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Pad Thai is a beloved and iconic dish from Thailand that has become a favorite around the world. This stir-fried noodle dish is not only delicious but also incredibly easy to make, making it a popular choice for home cooks and street vendors alike.
Origins of Pad Thai
The origins of Pad Thai can be traced back to the early 20th century when Thailand was going through a period of modernization and national identity building. At the time, the government was promoting the consumption of rice noodles as a symbol of Thai identity and as a way to reduce rice consumption, which was seen as a luxury.
The dish became popular in Bangkok in the 1930s, and by the 1960s, it had become a national dish. Today, Pad Thai is enjoyed by people all over the world, and there are many variations of the dish depending on the region and the cook.
Here's a recipe for Pad Thai along with some tips and a guide to help you make the perfect dish:
Ingredients:
8 oz. of dried rice noodles
2 tbsp. vegetable oil
3 garlic cloves, minced
2 scallions, chopped
8 oz. of protein (shrimp, chicken, or tofu), peeled and deveined
2 eggs, lightly beaten
1 cup of bean sprouts
1/4 cup of roasted peanuts, chopped
2 tbsp. of fish sauce
2 tbsp. of tamarind paste
2 tbsp. of sugar
1/4 cup of water
Lime wedges and cilantro for garnish
Directions:
Soak the rice noodles in warm water for 30 minutes, then drain them and set them aside.
In a small bowl, mix together the fish sauce, tamarind paste, sugar, and water to make the Pad Thai sauce.
Heat the vegetable oil in a large wok or skillet over high heat. Add the garlic and scallions and stir-fry for about 30 seconds until fragrant.
Add the protein (shrimp, chicken, or tofu) to the wok and stir-fry for about 2-3 minutes until cooked through.
Push the protein to one side of the wok and add the lightly beaten eggs to the other side. Scramble the eggs until cooked, then mix them with the protein.
Add the soaked noodles to the wok and stir-fry for about 2-3 minutes until heated through.
Add the Pad Thai sauce to the wok and stir-fry for another minute until everything is well coated.
Add the bean sprouts and stir-fry for another minute or until the noodles are tender.
Garnish the Pad Thai with chopped peanuts, lime wedges, and cilantro.
Tips
Use a non-stick wok or skillet to prevent the noodles from sticking.
Add more or less sugar depending on your preference for sweetness.
Adjust the amount of fish sauce to your liking for saltiness and umami flavor.
Add more or less chili flakes to adjust the spiciness level.
Customize your Pad Thai by adding your favorite vegetables or toppings like shrimp, chicken, or tofu.
Soak the noodles and prepare the ingredients ahead of time to make the cooking process smoother.
Stir-fry the garlic and scallions first to infuse the oil with flavor.
Cook the protein separately from the eggs and noodles to prevent overcooking.
Scramble the eggs quickly to ensure they're light and fluffy.
Stir-fry the noodles until they're heated through and well-coated with the sauce.
Add the bean sprouts at the end for a bit of crunch and freshness.
Garnish with chopped peanuts, lime wedges, and cilantro for added flavor and presentation.
Enjoy your homemade Pad Thai!
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