Pad Thai – fried noodles

print

pdf
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Ingredients :

  • 300 g of rice noodles
  • 3 tablespoons of oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chopped dried shrimps
  • 1 cup of tofu cut into small pieces (or chicken, shrimp)
  • 2 eggs beaten
  • 3 tablespoon of chopped roasted peanuts
  • 1 cup of bean sprouts
  • 2 lemons
  • thaï chives
    Sauce

  • 3 tablespoons of sugar
  • 3 tablespoons of fish sauce
  • 1 tablespoon of soy sauce
  • 2 tablespoons of tamarind juice

Preparation :

Here is an authentic recipe found in the streets of Bangkok.

Put the rice noodles in warm water 10 to 15 minutes to rehydrate, drain and set aside.

Put oil in wok and fry garlic, the dried shrimp and tofu until the garlic becomes golden brown.

Then add the rice noodles and stir on high heat, cook until noodles are cooked. Reduce heat slightly and add all sauce ingredients : sugar, fish sauce, soy sauce and the concentrated of tamarind . Mix well.

Make a place on the right side of the wok, then add eggs and cook then mixed into the noodles. Add the peanuts then bean sprouts and let them cook 3 minutes, stirring occasionally.

Serve the noodles in plates or bowls and garnish with lime wedges, the thaï chives or cilantro.

Tips : In Thailand, it is served with a piece of fresh banana flower beside.
There are variations with pork, or where the whole preparation is wrapped in the egg, or with what people have in their homes.
The recipe for Pad Thai served in Thai restaurants in Western countries is richer. Shrimp may be substituted with the chicken or chopped peanuts and accented with coriander, tamarind juice, red chili.

Anecdotes : The pad thai (sometimes Thai phad , Thai ผัด ไทย) is a traditional Thai dish of noodles popular and very eaten throughout Thailand. Its name means literally “fried Thai style.” The Pad Thai is one of the most famous dishes, outside the country. He became the national dish of Thailand after the economic recession to hit the country after World War II. To reduce the consumption of rice, the government, led by its Prime Minister Phibunsongkram, launched a campaign for the production of rice noodles, by distributing the recipe throughout the country.

Noodles with shrimp and black mushrooms
Cambodian and Thai dish with shrimp, noodles and mushrooms. This is a dish of wok all day simple, go...
Pajeon - new onion pancake
The pajeon is a Korean dish that is a pancake based onions, there are many variants.
Nasi lemak - coconut rice and anchovies
Nasi lemak is the rice in coconut milk with hot sauce, cucumbers, anchovies and peanuts served for b...
Mapo Tofu - Mapo doufu - Ground pork with T...
Mapo doufu can also be found in China, Korea, Japan and Taiwan, where the flavor is adapted to local...
Khao tom mad - banana sticky rice and cocon...
Khao Tom Mad is a dessert of banana and sticky rice with coconut milk, very popular on the market of...
Hoppers - appa - pancakes with coconut milk
Hoppers are apparent or pancakes with coconut milk are often served at breakfast in sri lanka.
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
Satay - sate - skewered meat
Satay or sate is a famous skewered meat in Asia including Malaysia, Indonesia but also Singapore, th...
Okonomiyaki - japanese crepe
The okonomiyaki is a pancake or pizza typically Japanese. "Okonomi" means "what you l...
Pork in sweet and sour sauce
The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.