Recipe: Pad Thai [edit]

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Edited by: Carrie Barr, Sarah Donnell

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November 09, 2009

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Pad Thai (or Phad Thai, , , "Thai style frying") is a dish 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 coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes. Two different styles of Pad Thai have evolved: 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 is heavier and may be covered in red oil. Though the dish had been known in various forms for centuries – it is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders – it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts. During the recession following World War II, the post-war government of Field Marshall Pibul, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food. Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States, Australia, and many other countries.

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Tags: Asian, Main Dish, Noodle, Thai

Yield: 4 servings

[edit] Ingredients

8	ounces broad rice noodles
2	tablespoons fish sauce
2	tablespoons palm sugar
1	tablespoon tamarind paste
½	teaspoon paprika
¼	cup vegetable oil
1	tablespoon garlic, chopped
8	medium shrimp, peeled/deveined
8	ounces boneless chicken breast, diced
2	eggs, beaten
2	cups bean sprouts
3	green onions, slivered
2	tablespoons toasted peanuts
	coriander sprigs
1	lime, in 8 wedges
½	cup bean sprouts
	fresh chilies, (optional)

[edit] Preparation

Step 1	Soak noodles in warm water for 20 minutes, drain and reserve.
Step 2	Combine fish sauce, palm sugar, tamarind and paprika in a sauce pan, and allow to simmer for 5 minutes. Reserve Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.
Step 3	Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.
Step 4	Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to 1/4 cup water.
Step 5	Stir in bean sprouts, green onions and peanuts, and fry for one more minute.
Step 6	Taste for seasoning, adding more lime or chili as needed.
Step 7	Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

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[edit] About Pad Thai

A national noodle dish of Thailand. It is now served in many trendy restaurants. It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores.