Pad Thai was fist called “Guay Tieaw Pad” which means stir-fry noodles. It’s become a Thai National dish later on, during the World War II because of the General Por. The General Por he was also the prime minister of Thailand during that time. He has a strong believe in Nationalism, therefore he came up with the idea of having a “Thai National Dish”.
Pad Thai
Pad Thai is a very famous Thai street dish that has now developed and is served all over the world. It is the national dish of Thailand.
0 stars
Preparation 60 mins
Cooking 45 mins
Main
thai noodles, pad thai, thai stir fry noodles, stir fry noodles
Thai
Ingredients
Servings:
- 10
- Pieces Dried Prik Chi Fah/ Bang Chang Chilies.
- 1 tsp
- sea salt
- 1⁄3 cup
- shallot(s)
- —
- garlic clove(s)
- 2 tbsp
- cooking oil
- —
- tamarind paste
- 1⁄2 cup
- Coconut sugar. Or you can substitute with regular sugar
- 1⁄2 cup
- water (carbonated)
- —
- Cooking oil/ Pork Lard
- 3
- Large prawns
- —
- fish sauce
- —
- Pad Thai sauce
- 2 tbsp
- Shallots finely chopped
- 2 tbsp
- Sweet radish finely chopped (optional)
- 2 tbsp
- Dried shrimp soaked in warm water until soften (Optional)
- 1⁄2 cup
- tofu
- 250 g
- Pad Thai noodles
- —
- Pad Thai sauce
- 2
- large eggs
- 1 cup
- bean sprouts
- 1⁄2 cup
- Chinese chives or substitute with spring onion
- 1
- lime- wedged
- 2 tsp
- chili powder
- 2 tsp
- sugar
- 4 tsp
- crushed peanut
- 2
- Chinese chives or substitute with spring onion
- 1⁄2
- Fresh banana flower quartered (very optional)
Steps to Prepare
Step 1 of 12
- 10 Pieces Dried Prik Chi Fah/ Bang Chang Chilies.
- 1 tsp sea salt
- 1⁄4 cup shallot(s)
- garlic clove(s)
- 2 tbsp cooking oil
- tamarind paste
- 1⁄2 cup Coconut sugar. Or you can substitute with regular sugar
- 1⁄2 cup water (carbonated)
Chopped dried chilies to 2 inches long. Move the chili pieces up and down to remove the seeds. Mince garlic and set aside.
Step 2 of 12
Blend the chilies with ½ of water until the water turns red and chilies are well blend.
Step 3 of 12
Chop garlic and shallots into tiny pieces.
Step 4 of 12
In a sauce pan, add oil and put over medium heat. When the pan is hot, add garlic and shallots, and stir-fry until fragrance. It usually takes around 30 seconds. Chilie water and follow by rest of the ingredients. Stir for about 5 minutes or until the sauce in evaporate to about 2/3 of the original amount. Turn off the heat.
Step 5 of 12
You can keep the sauce refrigerate for 1 week or 3 months in the freezer.
Step 6 of 12
Ideally you want to make Pad Thai plate-by-plate. Actually, every stir-fry dish is better do it this way because if the ingredients can't get access to enough heat, they will either become uncooked or cook for too long.
Step 7 of 12
- Cooking oil/ Pork Lard
- 3 Large prawns
- fish sauce
- Pad Thai sauce
Start with putting a wok over medium heat. Add 1 tbsp of oil. When the oil is hot, add the prawn and a few drops of fish sauce, stir-fry until the prawn is cooked. Add about 1 Tbsp of Pad Thai sauce. Turn off the heat and put the prawn on a plate, set a side for now.
Step 8 of 12
- 2 tbsp Shallots finely chopped
- 2 tbsp Sweet radish finely chopped (optional)
- 2 tbsp Dried shrimp soaked in warm water until soften (Optional)
- 1⁄2 cup tofu
Put the rest of the oil into the wok and set over high heat. When the oil is hot, add shallots, sweet radish, dried shrimp. Stir until fragrance. Push the ingredients on one side of the wok then add tofu. Try not to move them too much or they will break apart. When the tofu turns to golden colour, push it aside with the rest of their friends.
Step 9 of 12
- 250 g Pad Thai noodles
- Pad Thai sauce
Add noodles in the middle of the wok and add Pad Thai sauce over the noddles. Add some water if your noodle is still hard. Let it sit there until the noodle is soften. Use spatular to move the noodles so they will cook evenly. Do not chop the noodles with the spatular. You will break them.
Step 10 of 12
- 2 large eggs
When the noodle is cooked. Push them to the side and add egg in the middle of the pad. Use the spatular to swirl the egg and break the yoke lightly. Cook the egg to 70% done.
Step 11 of 12
- 1⁄2 cup bean sprouts
- 1⁄2 cup Chinese chives or substitute with spring onion
Stir-fry all of the ingredients in the wok together until well combined. Add bean sprout, Chinese chives and the cooked prawn. Turn off the heat and fold through. the vegetable should be just cooked. Still nice and crunchy.
Step 12 of 12
- 1 lime- wedged
- 2 tsp chili powder
- 2 tsp sugar
- 4 tsp crushed peanut
- 2 Chinese chives or substitute with spring onion
- 1⁄2 cup bean sprouts
- 1⁄2 Fresh banana flower quartered (very optional)
Served on a plate with condiments.
Published: February 22, 2021
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