Pad Thai recipe How to make Thai stir-fried rice noodles Pad Tha
Today, we are going to make Pad Thai, Thailand's representative dish. First, the meaning of Pad Thai! "Pot" means stir-fry. Thailand means Thailand. Pad Thai would be like Thai stir-fried food. It is said that Pad Thai was created by the Thai government in the 1940s in the process of encouraging the consumption of rice noodles as part of a nationalist movement. It is interesting that it has become a popular dish both in Thailand and around the world, compared to its short history. If you taste it, you can't help but agree. If you look up the Pad Thai recipe, you can see many versions made using oyster sauce or soy sauce. It will taste good, but I think it's far from Pad Thai in Thailand. The recipes seem more like Thai soy sauce stir-fried rice noodles, 'Pot See You'. Today, I'll tell you a recipe that's really close to the local Pad Thai taste. The essential ingredient is tamarind or tamarind paste. It's easy to get on the Internet these days, so if you want to recreate the taste, please buy it and make it.
1 serving
Within 30 minutes
푸디레
Ingredients
  • Rice noodle
    80g
  • Cocktail shrimp
    5ea
  • Tofu
    1/4piece
  • dried shrimp
    5g
  • Charlotte.
    2ea
  • crushed garlic
    1T
  • Eggs
    1ea
  • Host
    2handful
  • Scallions
    4ea
  • Cooking oil
    3T
  • Fish sauce
    1.5T
  • Palm sugar
    2T
  • Lime juice
    1/2T
  • Peanut
    30g
  • Host
    1/2handful
  • Scallions
    2ea
  • Lime
    1piece
Cooking Steps
STEP 1/23
You have to soak rice noodles first. Rice noodles come in various thicknesses such as 1, 3, 4, and 5mm. I used a 5mm one today. But personally, I think the thin side goes well with Pad Thai. I recommend using the 3mm one.
STEP 2/23
Soak in lukewarm water for about 2 hours.
STEP 3/23
Now, prepare the soaked noodles and other ingredients.
STEP 4/23
First, I'll chop peanuts and dried shrimp with a chaperone. Since both need to be minced, chop peanuts to be used as toppings first.
STEP 5/23
This is enough to grind it in moderation.
STEP 6/23
Chop dried shrimp this much.
STEP 7/23
Cut the tofu as much as you want. I cut it into the visuals that you can see a lot in Thailand. Drain the chopped tofu on a kitchen towel.
STEP 8/23
Slice the shallots thinly. I forgot to take a picture of the chives, so you can cut them into finger lengths.
STEP 9/23
Please prepare the eggs well.
STEP 10/23
These are the ingredients for the sauce. From the left, palm sugar, lime juice, tamarind paste, fish sauce, and chili paste are in front.
STEP 11/23
Add 1.5T of fish sauce, 2T of tamarind paste, 1/2T of lime juice, 2T of palm sugar, and 1T of chili paste and mix well to make seasoning.
STEP 12/23
Pour 3T of cooking oil into a pan heated over medium heat, and fry tofu as if frying.
STEP 13/23
When tofu is fried golden, add shallots.
STEP 14/23
Add minced garlic.
STEP 15/23
Add chopped dried shrimp and stir-fry them well.
STEP 16/23
When the ingredients are mixed together, stir-fry the defrosted shrimp.
STEP 17/23
Add 1T of cooking oil to the side when the shrimp is cooked red. I'll put in the egg mixture.
STEP 18/23
Pour in the egg mixture and make scrambled eggs.
STEP 19/23
Please put in the soaked noodles.
STEP 20/23
Stir-fry it slightly before adding the sauce.
STEP 21/23
Add sauce and stir-fry quickly.
STEP 22/23
When the sauce is soaked in the noodles, add the bean sprouts and chives, turn off the heat, and mix it slightly.
STEP 23/23
Mix chopped peanuts and bean sprouts and sprinkle lime juice to your liking. How delicious would it be? The sweet and sour taste of Pad Thai is so attractive! If the ingredients are ready, there's nothing that' Please refer to the recipe to make it taste good.
* Pho noodles have various thicknesses such as 1, 3, 4, and 5mm. I used a 5mm one, but you can use the thickness as much as you want. * Prepare frozen shrimp by defrosting them in water. * Use hard tofu for tofu. * If there is no palm sugar, use sugar. If you are using sugar, you can reduce the capacity by half. * Chili paste is a sweet chili paste with dried shrimp and oil. It would be nice to put it in, but if you don't have it, you can skip it
Bulgogi Recommended recipe
  • 1
    Making Jongwon Baek bean sprout bulgogi
    4.94(63)
  • 2
    Homemade food, Mr. Baek. Making Jongwon Baek sauce beef bulgogi
    4.79(29)
  • 3
    10 minutes complete!] Garlic bulgogi, simple and delicious!
    4.94(144)
  • 4
    Pork Soy Sauce Bulgogi:: Pork Bulgogi, which you can enjoy a lot
    4.89(65)
chicken Recommended recipe
  • 1
    Ryu Soo-young Galbi Chicken Pyeon-storang 25 minutes Complete Eo
    5.00(9)
  • 2
    Making kkanpung chicken with leftover chicken
    4.88(8)
  • 3
    How to make soy sauce chicken at home. How to make soy sauce chi
    4.83(40)
  • 4
    Making popcorn chicken. Crispy and delicious baby snacks.
    4.91(11)