Pad Thai : History
Pad Thai , sometimes called Phad Thai. Is a dish containing fried rice noodles with eggs, tamarin or vinegar sauce, fish sauce, tofu, chicken, shrimp, red chili peppers, peanuts and coriander.
According to the traditional recipe, Pad Thai is served with a banana flower. However, you will notice that it is usually served with slices of lime or vegetables. Contrary to its name, Pad Thai is not a Thai food! In fact, it was introduced to Thailand by Vietnamese merchants. However, Pad Thai has gained popularity in the 1940s when it was declared a national dish by Thai Prime Minister Luang Phibunsongkhram.
At that time, Thailand was dependent on rice exports, and Phibunsongkhram aimed to reduce domestic consumption of rice. He hoped to achieve this goal by popularizing Pad Thai, which in turn would have increased production of rice noodles and replaced rice cooked as a reference food.
In the West, Pad Thai is considered as part of Thai cuisine, although in Thailand it is found only in tradesmen or in small cafes. The variant found on the streets of Thailand is dry and light, while the same food consumed at a restaurant in the West would be heavier and would have a richer look.
Pad Thai can be prepared in different ways. You can vary the traditional recipe, changing ingredients or adding your own spices. For example, some people prefer to use soy sauce instead of fish for a vegetarian version of Pad Thai. Tamarin juice can be replaced with vinegar and sugar. Instead of red chopped chili, an ingredient in the traditional recipe, you can use ready-made chili sauce. You can also choose to roast the noodles directly on the pan or even boil them and then fry them. For a softer texture.
Pad Thai Recipe
Ingredients for Pad Thai
- 200g rice noodle
- 3 tablespoons of fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons of brown sugar
- 3 tablespoons lime juice
- 3 tablespoons vegetable oil
- Approximately twelve shrimps, clean
- 3 cloves of garlic, finely chopped
- 2 battered eggs
- 2 green onions, fine cut
- 300g Bean sprout
- 3 tablespoons of hazelnuts, roasted and crushed
- 4 tablespoons fresh chopped coriander leaves
- Some slices of lime (lime or lemon green)
Mode of preparation: Pad Thai
- Start by boiling the noodles in boiling water for 10 minutes. Rinse them with cold water and drain them.
- In a bowl, mix the fish sauce, soy sauce, lime juice and brown sugar. Grate well in the wok pan (or other deeper pan), then add a teaspoon of oil and fry the shrimp for 2 minutes until it gets pink. You can shrimp aside.
- Add the remaining 2 tablespoons of oil in the hot pan and fry chili and garlic half a minute.
- Add the noodles and keep the mixture on fire for one minute. Push the noodles to the edge of the pan, add the eggs and fry them.
- Now mix the eggs with the noodles.
- Add the prepared sauce and shrimps, stirring for about a minute.
- Take the pan from the fire and mix green onions, bean sprout and half the amount of hazelnuts and coriander leaves.
- Add the remaining peanuts and coriander before serving the food. Do not forget to put lime slices on the edge. In this recipe, shrimp can be replaced with tofu or chicken.