Fried pad thai noodles are the most common Thai dish. It is served on the streets, in restaurants, prepared from all Asian restaurants in different countries, pad tai is included in the top 10 most delicious dishes in the world (however, inferior to the first steps of tom yam soup ratings). Pad tai can be cooked with different noodles (from composition to thickness), different fillings - tofu, shrimp, chicken. I will give a classic recipe, more complicated than the street, tastier and more authentic.
But first a few introductions.
Oils of Thai cuisine
At the Institute of Culinary Arts of the island of Samoa, we touched on a very important topic - oil. What to use for cooking Thai dishes:
- Soybean oil
- Sunflower oil
- Corn oil
- Canola oil (rapeseed oil)
- Rice oil
- Coconut oil
It is worth noting that most oils (except, probably, expensive coconut and rice) are used here refined (most dishes are fried, unrefined oils burn strongly). You also need to pay attention that Thai cuisine almost never uses olive oil, its intense taste is considered a disadvantage.
Tastes
In pad tai, as in many traditional dishes of Thai cuisine, we necessarily combine 4 tastes - sour, sweet, salty, spicy, and if something is missing - the balance can always be improved, Thai dishes are usually served with soy sauce,
Recipe for pad taiu
- 200 g rice noodles
- Green onion
- a handful of soybean sprouts
- 1/2 tbsp. chili (powder or flakes)
- 3 shallots (or 1 white sweet)
- 2 cm daikon root
- 1 tbsp. dried small shrimp or shrimp paste (optional, you can skip)
- 2 eggs
- 2 tbsp salted peanuts
- 1/2 tsp. dark soy sauce (thick) + ground black pepper
- 1 tsp. vegetable oil
- 100 ml broth (chicken or vegetable, can be replaced with boiling water)
- 1 chicken fillet (in the photo - fresh shrimp+tofu)
for refueling:
- 1 tsp. soy sauce
- 1 tsp. fish sauce
- 2 tsp. oyster sauce
- 2 tbsp. tamarind sauce or juice (can be replaced with unsweetened plum jam or simply squeeze 1/3 lemon for acid)
- 2 tsp. sugar
- 1/4 tsp ground black or white pepper
- 1 tsp. roasted garlic
Soak the noodles for 30-40 minutes in cold water. Drain the water, add 1/2 tsp. dark soy sauce (thick) + ground black pepper and mix well with the noodles. Postpone. Grate the daikon root, season with fish sauce (the workpiece can be left in the refrigerator and stored for up to 2 months).
Mix in a separate glass all the ingredients for dressing.
Fillet (here - shrimp and tofu, we also do with chicken) cut into slices. Heat a wok or frying pan. Fry the chicken in oil over high heat for 30-45 seconds, add 2 eggs, stirring constantly, cook for 30 seconds. Add seasoned grated daikon, shrimp paste, shallots cut into half rings, mix and pour in a little broth. Cook stirring for 1 minute. Add the noodles and cook for 30 seconds until softened (pour in a little more hot broth if necessary). Pour the dressing, add green onions (cut 4-5 cm), sprouts, chili. Mix well and remove the wok from the heat. Serve flavored with chopped roasted peanuts and sprouts.
The simplified street version follows the pattern of soaked noodles - egg - soy sauce - boiled chicken - fish sauce + hot vinegar and a little broth - green onions - sprouts.
