – normally, the dish is not garnished with anything. This, however, does not mean there are no adaptations available if you’re interested. Sprinkling toasted sesame seeds or mung beans are some of the methods. The toasted sesame seeds are more ideal because they offer a better crunch to this dish. It ensures the sweet nature of the dessert in an appealing blend.
Ingredients for Mango Sticky Rice
- 2 cups of sticky rice
- 114-ounce can of coconut cream
- Half cup of water
- Three tablespoons of granulated sugar
- A quarter teaspoon of salt
- Two mangoes, sliced in one-inch slivers
Instructions for Mango Sticky Rice
- Wash the sticky rice at least four times using cold water. You are supposed to wash until the water is clear to get rid of the outer starch on each rice grain. Then soak your rice for a minimum of 4 hours in cold water.
- Drain your rice. Place it in a bamboo steamer over a pot of steaming water. Cover it with a lid for at least 15 minutes.
- After 15 minutes, remove your bamboo steamer off the pot and flip the rice. Place it back on the pot for another 15 minutes.
- While the rice is cooking in the last 15 minutes, pour your coconut cream into the saucepan. Add the salt, sugar, and water until the sugar is completely dissolved—heat without boiling and withdraw from the heat. Ensure to keep your mixture warm.
- When the rice is fully cooked, transfer it into a heat-safe large bowl.
- Take the sugar mixture and the coconut cream and add ladles into the sticky rice bowl, carefully mixing it in. Keep adding more ladles while stirring. The aim is to let the rice remain sticky without getting mushy.
- Once the mixture appears like a sticky grain, pudding texture, cover the rice and leave it for 5 minutes to absorb the mixture completely.
- To serve, place the rice into a serving bowl and add the mango slices on top. You can sprinkle with toasted sesame seeds or mung beans (optional).
- Serve your Thai sticky rice with mangoes warm.
Cleaning your dishes after Authentic Thai Pad and Mango Sticky Rice preparation
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