Besides the famous Tom Yum Kung, I am sure that people who have visited Thailand have tried Pad Thai or sweet and sour stir-fried noodles.
Pad Thai is cooked with small rice noodle, which is very soft and sticky, making the taste incredible. With condensed tamarind juice, fish sauce and palm sugar mixed for stir-frying sauce, this is a brilliant dish that nothing can compare.
Pad Thai was named for Thai style stir fry noodles. During World War II, it had its origin when rice was very expensive. At that time, the Thai government by Priminister Plaek Phibunsongkram named this kind of noodle to be the campaign for reducing rice consumption by having noodles instead.
Famous Pad Thai Recipe
- ½ large lime
- 1 medium egg
- 4 teaspoons fish sauce
- 3 cloves garlic minced
- ½ teaspoon ground dried chilli pepper
- ½ teaspoon ground pepper
- 1 small shallot minced, but red onion is fine
- 2 tablespoons sugar
- 2 tablespoons tamarind juice
- ½ package Thai rice noodles
- 1 tablespoon dried shrimp tiny
- 2 tablespoons vegetable oil
- 4 medium prawns optional
- ⅓ cup tofu cut into tiny cubes
- ½ cup Chinese chives green or leeks
- 2 tablespoons peanuts baked and crushed
- ⅓ cup bean sprouts optional
- First, you need to soak the dry noodles in warm water while preparing the other ingredients for 10 minutes or until they are soft but not expanded. Cut the extra-firm tofu into around 1/3-inch cubes. Cut up Chinese chives into 1-inch long pieces or tiny pieces for leeks. Mince shallot and garlic together. Tamarind juice is prepared by soaking sour dried tamarind in water for 5 minutes, and soaked water can be put while cooking.
- Heat the wok on the highest heat of your stove and pour oil into it. Remember, cooking stir fry dishes will be at best with maximum heat or the strongest flame until the oil has the smoke, but you need to watch out for burning.
- Then, add shallot, garlic, tofu, and normal-sized prawn and stir them until brown. Drain the noodles and put them in the wok. Stir quickly to prevent from it sticking for 10 seconds, then put tamarind juice, sugar, fish sauce, and chilli pepper and stir. No need to keep the heat down.
- Put dried shrimp in the noodle and stir. Add bean sprouts, chives or leaks and stir a few more times until the noodles are soft and tangled. Then make space for the egg by pushing all noodles to the side of the wok.
- Crack an egg into the wok and scramble it until it is almost cooked. Drag the noodles on the egg. Use a spatula to turn the noodle upside down with the egg on the top and put it in the dish. If you are not keen on this way, just put the egg together with shallot and garlic and stir with the noodle.
- You can pour crushed peanuts and then serve noodles hot with the banana flower slice and a small cut lime on the side with raw Chinese chives and raw bean sprouts if you have got them.