Many tourists who have visited the "land of smiles" cannot come to a common denominator in the question of which of the local cuisine tastes better: Tom Yam or Pad Thai. The recipe for both is rather sophisticated, and also requires both exotic ingredients and specific dishes. However, the desire to again feel the sweet-sour burning taste of Thai dishes on their lips makes Europeans run to the supermarkets of their cities in search of tamarind paste, coconut sugar and a wok pan.
Here we will talk about Pad Thai noodles. This is a favorite dish in Thailand. It is cooked by street vendors, served in various places of public catering: from the most democratic cafes to expensive restaurants. Rice vermicelli is the basis, and various ingredients can serve as additives: chicken, shrimp, pork, Tofu cheese. But these components appear on the stage at the very end of the culinary process, and therefore we will first tell you how to cook a “regular” pad Thai, the recipe of which is given below.
If you have a large frying pan, you can’t buy a wok , but for most products you still have to go to the supermarket, to the department of Asian or exotic cuisine. We will need pad thai rice noodles . The recipe recommends purchasing such that its width is about 5 mm. A bag is enough for two servings. We also need Thai fish sauce, tamarind paste, coconut sugar. The latter is not to be confused with reed - it looks like Cow Caramel. Lazy people can be advised to buy a ready-made “Sauce for Paddy” in a bag. Then you will not need to bother with the above ingredients. In the regular market, we buy lime, peanuts, eggs, shallots, as well as the ingredients with which you go to make pad thai.
We begin to prepare the dish with the sauce. We chop 50 grams of lump palm sugar in a mortar. Dissolve it in a mixture of three tablespoons of tamarind paste and the same amount of fish sauce. By the way, this seasoning can be prepared for the future - it is perfectly stored in the refrigerator. Fry a handful of peanuts without oil, peel the nuts from the husks, crush not very finely. Now put in a colander and soak in hot water noodles for pad thai. The recipe does not indicate the time of preparation - it depends on the quality and thickness of the pasta. The main thing is not to boil them with boiling water, otherwise it will turn out on noodles, and gruel. Pasta should be resilient, but still resilient.
Fry in a wok in vegetable oil 3 very finely chopped cloves of garlic and a small onion. When browned, add the filler (chicken or pork, shrimp, tofu). We get a colander from the water, thoroughly shake the noodles from excess moisture, throw it into the wok. Actively stir everything with a wooden spatula. Pour the sauce. We dig the noodles against the walls of the wok, and break the egg into the middle where the bottom is the thinnest. Spread it, stirring with a frying pan to form a pancake. We fill the noodles with half a spoonful of red pepper, a handful of soy steaks, chopped green onion. Remove from the fire pad Thai. The recipe recommends pouring lime juice on the dish and sprinkling with crushed peanuts.
If you want to cook this dish with seafood, you need to take into account a small nuance. Shrimps are better to buy already peeled, but not boiled. If purchased fresh or frozen, they must be freed from the shell, heads and paws. Pad Thai recipe with shrimp recipe suggests making not with fish, but with oyster Thai sauce, after squeezing a small lime fruit there. The rest of the process is no different from the above recipe.