Classic Pad Thai
6 servings
45 minutes
Pad Thai is the heart of Thai street food, a favorite dish among tourists and locals. Its history dates back to the 20th century when the Thai government sought to popularize national cuisine. The taste of Pad Thai is a harmony of sweet, sour, salty, and spicy. The delicate rice noodles absorb the aroma of fish sauce and tamarind juice, while chicken and tofu add richness. Fried peanuts and fresh green onions provide textural contrast, and lime adds a hint of citrus freshness. This dish is served hot with bean sprouts for crunchiness, and its versatility makes it perfect for both everyday lunches and special dinners. Pad Thai is more than just food; it's a journey into the aromatic world of Thai gastronomy.
1
Put the noodles in a bowl and cover with cold water. Leave for about 15 minutes until the noodles are soft. Drain the water.
- Rice noodles: 300 g
2
Slice the chicken breast and tofu into thin pieces. Heat oil in a wok. Fry the chicken and tofu over high heat for 5 minutes - until the chicken is browned.
- Chicken breast: 300 g
- Tofu: 100 g
- Vegetable oil: 2 tablespoons
3
How to mix properly. Add finely chopped garlic and dried shrimp and cook for another 2 minutes.
- Garlic: 2 cloves
- Dried shrimp: 2 tablespoons
4
In a separate bowl, mix fish sauce, sugar, tamarind juice, and 125 ml of water. Add the noodles and pour the fish sauce mixture into the pan. Stir and fry for another 5 minutes.
- Fish sauce: 125 ml
- Confectioner's sugar: 40 g
- Tamarind juice: 75 ml
- Rice noodles: 300 g
5
Lightly beat the eggs and pour them into the wok, pushing the noodles to the edge of the pan.
- Chicken egg: 3 pieces
6
Cook, stirring, until the eggs turn into an omelet. Add chopped peanuts and coarsely chopped green onions. Mix the noodles with the omelet and keep on heat for another 2 minutes. Add bean sprouts and mix. Serve with lime wedges.
- Roasted peanuts: 60 g
- Green chopped onions: 3 tablespoons
- Soybean sprouts: 100 g
- Lime: 1 piece