Pad Thai or Phat Thai (Thai: ผัดไทย, IPA: [pʰàt tʰāj], "fried Thai style") is a dish of stir-fried rice noodles with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes.
Two different styles of Phat Thai have evolved: the dry, light version found in the streets of Thailand and the version that dominates restaurants in the West, which is heavier and oilier.
Though the dish had been known in various forms for centuries – it is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders – it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice co
nsumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.[1]
During the recession following World War II, the post-war government of Field Marshall Pibul, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food.[citation needed]
Outside of Thailand, Phat Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States, Australia, and many other countries.[citation needed]
ingredients8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz skinless, boneless chicken breast
4 oz fried tofu
6 tbsp roasted unsalted peanuts
3 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
1/2 cup vegetable oil
1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
2 eggs
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies
Strips of red pepper
Fresh coriander leaves
Wedges of lime
Method
1. Soak noodles in plenty of cold water for at least 1 hour.
2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.
3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.
4. Slice the fried tofu into 3/4-inch cubes. Reserve.
5. Blend or process peanuts into coarse meal. Reserve.
6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.
7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.
8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.
9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.
l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.
