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Pad Thai
Pad Thai Recipe, How To Make Phad Thai
Pad Thai Noodles, Recipe For Phad Thai
This is a favourite Thai food dish, you can find a variety of recipes for Pad Thai. The noodles that
are normally used for making Pad Thai are the flat rice noodles. Some people enjoy the
taste of prawns in Pat Thai and this is what we have considered for our recipe. Another equally
delicious variation is Phat Thai noodles with pork. Most Thais would finish their entire meal with a dish
of Pad Thai and therefore include a lot of wholesome ingredients when making it. Egg is a prominent
ingredient in almost every Pad Thai recipe. If you are looking to have a Thai lunch or dinner with
just one single dish, consider the Pad Thai, a combination of several delicious flavours.
Ingredients
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Medium To Thick Rice Noodles
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250 grams (8 oz)
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Cooking Oil
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2 Tablespoons
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Chopped Garlic
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3 Cloves
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Pork (Sliced Thin)
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125 Grams (4 Oz)
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Prawns, deveined tails intact
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125 Grams (4 Oz)
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Garlic Chives (chopped)
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About 1/2 bunch
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Bean Sprouts
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3/4 Cup
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Lime Juice
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2 Tablespoons
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Fish sauce
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2 Tablespoons
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Brown Soft Sugar
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1.5 Teaspoons
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Fresh Coriander Leaves
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1 Small Bunch
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Roasted Peanuts (Chopped)
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1/4 Cup
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Red Chillies Chopped
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1 Teaspoon
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Beaten Eggs
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2
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Procedure
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Soaking The Rice Noodles:
You will need the flattish type of rice noodles for your Pad Thai recipe. There are
few variations in these type of noodles and the main difference is in the width of
the noodles. Some Phad Thai recipes recommend the wide (width) rice noodles whereas, others
prefer to use the medium size (width) rice noodles. Heat some clean water in a pan and
allow the rice noodles to soak in this for around 10 minutes. The noodles should feel
soft after being soaked, carefully lift one noodle string with a fork and check it for softness.
Pad Thai noodles should be neither too soft nor too stiff. If the noodles soften very soon
and become pulpy, it could mean that the water was very hot to start with. Oversoaking
the noodles in the hot water could also make the rice noodles soggy. When the noodles have
softened sufficiently, drain them (take off the excess water) and keep them aside.
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The Frying Process:
We will now need to work on the other ingredients of the Pad Thai recipe. When you select the
frying pan to cook your Phad Thai, choose a fairly large pan. You will have to work with and
stir all the Phat Thai noodle ingredients in this pan, stirring will be easier if the pan is
a large one. Pour the oil in the frying pan and heat it, wait until the oil becomes very hot.
Add the chopped garlic, chopped chillies and sliced pork to the frying pan. These ingredients
will influence the flavour of your Phad Thai, keep stirring the ingredients in the pan for around
2 minutes.
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Add To The Frying Pan: Now add the prawns to the frying pan, they will need to cook
for another 3 minutes. Keep stirring the contents in the pan constantly, you are half way
through your Pad Thai recipe. You still have the garlic chives and the drained noodles to
work with. This is the time to add the garlic chives and drained noodles into the frying
pan. Allow the contents of the frying pan to cook for another minute before moving to
the next step. The fish sauce, lime juice and sugar can now be added to the frying pan,
these are the ingredients that add the mouthwatering flavour to the Pad Thai noodles.
Now add the beaten eggs to the frying pan and toss the contents of the pan well. It is
important for the heat to spread uniformly throughout the contents of the pan. You can
use two wooden spoons to help stir the contents in the pan. Turn off the heat.
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The finishing touches: Your Phad Thai dish is now ready to be served, sprinkle the
chopped peanuts, coriander and bean sprouts on top of the Pad Thai noodles. Traditionally
Phad Thai is eaten with, chopped peanuts and crisp fried onions. You could also try squeezing
a fresh lime (few drops only), on top of the Pad Thai once it is served in a plate. We mentioned
that the tails of the prawns are retained when cooked. However, do not eat the tails
they are kept aside and thrown away when eating the Phad Thai noodles.
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This pad thai recipe uses prawns and pork, the tails of the prawns should not be eaten.
The medium (width) rice noodles can be seen in the image. You can make phad thai using
narrow, medium or even broad rice noodles. You could moderate the chillies to get a milder
taste for the Phad Thai.
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Additional Tips
Oil In Fried Noodles: If you have tried making Pad Thai or any other dish that
needs noodles to be fried, you could use a useful tip here. The oil can be gradually
added in the cooking process rather than, being poured in all at once. The above
Phat Thai noodles recipe, uses a moderate amount of oil. We have suggested 4 servings
and utilized just 2 tablespoons of cooking oil.
Interesting Options: Depending on your tastes, try making Pad Thai with
a few additional ingredients. Capsicums cut into strips and carrots cut as small cubes
can also be included in the Phad Thai noodles recipe. Another popular variation of
Pad Thai includes chicken, this could be included instead of prawns. Tofu is also
a good addition to Pad Thai. If you are not comfortable with eating raw bean sprouts,
dip them in boiling water for around 30 seconds. Drain the sprouts and add them to the
Phat Thai. This will decrease the 'crispness' of the bean sprouts but does not taste
bad.
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