History: Pad Thai’s roots can be traced back to the 1930s when it was introduced as a national dish by the then-Prime Minister, Plaek Phibunsongkhram, as part of a culinary revolution to promote Thai identity. Today, Pad Thai is a street food staple and a beloved dish enjoyed in homes and restaurants globally.
Brief Pad Thai Recipe Information:
Origin Country: Thailand
Number of Servings: 4 servings
Number of Calories (per serving): Approximately 400 calories
Preparation Time: 30 minutes (including soaking time for noodles)
Cooking Time: 15 minutes
Total Time: 45 minutes
Keywords: Thai noodles, Pad Thai, tamarind, shrimp, peanuts, street food
The Complete Pad Thai Recipe Ingredients:
- 200g rice noodles (flat or thin)
- 2 tablespoons vegetable oil
- 200g shrimp, peeled and deveined
- or 200g chicken, thinly sliced
- or 200g firm tofu, cubed
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 cup Chinese chives or green onions, cut into 2-inch lengths
- 1 cup tofu or shrimp, cooked and chopped (optional)
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon chili powder (adjust to taste)
- Crushed peanuts
- Lime wedges
- Fresh cilantro
How to Cook Pad Thai Recipe
- Step 1: Prepare the Rice Noodles – Soak the rice noodles in warm water for about 20-30 minutes or until they are pliable but still firm. Drain and set aside.
- Step 2: Make the Pad Thai Sauce – In a bowl, whisk together tamarind paste, fish sauce, soy sauce, oyster sauce, sugar, and chili powder. Adjust the ingredients to achieve the desired balance of flavors.
- Step 3: Cook the Protein and Vegetables – Heat oil in a wok or large skillet over medium-high heat. Cook the protein of your choice until fully cooked. Push the protein to one side of the wok. Add a bit more oil to the empty side of the wok and pour in the beaten eggs. Scramble the eggs until just set. Add bean sprouts, Chinese chives, and cooked tofu or shrimp (if using). Stir briefly to combine.
- Step 4: Stir-Fry the Noodles – Add the soaked and drained rice noodles to the wok. Pour the Pad Thai sauce over the noodles and toss everything together until well-coated and heated through.
- Step 5: Garnish and Serve – Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, lime wedges, and fresh cilantro.
Additional Tips:
- Tamarind Paste Substitution: If tamarind paste is not available, you can use rice vinegar as a substitute.
- Protein Variations: Feel free to experiment with different proteins such as shrimp, chicken, tofu, or a combination for diverse flavors.
- Adjusting Spice Level: Control the spiciness by adjusting the amount of chili powder or by adding a side of chili flakes for individual preferences.
- Explore Vegetables: Add more vegetables like red bell peppers, shredded carrots, or baby bok choy for extra color and nutrition.
- Texture Contrast: The addition of crushed peanuts provides a delightful crunch to contrast with the soft noodles.
Embark on a culinary journey with Pad Thai, a dish that encapsulates the vibrant flavors of Thailand. This street food classic invites you to savor the perfect balance of sweet, sour, salty, and spicy, all harmoniously combined in a single, satisfying bowl.