I decided to add Pad Thai noodles to your collection of recipes. This is one of the dishes in Thailand that has earned worldwide fame. And really, fast and tasty. Pat thaya rice noodles are gluten-free and low in fat, making them easy to digest and non-allergenic. Most restaurants serve this dish; they drive along the streets where pad thai is fried.
In rice-growing Thailand, noodles have been known for a couple of hundred years, introduced by Vietnamese traders and Chinese immigrants. For example, in Phuket Town, where part of the population is Thais of Chinese origin, there is even a place where they prepare noodles in the Phuket style: and others, but perhaps more on that another time. The real boom in Pad Thai began in Siam in the 30s and 40s, when, in order to reduce the population's consumption of rice, which made it possible to increase its exports, the government distributed a simple and inexpensive recipe for making Thai noodles. The second wave of popularity came to pat thai after the Second World War. The government of the Kingdom, fighting unemployment, increased the number of noodle restaurants and taught Thais to cook pat thai on their own. And the well-deserved glory does not leave Pat Thai to this day. Not only the Thais fell in love with this dish, but the menus of European and American fast food restaurants with Asian dishes speak of tender feelings for pat thai.
Pat thai literally means Thai-style fried noodles. A plate of pat thai contains all the harmony of Thai cuisine - a balanced combination of four basic tastes: sour (vinegar, lime), hot (chili), sweet (sugar) and salty (salt, soy or fish sauce). In Thailand, the recipe will change depending on the province, but fresh herbs, spices and, of course, rice noodles remain unchanged. Pat thai is usually prepared on a flat wheel or in a wok (cone-shaped frying pan). Additional ingredients may vary: chicken, pork, beef, shrimp, tofu or squid.
Now in Thailand there are a lot of ways to prepare “lazy” pat thai from well-known companies. The Thai Choice company, which also produces a lot of healthy “lazy” sauces, offers dry rice noodles not only in different sizes, but also in flavors: classic, carrot, pumpkin and vegetable. Therefore, your pat thai will have a special twist. Boxes, special sauces and rice noodles are sold in large stores. Read mine, which are sold in stores in Thailand.
To prepare 4 servings of Thai noodles you will need:
250 grams rice noodles
3 tablespoons fish or soy sauce
4 tablespoons tamarind sauce
1 tablespoon palm sugar
150 grams fresh peeled shrimp
3 cloves garlic, finely chopped (I usually omit it from the recipe)
150 grams firm tofu, cut into cubes
2 teaspoons chili powder
3 eggs
200 grams fresh bean sprouts
4 tablespoons vegetable oil
several stalks of green onions
several sprigs of cilantro
2 handfuls chopped unsalted roasted peanuts
2 limes, cut into wedges
Cooking process
1. Soak dry rice noodles in warm water for 20-30 minutes until they begin to soften but are still firm.
2. At this time, mix the fish and tamarind sauces with palm sugar until the latter melts, heat the mixture.
3. Heat vegetable oil in a frying pan and, sprinkling with fish sauce, fry the shrimp on both sides until pinkish.
4. Remove the shrimp and add another tablespoon of oil to the pan. Fry the tofu cubes, garlic (if you are adding it) and chili powder until golden brown.
5. Strain the noodles, add them to the pan and fry, stirring for 2-3 minutes. Push the noodles to the edge of the pan, and pour 1 tablespoon of oil and lightly beaten eggs into the middle, distributing them evenly over the entire surface.
6. Cut the resulting pancake into small pieces with a spatula and mix with noodles. Add a mixture of tamarind and fish sauces with sugar and stir-fry for 2 minutes.
7. Lastly, add bean sprouts, onions, peanuts and shrimp, mix everything well and fry for 4 minutes. And voila - you're done! Place the finished noodles on plates and garnish with cilantro; before eating, sprinkle each portion with lime juice. I recommend serving pad thai noodles with to experience the full taste of Thailand.
Little tricks
1. Let's go over the ingredients you need to buy. I don’t know if they sell rice noodles at your place, but it’s a stretch to replace them with wheat linguine.
2. If desired, shrimp can be replaced with some kind of meat. Then you can fry it together with tofu.
3. You can't take the tamarind sauce out of the song, but I think Blue Elephant is everywhere. If you can't find tamarind sauce, substitute 5% white vinegar, 3 tablespoons.
4. Fish sauce can easily be replaced with vegetarian soy sauce, the taste will be slightly different, and the cooking style is purely Chinese, palm sugar - with refined, peanut, olive or coconut oil - with any vegetable oil, wok - with a flat-bottomed frying pan.
5. We leave peanuts, bean sprouts, tofu and shrimp in the recipe, and you can replace the latter with whatever you like.
6. If you are allergic to peanuts, you can replace the nuts with cashews, but it will be sweeter. If desired, you can omit the peanuts completely.
Bon appetit!
Recipes you'll love:
Many tourists who have visited the “land of smiles” cannot come to a common denominator on the question of which local dish is tastier: tom yum or pad thai. The recipe for both is quite intricate, and also requires both exotic ingredients and specific utensils. However, the desire to once again feel the sweet and sour, burning taste of Thai dishes on their lips makes Europeans run around the supermarkets of their cities in search of tamarind paste, coconut sugar and a wok.
Here we are talking about Pad Thai noodles. This is a favorite dish in Thailand. It is prepared by street bakers and served in various public catering establishments: from the most affordable cafes to expensive restaurants. is the basis, and various ingredients can be additives: chicken, shrimp, pork. But these components come into play at the very end of the culinary process, and therefore we will first tell you how to cook “regular” pad thai, the recipe for which is given below.
If you have a large one, you don’t have to buy it, but for most products you will still have to go to the supermarket, to the Asian or exotic cuisine department. We'll need Pad Thai. The recipe recommends purchasing one that is about 5 mm wide. A bag is enough for two servings. We will also need Thai tamarind paste. The latter should not be confused with cane paste - it is similar to Cow caramel. Lazy people can be advised to buy ready-made “Pad Thai Sauce” in a bag. Then you won’t need to bother with the ingredients described above. At a regular market we buy lime, peanuts, eggs, shallots, as well as those ingredients with which you want to make Pad Thai.
We start preparing the dish with the sauce. Crush 50 grams of lump jaggery in a mortar. Dissolve it in a mixture of three tablespoons of tamarind paste and the same amount of fish sauce. By the way, this seasoning can be prepared for future use - it stores well in the refrigerator. Fry a handful of peanuts without oil, peel the nuts, and crush them not very finely. Now place in a colander and soak the Pad Thai noodles in hot water. The recipe does not indicate cooking time - it depends on the quality and thickness of the pasta. The main thing is not to brew them with boiling water, otherwise it will turn out to be noodles and mush. The pasta should be elastic but still springy.
Fry very finely chopped 3 cloves of garlic and a small onion in a wok in vegetable oil. When browned, add filler (chicken or pork, shrimp, tofu). We take the colander out of the water, thoroughly shake the noodles from excess moisture, and throw them into the wok. Stir everything vigorously with a wooden spatula. Pour out the sauce. We scrape the noodles to the walls of the wok, and break the egg into the middle, where the bottom is thinnest. Splash it, stirring it with a frying pan, so that it forms like a pancake. Season the noodles with half a spoon of red pepper, a handful of soybean sprouts, and chopped green onions. Remove pad thai from heat. The recipe recommends pouring lime juice over the dish and sprinkling with crushed peanuts.
If you want to cook this dish with seafood, you need to take into account a small nuance. It is better to buy shrimp already peeled, but not boiled. If you purchased fresh or frozen, they must be freed from the shell, heads and paws. Pad Thai suggests making it not with fish, but with Thai oyster sauce, after squeezing a small lime into it. The rest of the process is no different from the above recipe.
1. Subject of the agreement 1.1. This agreement governs the collection and use of personal data of users of the Internet site www.site (hereinafter referred to as the Internet resource) in the event of their registration on an Internet resource, use of the services of an Internet resource, including when filling out an application/order for an Internet resource. resource. 1.2. The user provides personal data solely of his own free will. Providing personal data by the user means that the user has read this agreement and agrees to its terms. 1.3. Confidentiality regarding personal data is ensured from the moment when this data was submitted by the person to whom this data relates. 1.4. The user’s personal data cannot be used for purposes contrary to the purposes of selling goods/providing services using an online resource. It is not permitted to use personal data for the purpose of causing property and (or) moral harm, limiting the exercise of rights and freedoms guaranteed by the laws of the Russian Federation. 2. Concept and composition of personal data 2.1. The user’s personal data refers to information about an individual or legal entity necessary to order goods/provide services using an online resource. 2.2. Composition of Personal Data: 1) For individuals: last name, first name, patronymic, registration address, landline (mobile) phone number, email address. 2) for legal entities: name, legal address, landline (mobile) telephone number, email address. 3. Rights and obligations of the operator 3.1. The operator undertakes to: 1) collect personal data in an amount not exceeding that necessary for the supply of goods/provision of services using the Internet resource; 2) not transfer personal data to third parties without the user’s consent, except in cases provided for by the legislation of the Russian Federation; 3) not publish received personal data, except for those in respect of which the user expressly consents to their publication; 4) ensure the protection of personal data from misuse or loss in the manner established by the legislation of the Russian Federation. 4. Rights and obligations of the user 4.1. The user undertakes: 1) to transfer only reliable personal data to the operator; 2) do not use or transfer personal data of third parties without their consent. When one user places personal data of several users, it is assumed that the user has the necessary authority; 3) notify about changes in personal data in cases where this may affect the performance of services by the operator; 4. 2. The user has the right: 1) to demand the exclusion or correction of his personal data; 2) refuse to transfer personal data; 3) exercise other rights provided for by the legislation of the Russian Federation. 5. Protection of personal data 5.1. To protect the user’s personal data, the operator: 1) determines specially authorized employees and the procedure for accessing personal data; 2) does not allow the transfer of personal data to third parties without the user’s consent. 6. Responsibility 6.1. The operator is not responsible for the unauthorized distribution of personal data in the following cases: 1) if this was the result of the user’s negligence; 2) if the operator has taken all measures within his power to ensure the protection of personal data, but unauthorized access to personal data occurred as a result of illegal actions of third parties (hacking, attack) or vulnerabilities in the software. 6.2. In all other cases, the parties are liable in accordance with the legislation of the Russian Federation.
The most popular dish in Thailand, Thai noodles, is certainly familiar to those who have been there, since this dish is sold in all restaurants and even in street food stalls - “makashnitsa”. In Thai, these noodles are called "Pad Thai" and are prepared with shrimp, chicken, and fish.
I know many friends who, upon returning from Thailand, excitedly talked about this dish, and about Thai cuisine in general. One day I decided to cook it and I just fell in love with this dish and my family members fell in love with it. This is a surprisingly simple and very tasty dish; in my family I serve Thai noodles for breakfast. Nourishing, tasty, fast!
The noodles are cooked either in a wok or in a large flat frying pan. Try to use original products for the recipe, without replacing them with anything, then you will definitely feel the taste of Thai cuisine and become a fan of it.
I will offer you a version of Thai rice noodles with shrimp. For this dish I will use small shrimp, I think they have a richer shrimp flavor than their larger counterparts.
Let's prepare the products according to the list.
First, let's prepare all the products, since the preparation itself will be quick and there will be no time to be distracted by cleaning or washing anything.
So, we clean the shrimp from their shells, tear off the heads and remove the intestinal wreath. Fill the rice noodles with hot water. Cut the green onions into 2-3 cm strips.
We will also prepare the sauce for the noodles. To do this, mix ketchup, soy sauce, fish sauce (half the quantity), and tamarind in a bowl.
Well, now let's start preparing Thai noodles. I'll use a wok.
So, pour sesame oil and 1 tbsp into the pan. fish sauce. Add the shrimp and fry them quickly for 3-4 minutes, stirring until they turn pink. Remove the shrimp from the wok.
Place the rice noodles in the pan, draining the liquid first.
Add soy sprouts. I didn’t have any fresh sprouts, I only had pasteurized ones, if you have fresh ones, use them. Pour in the sauce and add peanuts. It is better to pre-fry the peanuts in a dry frying pan. Fry the noodles well, stirring, for 2 minutes.
Push the noodles to one side of the pan, and beat the eggs into the second part of the pan. Using a fork, mix the eggs a little to make an omelette. Once the eggs have set, mix them with the noodles. Fry the noodles with eggs for a couple more minutes.
Add fried shrimp and chopped green onions to the wok. Mix everything again and warm it up, 2-3 minutes.
Immediately divide the noodles into portions and serve hot.
Thai rice noodles with shrimp is a very aromatic, satisfying and healthy dish that you will definitely love, I’m sure! Bon appetit!
We have already mentioned the Kingdom of Thailand in previous articles. We also published several recipes for famous Thai dishes. Finally it’s the turn of another famous and popular Siamese dish -Pad Thai
. The popularity of this dish was noted in the ranking of the 50 most famous world dishes published on September 7, 2011, based on the results of a social survey conducted by CNN Go. Pad Thai took fifth place in this ranking (you can see the ranking of dishes).
This dish has been known in Siam for several centuries. It has its own story. It is believed that it was brought to the capital of ancient Siam, Ayutthaya (this is the shortened name, the full name of Phra Nakhon Si Ayutthaya, Thai พระนครศรีอยุธยา) by Vietnamese traders. But it gained wide popularity thanks to Field Marshal Luang Phibunsongkhram (English: Plaek Phibunsongkhram, Thai. แปลกพิบูลสงคราม). The field marshal, in addition to being a military man, was also the Prime Minister of Thailand. True, a little later, in 1932, carried away by the transformations in the country and after consulting with his military colleagues, he asked the ruling monarch not to interfere with the reforms and to entrust all power in the country to him. The monarch had to agree. Between 1930 and 1940 this statesman carried out measures to strengthen Thai statehood, strengthen national identity and at the same time reduce rice consumption in the country. In those pre-war years, Thailand's economy was heavily dependent on rice exports. Well, shouldn’t we use gold and foreign exchange reserves in the literal sense of the word? We remember well the economic achievements of our own country that took place not so long ago. So, in order to reduce the consumption of rice and products made from it (including noodles), they began to promote noodles made from other ingredients. That's how, thanks to the interests of the state, street fast food became the national Thai dish. After World War II, Pad Thai was once again made from rice noodles.
Thais are more likely to buy a ready-made dish from street vendors or restaurants specializing in this dish than to cook it themselves at home. They eat it for lunch or dinner. It is best eaten hot, fresh from the fire.
Thai fried noodles Pad Thai consists of fried rice noodles with egg, to which is added a sauce consisting of tamarind, palm sugar, raw cane sugar and fish sauce. As additional ingredients, soybean sprouts (or mung beans), crushed roasted peanuts, tofu, small dried shrimp, chicken or seafood (most often shrimp), dried chili pepper flakes, pickled vegetables (for example, daikon, turnip or cabbage) are added to the noodles. ), garlic, shallot, banana flower piece and jusai. Jusai (you can soon read an article about it in our “Culinary School” section) in Russian is called fragrant onion, garlic onion, in English it is known as Garlic chives, also known as Chinese chives, Chinese leek. In Central Asia, this plant is well known; it is served with lagman.
As can be seen from the listed ingredients, the taste of this dish is sweet, sour and salty. Shades of taste can be adjusted by the amount of seasoning (lime juice, sugar, fish sauce and chili pepper). By the way, here’s an interesting detail: in the USA, instead of sweet and sour sauce, they simply add ketchup. Pad Thai is not prepared in reserve - in a self-respecting (as well as the client) establishment, this dish is prepared to order, and it is done quickly. In the modern food industry, ready-made Pad Thai sauce is produced, prepared industrially. The sauce is not difficult at allcook at home.
So, let's start preparing this dish.
INGREDIENTS (for 2 servings):
vegetable oil - 4 tbsp;
dry rice noodles5 mm wide - 65 g (1/4 of a 250 gram pack);
Pad Thai sauce - 1-2 tbsp. (purchased or self-cooked;
garlic - 2 large cloves;
shallot (or onion) - 1 small onion;
small dried shrimp- 1 tbsp;
tofu (hard, fried if available) - 100-150 g;
large king prawns (raw frozen) - 10 pcs.;
egg - 1 pc.;
jusai (or green onions) - 4 arrows;
soybean sprouts (or masha) - a couple of handfuls (100 g).
You don't have to cook the noodles, just soak them. It is very important that the rice noodles do not end up in a sticky lump in the plate. Since rice noodles are made from rice starch, when they get wet, they release adhesive substances into the water. It is known that starch and hot water produce a paste. If you cook the noodles, you may end up with a lump of dough. Rice noodles need to be soaked in water at room temperature for 15-20 minutes. The noodles should be soft but still firm. You can taste it - it should be chewable, but still inedible, in the sense of raw, although no longer tough. If the noodles, or rather the tooth, are ready in your opinion, then drain the water and leave them for a while.
In the homeland of this dish, a banana flower is added to the plate - but it is not in our recipe; we can do without it, as well as without Thai red shrimp paste. This paste, according to the Thais, largely acts as a dye. The Americans simply replaced it with ketchup. Well, we won’t spoil the dish with ketchup and will omit the fact that this paste is missing, fortunately this will not affect the taste, because we have dried shrimp. They will more than fill the taste gamut.
Another tip - before starting to prepare this dish, you need to prepare all the ingredients in advance - wash, peel, chop, etc. So that you have everything at your fingertips. This dish is prepared quickly. Let us remember that it came to restaurants from street vendors.
The preparation of this dish can be divided into two stages - preparation of ingredients and the cooking process itself.
Preparation of ingredients.
Soak the noodles for 15-20 minutes in water at room temperature.
Break the egg into a container of suitable size, stir until smooth, pour into a heated frying pan and cook a thin egg pancake in vegetable oil. Then cool the egg pancake and cut into strips the width of the rice noodles you use for this dish (purely an aesthetic nuance).
Trim the tops of the onion arrows, leaving, say, 15 cm from the base. Cut the cut off tops into pieces of 2-2.5 cm.
Cut the tofu into cubes (say, 3-4 cm in length and 0.5-1 cm in width, but this is a matter of taste and, again, aesthetics).
Trim (or simply pinch off) the wilted ends of soybean (or mung bean) sprouts.
Chop the garlic and shallots into small cubes.
Peel the shrimp (after defrosting them at room temperature), remove the abdominal vein (if necessary). Prepare the lime, the remaining 15 cm of the base (white part) of the green onions (or jusai), chilli flakes, brown sugar and toasted peanuts to serve with the finished dish. Peanuts need to be crushed (not very finely).
Preparation.
Heat half the vegetable oil over medium heat in a wok (or just a frying pan). Place rice noodles in a wok and add Pad Thai sauce.
Constantly stirring the noodles (about a minute), add the second half of the vegetable oil. Then add finely diced garlic, shallots, small dry shrimp and chopped tofu into the pan.
Stir these ingredients until they fry a little in vegetable oil.
Add prepared shrimp to the wok.
When the shrimp turn white (or rather, the shrimp meat becomes cloudy and the chitin turns pink), add egg straws to the wok.
Add soy sprouts and onion pieces to the pan. Stir the contents of the wok, turn off the heat, cover and let stand for five minutes. During this time we will set the table and prepare serving plates.
For each serving of noodles placed on a plate, add as an additional garnish 2-3 tablespoons of crushed roasted peanuts, 2-3 onion stalks, a handful of brown sugar, a handful of dried chili pepper flakes, half a lime (to adjust the sourness), a handful of soybeans (or mung beans) sprouts and fish sauce. Street vendors used to serve this dish on banana leaves, in which it could be wrapped and taken away. Now banana leaves perform an exclusively aesthetic function - a tribute to tradition, so to speak. If you have the opportunity, use a piece of banana leaf as a serving plate when serving fried Thai noodles - this detail will add Thai flavor to your home (restaurant or cafe).
|
|
