Phad Thai Recipe
This fabulous Phad Thai recipe was put together by the people of Thailand. In the 1940’s the Prime Minister of Thailand, Plaek Phibunsongkhram was focused on national building of their culture. So he created this dish using Chinese noodles and called it
Phad Thai as a way to galvanize nationalism. Using three elements of Thai cooking, sweet, sour and salty, set it apart from your typical Chinese noodle.
Phad Thai Recipe This fabulous Phad Thai recipe was put together by the people of Thailand, using three elements of Thai cooking, sweet, sour and salty, which set it apart from your typical Chinese noodle. Sauce: 1/4 cup Thai tamarind cooking sauce 2 tablespoons fish sauce recommendations are Red Boat fish sauce Squid fish, or Mega Chef fish sauce 2 tablespoons palm sugar or dark brown sugar Red chili powder or red curry (optional) 2-3 tablespoons water add only if the sauce is thick Stir-fry: 2 tablespoons canola oil 3 tablespoons ground pork meat 4 medium shrimp deveined and peeled 4 oz. Wide Sen Lek semi dry flat rice noodles 1/4 cup firm tofu cut into 1/4 inch slices 1 large egg beaten together room temperature 1 tablespoon dried shrimp soaked and drained optional 2 tablespoons salted radish soaked and drained optional 1 small shallot peeled and diced small 1/4 cup sliced carrots 1 cup lightly packed soybean sprouts plus more for serving 1 tablespoons peanuts crushed, plus more for serving 4 spring onions green only cut in 3 inch pieces 1 -2 limes
Make the sauce: In a small bowl, add the water, tamarind cooking sauce, sugar, fish sauce and chili powder. Stir to combine. Set aside.
In a medium bowl, add the noodles and enough lukewarm water to cover them by 1 inch. Set aside to soak until very pliable, about 30 minutes. Drain and discard the liquid, using scissors snip the noodle into 8 inch pieces. Set the cut noodles by the stove.
Add dried shrimp in one small bowl and the salted radish to another small bowl, covered with water, soak for 10 minutes. Drain and dry before using.
In a heated wok add 2 tablespoons oil, swirl to coat the inner surface and sides. Once very hot, add dried shrimp, cook, using a wok spatula, fry for a few minutes until crispy, about 5 minutes. Remove for the wok and set aside. Heat the wok until very hot, add the shallots, fresh shrimp, cook until slightly undercooked and pink. Remove shrimp from the pan and set aside. Now add the pork and cook, using a wok spatula or large wooden spoon to continuously stir and break up the pork, for about 15 seconds. Push the pork to one side of the wok, then crack the egg into the empty side. Egg whites will bubble and puff. Lower the heat to medium until the whites are crispy. Add the carrots, tofu, radish and toasted dried shrimp to an empty area of the wok and toss gently breaking up the egg and mixing in with rest of the ingredients.
Add the drained noodles on to of the ingredients and cook, without stirring, for 1 minutes. Put the lid on to steam and cook the noodles further. Add the sauce and stir vigorous everything together, add the bean sprouts, 1/2 of the spring onion greens, and reserved shrimp with a handful of peanuts, mix. Put the lid on again and allow to steam further 1 minute. Now plate and top with additional green scallion and ground peanuts.
Plate with lime slices to the side, add more crushed peanuts and bean sprouts to the side and serve.