Pad Thai noodles recipe. Pad Thai in Thailand - types, prices, simple recipe. Cooking process for Pad Thai with chicken
Many spicy and exotic sauces that came into our lives from traditional Asian cuisines are constant ingredients in the most popular dishes in their homeland. For example, Pad Thai sauce is considered a classic of Thai cuisine, and noodles of the same name are sold there everywhere as a quick snack or a full meal. – depending on needs. The basis of this unusual dressing – tamarind, which is a specific fruit that grows in pods. Another name for it – “Indian date”, and it is named so because of the external similarity of the pulp. It is not so easy to purchase fruits; you will have to look at one or another specialized store; In addition, the recipe requires other ingredients.
If you decide to prepare a dressing recipe at home, you need to be prepared for some tedious work. Nevertheless, the finished sauce can be stored in the refrigerator for some time, which means that the minutes spent will not be in vain, and the result in the form of a finished product will be worth all the effort.
You will need:
- Tamarind paste – 2 tablespoons
- Tomato ketchup – 2 tablespoons
- Soy sauce – 2 tablespoons
- Oyster sauce – 3 tablespoons
- Granulated sugar – 5 teaspoons
- Tamari – 5 tablespoons
- Potato starch – tea spoon
- Water – 600 ml
Number of servings – 3
Cooking time – 45 minutes
Mysterious fruit
Tamarind paste, prepared from the pulp of the plant, is sold in specialized stores and shops. Of course, you can also use whole beans, after peeling and grinding them. But in most cities the ingredient is offered in already processed form. A number of recipes recommend using tkemali paste as an analogue if tamarind is unavailable. – the famous Georgian plum dressing with a sour, rich taste. These products are indeed very similar, but the most authentic and authentic taste can only be achieved thanks to the original beans.
As you can see, the recipe includes ingredients that may not be needed for a long time. We are talking, in particular, about oyster sauce. To prevent the product from wasting, you should not buy a large bottle; In addition, it can be added a little bit to different dishes, giving them a light piquant aroma.
- Place tamarind paste in a deep saucepan and mix with soy sauce. When the mixture becomes homogeneous, granulated sugar (preferably brown) is added to it, and then oyster sauce. After this, thick tamari soy sauce is added to the preparation. The recipe does not require adding salt at all, since most products are highly salty. Next, ketchup is added to the dressing; everything is thoroughly mixed until the most homogeneous consistency is achieved.
- When all the ingredients are mixed, boiled water and diluted starch are added to them, and the saucepan is sent to the fire. The dressing must be cooked until its volume is reduced by a third or a little more. The finished pad thai will not have a very dense, flexible consistency and will have a specific sour taste.
Innings
This step-by-step preparation of the sauce is typical of traditional Thai restaurants. There, Pad Thai is served with noodles, chicken and wheat germ as a light snack. If desired, you can diversify numerous meat, poultry or fish dishes with exotic sour sauce. Side dishes such as rice or fresh vegetables lightly drizzled with dressing are quite tasty.
This sauce perfectly combines spicy sourness and light sweet notes, making the recipe unique among the many dressings in Asian cuisine.
Bon appetit!
In contact with
We have already mentioned the Kingdom of Thailand in previous articles. We also published several recipes for famous Thai dishes. Finally it’s the turn of another famous and popular Siamese dish -Pad Thai
. The popularity of this dish was noted in the ranking of the 50 most famous world dishes published on September 7, 2011, based on the results of a social survey conducted by CNN Go. Pad Thai took fifth place in this ranking (you can see the ranking of dishes).
This dish has been known in Siam for several centuries. It has its own story. It is believed that it was brought to the capital of ancient Siam, Ayutthaya (this is the shortened name, the full name of Phra Nakhon Si Ayutthaya, Thai พระนครศรีอยุธยา) by Vietnamese traders. But it gained wide popularity thanks to Field Marshal Luang Phibunsongkhram (English: Plaek Phibunsongkhram, Thai. แปลกพิบูลสงคราม). The field marshal, in addition to being a military man, was also the Prime Minister of Thailand. True, a little later, in 1932, carried away by the transformations in the country and after consulting with his military colleagues, he asked the ruling monarch not to interfere with the reforms and to entrust all power in the country to him. The monarch had to agree. Between 1930 and 1940 this statesman carried out measures to strengthen Thai statehood, strengthen national identity and at the same time reduce rice consumption in the country. In those pre-war years, Thailand's economy was heavily dependent on rice exports. Well, shouldn’t we use gold and foreign exchange reserves in the literal sense of the word? We remember well the economic achievements of our own country that took place not so long ago. So, in order to reduce the consumption of rice and products made from it (including noodles), they began to promote noodles made from other ingredients. That's how, thanks to the interests of the state, street fast food became the national Thai dish. After World War II, Pad Thai was once again made from rice noodles.
Thais are more likely to buy a ready-made dish from street vendors or restaurants specializing in this dish than to cook it themselves at home. They eat it for lunch or dinner. It is best eaten hot, fresh from the fire.
Thai fried noodles Pad Thai consists of fried rice noodles with egg, to which is added a sauce consisting of tamarind, palm sugar, raw cane sugar and fish sauce. As additional ingredients, soybean sprouts (or mung beans), crushed roasted peanuts, tofu, small dried shrimp, chicken or seafood (most often shrimp), dried chili pepper flakes, pickled vegetables (for example, daikon, turnip or cabbage) are added to the noodles. ), garlic, shallot, banana flower piece and jusai. Jusai (you can soon read an article about it in our “Culinary School” section) in Russian is called fragrant onion, garlic onion, in English it is known as Garlic chives, also known as Chinese chives, Chinese leek. In Central Asia, this plant is well known; it is served with lagman.
As can be seen from the listed ingredients, the taste of this dish is sweet, sour and salty. Shades of taste can be adjusted by the amount of seasoning (lime juice, sugar, fish sauce and chili pepper). By the way, here’s an interesting detail: in the USA, instead of sweet and sour sauce, they simply add ketchup. Pad Thai is not prepared in reserve - in a self-respecting (as well as the client) establishment, this dish is prepared to order, and it is done quickly. In the modern food industry, ready-made Pad Thai sauce is produced, prepared industrially. The sauce is not difficult at allcook at home.
So, let's start preparing this dish.
INGREDIENTS (for 2 servings):
vegetable oil - 4 tbsp;
dry rice noodles5 mm wide - 65 g (1/4 of a 250 gram pack);
Pad Thai sauce - 1-2 tbsp. (purchased or self-cooked;
garlic - 2 large cloves;
shallot (or onion) - 1 small onion;
small dried shrimp- 1 tbsp;
tofu (hard, fried if available) - 100-150 g;
large king prawns (raw frozen) - 10 pcs.;
egg - 1 pc.;
jusai (or green onions) - 4 arrows;
soybean sprouts (or masha) - a couple of handfuls (100 g).
You don't have to cook the noodles, just soak them. It is very important that the rice noodles do not end up in a sticky lump in the plate. Since rice noodles are made from rice starch, when they get wet, they release adhesive substances into the water. It is known that starch and hot water produce a paste. If you cook the noodles, you may end up with a lump of dough. Rice noodles need to be soaked in water at room temperature for 15-20 minutes. The noodles should be soft but still firm. You can taste it - it should be chewable, but still inedible, in the sense of raw, although no longer tough. If the noodles, or rather the tooth, are ready in your opinion, then drain the water and leave them for a while.
In the homeland of this dish, a banana flower is added to the plate - but it is not in our recipe; we can do without it, as well as without Thai red shrimp paste. This paste, according to the Thais, largely acts as a dye. The Americans simply replaced it with ketchup. Well, we won’t spoil the dish with ketchup and will omit the fact that this paste is missing, fortunately this will not affect the taste, because we have dried shrimp. They will more than fill the taste gamut.
Another tip - before starting to prepare this dish, you need to prepare all the ingredients in advance - wash, peel, chop, etc. So that you have everything at your fingertips. This dish is prepared quickly. Let us remember that it came to restaurants from street vendors.
The preparation of this dish can be divided into two stages - preparation of ingredients and the cooking process itself.
Preparation of ingredients.
Soak the noodles for 15-20 minutes in water at room temperature.
Break the egg into a container of suitable size, stir until smooth, pour into a heated frying pan and cook a thin egg pancake in vegetable oil. Then cool the egg pancake and cut into strips the width of the rice noodles you use for this dish (purely an aesthetic nuance).
Trim the tops of the onion arrows, leaving, say, 15 cm from the base. Cut the cut off tops into pieces of 2-2.5 cm.
Cut the tofu into cubes (say, 3-4 cm in length and 0.5-1 cm in width, but this is a matter of taste and, again, aesthetics).
Trim (or simply pinch off) the wilted ends of soybean (or mung bean) sprouts.
Chop the garlic and shallots into small cubes.
Peel the shrimp (after defrosting them at room temperature), remove the abdominal vein (if necessary). Prepare the lime, the remaining 15 cm of the base (white part) of the green onions (or jusai), chilli flakes, brown sugar and toasted peanuts to serve with the finished dish. Peanuts need to be crushed (not very finely).
Preparation.
Heat half the vegetable oil over medium heat in a wok (or just a frying pan). Place rice noodles in a wok and add Pad Thai sauce.
Constantly stirring the noodles (about a minute), add the second half of the vegetable oil. Then add finely diced garlic, shallots, small dry shrimp and chopped tofu into the pan.
Stir these ingredients until they fry a little in vegetable oil.
Add prepared shrimp to the wok.
When the shrimp turn white (or rather, the shrimp meat becomes cloudy and the chitin turns pink), add egg straws to the wok.
Add soy sprouts and onion pieces to the pan. Stir the contents of the wok, turn off the heat, cover and let stand for five minutes. During this time we will set the table and prepare serving plates.
For each serving of noodles placed on a plate, add as an additional garnish 2-3 tablespoons of crushed roasted peanuts, 2-3 onion stalks, a handful of brown sugar, a handful of dried chili pepper flakes, half a lime (to adjust the sourness), a handful of soybeans (or mash) sprouts and fish sauce. Street vendors used to serve this dish on banana leaves, in which it could be wrapped and taken away. Now banana leaves perform an exclusively aesthetic function - a tribute to tradition, so to speak. If you have the opportunity, use a piece of banana leaf as a serving plate when serving fried Thai noodles - this detail will add Thai flavor to your home (restaurant or cafe).
|
|
The most popular Thai dishes. Some of them are known all over the world, others are more mysterious...
But it’s worth trying them all and having an idea: “What should I order?”
Too spicy Thai food? No, spicy, please... and they will prepare it for you without chili pepper, which makes the dish deadly hot for European tastes.
Some dishes will seem “family” to you and you may be surprised to note: “My grandmother makes this kind of cabbage soup” or “I eat this kind of omelette for breakfast before university.” Well, let's compare.
Tom Yum Gung
A masterpiece of Thai culinary art - a soup with a huge amount of shrimp, mushrooms, tomatoes, lemongrass, kolgan and lime leaves (kaffir).
All this is boiled in coconut milk and served in two versions: with coconut cream - Tom Yum Kung Nam Kon soup (tom yum gung nam kohn) or without it - Tom Yum Kung Nam Sai (tom yum gung nam sai). The second version is a little more sour and lighter.
Tom Yam truly combines many flavors: salty, sour, spicy and sweet in one dish. This is a true favorite of Thai cuisine known all over the world.
Som Tam
Som Tam is perhaps the most famous salad in Thailand.
Garlic and chili pepper are first crushed in a mortar. Tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugarcane paste, kidney beans and a handful of green papaya go into the mortar.
Sweet, salty and spicy flavors combined with green crispy papaya.
Som Tam has many offered options: with crabs - som tam boo, with fermented fish sauce - som tam plah lah.
Fermented fish sauce is a frequent guest in Thai cuisine. (Fermented fish is left to stand for 2-3 years with chopped lemongrass stems and lime leaves. The strained broth is fermented fish sauce).
Pad Thai
Pad Thai is probably the most famous dish outside of Thailand.
Pad Thai gained extraordinary popularity thanks to ravers who put it at the pinnacle of the glory of Thai cuisine. Their assessment was supported by numerous tourists and a stir began.
Medium rice noodles are stir-fried with shrimp and a variety of ingredients - nuts, tofu, bean sprouts, green onions, garlic, pepper, lime juice and fish sauce. Everything is poured with egg and cooked until the dish becomes thicker - this will give it a delicious taste.
Squeeze lime onto the finished Pad Thai and sprinkle with peanuts. And again, some people add a few spoons of sugar, dried chili pepper and a small spoon of vinegar to it. Therefore, this set is served as a condiment for the famous Pad Thai salad.
Gang Som Pak Ruam
Just like Thai - a fusion of sweet, sour and spicy in another ultra-vibrant soup.
It is based on stewed vegetables - carrots, cabbage and green beans (Pak Ruam). It can be served with omelette and Thai acacia leaves, then it is called Kung Som Cha Om Kai (gang som cha om kai).
Light vegetable soup with meat broth, fresh herbs and, of course, chili pepper. All ingredients of Thai cuisine are beneficial for health, beauty and youth. Chili pepper included.
Gang Keow Wan
One of the most famous and popular dishes of national cuisine is Thai green curry.
Green curry paste, coconut milk, bamboo shoots, chicken, Thai holy basil, Thai eggplant and, as is tradition, galangal, lemongrass, lime and other greens and leaves fill this dish with an unforgettable combination of delights.
It is cooked quite thick and served with a cup of rice, which will soak up every drop of the curry.
Panang Gai
Chicken fried in red curry paste then topped with coconut cream making the curry juicy, spicy and flavourful.
The dish is served with finely chopped lemongrass leaves. If the dish is prepared correctly, then the dynamic (or demonic?) pungent taste is felt from the first touch. Lemongrass really refreshes the dish.
This Thai dish also combines all Thai flavors. One of the top dishes.
Kung Massaman
Massaman is a sweet curry native to southern Thailand and is a halal dish.
Curry sauce is made from coconut milk, which is mixed with curia paste, and a little peanuts, nutmeg and cinnamon are added to the mixture for flavor.
Traditional massaman is served with potatoes as a side dish, which soak up the coconut oil like a sponge.
Massaman is one of the most popular dishes in Thai cuisine. Its potatoes and mild flavor make it popular among Europeans.
Gai Pad Pongali
Chicken, onions, tomatoes and peppers in yellow Thai curry paste and the main ingredient of the dish is an egg, which is poured over and mixed with it all. Fry until done and sprinkle with a good portion of parsley.
Very similar to scrambled eggs with tomatoes and... bacon, the same chicken, sausage and whatever you want or have in the refrigerator.
A quick breakfast before classes or work has been prepared so many times, thinking it is scrambled eggs with tomatoes and chicken, but it turns out it is Gai Pad Pongali.
Gang Jued
Kung Jude is considered one of the lightest soups in Thai cuisine.
Chopped pork, tofu and glass noodles are added to a vegetable broth made from cabbage, carrots and onions. Be sure to have parsley on top.
Almost like our fresh cabbage soup, only instead of Thai noodles and tofu we have potatoes and tomatoes.
Kung Jude is a medley of garden vegetables, a soup that gets compliments from other Thai dishes and offsets their heat.
Jim Jum
A fantastic way to relax over dinner is to enjoy Jim Jan with a few friends.
A small clay pot filled with rich meat broth sits on burning coals.
The waiter brings an assortment of different herbs, cabbage, meat (usually pork or liver), beaten eggs, glass noodles and, of course, Thai holy basil.
Vegetables and meat are thrown into the cauldron, where they are slowly stewed. This makes a nutritious and satisfying soup... for dinner.
Kao Na Phet
Roast duck is recognized throughout Asia for being fattier and more flavorful than chicken.
Thai dish Khao Na Phet served on a plate with rice. Select pieces of duck are placed on the rice and duck broth with acacia leaves is poured on top.
Khao Na Phet is easy to see - street food carts have ducks hanging in a glass cabinet.
A simple and nutritious duck broth with duck meat and rice.
Kai Jiew Moo Saap
Authentic Thai food that anyone can make for themselves - again omelet style.
Beat the eggs with fish and soy sauce, then add minced pork. The resulting mixture is poured over hot boiled rice.
The omelette is served with chili sauce (sauce prik) and fresh herbs.
Thai-style casserole with rice and meat - very filling and quick to prepare - comfort food.
Kao Niew Moo Yang
Pork shish kebab, with rice, noodles or french fries as a side dish if you like. What to add to this? In terms of information - nothing, in terms of gourmet - everything from fresh vegetables and fruits to Coca-Cola and red wine.
All grilled meats in Thailand, like all Thai food - street food and in restaurants, are prepared very tasty and are not expensive. You can buy Khao Nii Mu Yang anywhere, at any time of the day.
Moo Dad Diew
Pork marinated in weak vinegar and fried with soy sauce.
Juicy and flavorful pieces of pork served with hot chili sauce (jim jao) and green onions. The side dish, of course, is rice or noodles.
Fresh greens, herbs and traditional vegetables - cucumbers and tomatoes will give this dish a familiar summer taste and, perhaps, will remind you of trips out of town for barbecues with friends.
Yam Khor Moo Yang
A very tasty meat salad of Thai cuisine is made from pork, grilled and cut into pieces. They are sprinkled with lemon juice and mixed with herbs - parsley, sweet onions and a lot of fiery chili peppers.
This Thai salad is the same holiday attribute for Isaan as for us Olivier. It is eaten with rice, which is dipped in the sauce served.
If you want a lighter version, then it is appropriate to order it without chili pepper. “No spice, please” is understood everywhere in Thailand and Thais know that Europeans are not ready for such “hot” dishes.
Gai Yang
Gai Yang is grilled chicken, like grilled pork - moo yang, a very popular dish in Thai cuisine, so it is sold everywhere from street food carts to restaurants.
Grilled chicken is accompanied by rice and delicious spicy Som Tam (green papaya salad).
A whole grilled chicken costs 120-130 baht, half a chicken or breast costs 50 baht.
On street food carts, from different vendors, it is prepared according to different recipes, but always delicious.
It is worth trying several and choosing the one that suits your taste.
Kao Ka Moo
The pork is simmered for an hour in soy sauce with anise and cinnamon, which gives the dish its characteristic flavor.
A piece of fatty pork on the bone literally slides into a plate of rice.
Khao Ka Mu can be salty or sweet and served with rice and sauce.
On the street stalls you can easily recognize Khao Ka Mu - in large cauldrons there are large pieces of pork legs with a characteristic golden color, which gives the dish soy sauce.
Kao Mok Gai
Another Muslim dish in Thai cuisine, which is very similar to biryani (biryani is rice, usually basmati, cooked with spices and herbs), served as a side dish for meat, fish, pickles, eggs.
Khao Mok Gai is rice cooked in chicken broth with saffron, turmeric, cardamom and bay leaf. Chicken and rice have a recognizable yellow color. The dish is sprinkled with cilantro and fried onions.
Kao Moo Dang
A very tasty and satisfying dish of Thai cuisine, which is on restaurant menus and on street stalls.
Khao Moo Dang is a bowl of rice and a big mound of thinly sliced pork and Thai sausage, topped with a boiled egg (or drenched in egg) and a thick layer of barbecue sauce.
When the dish is ready, sprinkle cilantro and green onions on top. The result is a not spicy, but sweet taste of the dish, which is enjoyed with pleasure at night while walking.
Kao Man Gai
Chicken rice from Thailand is perhaps more popular than Singaporean.
In Russia we call it chicken broth with rice (meaning chicken in it, as usual).
Thai chicken Khao Man Gai is prepared in the same way - pieces of chicken are placed in a plate with rice and filled with chicken broth. That's it - the Thai dish Khao Man Gai is ready.
In Thailand, they offer it as a seasoning, of course, with chili and garlic; without them, the dish is a dietary dish, not Thai...
The broth can be served with fried chicken if you wish...
Nam Tok Moo
Nam Tok literally means waterfall in Thai.
Lightly grilled pork is tossed with a good dose of lemon juice, green onions, chili peppers, a sprig of mint, fish sauce and toasted rice. The meat's blood and sauce inspired someone to call this dish a "waterfall of meat to eat," and rightly so.
The pork in this dish is very tender and soft.
Lab Moo
The famous Isaan dish is made from minced pork and liver, seasoned with lime juice and fish sauce. Mint, onion, and pepper leaves are slightly overcooked with rice.
All the ingredients in another Thai meat salad are extremely important - their juice becomes a sauce for the rice. In addition, the method of preparing all Thai dishes, including Lab Mu, preserves all the beneficial properties of the products.
Pad Gai Pow, Moo, Kai, Dow
If a Thai doesn't know what to order, his choice will probably come down to Pad Gai Poo.
Fried chicken, meat or mince dishes you can trust. They always turn out tasty and satisfying at any time and in almost every eatery.
Chicken (gai), pork (mu) or minced meat (kai) is fried in oil with garlic, chili and small vegetables - green beans and bright basil, which give the dish a unique taste.
Typically it is served with rice and a fried egg.
Gai Pad Met Ma Muang
Another Gai Pad is chicken fried in a greased wok (a traditional Chinese wok) with onions, dried chillies and crunchy cashews.
Oyster sauce, fish sauce, sugar and various spices make the dish delicious.
Gai Pad is served with rice, of course. A very tasty and popular Thai dish. Chili pepper gives the dish a spicy kick.
Since, as a rule, Thai food is prepared in front of you, you can skip the pepper and replace it with chili paste, a less hot ingredient.
Plah Kah Pung Neung Manow
Whole perch in a pool of steam with hot sauce.
Lime juice is poured into a metal mold in which the dish is served. A candle burns at the bottom of the mold to keep the fish steamed all the time. Cloves of garlic and green chilies poke through the cilantro and lime zest for a hint of spice, while the sweet steamed fish melts in your mouth.
If you order the dish at home and leave it until the morning, the cold version of the fish remains just as tasty.
Gang Som Plah Chon
Well-fried, bright fish with the head of a snake is drowning in a stunning spicy sweet and sour sauce.
Typically, the fish is served in a metal form with a large pile of greens and vegetables on top.
A wonderful combination of tastes and aromas of Thai dishes. Without a doubt, you will become the envy of all restaurant visitors when the fragrant fish appears from the kitchen.
Plah Plow
A popular dish to eat with Som Tam and sticky rice is the regular salt fried fish. But.
Firstly, the fish is stuffed with lemongrass, lime leaves and other aromatic ingredients, and secondly, it is thickly sprinkled with salt.
That's why, never overcooked, it's grilled to succulent perfection.
The result is soft, sweetish, white fish meat that literally melts in your mouth.
Pla Plu in Thailand is prepared from all types of fish.
Yam Plah Duk Foo
A treasured favorite among Thais is Yam Pla Duk Phu.
First of all, the deep-fried catfish pieces seem fluffy and airy.
However, when sour mango, sweet sugar, tart lime, tangy red onion, earthy cilantro, shrimp, squid, peanut sauce and vinegar become the sauce, the fluff transforms into crunchy pieces of fish that incorporate all the Thai flavors and textures at the same time.
Kanom Jeen
Delicate, delicate taste of very soft fermented rice noodles. It is placed in a small ladle and passed through boiling water.
Next, curry of your choice: Kanom jeen nam ya - fish balls with red curry, Kanom Jeen Nam Ya Prik - with sweet chili paste (kanom jeen nam prik), Kanom Jeen Gang Keo Wan Gai - chicken with green curry (kanom jeen gang keow wan gai).
And as a fresh side dish, cabbage and cucumbers are on top.
Gai Pad King
Ginger is king in this great recipe.
A huge amount of grated ginger, chicken fillet, various mushrooms, chili peppers and onions are fried in oyster sauce. Guy Pad King is probably on every menu of any restaurant in Thailand.
About 400 types of ginger are grown in the country. It is one of the main ingredients of Thai cuisine.
Pad Thai is the name of several types of traditional Thai dishes, which are united by the method of preparing noodles: they are fried in a deep frying pan with a special sauce. Additives to noodles may vary; there are many variations of this recipe.
You can find all the necessary ingredients for preparing this Asian dish in large supermarkets, some markets or in specialized stores with products for oriental cuisine.
Traditionally, a deep cone-shaped frying pan called a wok is used to prepare Pad Thai and many other Asian dishes. In the absence of such utensils, you can take any frying pan with high walls.
Classic recipe
| Ingredients | Quantity |
|---|---|
| rice noodles - | 50 g |
| eggs - | 1 PC. |
| tofu cheese - | 40 g |
| sprouted soybeans - | 30 g |
| carrots - | 30 g |
| ground peanuts - | 2 tbsp. l. |
| garlic - | 2 slices |
| green onions - | 2 branches |
| oyster sauce - | 1.5 tbsp. l. |
| sugar - | 1 tbsp. l. |
| soy sauce - | 1 tbsp. l. |
| cool water - | ¾ tbsp. |
| tamarind sauce - | 2 tbsp. l. |
| dried chili - | 0.5 tsp. |
| Cooking time: 60 minutes | Calorie content per 100 grams: 146 Kcal |
This recipe uses the most traditional ingredients.
Garlic is peeled and finely chopped. Tofu is cut into small squares. The onion is cut into medium-length strips. Grate the carrots on the coarse side of a grater. If you couldn’t find soybean sprouts, you can chop up some regular cabbage.
The sauce should be prepared in advance, as during the cooking process it will be difficult to carefully monitor the quantity of ingredients. All ingredients of the sauce are mixed in a glass container (you can use a wooden one, but it absorbs the aroma and taste of the food). Instead of chili, you can use red pepper.
It is better to soak the noodles in cool water for 10-15 minutes before cooking. The frying pan in which the noodles will be cooked is placed on a hot stove (high temperature) and oil is poured in. Drop the tofu into the hot oil (it's best to start with one piece to make sure the oil sizzles). After a brownish crust appears on the cheese, it is set aside (in a wok you can simply move it to a less heated area of the wall). Break the egg into the frying pan, start stirring with a spatula and, when thick pieces form, mix it with the tofu. After a minute, add eggs and cheese from the pan to the vegetables.
Pour the sauce into the wok and toss in the noodles. The noodles are fried in the sauce until cooked, without stopping the stirring process. Then cheese and vegetables are added to it, all the ingredients are mixed and after half a minute, remove the dish from the stove and transfer it to a plate. Grinded peanuts are sprinkled on top of the Pad Thai.
Thai noodles with chicken
A hearty Thai second course is made from rice noodles with chicken.
Products:
- 200 g chicken fillet;
- 250 g rice noodles;
- 3 cloves of garlic;
- 1 onion (sweet varieties are recommended);
- 0.5 tsp. red pepper;
- 1 piece each eggs and lime;
- 1 tbsp. l. arach. shavings;
- 50 g sprouted soybeans;
- rast. oil - for frying;
- 2 green branches Luke.
Sauce ingredients:
- 3 tbsp. l. oyster or fish sauce;
- 3 tbsp. l. tamarind paste (dry preparation);
- 50 g palm sugar (if replacement is necessary, it is better to use cane sugar, but in a pinch, regular sugar will do).
Cooking may take up to 1 hour.
Calorie content per 100 g: 180 kcal.
Thai fried rice noodles with seafood
Another option for Pad Thai is with seafood. The dish is rich in iodine and other beneficial substances.
Products:
- 50 g rice noodles;
- 30 g each of mussels, squid (canned food is suitable) and sprouted soybeans;
- 1 branch of green onion;
- 6 shrimp (quite large);
- 1 tbsp. l. rast. oils - in a wok for frying;
- 1 egg.
The sauce consists of:
- 1 tsp. soy sauce;
- 1.5 tbsp. l. preparations for tamarind sauce (in bulk or paste form);
- ½ tsp. Sahara.
Time: 1 hour
Calorie content per 100 g with the described composition: 214 kcal.
The noodles are soaked as in previous cases. The shrimp are cleaned by separating the meat from the shell. Soy sauce is mixed with paste and sugar. Heat the oil in a frying pan and fry the shrimp until their color changes (they turn pink in the process). Then they move them aside and fry the eggs, stirring the pieces. When it thickens, return the shrimp to their place, add mussels and squid, and mix. Place the noodles in a colander, shake off the water and place in the wok. Stirring, fry for two minutes, then pour in the sauce. Cook for another minute, add soy and chopped onion. After 2 minutes (during the cooking process, do not stop stirring the dish), set the pan aside and place the noodles with additives on a plate.
Recipe for Thai noodles with vegetables
A less high-calorie version of the dish is noodles with different types of vegetables. Although it won’t be possible to make it completely dietary with this method of cooking, this recipe still turns out easier.
Products:
- 1 pack rice noodles;
- 1 piece each chestnut, carrots, green onions, peppers (red is preferred for brightness);
- 2 cloves of garlic;
- 5 pcs. champignons or other mushrooms and pea pods;
- 1.5 tbsp. l. rice. vinegar (for example, apple cider vinegar);
- 4 tbsp. l. arach. pastes;
- 1 tbsp. l. soy sauce and sesame oil;
- ¼ tbsp. arach. oils;
- 4 tsp. one of the liquid varieties of honey;
- ½ tbsp. ground peanuts;
- 1 tsp. chili sauce
Time required to cook: 40 minutes.
Calorie content for 100 g: 124 kcal.
Carrots, onions and peppers are cut into small pieces. The peas are washed and left in the pods (young peas are used, otherwise it is better to discard this ingredient). Slice raw mushrooms. Garlic and peanuts are crushed. All prepared sauces, honey, vinegar, sesame and peanut oils are mixed in a separate bowl.
Stir in peanut butter. Boil the noodles in boiling water for 8 minutes (if they are thick enough, for thin ones you need half the time). Vegetables and chestnuts cut into pieces are fried in hot oil in a frying pan for 7 minutes. Add garlic and cook for 1 minute. Pour the sauce into the pan and mix the ingredients.
Add noodles, mix everything again and place on a plate. The finished dish is sprinkled with peanuts.
Quick Pad Thai recipe with shrimp
This Thai rice noodle recipe is perfect for a quick breakfast or lunchtime snack.
Products:
- 200 g rice noodles;
- 150 g shrimp;
- 2 eggs;
- rast. oil;
- 1 package of ready-made Pad Thai sauce.
Time: 15-20 min.
Calorie content for 100 g: 163 kcal.
Boil water for shrimp in a saucepan. They lower them there and wait until they turn reddish-pink. This should happen in 5-7 minutes. Place the shrimp on a plate. Cook thin rice noodles in boiling water for 3 minutes.
The eggs are fried in a frying pan in oil, stirring to form an egg paste. The shrimp are cleaned and placed whole with the eggs. Stirring, fry for 1 minute. Pour in the sauce, add noodles, stir. The finished dish is transferred to a plate.
Rice noodles with cucumber and crab
These noodles are consumed both warm and cold as a salad.
Products:
- 5 pieces. crab. sticks;
- 200 g rice noodles;
- 2 eggs;
- 1 cucumber (not too large);
- 1 tbsp. l. sesame seeds (fry a little first);
- 3 tbsp. l. rice. vinegar (can be replaced with apple cider vinegar);
- 2 tbsp. l. soy sauce, lemon juice, liquid honey, mayonnaise;
- 1 tbsp. l. sesame oil.
Work on the dish takes: 30 minutes.
Calorie content for 100 g: 187 kcal.
Cook the noodles in boiling water for 3 minutes. Then it is placed in a colander and washed under cold water. The beaten eggs are used to make an omelet, which is then crumbled into pieces. The cucumber is cut into small strips. The sticks are cut crosswise into pieces.
For the sauce, combine mayonnaise with honey, oil and lemon juice (squeeze before cooking, remove seeds), vinegar and soy sauce in a glass container. The noodles and other ingredients are mixed and poured with sauce.
Sauce option for dressing Thai dishes
Products:
- 50 g each of chopped tamarind (plant, type of legume) and ketchup;
- 30 g thick soy sauce and 90 g liquid;
- 17 g oyster sauce;
- 125 g palm sugar;
- 625 ml water.
Time: 30-40 min.
Calorie content per 100 g: 375 kcal.
All ingredients are mixed in a saucepan and placed on the stove, turned on at medium temperature. The sauce will thicken in 35-40 minutes. It can be kept in reserve and stored in the refrigerator, seasoning noodle or rice dishes.
A feature of many Asian street food dishes is that they are prepared in individual portions. In this case, it is worth taking this principle into account, since if you cook a large amount of food at once, then instead of the “quick frying” effect, you will get stewing and the dish may become overcooked.
Some specific ingredients can be replaced with more accessible analogues. The dish will turn out less traditional, but the special Asian flavor will still be preserved. So, instead of sprouted soybeans, they often take white cabbage. Instead of Pad Thai sauce - a mixture of soy sauce with rice vinegar and regular sugar. In stores you can also find mixtures for preparing ready-made sauce.
Thai noodles will help you organize an unusual dinner at home or surprise guests with a delicious dish. The process of its preparation itself looks quite fascinating, like a small culinary show that any novice cook can repeat.