What is Pad Thai?

Question

i need a recipe quick!

Answer 1

It is a popular Thai dish that consists of stir-fried rice noodles with eggs, fish sauce,tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and cilantro.

Answer 2

What Is Pad Thai

Answer 3

Pad Thai (or Phad Thai, Thai ผัดไทย, "Thai style frying") is a dish of stir-fried rice noodles with eggs, fish sauce (Thai น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and cilantro. It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower.

There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.

This dish was introduced and made popular as a national dish by Luang Phibunsongkhram when he was Prime Minister during World War II, partly for his nationalism campaign, and partly for a campaign to reduce rice consumption in Thailand at a time when the government faced a major budget crisis.

Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants.

Pad Thai

8 ounces dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 pound peeled and de-veined raw shrimp, halved lengthwise
1/4 pound ground pork
1/4 teaspoon cayenne
3 tablespoons peanut oil
2 tablespoons minced garlic
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice

In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.

In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and pork with cayenne.

In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and pork and cook until the shrimp are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.

Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.

Answer 4

Pad Thai is often called the signature dish of Thailand. It is a popular street food there. It is a well-spiced noodle dish; it sometimes has meat, chicken, seafood or tofu in it. It is one of my favorite things to get in a Thai restaurant. Here's a recipe:

Ingredients

8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/4 cup dried or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnish

Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.

Answer 5

Simply Thai-style Fried Noodles.

Answer 6

Pad Thai is a Thailandais dish consisting of angel hair pasta, bean sprouts, other miscellaneous vegetables, peanuts and either chicken, shrimp or tofu. It is served with lime, an invitation to christen your little mountain of food. I love Pad Thai. The recipe which preceeds me sounds more accurate and is making my mouth water.

Answer 7

A national dish in Thailand, Pad Thai (or Phad Thai) literally means Thai style frying, and is a dish of stir-fried noodles with eggs, fish sauce (Thai น้ำปลา), Tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished withcrushed peanuts and cilantro (coriander). It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments.

Here's a good recipe for Pad Thai.

Ingredients
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.

When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.

Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.

Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.

Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.

When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.

Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.