Pad Thai Recipe and Red Boat Fish Sauce

When writing about Emeril’s Wok Seared Duck Salad, I mentioned his recommendation for fish sauce with the ingredient list.  Shortly after posting, Red Boat Fish Sauce asked if I would try their sauce to compare.  I only recommend products I like and use, so it has taken me a couple of weeks to put it to the test.

Starting with Shrimp Lo Mein, I was pleased with the clean, bright flavor that melded perfectly into the sauce without being too salty or fishy.  The second recipe we tried it in was Pad Thai with Beef (below) and again, it brought a balanced dimension of savory flavor.  I was equally pleased to discover this new sauce has so few ingredients, just anchovies and sea salt.

Additives like hydrolyzed vegetable protein is commonly used in commercial fish sauces as a short cut to enhance flavor.  According to Celiac Solution, “HVP (hydrogenated vegetable protein), HPP (hydrolyzed plant protein), TVP (textured vegetable protein), MSG (monosodium glutamate) could contain wheat if made outside of the U.S.A.” This is a concern for anyone trying to avoid gluten and still enjoy Asian foods.

We cannot always be sure about the ingredients used in restaurants, but at home, I use pure, whole ingredients, as close to the natural source whenever possible.  I look for products like Red Boat to add to my pantry because quality ingredients make a difference in taste and eliminating unnecessary additives from our food is important to us.

To find out where to buy Red Boat Fish Sauce near you, just click on the link or order online directly from Red Boat.

Other recipes to try:
Thai Peanut Sauce
Beef Lo Mein
Thai-Style Pineapple Wraps

Pad Thai with Beef

Adapted from Emeril’s Pad Thai

Pad Thai with Beef
  • 8 ounces dried rice noodles
  • ¼ cup Red Boat Fish Sauce
  • 2 tablespoons rice wine vinegar
  • 2-3 tablespoons sugar or coconut palm sugar, adjust to taste
  • 1 tablespoon tamarind paste
  • ½ teaspoon crushed red pepper
  • 3 tablespoons coconut oil
  • 7 cloves garlic -- minced
  • 1 lb beef, pork, or chicken (or a combination) -- sliced in ¼" strips; or shrimp halved lengthwise
  • 2 large eggs
  • 8 ounces bean sprouts (about 2 cups) -- rinsed and dry
  • 2 cups green onions (2-3 bunches) -- white and green parts separate, chopped
  • ⅓ cup roasted, unsalted peanuts -- coarsely chopped
  • ⅓ cup fresh cilantro leaves -- minced
  • 1 tablespoon lime juice
  • 1 whole lime (optional) -- cut into wedges for garnish
  1. In a large bowl, combine the noodles with enough warm water to cover. Soak until just tender, about 30 minutes, then drain and set aside.
  2. In a small bowl, combine the fish sauce, vinegar, tamarind paste, crushed red pepper, and sugar; stir until the tamarind paste and sugar dissolves and is well blended. Set aside.
  3. In a wok or large skillet, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds or just fragrant. Add the meat and cook until the just cooked through, about 2 minutes. Transfer to a plate and cover to keep warm.
  4. Add the eggs to the skillet and cook, stirring to break up into small pieces, about a minute. Add the white part of the onions and cook for 1 minutes to soften. Add the sprouts, green part of the onions, fish sauce mixture, and noodles, and cook until mixed well and warmed through, stirring frequently.
  5. Add the reserved meat and peanuts, and cook for 30 seconds to incorporate into the noodles. Toss with the cilantro, lime juice, and serve immediately with lime wedges and Sriracha sauce on the side.
Nutrition Information
Serving size: Serves 4

Shared on the following Blog Hops:
Premeditated Leftovers Hearth and Soul

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12 Responses to Pad Thai Recipe and Red Boat Fish Sauce

  1. Rufus' Food and Spirits Guide October 18, 2011 at 12:43 pm #

    This looks fantastic and the lime wouldn’t be optional for me. I love this dish and have never made it.

    • Judy October 18, 2011 at 1:23 pm #

      Lime isn’t optional for me either, can’t imagine Pad Thai without that extra squirt of lime just before diving in!

  2. frugalfeeding October 18, 2011 at 2:08 pm #

    I adore pad thai – yours sounds really really delicious, it looks it too.

  3. Today's Recipes October 18, 2011 at 2:59 pm #

    Excellent job. Thanks for sharing.

    Check out today’s recipe – Cheese Topped Vegetables

  4. ChgoJohn October 18, 2011 at 3:32 pm #

    You gotta have the squirt of lime!!! Pad thai is my favorite Thai dish but I’ve never tried to make it. I really should try this recipe.

  5. thedrivencook October 18, 2011 at 8:49 pm #

    I love pad thai- this looks delicious!

  6. Christina October 18, 2011 at 9:47 pm #

    I adore pad thai!! This looks so yummy! I have always made it with chicken…I can’t wait to try this beef version! :)

  7. rsmacaalay October 19, 2011 at 12:26 am #

    Well done with that pad thai, thats one of the hardest noodles to cook.

  8. sportsglutton October 19, 2011 at 5:25 pm #

    Your speaking my language with this recipe and the squirt of lime is not optional for me.

  9. Alea Milham October 24, 2011 at 11:05 pm #

    Your pad thai looks delicious. I agree, one the things I like most about cooking from scratch is complete control over the ingredients! Thank you for sharing it with the Hearth and Soul Hop.

  10. Thailand Breeze November 10, 2011 at 12:55 am #

    In Thailand, Phat Thai with shrimps or pork are the most common kind.

    It’s one of the most popular lunch dish here.

    Thanks for sharing.


  1. Emeril’s Wok-Seared Duck Salad Recipe: Romantic Sizzling Skillets | Savoring Today - October 18, 2011

    […] Notes from Savoring Today: I recommend Red Boat Fish Sauce based on my own taste test and because it has so few ingredients, just anchovies and sea […]

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