Pad Thai

Oh, Pad Thai! That bold, tangy, salty, slightly sweet dish that hails from the culinary paradise of Thailand. It’s a stir-fry dish that comes alive with the symphony of flavors and a texture that’s as vibrant as a Bangkok street market. It’s typically served for lunch or dinner, but honestly, it’s so good you’d happily gobble it down anytime! This dish is a crowd favorite and for good reason. The experience of cooking and eating it is a unique adventure. I promise once you nail this recipe, it’s going to be a staple in your kitchen. Trust me, your tastebuds will be celebrating as if it’s Songkran every day!

Here are some spicy details about this dish:

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Servings: 4
• Yield: 4 servings

Alright, grab your aprons and let’s dive in!

Ingredients & Equipment You’ll Need

• 200g of flat rice noodles
• 3 tablespoons of fish sauce
• 1 tablespoon of tamarind paste
• 2 tablespoons of sugar
• 300g of tofu or chicken
• 2 eggs
• 2 cloves of garlic
• 1 cup of bean sprouts
• �� cup of crushed peanuts

And for the equipment:

• Wok or large frying pan
• A wooden spoon or spatula

Remember, fish sauce forms the salty base of the dish and the tamarind provides that characteristic tangy flavor. Substitutions can be done, soy sauce can work as a replacement for fish sauce, and lime juice for tamarind paste, but the flavor won’t be the same.

How To Make Pad Thai

1. Soak rice noodles in boiling water as per package instructions then drain and set aside. Cat tip: they should be flexible and edible but not so soft that they can be mushed with the fingers. They need a little bite for some wok-action!
2. In a separate bowl, mix together the fish sauce, tamarind and sugar. This is your Pad Thai Sauce.
3. Heat the wok over high heat. Add your protein (tofu or chicken) and cook it up!
4. Push your protein to one side of the pan and crack the eggs into the empty spot. Scramble it up until it’s nearly set.
5. Add the garlic, cooked noodles and Pad Thai sauce to the pan. Give everything a good stir until the noodles are coated with the sauce. Buddy, we’ve entered flavor town!

Tips For The Best Results

• Don’t overcook your noodles. They get cooked further in the stir frying process.
• Keep the stir-fry moving at all times ��� this is what helps to keep the noodles from clumping together.

Storage Tips

• Refrigerate left-overs in a closed container for up to 3 days.
• Reheat in a microwave or, ideally, quickly stir-fried in a hot wok.

Frequently Asked Questions

Q: Can I skip the fish sauce?
A: Fish sauce gives a rich, umami flavor to the dish, but if you are allergic or vegetarian, you may use soy sauce instead.

Q: Can I add vegetables to it?
A: Absolutely! Vegetables like bell peppers, mushrooms, broccoli can be added.

Q: How spicy is this dish meant to be?
A: It’s customizable. You can adjust the heat level as per your preference.

Q: Can I use any type of noodles?
A: We recommend flat rice noodles as they soak up the flavors better.

Q: Can I use a non-stick pan instead of a wok?
A: Yes, you can. However, a wok is ideal as it distributes heat more evenly.

Nutritional Facts of Pad Thai

Disclaimer: These numbers may vary based on the exactness of your measurements and specific brands of ingredients used.

Each serving contains: Calories: 365, Carbohydrates: 55g, Protein: 14g, Fat: 15g

There we have it, gang – a ride through the streets of Bangkok, right in your kitchen. This Pad Thai recipe isn’t just great for satisfying your take-out cravings, it’s perfect for any occasion, or simply when you are in the mood for something deliciously different. Pair this dish with a cool drink for an ultimate treat. Get wok-ing and happy cooking!