Pad Thai

Introduction:

Pad Thai is one of Thailand’s most famous dishes, known for its perfect balance of flavors—sweet, sour, salty, and spicy. This stir-fried noodle dish typically includes rice noodles, shrimp, tofu, eggs, bean sprouts, and peanuts, all tossed in a tamarind-based sauce. It’s quick, flavorful, and customizable, making it a beloved dish around the world. Traditionally served as street food, Pad Thai is also a great meal to prepare at home when you want a satisfying, flavorful meal that highlights the essence of Thai cuisine.

Ingredients:

For the sauce:

• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp palm sugar (or brown sugar)
• 1 tsp chili powder (optional for spice)

For the noodles and stir-fry:

• 250 g rice noodles (flat, medium thickness)
• 200 g shrimp (peeled and deveined)
• 100 g firm tofu, cut into small cubes
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 tbsp vegetable oil
• 1 cup bean sprouts
• 2 spring onions, chopped
• 1/4 cup roasted peanuts, crushed
• Lime wedges, for serving

Instructions:

1. Prepare the noodles:
   • Soak the rice noodles in warm water for 10-15 minutes until softened, then drain. Set aside. Do not over-soak as they will cook further during stir-frying.
2. Make the sauce:
   • In a small bowl, combine the tamarind paste, fish sauce, soy sauce, palm sugar, and chili powder. Stir until the sugar is fully dissolved and set aside.
3. Cook the tofu and shrimp:
   • Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the tofu and cook until golden on all sides, about 3-4 minutes. Remove and set aside.
   • In the same wok, add the shrimp and cook for 2-3 minutes until just pink and cooked through. Remove and set aside with the tofu.
4. Sauté the aromatics:
   • Add another tablespoon of oil to the wok and sauté the minced garlic and chopped shallots until fragrant, about 1 minute.
5. Scramble the eggs:
   • Push the garlic and shallots to one side of the wok, then pour in the beaten eggs. Let them cook for a few seconds, then scramble them gently until just set. Combine the eggs with the garlic and shallots.
6. Stir-fry the noodles and sauce:
   • Add the softened rice noodles to the wok, tossing them with the eggs and aromatics. Pour in the prepared sauce and stir-fry everything together for 3-4 minutes, making sure the noodles are well-coated and heated through.
7. Add shrimp, tofu, and vegetables:
   • Add the cooked shrimp, tofu, bean sprouts, and chopped spring onions to the wok. Toss everything together until evenly mixed. Cook for another 1-2 minutes to warm through.
8. Serve:
   • Plate the Pad Thai and garnish with crushed roasted peanuts and extra spring onions. Serve with lime wedges for squeezing over the top.

Health Notes:

• Pad Thai is a well-rounded dish, offering a good balance of carbohydrates, protein, and healthy fats. Using shrimp and tofu adds lean protein, while the peanuts contribute beneficial fats. To make a lighter version, reduce the oil and opt for more vegetables. For a gluten-free option, ensure the soy sauce is gluten-free.

Serving Suggestions:

• Pad Thai is best served hot and fresh, with extra lime wedges, crushed peanuts, and chili flakes on the side for customization. It pairs well with a light Thai salad or steamed vegetables, and can be enjoyed with Thai iced tea or coconut water for a refreshing complement.

Tips:

• Noodle handling: Be careful not to over-soak the rice noodles, as they can become mushy. They should still have a bit of bite when added to the stir-fry.
• Tamarind balance: Adjust the tamarind paste based on your taste preference. More tamarind will make the dish tangier, while adding more palm sugar will sweeten it.
• Tofu texture: For firmer tofu, press the tofu to remove excess water before cooking, or use pre-fried tofu.