Description: Pad Thai is a beloved Thai dish known for its savory and slightly sweet flavor profile. It consists of stir-fried rice noodles, tofu or shrimp, eggs, and a medley of vegetables, all tossed in a tangy sauce made from tamarind, fish sauce, and palm sugar. Garnished with crushed peanuts, fresh lime, and cilantro, Pad Thai offers a delightful combination of textures and flavors.
History: Pad Thai, which translates to “Thai stir-fry,” became popular in Thailand during the 1930s and 1940s as part of a national campaign to promote Thai nationalism and reduce rice consumption during World War II. The dish was promoted by Prime Minister Plaek Phibunsongkhram as a way to establish a sense of Thai identity. Since then, it has evolved into a quintessential street food and a global favorite.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving Size: Serves 4
Ingredients:
- 8 oz (225g) rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 lb (225g) shrimp, peeled and deveined (or tofu for a vegetarian option)
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup crushed peanuts
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Sauce:
- 3 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon soy sauce
- 1 teaspoon chili powder (optional, for heat)
Instructions:
- Prepare the Noodles:
- Soak the rice noodles in warm water for about 20 minutes, or until they are pliable but not fully cooked. Drain and set aside.
- Soak the rice noodles in warm water for about 20 minutes, or until they are pliable but not fully cooked. Drain and set aside.
- Make the Sauce:
- In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder (if using) until the sugar is dissolved. Set aside.
- In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder (if using) until the sugar is dissolved. Set aside.
- Cook the Pad Thai:
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the shrimp (or tofu) and cook for 2-3 minutes, until the shrimp turn pink and opaque (or until the tofu is golden brown).
- Push the shrimp (or tofu) to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until they are just set, then mix with the shrimp (or tofu).
- Add the soaked rice noodles and the prepared sauce to the wok. Toss everything together to coat the noodles evenly with the sauce.
- Add the bean sprouts, shredded carrots, and green onions. Continue to stir-fry for another 2-3 minutes, until the vegetables are tender and everything is heated through.
- Serve:
- Transfer the Pad Thai to serving plates. Garnish with crushed peanuts and fresh cilantro.
- Serve with lime wedges on the side for squeezing over the top.
Final Thoughts: Pad Thai is a versatile and flavorful dish that captures the essence of Thai cuisine. With its harmonious blend of sweet, salty, and tangy flavors, it’s no wonder this dish has gained worldwide popularity. Whether you’re making it for a weeknight dinner or a special occasion, Pad Thai is sure to impress with its vibrant flavors and satisfying textures.