||Pad Thai Noodles
Pad Thai comes in many variations with one thing in common: the foundation
are stir-fried rice noodles or glass noodles, with seafood, chicken or tofu,
chilli and other ingredients for flavoring. Noodles are first soaked in
cold water, then fried.
Stir fried rice noodles were introduced to Thailand from mainland China
centuries ago, but Pad Thai was invented in the mid-20th century.
Here is a recipe from Bangkok:
- 1/2 lb dried rice noodles, 1/8" wide
- Warm water
- 1/2 lb shrimp or chicken or pork
- 1/4 cup fish sauce
- 1/4 cup and 2 tbsp sugar
- 2 cloves garlic, finely chopped
- 1/4 cup and 2 tbsp white vinegar
- 1 tsp paprika
- 4 green onions, slivered
- 1/2 cup oil
- 2 eggs
- 3/4 lb bean sprouts
- 1 tbsp brown sugar and 2 tbsp ground roast chili (skip this if you do not like hot)
- 3/4 cup ground roasted peanuts (peanuts finely chopped)
- Lime wedges
- Soak the noodles 30 minutes until pliable, then drain (sometimes it takes longer).
- Make the sauce (sugar, vinegar, paprika and fish sauce). Set aside.
Add sprouts and garnish with green
Garnish with onions, lime wedges, peanuts and the optional ground chili
mixed with the brown sugar.
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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.