Pad Thai is a traditional Thai dish made with fried rice noodles; here is the easy recipe to make a delicious Pad Thai like in Thailand.
Pad Thai In Thai: ผัดไทย.
You will have no trouble finding a restaurant that serves Pad Thai in tourist areas; it is a dish very appreciated by travelers.
It’s a delicious dish, the first time I ate it, I liked it so much that I only ate it for a week.
I was later able to see that I was not the only one who was caught by the Pad Thai mania!
In 1938, Marshal Phibun Songkhram, then Prime Minister, launched a vast campaign to modernize the country.
The government imposes as a national language the language spoken in Bangkok, changes the name of Siam in Thailand, encourages the population to adopt Western clothing, replaces the first day of the year to align it with the European calendar (January 1 instead of April 1)…
With the Second World War, Thailand found itself amid an economic crisis. As one of the largest rice exporters, the government decides to make up the deficit by exporting more and encouraging people to consume more rice noodles.
As noodles were already popular and always in a desire to develop a nationalist feeling, what the Marshal called “Thainess,” he decided to create a national dish, the “Pad Thaï,” he distributed the recipe all over the country and encouraged street vendors to offer it to the population.
Since then, Pad Thai has become a popular dish, a national icon, and the favorite dish of many visitors.
Ingredients of Pad Thai
- 8 oz Thai rice noodles
- 14 medium raw shrimps
- 5 oz boneless chicken breast cut into small pieces
- 1 tablespoon soy sauce
- 4 green onions cut into slices
- 4 cloves minced garlic
- 1 tablespoon grated galanga or ginger
- 2 fresh red or green peppers finely cut
- 1 egg
- 3 cups bean sprouts
- 1 Handful Fresh coriander
- 1/3 cup crushed roasted peanuts
- 3 tablespoon vegetable oil
- 1 lemon wedge or lime to serve
Ingredients for the Pad Thai Sauce
- 1 tablespoon tamarind paste
- 1/4 cup chicken broth
- 3 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce OR 1/3 to 3/4 teaspoon cayenne pepper to taste
- 2 pinch ground white pepper
How to Make Pad Thai
In a large saucepan boil water, then turn off the heat. Then soak the noodles in it for 3 to 4 minutes, the noodles should be soft but still firm, they will finish cooking afterward in the wok.
- Mix chicken in slices in 1 tbsp. soy sauce and set aside.
In a bowl, mix all the ingredients for the sauce. Taste it, then salty and spicy. Put aside.
Heat a wok over medium-high heat, then add 2 tablespoons of oil, then add the white parts of the onion (set aside the green parts to serve), add garlic, ginger, chili, and galangal. Blow up for 1 minute.
Add chicken and stir fry 2 minutes.
- Add the shrimp and continue skipping an additional 2-3 minutes, or until the shrimp are pink.
- Make room in the center of your wok to break the egg. Mix it quickly to scramble it, then once scrambled, mix with the other ingredients
- Add noodles with 1/3 of the Thai sauce.
Use two utensils to stir fry and mix everything well.
Add more sauce every 30 seconds to 1 minute as wok dries.
Continue frying until the sauce is gone and the noodles begin to become sticky then cut the fire and stir in the bean sprouts.
In the plates before serving, add the remaining onion, coriander, nuts and garnish with lime wedges.
Do not make too much noodle at a time or you will not be able to stir fry them well, the best way is to make one or two portions at a time.
Source: toutelathailande.fr; Photo: MaxPixel