Thai cuisine provides such wonderful and harmonised flavours, a perfect balance of sweet, sour, salty and spicy taste in most Thai food. You must have seen pad thai in the menu of Thai restaurants and in fast food joints. It is no surprise that this dish is one of Thailand's national dish. Pad Thai is basically a rice noodle dish cooked in a bit of sugar, lime juice, fish sauce and chilli flakes. Some proteins are also added such as shrimps, eggs, cubed tofu or tempeh, chicken, and beef. A garnish of crushed peanut and coriander/parsley leaves are added to complete the dish.
Pad thai is quick and easy to make, it is hard to mess it up. A good tip is to stir and toss constantly while cooking to prevent the noodles from sticking to the wok. You must have tried pad thai at least once, what would you put in your pad thai?
Preparation Time: 15 mins
Cooking Time: 10 mins
8 oz. Thai rice noodles
1 medium onion, diced
3-4 garlic cloves, minced
2 blocks firm tofu or tempeh, cut into small cubes
3 tbsp fish sauce
2 tbsp tamarind or red wine vinegar
2 tbsp brown sugar
2 eggs, lightly beaten
1/2 tsp chili flakes
1/2 lb shrimps, deveined
1 cup bean sprouts
Parsley for garnish
1. In a bowl, soak dry noodles in warm water until flexible but not expanded, about 5-10 mins.
2. In a wok or large skillet, heat oil over medium-high heat. Cook onions until transparent, tofu until brown. Add in garlic and cook until fragrant.
3. Drain noodles and toss into wok. Add in tamarind, sugar, fish sauce, and chili flakes. Stir constantly.
4. Push all noodles to one side of the wok. Add a tbsp of oil and pour in beaten eggs. Scramble until cooked and combine with noodles.
5. Add in shrimp and bean sprouts until fully cooked. Serve with a wedge of lime ans a sprinkle of parsley.