Pasta recipes

Pad Thai. Thai stir fry rice noodles

Pad Thai. Thai stir fry rice noodles

Info.

  • Easy
  • 35 minutes
  • For 4 people
  • 2.6 € / person
  • 250kcal per 100g.

How to make pad thai at home.

Our suggestion today is exotic, a fried or sauteed noodles that are loose with a slightly acidic flavor, with spicy touches, combining bitter and sweet like no other.

One of my favorite Thai dishes in a complete, flavorful, balanced, light and brilliantly addictive recipe. It has everything to conquer my palate.

In this Thai recipe we have used the ingredients you need although we have lacked that temperature that gives a powerful fire combined with a professional wok.

Still, the result has been most satisfactory. Similar to the one you can try at Pui Thapas, my favorite Thai in Madrid.

You will find this dish if you go to Thailand as a kway teow pad thai . The first two words are of Chinese origin and are translated as rice noodles , and the term pad is translated as stir fry.

Thai style stir fried rice noodles . I hope you enjoy this dish as much as I do.

Preparation of the pad thai base

  1. We start with the noodles, we put them to soak for two hours while we go with the rest of the recipe.
  2. Chop the garlic and shallots very finely, cut the chives in pieces of about 2 cm. long and we reserve.
  3. We clean the prawns or shrimp leaving the tail intact. We remove the intestine with a cut with a knife along the back and reserve.
  4. Cut the tofu into small cubes and heat enough oil in a wok. Fry the dice until they are golden brown and remove them with the help of a slotted spoon. We reserve on kitchen paper to remove excess fat.
  5. In that same wok we incorporate the minced garlic with the shallots and half of the Chinese chives. Sauté for 1-2 minutes.
  6. Add the prawns and sauté a little. We take everything out and reserve for later.

Preparation of the sauce for the Pad Thai

  1. In the same wok where we have prepared the prawns, add 2 tablespoons of coconut or sunflower oil and set the temperature to high. It must be very hot before adding the ingredients.
  2. When it smokes we add the tamarind paste that goes to the wok to the edges so that when they reach the bottom they are already hot and we do not skip much.
  3. Add to the wok, the sugar, the fish sauce, the chili powder and the tamarind paste and fry well until everything comes together, leaving it with a dark color and a caramel tone. We pour the water little by little to bind the liquids well.

Pad Thai preparation and final presentation

  1. Drain the noodles well and then add them and sauté well so that they take on all the flavor and color of the sauce.
  2. We incorporate a little water so that the noodles do not stick. We separate them to the side of the wok and in a teaspoon of oil we make the two beaten eggs, we break them into small pieces like a rice 3 delicacies.
  3. We can help ourselves with some Chinese chopsticks or a wooden spoon. We mix everything carefully once the egg has curdled.
  4. We return to add the prawns, the dried prawns and the tofu that we have reserved. We incorporate half of the bean sprouts and fry everything well. At the end of it all, it would only be necessary to incorporate the vegetables and the garlic, together with the rest of the ingredients.
  5. We serve the pad thai in individual bowls or dishes. Garnish with fresh coriander leaves, the other half of the bean sprouts, previously sliced ​​peanuts, chopped chives, and a lime wedge.

Tips for a thai yummy pad

  • Even if you don’t have a real wok with direct fire at home, we can get a good result with a metal frying pan.
  • It is important to use the ingredients of Asian origin that I recommend. They can be bought in specialized stores of Asian products. In big cities it is quite easy, if you are in a town, you can get them in online stores.
  • Use flat and dry rice noodles that we must soak in water previously. We have cooked with coconut oil, because it is the most used in Thai cuisine but can be substituted with sunflower oil.
  • The tamarind concentrate can be replaced by a little apple cider vinegar or wine, it is not easy to find, perhaps the ingredient that with the lime brings that acid touch to the dish.
  • Dried shrimp is a widely used ingredient in Thai cuisine. It is not usually difficult to find, but if you can’t find it, you can go for salted anchovies.

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