Sa Wad Dee Ka 🙏 Hive community ^^
Pad Thai is one of the world most beloved noodle dishes along with Thai Curry and Tom Yum Kung. Nothing better than a big tray of a savory delicious noodles, right? 😆 So today I would like to share with you a delicious way to cook Pad Thai with original Thai recipe by Thai people. 🇹🇭😁
🇹🇭 Pad means Stirred while Thai refers to Thailand.
During World War II, When we call ourselves as Siam not Thai. Siam was suffered from lack of rice to consume at every household because of the war time which we should supply to the militaries. In the meantime we also facing the big crisis with worst flooding in century. All the nation was suffered and chaos from shortage of rice which never happened before.
So Siam prime minister back then give the propaganda idea to convinced people to having noodles instead of rice which actually noodles used only 50% of the grain so it's more cheaper to produce which he also launched the campaign "Noodles for Lunch"
Then he invented a national dish that brought the nation together and call its Pad Thai and also changing the country name from Siam to Thai as well.
As time go by Pad Thai became popular around the world while there are many way to cook Pad Thai and many adaptation of ingredients.
Original Pad Thai recipe is made from rice noodles stir fry with eggs, tofu, sweet reserved radish, red shallots and dry tiny shrimp then seasoning with tamarind juice, fish sauce and palm sugar with Chinese chives and bean sprouts then served with flake chili, fresh beans pouts, chives, piece of lime and ground peanut.
Rice noodles are originated from the Chinese but cooked it with Thai style cuisine.
The key is a hot wok so the noodles come out dry with slightly char and should not wet which also prevent the ingredients sticking together. It's should well balanced dish and not heavy taste which Pad Thai should have light brown color.
Pad Thai is another great choice for vegetarian dish which just skip shrimp and substitute soy sauce for fish sauce and more tofu or another plant based as you wish. 😀
This original Pad Thai recipe is easy to make as home cooking but super delicious as hi end restaurants. So let's start cooking with me.
What we need to make pad Thai!
Pad Thai Sauce
- 70 Gram Palm Sugar
- 30 ML Fish Sauce
- 30 Gram Tamarind Pod
- 45 ML Hot water
For Pad Thai
- 300 Gram Dry Pad Thai Rice Noodles
- 6 Shrimps
- 2 Egg
- 1 Tofu (250 Gram)
- 10 Gram Orange Dried Shrimp
- 35 Gram Sweet Reserved Radish
- 150 Gram Bean Sprouts
- 25 Gram Chinese Chives
- 1 Shallots (85 Gram)
- 1 Tablespoon Chili Flake
- 1 Tablespoon Ground Peanut
- 1 Lime
Here's the instruction to make Pad Thai
Tamarind Juice Preparation!
- Pour the hot water into the bowl of tamarind and mash it with spoon and set aside.
Here the mash tamarind!
How To Make Pad Thai Sauce
- Place a strainer over the another bowl and drain the mashed tamarind then allow the juice drip into the second bowl.
- Pour the tamarind juice into the hot pot over low heat and let's it boil for 3 minutes to bring out the wonderful smell of tamarind.
- Then pour the fish sauce and drop the sugar palm and whisk it together.
- Let's it simmer over low heat and whisk it constantly until the sauce get thicker.
Pad Thai Sauce Done!
Let's prepare vegetable!
- Diced the shallot into small cubes.
Here's the Dice Shallots!
Cut the chives.
The Chives Done!
Tofu Preparation!
- Cut the tofu into small cubes.
Tofu Diced Done!
Time to prepare Sweet Preserved Radish!
- Chop Sweet Preserved Radish into small pieces!
The Sweet Preserved Radish or Sweet Chai Po Done!
Let's sliced the Lime and set aside.
Shrimp Preparation!
- Cut off the head and peel skin off and set aside.
- Cut through the back of the shrimp and take away the black vein.
- Drop the baking soda and mix it together and rest it for a couple of minutes.
Shrimp Done!
Fried Time!
- Pour the oil into the wok over medium heat and drop the tofu and fried it until golden yellow.
Here the Fried Tofu!
- Drop the shrimp at the same wok and stirred it quickly and set aside.
Here the Seared Shrimp!
Let's Wok!
- Pour the oil into the hot wok over high heat and drop the shallots and sauted the shallots then drop the sweet preserved radish.
Stirred it quickly.
- Drop the tofu and whisk them together then drop the noodles.
Whisk together
Keep the heat to over high heat and add the sauce.
Continue whisk it until the noodle soaked up with sauce then add the egg.
Move the noodles to one side of the wok and then drop the egg into the empty side and whirl the egg up and let it cook for a few seconds then move the noodles over the scramble egg.
- Flipped the noodles over and drop the dried shrimp and bean sprouts, chives and shrimp.
Toss it quickly!
Another toss!
Put banana leaf over the serving plate when hot noodles topped on the banana leaf then the wax of banana leaf will melts and releasing the fragrance aromatic and bring out the delicious flavor.
Served Pad Thai immediately!
The noodles should be dry and another ingredients should be slightly char and mild perfect taste.
Seasonings with ground peanut butter and flake chili.
This portion is for two very hungry persons! 😁
🇹🇭 This is easy home made Pad Thai and nearly similar recipe as my ancestors made. 🙏
Hopefully you guys enjoy my recipe and turn your kitchen into Thai kitchen and bring delicious Pad Thai over your table and had a wonderful time with your family and friends. ❤️