Phad Thai- Rice Noodles with Shrimps: You will crave for it the rest of your life

Phad Thai- Rice Noodles with Shrimps- A Must Have Thai Dish

June 25, 2012

Phad Thai is one of the most famous Thai dishes with foreigners and locals alike. Phad Thai is made from rice noodles. It is readily available in streets stalls in most parts of Bangkok. One of the most famous places to eat Pad Thai is Khao San Road- you can get it for as cheap as 30 Baht a plate. Phad Thai’s distinct taste comes from use of fish sauce and bean sprouts. You can find these ingredients in Pakistan from a good grocery store. This is the first dish I learnt in my cooking class from Pooh. Serve Phad Thai immediately as you cook, as the rice noodles get sticky and can break if reheated.

Pad Thai= Rice Noodles with shrimps and peanuts

Phad Thai is also served wrapped in an egg omelet. Here, we will just do it the easy way

Following is what you will need:

Recipe: Pad Thai

Ingredients

3 tbsp Olive Oil
300g of Tofu- in 1 by 1 cubes
1 medium sized red onion –diced in square shape
10-12 Shrimps or 300g Chicken (thinly sliced)
2 tbsp White vinegar
2 tbsp Fish Sauce (I end up adding 1-2 tbsp extra for flavor)
1 tbsp sugar (Thai’s like it sweet so they put about 3 tbsp)
2 eggs
3 Spring onions diced 1inch length (the onion part is not used in Thai food)
1 can or cup bean sprouts
1-2 tsp Dried Prawns (optional)
300g Rice noodles- Flat and about half inch wide.
1-2 limes (sliced)
1 -2 cup water
2 tbsp Peanuts (crush them finely)
1 tbsp grounded red chillies (served separately)

Instructions

Note: To reduce Pad Thai cooking time- soak the rice noodles (dried form) in water for about 20 minutes before starting to cook. The rice noodles will become tender and easier to move around in the wok.

Place a wide mouth, large size wok, on medium heat. Add oil.
Once oil is medium hot, add tofu and red onions. Cook till onions turn transparent and Tofu gets light golden color.
Add shrimps and stir-fry till they turn white with orange tinge. Note: Never over cook the shrimps /prawns as they shrink and get chewy. If you are using chicken, slice it thinly and horizontally and then fry till golden. This meat cut helps in reducing the cooking time.
Now add rice noodles in the wok. Also add fish sauce, vinegar, sugar and dried prawns in it.
Add 1 cup of water- and cover the wok. Stir occasionally till noodles become soft. Add more water if needed.
Beat the eggs and cook them separately in scrambled egg form. Add them to noodles. Traditionally, the beaten eggs are put on one side of the wok and cooked with noodles.
Add spring onions and bean sprouts and mix for about 2-3 minutes.
Taste the noodles; if you find less salt in it, you can add extra 1-2 tbsp of fish sauce.
Your Phad thai is ready. Serve Phad Thai immediately as you cook, as the rice noodles get sticky and can break if reheated
Top it or serve it with crushed peanuts, lime and grounded red chilies.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Edited version also published in Tribune http://tribune.com.pk/story/482088/recipe-pad-thai–rice-noodles-with-shrimps-and-peanuts/