Pad Thai is a popular and iconic dish from Thailand that has a rich history dating back to the 1930s. Its origin is attributed to the efforts of Prime Minister Plaek Phibunsongkhram, who wanted to promote Thai nationalism and unify the country. During his reign, he sought to create a national dish that would represent Thailand to the world. Inspired by the Chinese stir-fried noodles, he introduced and popularized a new recipe known as “Pad Thai” or “Phad Thai.”
Pad Thai offers a harmonious blend of sweet, sour, salty, and umami flavors. The dish showcases a delicate balance of tanginess from tamarind paste, a subtle sweetness from brown sugar, a savory richness from fish sauce, and a hint of spiciness from chili flakes. The rice noodles provide a tender and chewy texture, while the protein of choice (such as shrimp, chicken, or tofu) adds a meaty and satisfying element. The inclusion of bean sprouts and green onions imparts a refreshing crunch, while crushed peanuts contribute a nutty and earthy taste. The garnish of fresh cilantro leaves and lime wedges adds brightness and a zesty pop to the overall flavor profile. Pad Thai is a symphony of tastes that captivates the palate, making it a beloved and internationally acclaimed Thai dish.
Pad thai
Ingredients
- – 8 oz 225g dried rice noodles
- – 2 tbsp vegetable oil
- – 1 shallot finely chopped
- – 2 cloves of garlic minced
- – 8 oz 225g protein of your choice (shrimp, chicken, tofu, etc.), thinly sliced
- – 2 eggs lightly beaten
- – 1 cup bean sprouts
- – 2 green onions sliced diagonally into 1-inch pieces
- – 1/4 cup crushed peanuts
- – Lime wedges for serving
- – Fresh cilantro leaves for garnish
For the Sauce:
- – 3 tbsp tamarind paste
- – 3 tbsp fish sauce
- – 2 tbsp soy sauce
- – 2 tbsp brown sugar
- – 1/2 tsp chili flakes adjust according to your spice preference
Instructions
- Prepare the noodles according to the package instructions until they are just tender. Drain and set aside.
- In a small bowl, whisk together all the ingredients for the sauce: tamarind paste, fish sauce, soy sauce, brown sugar, and chili flakes. Set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the shallot and garlic, and stir-fry for about 1 minute until fragrant.
- Add the protein of your choice (shrimp, chicken, tofu, etc.) to the pan and cook until it’s almost cooked through. Push the protein to one side of the pan.
- Pour the lightly beaten eggs into the other side of the pan and scramble them until they are just set.
- Add the cooked noodles to the pan and pour the sauce over the noodles. Toss everything together gently, making sure the sauce coats the noodles evenly.
- Add the bean sprouts and green onions to the pan, reserving some green onions for garnish. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.
- Remove the pan from the heat. Sprinkle crushed peanuts and reserved green onions on top of the Pad Thai.
- Serve the Pad Thai hot, garnished with lime wedges and fresh cilantro leaves. Squeeze lime juice over the noodles before eating for an extra burst of flavor.
