Why is Pad Thai red
Original Pad Thai recipe from Bangkok - simply delicious!
Vacation in Thailand | 4 comments Last updated on 04/16/2019
When we moved into our new accommodation this week, we were invited straight to a cooking class. We learned how to prepare Pad Thai. So that you too can try your hand at Pad Thai cooking, we're sharing the recipe with you here. We wish you good appetite!
Before we start, a few words about what Pad Thai is all about. Pad Thai (also spelled Phat Thai) consists of flat rice noodles. Pad Thai became Thailand's national dish during World War II. Today you can find Pad Thai practically everywhere on the streets. I have known the dish myself for a while and have often eaten it in Germany.
Now let's get started! You can get the ingredients for Pad Thai in every Asian market.
Ingredients for Pad Thai (2 servings)
- 6 tbsp oil
- 2 tbsp chopped red onion
- 2 tbsp tofu cubes
- 2 tbsp grated carrot
- approx. 250-300 grams flat rice noodles (you can also use the usual pasta from the supermarket)
- 5 tbsp Pad Thai sauce (see above)
- 2 tbsp dried shrimp
- 2 tbsp chopped peanuts
- 2 tbsp chilli flakes
- 2 eggs
- Fresh bamboo shoots (not canned!)
- Garlic chives (alternatively spring onions)
Ingredients for the Pad Thai sauce
- 200g palm sugar (alternatively normal sugar)
- 200g tamarind juice (alternatively rice vinegar)
- 80g fish sauce (soy sauce as a vegetarian alternative)
- A pinch of salt
Cooking pad thai sauce
- Mix all the ingredients in a saucepan.
- Stir the mixture over medium heat for 15-20 minutes.
- Let the sauce cool before continuing to cook.
Once you have finished the pad thai sauce, you can store it in the refrigerator for about a month.
Preparation of the Pad Thai
- Prepare all of the ingredients.
- Heat the oil in a pan.
- Fry the onion, tofu, and carrot together in the pan over medium heat and stir the mixture.
- Add the noodles to the pan and stir until all the noodles are soaked in the oil. Make sure the noodles don't stick together. I always find this step the most difficult. At the beginning it is better to add a little less noodles to the pan, otherwise it will be complicated to dip the noodles in the oil.
- Pour a few tablespoons of water into the pan and cook the pasta for about a minute until soft.
- Add the Pad Thai sauce to the noodles and stir vigorously.
- Stack the noodles in one half of the pan.
- In the other half of the pan, fry the eggs about 70%. The yolks should be evenly distributed.
- Place the noodles on top of the two eggs and turn the pile so that the eggs are on top of the Pad Thai noodles.
- Add the dried prawns, the chopped peanuts and the chilli flakes and stir everything vigorously for half a minute.
- Make some space in the pan where you can sauté the bamboo shoots and chives from the garlic. Add some water if you want the sprouts a little softer.
- Slide the noodles onto the bamboo shoots and cook for about 20 seconds.
- Stir everything vigorously before serving.
It takes me about an hour to prepare after this dish.
Decorate Pad Thai properly
If you want to make a real impression, the right decoration must of course not be missing on the plate. There is also a small mountain of bamboo sprouts, half a lime, chopped peanuts, chilli flakes and garlic chives on the plate.
Enjoy your meal!
More Pad Thai variations
There are many variations of Pad Thai. However, the recipe presented here is typical of Thailand. Instead of the dried prawns, you could also choose fresh prawns or any meat (mostly chicken is used). Depending on what you prefer. With these Pad Thai variants, I put the meat or prawns in the pan with the onions and carrots.
As a vegetarian you can completely do without meat and use more tofu if necessary.
Now it's your turn!
The first time I ate Pad Thai in a Thai restaurant in Leipzig. Since then I've been to the restaurant at least once a week. Of course there was mostly pad thai. Now I'm pretty happy that we can cook this ourselves in the future.
But now it's your turn! Try the recipe out and then let us know how you liked it in the comments here!
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