Pad Thai

Name: Pad Thai
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: For the noodles:; 250 g dried flat rice noodles (3 mm); For the sauce:; 3 tbsp tamarind paste; 3 tbsp fish sauce; 3 tbsp palm sugar or brown sugar; For stir-frying:; 3 tbsp oil; 300 g peeled shrimp or sliced chicken; 3 garlic cloves and 1 small shallot, chopped; 3 eggs; 2 cups bean sprouts and 4 green onions or garlic chives; ⅓ cup crushed roasted peanuts, lime wedges and chili flakes

Recipe No.: W-39

InternationalThai40 minServes 4

Pad thai is a stir-fried rice noodle dish sold as street food in Thailand and counted among its best-known dishes. Stir-fried rice noodles reached Thailand from China centuries ago, but the dish pad thai itself was invented in the mid-20th century. The commonly held story ties it to a government promoting noodle eating during World War II, while another account says Thai-Chinese immigrants created it; neither is certain.

Origin of the dish: Thailand — Became popular in the 1940s

Ingredients for Pad Thai

For the noodles
250 gdried flat rice noodles (3 mm)
For the sauce
3 tbsptamarind paste
3 tbspfish sauce
3 tbsppalm sugar or brown sugar
For stir-frying
3 tbspoil
300 gpeeled shrimp or sliced chicken
3garlic cloves and 1 small shallot, chopped
3eggs
2 cupsbean sprouts and 4 green onions or garlic chives
⅓ cupcrushed roasted peanuts, lime wedges and chili flakes

Method

Soak the noodles in warm water for 30 to 40 minutes until pliable but firm, then drain.
Mix the tamarind, fish sauce and sugar and warm for a minute until the sugar dissolves.
Heat the oil in a wok over high heat, stir-fry the garlic and shallot 30 seconds, then the shrimp or chicken until cooked (2 to 4 minutes).
Push to the side, scramble the eggs, then add the noodles and sauce and toss 2 to 3 minutes until the noodles absorb the sauce.
Add half the sprouts and onions, toss 30 seconds and serve with the rest, plus the peanuts, lime and chili flakes.

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