Muffins recipes

National dish of Thailand

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  • Independence: 24. 6. 1932
  • Capital: Bangkok
  • Official language: Thai
  • Population: 66 720 153
  • Area: 513 120 km2
  • International code: TH
  • Currency: Baht (THB)
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Pad Thai

Ingredients:

  • 1 (8 ounce) package dried flat rice noodles
  • 3 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons Asian chile pepper sauce, divided
  • 1/4 cup chicken stock
  • 1/4 cup vegetable oil
  • 1 tablespoon chopped garlic
  • 8 ounces medium shrimp - peeled and deveined
  • 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 eggs, beaten
  • 3 cups bean sprouts
  • 6 green onions, chopped into 1 inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into 8 wedges
  • 2 cups bean sprouts
Pad Thai is national food (dish) of Thailand

Instructions:

Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Info:

Pad Thai or Phat Thai is a dish of stir-fried pho noodles (a type of rice noodle) with eggs, fish sauce, tamarind juice, red chili pepper, and any combination of bean sprouts, shrimp, chicken, hot dogs, or tofu. It is garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar). It is usually served with scallions and pieces of raw banana flower. Rice and thin noodles are also used as a variation of the dish.

Pad Thai is of Vietnamese origin, which uses pho noodles and Chinese ingredients. In Vietnam, it is called "phở xào" or "bánh phở xào sa tế," meaning "stir-fried pho," a popular street food, with sate (garlic, peanuts, and chilies), mung bean sprouts, meat of some sort, scallions, and fish sauce, often served with pickled vegetables. The dish was said to be imported to the ancient Thai capital city of Ayuthaya by Viet traders, and was then altered to reflect the Thai flavor profile and assigned a name reflecting its newly acquired Thai character. The dish was made popular in Thailand by Luang Phibunsongkhram, the prime minister during the late 1930s and 1940s, and renamed to Pad Thai as part of his campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption. The Thai economy was heavily dependent on rice exports, and the prime minister hoped to increase the amount available for export by encouraging Thais to make and sell rice noodles from street carts and in small restaurants. Pad Thai has since become one of Thailand's national dishes.

 
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