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---
title: How to Make Thai Sticky Rice (so it's fluffy and moist!)
date: 2015-07-18T20:58:18Z
source: http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/
tags: recipes
---
Prep:
Pad Thai Sauce
180g fish sauce
226g palm sugar, finely chopped
60g brown sugar
150g tamarind pulp, prepared exactly as explained in how to prepare tamarind pulp
Ingredients
⅓ cup (83mL) plain vegetable oil
4 ounces (113g) 2-3 millimeters wide dried rice noodles, following the instructions on how to prepare dried rice noodles for Pad Thai
⅔ cup (~166mL) prepared Pad Thai sauce
1 tablespoon (14mL) shrimp paste in oil (มันกุ้งเสวย), as mentioned in my post on Pad Thai ingredients, optional
2 large cloves (8g) garlic, peeled and finely chopped
1 medium shallot (18g), peeled and finely chopped
¼ cup (24g) finely-chopped preserved radishes
¼ cup (8g) shell-on small dried shrimp (the kind specified in my post on Pad Thai ingredients
¾ cup (100g) the firmest tofu you can find
220g (1/2 lb) large (31-35/lb) shrimp, peeled and deveined
2 large eggs, cracked into a bowl
6-7 stalks of Chinese chives
2 cups (110g) bean sprouts
Garnishes and extras:
Sugar, dried red pepper flakes, fish sauce, and fresh limes
Chopped dry-roasted peanuts
Extra bean sprouts, soaked in acidulated water (to keep them fresh and crunchy)
Chinese chive stalks
Banana blossom, trimmed according to the instructions in my post on Pad Thai ingredients
Instructions
Cut the chive blades into 1-inch pieces; reserve the bottom parts of the stalks to eat with the finished dish.
Set over medium-high heat a flat pan (preferably well-seasoned cast iron pan or nonstick paella pan), no smaller than 14 inches wide. Add half of the vegetable oil to the pan when it’s hot.
Immediately add the noodles to the hot oil, followed by the sauce (if you want to add the shrimp in oil to the dish, add it to the pan now along with the sauce); stir constantly (this is much easier done with two spatulas). Keep the noodles moving all the time.
After about 30-40 seconds, with the tips of your spatulas, you should be able to feel that the noodles have softened up considerably. At this point, push them to one side and add the remaining vegetable oil to the empty side of the pan.
Add the garlic, shallot, preserved radishes, dried shrimp, tofu, and shrimp.
We have now reached the critical point of the process. The task before you is do whatever you can to: 1. keep the noodles moving almost constantly to keep them from burning or forming excessive crust at the bottom, 2. get the shrimp to cook about ½ way through, and 3. keep all the small bits of stuff in the pan from burning (those around the perimeter tend to burn first).
Once the shrimp is turning a bit opaque on both sides and all the small bits are getting brown, make a well in the middle into which you add the eggs.
Break and scramble the eggs with the tip of your spatulas; let them cook undisturbed on one side before flipping and breaking them into smaller pieces, keeping an eye on the other members of the pan the whole time, especially the noodles.
By the time the eggs are cooked: 1. the shrimp should be fully, but not overly, cooked, 2. the noodles are soft and chewy, 3. the sauce has been entirely absorbed into the noodles, and the little bits have crisped up and caramelized.
Turn off the heat immediately.
Add two handfuls of chive-bean sprout mixture to the pan and give it all a quick but gentle stir. We want to wilt the bean sprouts and chives while getting all the little bits thoroughly interspersed into the noodles. Your Pad Thai is now done. You can serve it immediately, or you can let it cool for 8-10 minutes in the pan (which, in my opinion, is when Pad Thai is at its best).
Top with 2-3 tablespoons of chopped peanuts per serving. Place a wedge of banana blossom and chive stalks on the side. Season to taste off the pan with extra fish sauce, lime juice, sugar, and dried red pepper flakes as necessary.
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