First introduced to Thailand by their prime minister during a period of ultra-nationalism in the wake of the 1932 revolution, this dish was created to solidify the country’s identity and culture. Today, even with rice being the most traditional food in Thailand, Pad Thai has become their iconic dish and a staple in Bangkok, while also being modified in several countries that offer their own original twist.
Pad Thai offers a combination of textures and it is known for using all five tastes; salty, sour, sweet, spicy and bitter. However, the base of its preparation is the rice noodle, which was found in Chinese cuisine and it is stir-fried before being mixed with the rest of the ingredients, such as tofu, eggs and dried shrimp.
The key to a successful Pad Thai is a hot wok or pan that can prevent its ingredients from sticking, as well as the use of fresh ingredients and herbs, such as shallot, garlic, dried chillies. Make sure your pan is at the highest setting before cooking and lay out all the ingredients within easy reach to make sure you are prepared to stir quickly. Would you like to cook the perfect Pad Thai? We got you covered! Here is the original recipe, please enjoy!
Homemade Pad Thai
INGREDIENTS:
Pad Thai Sauce:
- 28 g tamarind pulp
- 1/2 cup boiling water
- 3 Tbsp sugar
Pad Thai:
- 225 g rice noodles
- 225 g chicken breast or shrimp
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1/4 cup dried shrimp
- 2 cloves garlic
- 2 Tbsp fish sauce
- 1 Tbsp soy
- 1 shallots
- 3 large eggs
- 1 cup bean sprouts
- 1 cup chives
- 4 Tbsp roasted peanuts
- 2 limes
INSTRUCTIONS:
- Begin by preparing your ingredients; finely slice the two shallots and 4 cloves of garlic; set aside. Crush your dried shrimp with a food processor or a high-speed blender; set aside. To prepare the sauce, mix the boiling water with the tamarind pulp, then add the sugar, the fish sauce and the soy sauce. Pass through a mesh to remove any lumps; set aside.
- Next, slice your chicken or your shrimp through the middle. Marinate your protein with salt, pepper, cornstarch, and soy sauce (to taste). While marinating, cook the noodles by placing them in a large bowl and covering with hot water for 15 minutes, then drain.
- In a large wok or pan set on medium-high, start cooking your protein. While it’s cooking, scramble the eggs and cook them on a small pan. Once both items are cooked, set aside.
On the same wok as the chicken, add more oil and add in the crushed shrimp. Cook until golden brown and add in the shallots, fry for 2 minutes then add the garlic and fry for another 2 minutes. Next, add the noodles and the sauce and mix. Toss in the eggs, the chives, bean sprouts, and protein for a couple of minutes. Make sure to stir quickly, so none of the ingredients stick to the pan. - To serve, sprinkle some peanuts around and squeeze a bit of lime.
