Pad Thai Noodle – A Popular Thai Dish
Pad Thai (ผัดไทย) might be called the most well-known and common Thai food. Everyone who has been in Thailand, has come across this delicious Thai meal. It is also called Guai Tiau Pad Thai, ‘Guai Tiau’ referring to the rice noodles that are the main ingredient in this dish. Further ingredients are shrimps, tofu, eggs, some vegetables, fish sauce and peanuts. Hence, sometimes this dish is also called Pad Thai Gung Sot (ผัดไทยกุ้งสด) because it is prepared with fresh and dried shrimps.
Pad Thai Noodle
Nevertheless, even though Pad Thai is a familiar Thai dish nowadays, it originates from Chinese cuisine. This dish was first introduced to Thailand in the 1930s and 40s in the course of the country’s modernization. Thus, then prime minister Plaek Pibulsongkram tried to define and establish Thailand’s national identity which is today generally known as ‘Thainess‘. This modernization among others, included changing the name of the country from Siam to Thailand.
However, today this kind of stir-fried rice noodles is considered a typical Thai dish which differs from the Chinese version since Thai people made their own creation of this meal.
Here is what you need to cook two portions:
- 300g thin or medium size rice noodles
- 6 fresh shrimps (or as to taste)
- 2 TSP dried shrimps
- 1 shallot, finely chopped
- 8 TSP vegetable oil
- 1 TSP garlic, chopped
- 3 TSP fish sauce*
- 4 TSP palm sugar, or regular sugar
- 1 TSP tamarind sauce or paste*
- 50g salted radish, finely chopped
- 1 packet of extra firm tofu, cut into thin slices
- 3 eggs
- 1 TSP white pepper
- 500g soja bean sprouts
- 150g garlic chives
- roasted peanuts
*Optionally you may also take a Pad Thai sauce, then you will not need the tamarind and fish sauce. You may buy this gravy at a local Asian supermarket or prepare it yourself. Here is a recipe how to prepare Pad Thai sauce.
Heat about 3 TSP of vegetable oil in a pan or wok. Put in the garlic and shallots and roast them gently. Add the rice noodles and coat them with water until they are soft. In a next step add the fish sauce, tamarind juice and sugar (optionally the Pad Thai sauce) – stir everything together. Then put the noodles onto one side of the pan, take care that they do not stick together. Heat another 3 TSP of vegetable oil in the pan and add the radish, tofu, shrimps and dried shrimps. Mix them with the rice noodles and put them aside. Heat the remaining 2 TSP of oil, beat the eggs and mix that with the noodles. Finally add the garlic chives and the soja bean sprouts.
Garnish your meal with roasted peanuts, some white pepper, fresh garlic chives and soja bean sprouts.
The following video by Rin Silpachai will demonstrate you how to prepare Pad Thai!
Hope you’ll give this dish a try!
(P.S. Please check out my Thai Food Dictionary for more general information)