Are you ready to transport your taste buds to the bustling streets of Thailand? Look no further than Pad Thai, the quintessential Thai street food dish that has captured the hearts and palates of foodies around the world. In this cooking guide, I’ll take you on a journey through the history of Pad Thai, break down the essential ingredients and tools needed to prepare this iconic dish, and give you step-by-step instructions to create your own delicious Pad Thai masterpiece.
Where did pad thai originate from?
Pad Thai, also known as Phad Thai, is a dish that originated in Thailand in the 1930s. During that time, the Thai government was looking for ways to promote nationalism and cultural identity. One initiative was to encourage the consumption of rice noodles, which were seen as a symbol of Thai identity, over Chinese noodles, which were more popular at the time. Thus, Pad Thai was born as a way to showcase the versatility and deliciousness of rice noodles.
Over the years, Pad Thai has become one of the most popular dishes in Thai cuisine, and for good reason. It’s a perfect blend of sweet, sour, salty, and spicy flavours, with the addition of crunchy peanuts and fresh herbs for texture and flavour.
Classic Pad Thai Recipe
- 8 oz dried rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- ½ lb boneless, skinless chicken breasts or shrimp, peeled and deveined
- ¼ cup chicken or vegetable broth
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 tbsp tamarind paste
- 1 cup bean sprouts
- ½ cup roasted peanuts, chopped
- 2 green onions, chopped
- 1 lime, cut into wedges
How to prepare the classic pad thai recipe:
- Prepare the rice noodles: Soak the rice noodles in warm water for 30 minutes, then drain and set aside.
- Make the omelette: Beat 2 eggs with a pinch of salt and set aside. Heat a tablespoon of oil in the wok (available on Twshardware) or skillet over high heat. Once the oil is hot, pour in the eggs and swirl the pan to make a thin omelette. Cook for about 30 seconds on each side, then remove from the pan and chop into small pieces.
- Cook the protein: If using shrimp, cook them in the wok or skillet until pink and cooked through. If using chicken, tofu, or beef, cook until browned and cooked through. Remove from the pan and set aside.
- Saute garlic and shallots: Add a tablespoon of oil to the wok or skillet over high heat. Once the oil is hot, add minced garlic and shallots and saute until fragrant and slightly browned, about 30 seconds to a minute.
- Add noodles and sauce: Add the soaked rice noodles (available on tteynliu619) to the wok or skillet and stir-fry for 2-3 minutes until they start to soften. Add 3 tablespoons of tamarind paste, 3 tablespoons of fish sauce (available on Vietsing Grocery), and 2 tablespoons of sugar to the wok or skillet and stir until the noodles are evenly coated in the sauce.
- Add bean sprouts and eggs: Add 1 cup of bean sprouts to the wok or skillet and stir-fry for another minute. Add the chopped omelette and stir-fry for another 30 seconds to a minute until everything is well combined.
- Garnish and serve: Transfer the Pad Thai to a serving dish and top with crushed peanuts and red chilli flakes or fresh Thai chilli. Serve with lime wedges on the side.
Experience Thai with this pad thai recipe
Pad Thai may seem like a complex dish, but with the right ingredients and tools, it’s actually quite easy to make at home. The key is to balance the sweet, sour, salty, and spicy flavours and to get the texture just right with the addition of bean sprouts and crushed peanuts.
So why not try your hand at making Pad Thai tonight? With its unique blend of flavours and textures, it’s sure to become a new favourite in your recipe arsenal. And if you’re looking to explore other Thai cuisine, go for some of the best mookata places in Singapore or these Golden Mile Thai foods!