Pad is recognized as the national dish of Thailand, Pad Thai is a classic Thai dish consisting of stir-fried rice noodles, tofu, eggs, chicken, peanuts, bean sprouts, and other vegetables.
The legendary menu has become one of the popular dishes around the world. Pad Thai is a signature dish sold in most Thai restaurants.
Depending on your preference, you can add your favorite protein, veggies, and spice to your homemade Thai dish. The all-time fave with fresh and seasoned taste makes a perfect meal for busy weeknights.
There’s a lot to know about this iconic dish, from the history to the ingredients and recipe.
What’s in a Pad Thai Menu?
Pad Thai is a blend of rich, vibrant flavours, from strong (fish sauce and dried shrimp), to sour (fresh tamarind paste), to sweet (palm sugar). A serving of Pad Thai amounts to about 300 to 400 calories, and it contains:
- 11.8 fats
- 92.8 mg of cholesterol
- 681.9 mg of sodium
- 215.8 mg of potassium
- 35.5 g of carbohydrates
- 13.5 g of protein
- Vitamin A, B-12, B-6, C, D, E
Before we talk about the recipe, let’s consider the ingredients in a Pad Thai menu.
Rice noodles: In preparing Pad Thai, thin rice noodles are usually used regardless of the width of rice noodles.
Veggies: The vegetables used in Pad Thai vary from one region to the other. Fresh bean sprouts, carrots, and sliced green onions are commonly used.
Protein: Shrimp, beef, pork, or tofu are usually used in the dish. You can decide to use other sources of protein.
Garlic: For that spicy flavour, lots of freshly minced garlic are included in the stir-fry.
Eggs: Whether scrambled or mixed in the noodle stir-fry, eggs are highly nutritious.
Toppings: How do you want your Pad Thai? For that crunchy feel, add some chopped peanuts. You can make your dish tangy by squeezing fresh lime juice on it. Spice up your food by sprinkling extra crushed red pepper flakes.
To prepare the Pad Thai sauce, you’ll need tamarind concentrate (responsible for the sweet, fruity and tangy flavour), brown sugar, fish sauce, soy sauce, and lime juice.
How to make Pad Thai
There are many ways to make this Thai menu. Let’s consider some of these recipes.
- Heat 1/4 cup of oil over low heat.
- For a spicy flavour, stir-fry onions and garlic.
- Add chicken and fry till it turns brown.
- Remove chicken from pan and store for later use.
- Add tofu, lemon juice, sugar, soy sauce and water to the pan. Stir together and cook for some minutes.
- Allow to boil, then add noodles and stir.
- As the noodles get tender, move them aside to create space. Add two tablespoons of oil to the provided space.
- Break eggs, whisk them and add to hot oil.
- Mix the white and yolk and stir with the noodles.
- When the egg is well cooked, add the chicken and stir with the noodles.
- Add garlic and saute.
- Serve with lime wedges and add a sprinkle of chopped salted peanuts.
How to store Pad Thai
- Pad Thai is best served hot and fresh. You can keep it at room temperature for at least 2 hours before storing it.
- Place in an airtight and keep refrigerated for up to 4 hours. When you’re ready to use your dish, reheat in a wok with little oil, chicken broth and soy sauce.
- You can freeze Pad Thai for close to 3 months in a sealed container or freezer-safe bag. If you want to use it, you’ll need to thaw overnight and reheat in sauce to enhance the dish’s taste.
How to make Shrimp Pad Thai
Garnish shrimps with salt and pepper. Saute in oil and smother with bean sprouts, peanuts, and green onion. Stir-fry for about 1-2 minutes until the shrimps turn bright pink.
Frequently Asked Questions (FAQs)
Is Pad Thai pasta?
No, it’s rice noodles stir-fried with eggs, tofu, seasoned with tamarind juice, fish sauce, dried shrimp, garlic or shallots, red chilli pepper, and palm sugar. It’s usually served with lime wedges and garnished with chopped roasted peanuts.
What does Pad Thai taste like?
Pad Thai tastes like a sweet-savory fusion. It’s a blend of salty, nutty, and slightly sweet sauce. This menu is a great treat for your taste buds.
Is Thai food healthier than Chinese food?
Yes, it is. Thai food is light, tasty, spicy, and allows for variety. Compared to Chinese food, Thai food uses fewer sauces and oils.