Pad Thai

Pad Thai is a stir-fried noodle dish that is considered Thailand’s national dish. It is made with rice noodles, eggs, tofu, or chicken, and flavored with tamarind pulp, fish sauce, dried shrimp, garlic, and chili peppers. It is often garnished with crushed peanuts, chopped scallions, and a wedge of lime.

Pad Thai is believed to have originated in the 1930s, during the reign of Prime Minister Phibunsongkhram. Phibunsongkhram was a strong advocate for national identity and culture, and he encouraged the development of a new dish that would be both unique to Thailand and affordable for the common people. Pad Thai quickly became popular, and it is now one of the most popular dishes in Thailand and around the world.

Here is a recipe for Pad Thai:

Ingredients:

• For the noodles:
  • 1 pound dried rice noodles
  • 4 tablespoons tamarind pulp
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
• For the stir-fry:
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound tofu, drained and cubed
  • 1/2 pound chicken or shrimp, cut into bite-sized pieces (optional)
  • 2 eggs, beaten
  • 4 cups bean sprouts
  • 1/2 cup crushed peanuts
  • Chopped scallions
  • Lime wedges

Instructions:

1. Make the tamarind sauce: In a small bowl, whisk together the tamarind pulp, fish sauce, sugar, and rice vinegar. Set aside.
2. Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain and rinse under cold water.
3. Make the stir-fry: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
4. Add the tofu (or chicken or shrimp, if using): Add the tofu (or chicken or shrimp) to the pan and cook until browned on all sides.
5. Push the tofu to the side of the pan: Push the tofu to the side of the pan and add the beaten eggs. Scramble the eggs until cooked through.
6. Add the noodles and bean sprouts: Add the noodles and bean sprouts to the pan and toss to coat with the sauce.
7. Serve: Divide the Pad Thai among plates and garnish with crushed peanuts, chopped scallions, and lime wedges.

Tips:

• Pad Thai is a very versatile dish, so feel free to add your own favorite vegetables or protein.
• If you don’t have tamarind pulp, you can substitute 1 tablespoon of tamarind concentrate mixed with 1 tablespoon of water.
• Pad Thai is best served immediately, but it can also be reheated in a wok or skillet over medium heat.

I hope you enjoy this recipe for Pad Thai!