Pad Thai

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Pad Thai or Phat Thai is a stir fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind paste, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.

Pad Thai

Pad Thai

Pad Thai Noodle History

A dish of stir-fried rice noodles is thought to have been introduced to the ancient Thai capital city of Ayuthaya by Viet traders, and was subsequently altered to reflect the Thai flavor profile.During the late 1930s and 1940s, the dish was made popular in Thailand by Prime Minister Luang Phibunsongkhram and named Pad Thai as part of his campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption. The Thai economy was heavily dependent on rice exports, and the prime minister hoped to increase the amount available for export by encouraging Thais to make and sell rice noodles from street carts and in small restaurants. Pad Thai has since become one of Thailand’s national dishes and has become popular in many countries around the world

Pad Thai Ingredients:

1/2 package Thai rice noodles
1-1/3 cup bean sprouts
1/2 banana flower Optional
1-1/2 cup Chinese chives
2 tablespoon cooking oil
2 tablespoons tamarind paste
2 tablespoon sugar
1 minced shallots
1 tablespoon preserved turnip Optional
1/3 cup extra firm tofu
1/2 lime
2 tablespoons of grounded peanuts
1/2-1/4 lb shrimp Optional (can use chicken)
1/2 teaspoon ground dried chili pepper
3 cloves minced garlic
4 teaspoons fish sauce
1-2 eggs

Pad Tai Pad Thai3
Cooking

– Soak noodles for 3-4 minutes, or until noodles are limp but still firm. The noodles is still uncooked at this stage. Drain and rinse thoroughly with cold water. Set aside.
Toss sliced chicken or whole shrimp in 1 Tbsp. soy sauce and set aside.

– In a small bowl or cup, combine all ‘Pad Thai Sauce’ ingredients (note that if your tamarind paste is very thick, only add 1 Tbsp; if thin/runny, add 1+1/2 Tbsp). Taste-test the sauce, looking for a very strong-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.

– Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the white parts of the onion (reserve green parts for serving), plus garlic, galangal/ginger, and chili. Stir-fry 1 minute.

Pad Tai Pad Thai3
– Add shrimp or chicken and stir-fry until opaque when cut through. Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump.
Push ingredients aside, making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble (30 seconds to 1 minute).

– Add the noodles and drizzle over 1/3 of the pad Thai sauce. Using 2 utensils and a gentle turning motion, stir-fry everything together. Keep heat between medium and high (hot enough to cook the noodles, but not so hot that they’ll burn). Add more sauce every 30 seconds to 1 minute as the pan/wok dries out. Continue stir fry til the sauce is dried and noodles begin to get glossy and taste chewy (‘al dente’ (5 to 7 minutes).


Pad Thai

– Turn off heat. Fold in bean sprouts and taste test. If not flavorful or salty enough, add more fish sauce. If too salty or sweet, add a drizzle more tamarind or a good squeeze of lime. If not spicy enough, add more chili sauce or fresh cut chilies.
Sprinkle over the green onion, nuts, and coriander, and garnish with lime wedges (to be squeezed over before eating). Thai chili sauce can be served on the side for those who like it extra spicy.

Pad Tai Pad Thai

Pad Tai Pad Thai

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