Pad Thai is a Thai dish made out of stir fried rice noodles flavoured with fish sauce, tamarind juice, chilli peppers garnished with bean sprouts, shrimps, chopped peanuts, eggs and lime juice. This dish is the national dish of Thailand and is listed at number 5 on CNN’s World’s 50 most delicious foods readers’ poll in 2011. Pad Thai in English means “fried Thai Style” which truly defines its cooking process where noodles, meat and vegetables are stir fried in common Thai spices and herbs like tamarind, chilli, coriander and fish sauce.
This dish already existed in the ancient Siam for centuries where a variant of the rice noodle brought over by Vietnamese traders was made into this lovely dish. Though it was existing for centuries it was just recently popularized when it was made the national dish of Thailand by the 1930s Prime Minister Luang Phibunsongkhram. This was in line the Prime Ministers campaign for Thai nationalism as well as to reduce rice consumption due to the rice shortage available for export during that period.
A very uniquely flavoured dish where sweet, sour, spicy and savoury elements mix with hints of peanuts and seafood. A real good noodle dish specially paired with garlic soy chicken or spring rolls, I guess the CNN readers’ poll can attest to it.
Ingredients (Pad Thai Sauce)
3 tbsp tamarind paste or sinigang mix
1 cup chicken stock
1/4 cup fish sauce
4 tablespoons palm sugar
2 tablespoons paprika
2 tsp cayenne pepper
Ingredients (Pad Thai)
300g Pad Thai noodles
300g shrimps, deveined
2 stalks spring onions, chopped
2 cups bean sprouts
3 cloves garlic, minced
1/3 cup coarsely chopped roasted peanuts
1 block tofu, cut into matchstick pieces then deep fried
1. In a small bowl mix all Pad Thai Sauce ingredients, set it aside.
2. Soak rice noodles in water for 10 minutes or until soft to handle but not soggy, drain water then add small amount of oil to prevent them sticking together when stir frying then set it aside.
3. Heat up a wok then add oil, then sauté garlic.
4. Add shrimps then deep fried tofu pieces.
5. Add noodles and pad Thai sauce then stir continuously for 3 minutes. Add water if needed you can also adjust the taste at this stage according to your liking.
6. Push noodles to the side of the wok then crack eggs into the middle, scramble it while cooking. Once eggs are cooked incorporate it with the noodles.
7. Add bean sprouts, peanuts and spring onions into the wok then continue to stir fry until cooked.