Pad Thai
Pad Thai is a dish of stir-fried rice noodles with eggs, thai fish sauce , tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. In Thailand, it is also served with a piece of banana flower.
There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.
Though the dish had been known in various forms for centuries (it is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders), it was first made popular as a national dish by Luang Phibunsongkhram when he was Prime Minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount of it available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.
Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in America and Australia.
How to make pad thai
Main Ingredient
Narrow rice noodles 400 g.
Water 400 g.
Phad Thai sauce 320 g.
Dried shrimp 60 g.
Chopped Salted white radish 40 g.
Yellow soybean curd 160 g.
Bean sprouts 400 g.
Chinese leek leaves 60 g.
Egg 4 pcs.
Vegetable oil 120 g.
Ground peanut 40 g.
Phad Thai sauce Ingredient
Shallot View ingredient detail 50 g.
Garlic View ingredient detail 25 g.
Palm sugar 125 g.
Sugar 10 g.
Fish sauce 50 g.
Tamarind juice View ingredient detail 25 g.
Vinegar 33 g.
Salt 1 g.
Glutamate 1 g.
Ground dried chilli View ingredient detail 1 g.
Oil 40 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Phad Thai sauce cooking
* Pound shallots and garlic until ground and fry with oil until fragrant, add other mixture, simmer until sticky.
* Fry noodles with water until soft
* Add sauce and mix thoroughly
* Add dried shrimp, Chopped Salted white radish and soybean curd
* Add oil around the pan, break eggs and fry until done
* Add bean sprouts, Chinese leek leaves and fry and serve warmly
Healthy Food (Nutrition Fact)
Energy (kCal.) 216.16
Protein (g.) 7.26
Fat (g.) 10.84
Carbohydrate (g.) 22.39
Fiber (g.) 1.78
Calcium (mg.) 67.98
Iron (mg.) 0.94
Strong point of Phad Thai
High calories, protein, fibers, calcium and phosphorus.
Information reference : thai food to world
