National Dishes of the World

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Pad thai
Photo: Takeaway, CC BY-SA 3.0, Wikimedia Commons

main dish

Pad thai

ผัดไทย (phat thai)

Stir-fried flat rice noodles with prawns, tofu, egg and bean sprouts in a sweet-sour tamarind sauce.

Eaten in: Thailand

Prep
20 min
Cooking
10 min
Resting
30 min
Total
1 h
Servings
2

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About the dish

Pad thai is the best-known Thai wok dish: soft flat rice noodles tossed over high heat with prawns or chicken, tofu and egg. A sauce of tamarind paste, fish sauce and palm sugar gives it a gently sweet and sour taste, while crunchy bean sprouts and garlic chives keep it fresh. Everyone finishes their own plate with crushed peanuts, chilli flakes, sugar and a squeeze of lime. It is sold at street stalls across the country, often in the evening, and a fancier version comes wrapped in a thin omelette.

Main ingredients

  • rice noodles
  • prawns
  • tofu
  • eggs
  • tamarind paste
  • fish sauce
  • bean sprouts
  • peanuts

More: Wikipedia (pl) Wikipedia (en)

Recipe

Pad thai

https://foodmap.ominuvo.com/dish/pad-thai

Ingredients

2 servings

2 servings

Method

  1. Soak the noodles in lukewarm water for about 30 minutes until soft but still springy, then drain.

  2. Stir together the tamarind paste, fish sauce and sugar until the sugar dissolves.

  3. Heat the oil in a wok, soften the garlic and shallots, add the tofu and fry until golden, then add the prawns and cook until pink.

  4. Add the noodles, sauce and 2–3 tbsp water and toss over high heat for 2–3 minutes until the noodles absorb the liquid.

  5. Push the noodles to one side, crack the eggs into the space, stir lightly and fold them into the noodles once set.

  6. Add the bean sprouts and chives, toss for 30 seconds and take off the heat.

  7. Serve at once with the peanuts, lime wedges and chilli flakes so everyone can season their own plate.

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