Dish created in the 1930s-40s as part of a Thai nationalist campaign to promote the consumption of rice in the form of noodles, today it is the most internationally recognized Thai dish.
Thai
Pad Thai
Authentic Thai pad thai with rice noodles, shrimp and sweet and sour sauce, step by step recipe.
- thailand
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 22 g
- Carbohydrates 54 g
- Fat 13 g
Story behind the dish
Preparation
Pad Thai is a Thai preparation with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g flat rice noodles.
- Have ready: 200 g of shrimp or chicken in strips.
- Have ready: 2 eggs.
- Have ready: 100 g bean sprouts.
- Have ready: 3 chives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the rice noodles in warm water for 20-30 minutes until…
Soak the rice noodles in warm water 20-30 minutes until pliable but firm, drain. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the sauce by mixing fish sauce
Prepare the sauce by mixing fish sauce, tamarind and palm sugar until dissolved. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté garlic in very hot oil
Sauté the garlic in very hot oil, add the protein (shrimp or chicken) and cook until almost done. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Watch the exact point indicated; An extra minute can alter the result. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.Watch the exact point indicated; An extra minute can alter the result.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Move to one side of the wok
Move the wok to one side, crack the eggs and stir until partially set. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the noodles and sauce
Add the noodles and sauce, sauté over high heat, mixing all the ingredients well. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Add the bean sprouts and chives
Add the bean sprouts and spring onion, sauté for 1 more minute and serve with chopped peanuts and lime. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Chef's tips
- The wok must be very hot to achieve the characteristic quick stir-fry (wok hei).
- Do not soak the noodles excessively, they should be firm before sautéing.
Variations
- Pad thai vegetariano con tofu
- Prawn pad thai only
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