Pad Thai

Introduction:

Pad Thai is a beloved dish in Thai cuisine known for its harmonious blend of sweet, salty, sour, and umami flavors. This stir-fried noodle dish is a popular street food in Thailand and has gained international fame for its delicious taste and versatility. Typically made with rice noodles, Pad Thai can be customized with various proteins such as chicken, prawns, or tofu, and is garnished with fresh herbs, peanuts, and lime for added flavor and texture.

History:

Pad Thai's origins date back to the 1930s during a time of nationalism in Thailand. The Thai government, under Prime Minister Plaek Phibunsongkhram, promoted Pad Thai as part of a campaign to reduce rice consumption due to a rice shortage and to create a sense of national identity. The dish was designed to be nutritious, using ingredients readily available in Thailand. Its name, which means "Thai-style stir-fried noodles," reflects this national pride. Over the decades, Pad Thai has evolved and become a staple in Thai restaurants worldwide, cherished for its vibrant flavors and simplicity.

Ingredients:

Pad Thai Sauce :

3 tablespoons fish sauce
3 tablespoons tamarind paste
3 tablespoons brown sugar
1 tablespoon soy sauce

Noodles :

8 oz rice noodles

Protein and Vegetables :

1 chicken breast, thinly sliced
8-10 prawns, peeled and deveined
2 tablespoons vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
1 cup bean sprouts
1 carrot, julienned
3 green onions, sliced

Garnish :

1/4 cup crushed peanuts
Lime wedges
Fresh cilantro, chopped

Instructions:

Prepare the Noodles:

Soak rice noodles in warm water for about 20-30 minutes until they are pliable. Drain and set aside.

Make the Sauce:

In a small bowl, mix fish sauce, tamarind paste, brown sugar, and soy sauce until well combined. Adjust to taste if necessary.

Cook the Protein:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
In the same pan, add another tablespoon of oil and cook the prawns until pink and cooked through, about 2-3 minutes. Remove and set aside.

Stir-Fry:

Add a bit more oil if needed and sauté the garlic until fragrant.
Push the garlic to one side and pour the beaten eggs into the pan. Scramble the eggs until just set.
Add the soaked noodles to the pan, followed by the Pad Thai sauce. Toss everything together to coat the noodles evenly.
Add the cooked chicken, prawns, bean sprouts, carrot, and green onions. Toss everything together and cook for another 2-3 minutes until everything is well combined and heated through.