Pad Thai – Thailand’s Beloved Street Food Staple

Pad Thai – Thailand’s Beloved Street Food Staple

Pad Thai is one of Thailand’s most famous dishes, known for its perfect balance of sweet, salty, sour, and savory flavors. This stir-fried rice noodle dish typically features shrimp or chicken, eggs, peanuts, bean sprouts, and a flavorful tamarind-based sauce. It’s a dish that embodies the vibrant street food culture of Thailand, where it’s prepared fresh in sizzling woks and served piping hot to eager diners. Pad Thai’s popularity has spread worldwide, and thanks to platforms like Cookpad and Home Cook worldwide, it has become a go-to recipe for cooks eager to explore authentic food recipes from Thailand.

What makes Pad Thai so special is its ability to bring together a variety of ingredients in a way that feels light yet deeply satisfying. The interplay of textures—soft noodles, crunchy peanuts, crisp bean sprouts—and the complex yet balanced sauce create a dish that’s both comforting and exciting. Whether you’re a novice cook or a seasoned Home Cook worldwide, Pad Thai is a fantastic dish to add to your culinary repertoire, offering a taste of Thailand right in your own kitchen.

Traditional Pad Thai Recipe

Ingredients:

• 200 g rice noodles (medium or thin)
• 200 g shrimp (or chicken breast, sliced)
• 2 eggs, lightly beaten
• 100 g bean sprouts
• 1/4 cup roasted peanuts, chopped
• 2 tbsp dried shrimp (optional)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 3 spring onions, chopped
• Lime wedges for serving

For the sauce:

• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar (palm sugar preferred)
• 1 tsp chili flakes (optional)

Method:

1. Prepare the noodles:
   Soak the rice noodles in warm water for 30 minutes or until softened, then drain.
2. Make the sauce:
   In a small bowl, mix tamarind paste, fish sauce, soy sauce, sugar, and chili flakes until the sugar dissolves.
3. Cook the Pad Thai:
   Heat oil in a large wok or pan over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp (or chicken) and cook until just done. Push to the side, pour in the eggs, scramble gently, and stir into the protein. Add the drained noodles and pour over the sauce. Toss everything together until well coated and heated through, about 3–4 minutes. Stir in bean sprouts and spring onions.
4. Serve:
   Divide Pad Thai among plates. Sprinkle with chopped peanuts, garnish with lime wedges, and serve hot.

FAQs about Pad Thai

1. Can I use tamarind concentrate instead of paste?
Yes, tamarind concentrate is more intense, so use half the amount. Many Home Cook worldwide on Cookpad share food recipes with this substitution for convenience.

2. Can I make Pad Thai vegetarian?
Absolutely! Replace fish sauce with soy sauce, skip the shrimp or chicken, and add tofu or extra vegetables like carrots and bell peppers. Home Cook worldwide often post vegetarian Pad Thai food recipes on Cookpad.

3. How do I prevent the noodles from sticking together?
Make sure the noodles are well-soaked and drain them properly. Stir them gently and avoid overcooking to keep them separated.

4. Can Pad Thai be made ahead of time?
Pad Thai is best served fresh, but you can prep ingredients like the sauce and chopped vegetables in advance. Leftovers can be reheated gently, though the texture may soften.

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