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Pad Thai ผดัไทยกุ้งสด4.7/5 1855 Votes
1/2 package Thairice noodles
11/3 cup beansprouts Optional
1/2 banana flowerOptional
11/2 cup Chinesechives Optional
2 tablespooncooking oil
2 tablespoonstamarind paste
2 tablespoon sugar1 minced shallots1 tablespoonpreserved turnipOptional
1/3 cup extra firmtofu1/2 lime
2 tablespoonspeanuts Optional
1/21/4 lb shrimpOptional
ground pepper 1/2 teaspoonground dried chilipepper
3 cloves mincedgarlic
4 teaspoons fishsauce
1 egg
Pad Thai This Pad Thai recipe is how you actually find it in Bangkokand comes from testing hundreds of different variations from food cartsall over the city. Pad Thai is the ultimate street food. While "street food"may sound bad, food cart cooks are in such a competitive situation, withsuch limited space, ingredients and tools they need to specialize in a dishor two just to stay in business. The best of these cooks have cooked thesame dish dayafterday, yearafteryear, constantly perfecting it.
Great Pad Thai is dry and light bodied, with a fresh, complex, balancedflavor. It should be reddish and brownish in color. Not bright red and oilylike I've seen in the US. The ingredients listed below can be somewhat intimidating but many are optional.If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Addmore tofu if you like.
From street carts, you can also often find an older, more traditional version of Pad Thai made with driedshrimp.
23 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes
Tips and Techniques
By far, the trickiest part is the soakednoodles. Noodles should be somewhatflexible and solid, not completely expandedand soft. When in doubt, undersoak. You can
always add more water in the pan, but youcan't take it out.Shrimp can be substituted or omitted.In this recipe, preground pepper, particularlypreground white pepper is better than freshground pepper. For kids, omit the grounddried chili pepper.Tamarind adds some flavor and acidity, butyou can substitute white vinegar.The type of super firm tofu or pressed calledfor this recipe can be found at most orientalgroceries in a plastic bag, not in water. Somemight be brown from soy sauce, but somewhite ones are also available. Pick whateveryou like.If you decide to include banana flower, cutlengthwise into sections (like orangesections). Rub any open cut with lime orlemon juice to prevent it from turning dark.The original Pad Thai recipe calls forcrushed roasted peanuts. Thailand is hot andhumid and storage conditions are often suboptimal, so a certain fungus can grow onpeanuts. This fungus is linked to cancer, somany people in Thailand avoid eatingpeanuts. One of the big challenges with Pad Thai'smeasurements is that the flavor densities andcharacteristics of the 3 core flavoringredients: fish sauce, tamarind and limejuice vary greatly from brand to brand andpurchase to purchase. Plus the salt contentof your fish sauce, dried shrimp andpreserved turnips will likely differ from ours.You will need to taste this as you're making itand keep the 3 flavors, salty, sweet and sour,in balance to your liking.
Method
Prepping
Start with soaking the dry noodles in lukewarm or room temperature water while preparing the otheringredients. Getting the noodles just right is the trickiest part of making Pad Thai. Make sure that thenoodles are submerged in plenty of water. Check out Tips and Substitutions for in depth explanations. Bythe time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should havea mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you canfry with other ingredients below.
Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the beansprouts and save half for serving fresh. Mince shallot and garlic together.
Cooking
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok.Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the panwithout oil as well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown.The noodles should be flexible but not expanded at this point.
Copyright © 19982015 ThaiTable.com and it's owners.www.thaitable.com/thai/recipe/padthai
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Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fishsauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lotof juice in the wok at this point. Turn up the heat, if it is the case.
Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok andscramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy.Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you getthe right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir afew more times. The noodles should be soft, dry and very tangled.
Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the bananaflower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available atyour table for your personal taste. Some people add more chili pepper or sugar at the table.
See recipe for Pad Thai with dried shrimp.
Author: Natty Netsuwan