Pad Thai stir fried rice noodles recipe collection from Thai cuisine
Pad thai stir fried rice noodles dish commonly served as a street food and at casual local eateries in Thailand. This is originated from Thailand.
Historically known, during World War II. Thailand suffered a rice shortage due to the war and floods. To reduce domestic rice consumption, the Thai government under Prime Minister Plaek Phibunsongkhram promoted people to eat noodles instead. His government promoted rice noodles and helped to establish the identity of Thailand. As a result, a new noodle called sen chan was created. Pad thai stir fried rice noodles has since become one of Thailand’s national dishes.
Pad thai is listed at number 5 on list of World’s 50 most delicious foodsreaders’ poll compiled by CNN Go in 2011.
2 tablespoons tamarind paste soaked in 3/4 cup boiling water (or 1/3 cup lime juice and 1/3 cup water)
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons palm sugar (or light brown sugar)
1 teaspoon cayenne pepper
4 tablespoons peanut oil or vegetable oil
8oz dried rice noodles (Use the ones that look like linguine)
2 large eggs
1/4 teaspoon table salt
12oz medium shrimp peeled, deveined, (if desired. Thin slices of chicken or tofu make good substitutes)
4 cloves garlic, minced
1 medium shallot, minced
6 tablespoons chopped, unsalted roasted peanuts
3 cups bean sprouts
5 medium scallions, green parts only, sliced thin
1/4 cup cilantro leaves (optional)
Soak the tamarind paste in 3/4 cup boiling water for 10 minutes, then push through a strainer with a silicone spatula to remove the seeds and fibers. Extract as much pulp as possible. Stir together the fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
Cover rice sticks with hot tap water in a large bowl and soak until softened, pliable, and limp (but not completely tender). This should take about 20 minutes. Drain the noodles and set aside. In a separate, small bowl beat eggs and 1/8 teaspoon salt. Set aside.
Heat 1 tablespoon oil in a skillet over high heat until just beginning to smoke (about 2 minutes). Add the shrimp (or protein) and sprinkled with the remaining 1/8 teaspoon salt. Cook, tossing occasionally, until shrimp are opaque and browned at the edges (about 3 minutes). Transfer the shrimp to a plate and set aside.
Take the skillet off the heat and add remaining tablespoon oil to the skillet and swirl to coat. Add the garlic and shallot, then set the skillet over medium heat. Cook, stirring constantly until light golden brown (about 1 1/2 minutes). Add eggs to the skillet and stir vigorously until scrambled and barely moist (about 20 seconds). Add noodles and toss to combine. Pour the fish sauce mixture over noodles and increase the heat to high. Cook, tossing constantly until the noodles are evenly coated.
Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions and cooked shrimp over the noodles. Continue to cook and toss until the noodles are tender (about 2 1/2 minutes).
Transfer the noodles to a serving platter and sprinkle with the remaining scallions, peanuts, and cilantro. Serve with lime wedges. Enjoy.
Recipe & Picture Courtesy: 12 Tomatoes