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Pad Thai or Phat Thai (Thai: "fried
Thai style") is a dish of stir-fried
rice noodles with eggs,
fish sauce, tamarind juice, red chilli pepper, plus any combination of bean
sprouts, shrimp, chicken, or
tofu,
garnished with crushed peanuts, coriander and lime, the juice of which
can be added along with Thai condiments. |
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Left: Pad Thai. |
Two different styles of Phat Thai have evolved: the dry, light version found in
the streets of Thailand and the version that dominates restaurants in the West,
which is heavier and oilier.
Pad Thai is one of Thailand's national dishes. Outside of Thailand, Phat Thai is one of the best-known Thai dishes, and is very
popular in Thai restaurants in the United States, Australia, and other
countries.
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Pad Thai
Recipe Ingredients |
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½ pound
(225g) of
rice noodles
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¼ cup
(60mL)
fish sauce
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¼ cup
and 1 tablespoon (75mL) white vinegar (or
rice vinegar)
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¼ cup
and 1 tablespoon (75mL) tamarind
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¼ cup
and 1 tablespoon (75mL) palm sugar (or
granulated sugar)
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4
tablespoons (60mL) vegetable oil
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2 cloves
garlic (chopped)
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2
tablespoons (30mL) dried red chili pepper
flakes (or to taste)
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½ pound
(225g) of shrimp, tofu, chicken, squid, or
beef (or a combination of the above)
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assorted
vegetables (e.g. shredded carrots, white
onions, red or green peppers)
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2 eggs
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4
chopped green onions
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¾ pound
(340g) of bean sprouts
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¾ cup
(175mL) chopped unroasted peanuts
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Optional:
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wedge of
lime (garnish)
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cilantro
leaves (garnish)
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Recipe Cooking and Preparation
Method |
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Soak the noodles in warm water
for about 20 minutes and strain. (Time saver: pour boiling water
over the noodles and let them sit for 7 minutes.)
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Mix the fish sauce with the
vinegar, sugar and tamarind (optional: lime juice) together in a
small bowl.
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Heat the vegetable oil in the
wok on high, brown the chopped garlic and chili peppers for a
minute.
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Cook the meats/tofu in oil,
until they are browned (6-8 minutes).
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Add assorted veggies and cook
until tender
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Add noodles. Crack the eggs
over the noodles, allow them to cook, and then mix them up.
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Add the fish sauce mix into the
wok, mix it all up and turn the heat down to medium.
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Add the chopped green onions
and bean sprouts, then stir fry for 2 more minutes.
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Food Serving Suggestion |
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Serve on a large plate or bowl. Garnish with chopped
peanuts and optionally, chopped cilantro and a wedge of lime. |
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Variations |
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A squirt of ketchup can be used
instead of tamarind for a quick-and-easy variation.
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Chop cilantro and mix it with
the noodles and other ingredients at the last minute. (Take care
not to overcook it, or it will become slimy.)
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