Pad Thai is the most representative dish of Thai cuisine, the one you will find in thousands of carts of spaghetti and street food vendors.
What is pad thai?
It’s a dish made of rice noodles topped with soy sauce, fish sauce, tamarind, sauteed shrimp, garlic and chili, peanuts, omelet and of course crispy tofu.
Today we are going to give you a recipe very similar to the original Thai one, in reality, it serves many more ingredients than we will list. For example, dried shrimp and pickled white turnips would also be needed, which you will hardly find in Italy.
But that’s okay.
Let’s say that this pad thai is a good compromise, very similar to the original one. The important thing is that there is never a shortage of tamarind, peanuts and fish sauce.
Ingredients for making real Pad Thai
For 6 people
- 500 grams of rice noodles or fettuccine
- olive oil
- 3 cloves of garlic
- 24 king prawns
- 300 grams of chicken or pork
- 200 grams of tofu
- 5 tablespoons of fish sauce
- 5 tablespoons of soy sauce
- 1/4 teaspoon of chili powder
- 3 spring onions
- 1 leek
- 2 limes
- 4 tablespoons of peanuts roasted in a pan for a few minutes
- 3 carrots
- 4 eggs
- 2 tablespoons of tamarind juice or 1 powder
- 150 grams of bean sprouts or beans
- 1 more chopped onion doesn’t hurt
How to make the perfect Pad Thai
Beat the eggs, then add salt and pepper, cook in a pan with a little oil and scramble them.
Chop the peanuts with a knife.
Wash the prawns, remove the shell and the black gut, then season with a drop of lime, oil and pepper.
Cut the chicken into small pieces.
Also cut the tofu into small pieces of the same size.
Fry the tofu in a little oil until crisp.
The preparation of Pad Thai is long and boring, you have to wash, clean and cook a thousand ingredients, so it is better to prepare everything in advance, so as not to risk ruining or doing everything too quickly. Take it easy, in short.
Wash the leeks and spring onions and cut them into not too fine slices.
Carrots make them into strips, like noodles.
Okay, you are doing well, hold on!
Heat a pot with unsalted water and when it boils, throw the noodles and turn them off. Leave to soak for 5 minutes then drain. Season with a little oil to keep them from sticking.
Take the wok, pour 8 tablespoons of oil and brown the chopped garlic for a few minutes, without letting it blacken.
Add the thinly sliced carrots, leek, prawns and chicken and cook for a couple of minutes.
At this point, add the rice noodles, toss with a skillful flick of the wrist, then season with the soy sauce, fish sauce, chili, tamarind and cook for 3 minutes.
Now add the scrambled eggs. The true masters of the wok push the spaghetti to one side and then fry the eggs in the wok to give them more flavor, but if it is the first time, do them separately.
Now add the spring onions and bean sprouts, sauté and cook for 1 minute.
Here we go, sprinkle with peanuts, seasoned with lime juice, plate and serve.
If you want to put a couple of lime wedges, they are fine.
Which wine to pair with pad thai?
We choose a fresh and fragrant Prosecco like that of Casa Belfi, which thanks to its bubbles will be able to extinguish the spiciness and at the same time enhance the sweetness of the prawns. If you prefer still white wine, Timorasso is an excellent choice.
If you want to combine a cocktail, the sharp taste of the Daiquiri is ideal.