In this post we discuss the spices for Pad Thai on the stove, share some of our favourite Pad Thai dishes and sauces and maybe share some recipes for stirring – fried vegetables and scrambled eggs to make it even more delicious. Making Pad Thai is a very dangerous thing to do on an empty stomach.
If you’re looking for a shortcut, I recommend trying Thai Kitchen’s Pad Thai Sauce, the homemade sauce makes this recipe irresistible. The other sauce ingredients remain the same and you will end up with an equally delicious pad Thai. Make a simple Thai recipe for chicken pads, see above, and make it easy with a few simple ingredients (take your pick) and a little more time to make.
Pad Thai is also easily customisable, while some recipes are made with shrimp, you can use any protein you prefer. When two portions are prepared at once, it tastes just as good as a Thai pad in a restaurant, where everything is typically made to order.
Prawns are not uncommon in Thailand and tofu is served with pad Thai, but shrimp and solid tofu seem to be the most popular alternatives. It is possible to customise the Thai pads to your liking, so if you love spicy noodles and large shrimp, you will probably love them. As someone who loves toppings, this is probably the most rewarding – heavy piece on the menu.
Some variations of Pad Thai are crushed with dried Thai chiles, but almost always served with crushed peanuts and lime wedges. When you cook pad Thai, dry Thai chiles are often added as a garnish when you add the peanuts or other ingredients.
Maybe add a bit of salted radishes chopped because you can find them in your local Asian market, and they add a savory flavor to this Pad Thai recipe that is simply irresistible. I hope you enjoy Pad Thai, I am sure you will, i do!
I can only imagine that many of the critics who say there is no such thing as Pad Thai, and have never been to Thailand. With Thai food truly global, with twenty thousand Thai restaurants at least, Pad Thai connoisseurs expect it to become one of Thailand’s most popular, if not the most famous, dishes. If chefs and noodle packers leave it well enough alone, perhaps its most famous dish will continue to lure Western converts to Asia’s hottest cuisine, and maintain its status as a staple of Thai cuisine for many years to come.
While “traditional” is a word that can be applied to any fusion dish invented in relatively modern times, the following is the basic traditional Pad Thai recipe that combines the best ingredients of Thai cuisine: rice, noodles, rice noodles and sauce. Inspired by authentic recipes for Pad Thailand sauces, I have developed an adapted version that can compete with the good restaurant variations that I now love and the traditional version we are used to from Thai restaurants.
Pad Thai Sauce is made by stirring – fry all ingredients in a wok and put in a homemade Pad Thai sauce.
Do not leave it on the stove for 10-15 minutes, otherwise the pasta will stick together, tongs are most useful. Pad Thai is best eaten straight from the pan and served immediately after cooking, but not so much beaten up that you want to leave it sitting at the table for too long. But if you prepare and eat it immediately, it is really good when it is prepared and eaten.
Avoid buying fettuccine – like Pad Thai noodles, as they take much longer to reach an edible consistency. As the rice noodles used for the pad Thailand are also on the tough side, shirataki noodles are best for this dish, but not so good. Avoid buying short, sticky rice noodles that come out of the packaging and are often referred to as “Thai stirred noodles.”
Once the sauce is ready, you can use it to make pad Thai with other dishes, such as stir-fry fried chicken, shrimp or even pork. I’ve also seen sauces that contain kaffir lime, which is not traditional Thai pad, but a delicious addition. It is easy to learn more about how to make pad Thai sauce and what it is as well as making it yourself.
That’s all for today folks!
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