Pad Thai noodles recipe. Thai rice noodles "pad thai". Making Pad Thai at home is easy
The most popular dish in Thailand, Thai noodles, is certainly familiar to those who have been there, since this dish is sold in all restaurants and even in street food stalls - “makashnitsa”. In Thai, these noodles are called "Pad Thai" and are prepared with shrimp, chicken, and fish.
I know many friends who, upon returning from Thailand, excitedly talked about this dish, and about Thai cuisine in general. One day I decided to cook it and I just fell in love with this dish and my family members fell in love with it. This is a surprisingly simple and very tasty dish; in my family I serve Thai noodles for breakfast. Nourishing, tasty, fast!
The noodles are cooked either in a wok or in a large flat frying pan. Try to use original products for the recipe, without replacing them with anything, then you will definitely feel the taste of Thai cuisine and become a fan of it.
I will offer you a version of Thai rice noodles with shrimp. For this dish I will use small shrimp, I think they have a richer shrimp flavor than their larger counterparts.
Let's prepare the products according to the list.
First, let's prepare all the products, since the preparation itself will be quick and there will be no time to be distracted by cleaning or washing anything.
So, we clean the shrimp from their shells, tear off the heads and remove the intestinal wreath. Fill the rice noodles with hot water. Cut the green onions into 2-3 cm strips.
We will also prepare the sauce for the noodles. To do this, mix ketchup, soy sauce, fish sauce (half the amount), and tamarind in a bowl.
Well, now let's start preparing Thai noodles. I'll use a wok.
So, pour sesame oil and 1 tbsp into the pan. fish sauce. Add the shrimp and fry them quickly for 3-4 minutes, stirring until they turn pink. Remove the shrimp from the wok.
Place the rice noodles in the pan, draining the liquid first.
Add soy sprouts. I didn’t have any fresh sprouts, I only had pasteurized ones, if you have fresh ones, use them. Pour in the sauce and add peanuts. It is better to pre-fry the peanuts in a dry frying pan. Fry the noodles well, stirring, for 2 minutes.
Push the noodles to one side of the pan, and beat the eggs into the second part of the pan. Using a fork, mix the eggs a little to make an omelette. Once the eggs have set, mix them with the noodles. Fry the noodles with eggs for a couple more minutes.
Add fried shrimp and chopped green onions to the wok. Mix everything again and warm it up, 2-3 minutes.
Immediately divide the noodles into portions and serve hot.
Thai rice noodles with shrimp is a very aromatic, satisfying and healthy dish that you will definitely love, I’m sure! Bon appetit!
Pad Thai or Thai rice noodles
Pad Thai means "Thai-style stir-fried noodles" in Thai. This is the most delicious, most famous Thai dish, with many variations.
Pad Thai is served in all places where food is sold. Visiting Thailand and not trying Pad Thai is nonsense.
The basis of Pad Thai is noodles, spices, and herbs. , from which this favorite dish is prepared, does not contain gluten, contains very little fat, and is very easily digestible. Meat additions may vary, it could be chicken, shrimp, pork, tofu, eggs. Peanuts added to Pad Thai give the dish an original taste.
In general, Pad Thai contains all the basic Thai tastes: hot, sour, salty and sweet. It is the combination of all these tastes that determines the triumph of the dish.
Fry the noodles in a hot pan or wok over high heat. Along with the noodles, soybean or mung bean sprouts, onions and eggs are placed. Sauce, nuts, and chili pepper flakes are a must; they will give the dish that extraordinary taste.
You can use different sauces - the usual soy sauce, spicy oyster sauce, or Thai fish sauce, but the most suitable is tamarind sauce. Nuts: cashews or peanuts. Be sure to complement the dish with ripe lime juice.
The main criterion for a properly prepared dish is the transition of tastes: from sweet to sour, and then to spicy.
The ability to combine incompatible things is the height of the art of Thai cuisine.
RECIPE
Ingredients (for 1 serving):
50 g rice noodles 
For the sauce: 40 g tamarind paste, 40 ml Thai fish sauce, 70 g coconut sugar, 20 ml chili sauce
50 g firm tofu, diced, 10 g green onions, 50 g mung bean sprouts or soybean sprouts
20 ml vegetable oil,
50 g shrimp or meat: chicken, veal or pork
1 PC. egg
some unsalted roasted peanuts
¼ pcs. lime
Preparation:
1. Soak rice noodles in water for 30 minutes. It will begin to get wet, but will still be hard.
2. While the noodles are soaking, combine the sauces: fish, tamarind, chili, palm sugar. Heat everything until the sugar melts.
3. Heat the frying pan high, add a little soy sauce and fry the shrimp in vegetable oil until pink. Add the shrimp, add more oil to the pan and fry the firm tofu cubes with chopped garlic and hot ground red pepper.
4. Strain the soaked noodles from the water and add to the fried tofu. Fry for 3 minutes. Push the noodles to the edge of the pan and pour the scrambled eggs into the middle. Mix the resulting egg pancake with noodles. Add the pre-prepared sauce and fry for a couple more minutes.
5. Add cilantro, chopped peanuts, mung bean or soybean sprouts and cooked shrimp, stir and fry for another 3-4 minutes.
6. Place pad thai on a plate and sprinkle with lime juice.
Adviсe:
Tamarind sauce can be replaced with 5% vinegar, palm sugar with regular cane sugar, peanuts with cashews.
In the photo (from left to right): .
You can purchase Thai rice noodles in our online store Korshop.ru.
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, in your opinion, the noodles, or, more precisely, the tooth, are ready, then drain the water and leave it 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).
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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 taste 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 was 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 prepared 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 rightfully 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.
Many tourists who have visited the “land of smiles” cannot come to a common denominator on the question of which local dish is tastier: tom yum or pad thai. The recipe for both is quite intricate, and also requires both exotic ingredients and specific utensils. However, the desire to once again feel the sweet and sour, burning taste of Thai dishes on their lips makes Europeans run around the supermarkets of their cities in search of tamarind paste, coconut sugar and a wok.
Here we are talking about Pad Thai noodles. This is a favorite dish in Thailand. It is prepared by street bakers and served in various public catering establishments: from the most affordable cafes to expensive restaurants. is the basis, and various ingredients can be additives: chicken, shrimp, pork. But these components come into play at the very end of the culinary process, and therefore we will first tell you how to cook “regular” pad thai, the recipe for which is given below.
If you have a large one, you don’t have to buy it, but for most products you will still have to go to the supermarket, to the Asian or exotic cuisine department. We'll need Pad Thai. The recipe recommends purchasing one that is about 5 mm wide. A bag is enough for two servings. We will also need Thai tamarind paste. The latter should not be confused with cane paste - it is similar to Cow caramel. Lazy people can be advised to buy ready-made “Pad Thai Sauce” in a bag. Then you won’t need to bother with the ingredients described above. At a regular market we buy lime, peanuts, eggs, shallots, as well as those ingredients with which you want to make Pad Thai.
We start preparing the dish with the sauce. Crush 50 grams of lump jaggery 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 future use - it stores well in the refrigerator. Fry a handful of peanuts without oil, peel the nuts, and crush them not very finely. Now place in a colander and soak the Pad Thai noodles in hot water. The recipe does not indicate cooking time - it depends on the quality and thickness of the pasta. The main thing is not to brew them with boiling water, otherwise it will turn out to be noodles and mush. The pasta should be elastic but still springy.
Fry very finely chopped 3 cloves of garlic and a small onion in a wok in vegetable oil. When browned, add filler (chicken or pork, shrimp, tofu). We take the colander out of the water, thoroughly shake the noodles from excess moisture, and throw them into the wok. Stir everything vigorously with a wooden spatula. Pour out the sauce. We scrape the noodles to the walls of the wok, and break the egg into the middle, where the bottom is thinnest. Splash it, stirring it with a frying pan, so that it forms like a pancake. Season the noodles with half a spoon of red pepper, a handful of soy parrots, and chopped green onions. Remove pad thai from heat. The recipe recommends pouring lime juice over 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. It is better to buy shrimp already peeled, but not boiled. If you purchased fresh or frozen, they must be freed from the shell, heads and paws. Pad Thai suggests making it not with fish, but with Thai oyster sauce, after squeezing a small lime into it. The rest of the process is no different from the above recipe.
