Pad Thai - Thai street food. It is sold in small mobile kitchens in large cities and small villages. Thais eat Pad Thai for lunch or dinner, and tourists remember these delicious noodles with pleasure long after returning from Siam.

The most important thing about Pad Thai is the sauce in which the noodles are fried. If you master the recipe for this delicious sauce, you can cook anything in it to suit your taste. The remaining ingredients are the most common and will probably be found in every housewife’s refrigerator.

To prepare Pad Thai, as well as other stir-fry dishes, you will need a special wok pan. But if you don't have one, look for a regular frying pan with high walls.

Ingredients for 1 serving of Pad Thai:

• Rice noodles (any shape) - 50 grams
• Chicken or shrimp - 70 grams
• Egg - 1 pc.
• Hard Tofu cheese - 40 grams
• Soy sprouts or White cabbage- 30 grams
• Carrots - 30 grams
• Green onions - 2 sprigs
• Garlic - 2 cloves
• Chopped peanuts - 2 tbsp. spoons

Sauce for Pad Thai:

• thick oyster sauce - 1.5 tablespoons
• fish or soy sauce - 1 tablespoon
• -sugar - 1 tablespoon
• - tamarind sauce (rice or apple cider vinegar can be substituted) - 2 tablespoons
• Dry and smoked chili pepper - 1/2 teaspoon
• water - 3/4 cup

How to make Pad Thai:

1. Cut all ingredients as shown in the picture. If you took cabbage instead of soy sprouts, cut it into cubes, as for borscht. Grate the carrots on a coarse grater.

1. Let's prepare the sauce. To do this, you need to mix all the ingredients in a bowl. If you strictly follow all the proportions, you will have the perfect sauce for Pad Thai. By the way, aromatic chili peppers with a smoky smell can be replaced with ground red pepper. Just don't overdo it, Pad Thai shouldn't be spicy.

1. Let's start preparing Pad Thai. You will not be allowed to leave the kitchen for the next 10 minutes.

Pour oil into the wok and wait until it gets hot.

1. Drop one piece of tofu into the oil. If it sizzles, it means the oil is at the right temperature and you can put all the cheese in the pan.

1. Once the tofu is browned, move it to the side and add the chicken to the oil. It will fry for only 1-2 minutes, during which time you need to stir all the time.

1. After 2 minutes, break the egg into the pan and mix all the ingredients, along with the tofu. Once the egg has thickened, transfer the entire contents of the pan to a plate with vegetables.

1. It's time to fry the noodles. Pour the sauce into the pan and add the noodles. You need to stir all the time until the noodles absorb the sauce. If you took flat thick rice noodles, then you will need to first boil them in boiling water until half cooked. In my case, the noodles are thin and cook faster.

1. Once the noodles have absorbed the sauce, add vegetables with chicken, egg and tofu to the pan. Stir, simmer in the pan for another 30 seconds and remove.

1. Place the dish on a plate and sprinkle chopped peanuts on top.

Do not cook Pad Thai, like other stir-fries, in large quantities at once. If there are too many ingredients in the pan, the pan will not be able to heat up to the desired temperature. The ingredients will not be fried, but stewed, they will lose their juice and turn into porridge.

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To prepare that proverbial two cups of sauce, you need to take about half a cup each of tamarind pulp, fish sauce and jaggery. If you use regular white sugar instead of palm sugar, you need to take about a third of a glass.

Video: “How to prepare Pad Thai”

Melt it all together in a small saucepan over low heat. Achieve the consistency that you like best in taste and aroma. Then add chili powder, a teaspoon at a time, until you achieve the flavor and spiciness you desire. Turn off the heat and let the sauce sit while you prepare the rest of the ingredients. The most important thing is that the sauce is not too sweet.

Now that the sauce is ready, we will need the following ingredients.

Thai rice noodle recipe

• thin rice noodles, which also have other names: Rice Stix, Ban Pho or Chantabun. If you can’t find it in large supermarkets, you can order it in numerous online stores. Soak it, but make sure that the noodles do not soften completely. It is necessary to bring it to a state where the noodles begin to bend easily, then rinse them in a colander. To prepare 6-8 servings you will need about 500 g of noodles.
• Next we will need shrimp or chicken. The traditional version of Pad Thai uses shrimp. We need about 8 medium-sized shrimp, they need to be peeled first, instead of shrimp you can use chicken, it needs to be finely chopped, 100 g of chicken fillet will be enough.
• you will also need 2 eggs,
• 1-2 tablespoons roasted unsalted peanuts.
• Most restaurants use green onions, but in Thailand the traditional type is garlic onions. You need to first wash and dry the onion, then cut it.
• Sprouted soybean is another popular ingredient in Pad Thai.
• pickled radish, it is not always added, but if you want to experience the real taste of Pad Thai, then it is better to find it. you need to cut it into small pieces and use about 1 tablespoon per serving.
• dried shrimp are also not always used. 1-2 tablespoons per serving is enough.
• garlic.
• also as seasonings, you need to put separately on the table: lime, a separate cup of peanuts, chili powder, fish sauce, and a little white sugar.

The success of cooking Pad Thai also depends on the utensils; you will need a wok with a convex bottom. The Wok heats up quickly and at the same time cools down quickly, unlike its classic European counterparts. A good wok has thin metal that allows heat to be transferred directly to the contents. This is very important because you can control the temperature and heat simply by raising or lowering the pan. When cooking in a Wok, add ingredients little by little.

Make sure all ingredients are not frozen, at room temperature, and add them sequentially and gradually. Under no circumstances should you pour out all the ingredients at once, otherwise you will end up with a Pad Thai stew.

How to cook Pad Thai

1) So, first you need to heat the wok over high heat.

2) Add oil, 3-4 tablespoons.

3) If you're making Pad Thai with chicken, add the shredded chicken, stirring vigorously until it's at least half cooked, about 1 to 2 minutes, then add a tablespoon of sauce to flavor the chicken and a pinch of garlic.

4) Add the noodles, about 2 cups per serving, and then about a quarter cup of our sauce. Stir the contents all the time, making sure that the noodles do not stick together. If the sauce evaporates too quickly and the noodles are not quite cooked yet, you can add a little water and continue cooking. You can add a little more oil. Taste the noodles; if ready, break one egg directly into the middle of the pan and fry for about 10-15 seconds and stir well.

5) Add shrimp, pickled radish, peanuts, dried shrimp, bean sprouts. You can also add more sauce.

6) When the shrimp are cooked (about 1 minute), add the garlic chives. Turn off the heat and quickly stir the contents of the speedo.

7) Place the prepared Pad Thai on a plate and serve. Quickly rinse the wok with warm water, dry with a towel, and place it back on the stove. As soon as the wok heats up again, you can cook another portion. Remember the basic rules: The Wok must be well heated.

Enjoy your meal!

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. It's amazingly 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 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 quantity), 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!

Ingredients:

• Chilled chicken fillet- 1 PC.;
• Rice noodles - 150 g;
• Bean sprouts - 150 g;
• Medium-sized carrots - 1 pc.;
• Onions - 1 head;
• Chicken egg - 1 pc.;
• A bunch of fresh herbs;
• Fish sauce for pad thai - 100 ml;
• A handful of roasted peanuts;
• Spices to taste.

We are expanding the geography of recipes! Pad Thai is a traditional dish of Thai national cuisine. Pad Thai is popular all over the world. It is prepared from rice noodles, meat or seafood, bean sprouts and vegetables with the addition of special Thai fish sauce and spices.

There are many options for preparing this interesting dish. We share one of the most popular ways with you. Do you want to amaze your loved ones with an amazing and unusual treat? It's not at all difficult to do this. Prepare Pad Thai with chicken according to our recipe and your loved ones will appreciate your efforts.

It is worth noting that it is best to cook the noodles immediately before use, because after lying for a short time, the noodles dry out.

Pad Thai with chicken, step by step photo recipe (Pad Thai)

First of all, we wash the chicken meat under the tap and put it out to dry. Wash vegetables and herbs. Peel the carrots and onions. When all the products are in front of us, we move on to the next step.

Flat rice noodles are ideal for this dish. You just need to soak it in cold water for 30 minutes. If your noodles are round, then you must first soak them in water for 20 minutes, and then boil them in boiling water for 3 minutes.
Grate the onions and carrots on a coarse grater.
Cut the chicken into small pieces and marinate in 1/3 of the pad thai sauce for 15 minutes. The taste of the dish depends greatly on the sauce. The right sauce for Pad Thai is 80% of success. Many stores have special sections with Asian products, spices and sauces. You can buy pad thai sauce and rice noodles there. This fish sauce can be used for other dishes as well. Goes great with both fish and meat.
While the meat is marinating, grind the peanuts in a coffee grinder, mortar or using a kitchen hammer.
Take a frying pan, grease it with oil and put it on fire. Place onions, carrots and pieces of chicken into a heated frying pan. Lightly fry.
Now we move the fried vegetables and chicken to the edge of the frying pan. Pour the egg into the frying pan so that it spreads into a thin layer. Lightly fry it. Then mix everything and continue frying.
Add bean sprouts to the pan and fry for about 3 to 5 minutes.
Now transfer the contents of the frying pan into a bowl and wash the frying pan. We will still need it.
Take a clean frying pan and pour the remaining pad thai sauce into it, add rice noodles to it and fry. To the fried rice noodles we add our fried chicken meat with vegetables.
Finally, the traditional Thai dish is ready! Serve Pad Thai with chicken and egg, after garnishing it with chopped peanuts and fresh herbs. Some also recommend sprinkling the dish with fresh lime juice. To create an Asian atmosphere, you can eat the noodles with chopsticks. Bon appetit! Don't be afraid to try new things and experiment in the kitchen!

Final recipe photo: Pad Thai with chicken and egg (Pad Thai)

On a note:

If you haven't found a special pad thai sauce, you can make it yourself. To do this you will need:

• Finely chop 1 onion and 2 cloves of garlic;
• Take 3 or 5 dried chili peppers, remove the seeds from them and soak them in water;
• Grind the onion, garlic, soaked peppers, 2 tablespoons of tamarind paste, 1 teaspoon of palm sugar, and 3 tablespoons of fish or soy sauce in a blender to a puree consistency.

Sometimes soy tofu cheese is added to Pad Thai, but this is not for everyone.