Wednesday, November 7, 2012

EASY Pad Thai (ผัดไทย)

Pad Thai (ผัดไทย) is one of, if not THE most popular Thai dishes here in the US. It's a simple dish of stir-fried rice noodles, cooked with eggs in a sauce of fish sauce and tamarind paste, and topped with any combination of bean sprouts, shrimp, chicken or tofu. One of Thailand's national dishes, pad thai is easily customizable, and topped with all sorts of goodies - peanuts, cilantro, fresh lime - the possibilities are endless!!


Making pad thai at home can be as easy or as difficult as you make it - the traditional recipes call for hard-to-find ingredients like tamarind paste and fish sauce (ok, so maybe fish sauce isn't THAT hard to find). Shortcut recipes often use a pad thai concentrate paste, which isn't exactly the easiest to source, either! 

This recipe is meatless, but you can simply add thinly sliced grilled chicken or cooked shrimp to the skillet just before adding the rice noodles in order to make this a heartier meal. All of the ingredients can be found in pretty much any grocery store; best of all, this recipe only takes about 20 minutes to prepare, and most of that time is spent on soaking the rice noodles! 

EASY Pad Thai (ผัดไทย)

Ingredients:
8oz dried flat rice noodles (sold as pad or phở noodles)
3 Tbsp dark brown sugar
2 Tbsp fresh-squeezed lime juice
1/4 cup soy sauce or tamari
2 tsp oil
3 scallions, white parts minced, green parts sliced into 1" lengths
1 garlic clove, minced
3 eggs, room temperature & beaten
1 handful mung bean sprouts, blanched
1/2 cup cilantro, chopped
1/4 cup roasted peanuts, chopped

Soak noodles according to package directions; drain. 





Whisk the sugar, lime juice and soy sauce together; set aside. 



Heat the oil in a nonstick skillet over medium-high heat. Add the minced (white) scallions and garlic; cook, stirring constantly, for about 30 seconds. Add the eggs and cook, folding with a rubber spatula, about 30 seconds of until the eggs are ALMOST set. Remove from heat. 





Add the soaked & drained noodles to the skillet along with the sauce. Cook, tossing constantly, for 1 minutes or until the noodles are softened and coated with sauce. 




Return the eggs to the skillet and toss to coat, gently breaking up the eggs. Transfer to a serving platter and serve, topped with the remaining scallions (green), bean sprouts, cilantro & peanuts. 






5 comments:

  1. That looks delicious! And so easy!!! Definitely going to have to try it.

    Much Love,
    Trissta

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  2. In Thailand the ladies at the food stalls do not cook the egg in advance. They fry garlic and scallion/onion, add noodles (and dried shrimps) and fry them a little. Then they add the pre-mixed spice sauce and stirfry a little. Then they lower the heat and make a hole in the middle of their noodles, crack in the egg (directly from the shell) and vigorously stir to scrumble it. Then they add the bean sprouts, mix it all up and done... Like that method, it's quick'n easy.

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  3. Pad Thai, I really love it! It's a lean taste of the lime jice mixed up with the sugar and soy sauce that makes it a dish out of it's own. I grew up in Sweden but was born in Pathalung in the south of Thailand. My mother and my siblings are still living there. Thai food has really got something of its own when it comes to all those flavours.

    In Sweden everything is about reheating prefabricated food and although we have obligatory cooking classes in middle school everyone's Sejm to not now how to cook. It amazes me, because I love to cook and this blog is one of the best blogs about food that I have ever read, thank you Julia! :)

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    Replies
    1. Thai food is so diverse - here, in restaurants, it all tastes the same. As in, it's all from the same region of Thailand. So, I prefer to make it myself.

      Thank you for reading and your kind words!

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