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How To Cook Phad Thai, A Delicious Stir-Fried Thai Noodle Recipe
Phad Thai used to just be a popular street food
Phad Thai, a very popular street food that was initially sold in the streets and at local restaurants in Thailand has become a major food item offered at Thai restaurants and in other parts of the world.
It is made of stir fried noodles mixed with sliced scrambled eggs, bits of tofu, dried shrimps, flavored with fish sauce, tamarind juice, shallots, pepper, and a little sugar.
It was introduced to Thai culture by Vietnamese traders and was popularized by the former Prime Minister Luang Phibunsongkhram as part of his campaign for the centralization and nationalization of Thailand.
He also wanted to reduce rice consumption in his country because at that time, the economy of Thailand was very much dependent on rice, its number one export and source of revenue.
In his desire to increase the amount of their rice exports, the Prime Minister taught the marginalized people in his country to produce noodles and to cook them with various local ingredients to be peddled in carts and sold in small roadside cafes.
Because of the wide availability of the ingredients, affordability, ease of preparation, and mass appeal, Phad Thai has become Thailand's staple food that cuts across various economic and social classes.
Pad Thai is now served in big Thai restaurants in every part of the world. This street food has become everybody's favorite regardless of economic and social status.
Phad Thai ranked #5 on the 2011 World's 50 Most Delicious Foods readers survey conducted by CNN.
Cook Time
Ingredients
- 1 lb Phad Thai noodles, soaked in water for 20 min.
- 2 tbsp peanut oil
- 3 tbsp vegetable oil
- 3 tbsp shallots, chopped
- 2 tbsp garlic, chopped
- 1/2 kilo shrimp, shelled, deveined, tails intact
- or 1 medium-sized chicken breast fillet, cut in strips
- 1 tbsp shrimps, dried
- 1-2 tbsp preserved turnip, optional
- 1/2 cup fried tofu, cubed
- 1 pc egg, creped and cut into strips
- 3/4 cup palm sugar
- 1 cup tamarind water
- 2 cups warm water
- 3 tbsp fish sauce
- 2 tbsp sugar, adjust according to taste
- 1 cup fine chili sauce
Instructions
- Heat a non-stick wok. It is best to use a wok specially for cooking Phad Thai. If you don't have a wok, you can use a big pot. Add the peanut and vegetable oils and the shallots until shallots are almost golden brown and translucent. Add the garlic, dried shrimps and cubed tofu.
- Drain the noodles and put in the wok. Add shrimps and/or the chicken strips. Stir continuously to prevent noodles from sticking to the pan.
- Mix in the tamarind water, fish sauce, sugar and chili pepper
- On one side of the wok, push the noodle mixture aside. Break and scramble one egg then mix with the noodles.
- Transfer mixture to a serving plate. Garnish with roasted peanuts, chopped fresh beans, chives, coriander, sliced Thai chilies and a slice of lime.
To fully enjoy this Thai recipe, serve it on the table for your friends and family to enjoy with chili powder, fresh sliced chilies, sugar, vinegar and fish sauce for an authentic Thai cuisine experience.
How To Make Phad Thai - thanks to EatNowCryLater
| Nutrition Facts | |
|---|---|
| Serving size: 12 oz. | |
| Calories | 840 |
| Calories from Fat | 180 |
| % Daily Value * | |
| Fat 20 g | 31% |
| Saturated fat 0 g | |
| Unsaturated fat 0 g | |
| Carbohydrates 140 g | 47% |
| Fiber 4 g | 16% |
| Protein 30 g | 60% |
| Cholesterol 0 mg | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
© 2012 Zee Formadero
