If we talk about the most famous and well-known fast food of Thai cuisine for both locals and foreigners, the answer is the same, without a doubt Pad Thai (ผัดไทย), although its full name is “Kway teow Pad Thai ” (ก๋วยเตี๋ยวผัดไทย) and consists of a dish of rice noodles «Kway teow»(ก๋วยเตี๋ยวผัด) in Thai style (ดั).
In Thailand we can eat it practically anywhere, from the small street food stalls where we will pay around €1.5 (60 baths), to the most luxurious restaurants, where it will cost around €15 (600 baths) being in both a delicious dish that we can enjoy both in the bustle of the city or in a much more relaxed atmosphere. Remember that on our website you can find an extensive list of Thai restaurants in the United States.
In Thailand there are many versions of Pad Thai depending on the area of the country where it is prepared, since different ingredients can be used to give the sauce its characteristic flavor.
It is prepared both with rice noodles, the version we will make today, and without soy noodles, called “Pad Thai Woonsen” (ผัดไทยวุ้นเส้น), which I also like very much. In addition, there is also another variety of Pad Thai that is served wrapped in a very thin layer of egg omelette, called Pad Thai Ho-khai (ผัดไทยห่อไข่).
As for the protein, we can use both prawns or prawns, as well as chicken, pork or the vegetarian version simply using tofu.
How it is served:
In Thailand we accompany it with Chinese garlic or chives, a piece of lime, sugar, roasted peanuts and roasted chili powder, so that each person adjusts its flavor to taste. It can be served in two ways, all in the same dish, as I have done in the video or separately with the accompaniments and condiments aside.
Ingredients for 1 person
Thai food has a very complex flavor, due to the combination of the four main flavors: sweet, sour, bitter and salty. There are many other flavors, such as mint, cinnamon and ginger, that are added to dishes to give them more flavor.
Soak the rice noodles in water at room temperature for 1 hour.
Cut the Chinese garlic sprouts into pieces of about 2 centimeters, chop the shallot and the canned radish, cut the tofu into small pieces, peel the prawns, leaving the final part of the tail.
In a frying pan with a little vegetable oil, fry the prawns and when they are almost cooked, reserve them for later.
In the same pan, fry the tofu. When it is golden brown, add the shallot and canned radish, when it begins to smell good, add the dried shrimp and fry for 1 more minute.
Add the rice noodles and mix everything well. We are adding water very little by little so that the noodles soften.
Add the tamarind paste, palm sugar, fish sauce and roasted chili powder to taste, mix everything well.
We put the noodles aside, put a little vegetable oil and fry the egg. We add the bean sprouts, the Chinese garlic, the prawns, the roasted peanuts, we sauté it for another minute and it is ready to serve.
In case it’s easier for you. Here is a video of how to prepare Pad Thai, the quintessential Thai dish. A complete meal, full of contrasts and nuances that will make you triumph before your guests. Recipe explained step by step so you can make it in your kitchen and try it without leaving home.
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