Mangu

pad-thai

Next Dish: Benachin

Pad Thai is a popular stir-fried noodle dish from Thai cuisine. It typically includes soaked dried rice noodles, eggs, tofu or shrimp, bean sprouts, peanuts, lime, and chili pepper, stir-fried in a wok and often served with a variety of condiments. The dish, whose full name is "kway teow pad Thai", is believed to have been introduced in Thailand during World War II as part of a campaign to promote Thai nationalism. Today, it is considered a national dish of Thailand and is popular worldwide.

thai rice noodles

fish sauce

tamarind paste

oil

bean sprouts

tofu

chili powder

peanuts

chicken breast

cilantro

dried limes

egg

green onion

powdered sugar

Recipe

Ingredients:

  • 8 oz Thai rice noodles

  • 2 tablespoons oil

  • 1/2 cup tofu, cut into small pieces

  • 1/2 cup chicken breast, cut into small pieces

  • 2 eggs

  • 1 cup bean sprouts

  • 1/2 cup green onions, chopped

  • 1/4 cup crushed peanuts

  • 2 tablespoons fish sauce

  • 1 tablespoon tamarind paste

  • 1 tablespoon sugar

  • 1/2 teaspoon chili powder

  • 1 lime

  • Fresh cilantro for garnish


Instructions:

  1. Soak the rice noodles in warm water for about 20-30 minutes until they are soft. Drain and set aside.

  2. Heat the oil in a wok or large frying pan over medium heat. Add the tofu and chicken, and stir-fry until they are fully cooked.

  3. Push the tofu and chicken to one side of the pan, and crack the eggs into the other side. Scramble the eggs and cook until they are set.

  4. Add the drained noodles to the pan, and stir everything together.

  5. In a small bowl, mix together the fish sauce, tamarind paste, sugar, and chili powder. Pour this sauce over the noodles in the pan.

  6. Add the bean sprouts, green onions, and peanuts to the pan, and stir everything together.

  7. Continue to cook for a few more minutes until everything is well combined and heated through.

  8. Serve the Pad Thai with a wedge of lime, and garnish with fresh cilantro.