Pad Thai is a popular and a very common dish in Thailand, just like the famous Char Kway Teow in Penang, but Pad Thai is sweet and there is no need for“wok hei” to cook up the best.
As Gibson mentioned in the previous Thai recipe post that Thai cooking is very different from the Chinese style cooking, which depends much on wok hei. Thai like to start with low heat and gradually increasing to high heat, and this method applies to Pad Thai as well.
These are the main ingredients for cooking Pad Thai: the Thai Flat Rice Noodles, Chinese Chives, bean sprouts, egg and lime if you like to add some tanginess to the dish.
Thai food is very much about a delicate balance of flavors, that’s why they used lot of sauces. For Pad Thai itself, these are what you need, but don’t panic, Gibson will make it easy for you.
You can prepare the ingredients as shown in the photo to make cooking Pad Thai easier.
Row1: 2 tbs of vegetable oil, few slices of Shallots, few cloves of minced garlic, some shrimps and an egg.
Row2: 1/2 tbs of coconut palm sugar, 2 tbs of tamarind juice, 1 1/2 tbs of fish sauce, 2 tbs of tomato ketchup, 2 tbs of chili sauce.
Row3: some sliced Tofu, some sweeten dried radish, some chili flakes, crushed roasted peanuts, some dried shrimp, 2 tbs of sugar and 1 tbs of white vinegar.
Don’t forget to cut up the Chinese chives into small strips.
Heat up the oil with low heat. Add in sliced shallots and fry until translucent. Then add in minced garlic, mix well with the shallots. Then push them aside.
Add Shrimps and fry till half-cooked and push aside with the shallots and garlic. Then slowly add in half of the egg white first.
Let it cook for a while and then add in another half of the egg white. Wait until the egg white has firmed up, then add in the egg yolk and break it in order to cover the surface of egg white. By doing so, you will get 2 color-tone for the egg.
Now you need to cut the egg into slices and push them aside.
Add in the Thai flat rice noodles, then start pouring in all the sauces of row 2, which are 1/2 tbs of coconut palm sugar, 2 tbs of tamarind juice, 1 and 1/2 tbs of fish sauce, 2 tbs of tomato ketchup, 2 tbs of chili sauce.
Mix the sauces well with the rice noodles.
Fry until the rice noodles turned into this color as shown in the photo.
Add in all the ingredients of row 3, which are some sliced Tofu, some sweeten dried radish, some chili flakes, crushed roasted peanuts, some dried shrimp, 2 tbs of Sugar and 1 tbs of white vinegar.
After mixing everything, put in bean sprouts and chives. Then stir fry everything with high heat with the “flip flip stir step”, which are flipping twice and stirring once, until everything mix well.
Not difficult right? Gibson managed to cook it from a to z. Here is a tip for the ingredients: in Penang, you can find coconut palm sugar in the Thai stall of mount Erskine wet market.
If you like my article, can follow me by like my facebook page.
Naj Exquisite Thai Cuisine is a restaurant cum cooking class. They organize 2 classes daily throughout the week, and 4 dishes will be taught at each class. The fee for the cooking class is 2500 Baht which includes an apron, recipes and all the ingredients you need. Best of all you can enjoy what you cooked after the class. It is advisable to make reservation at least a day in advance.
Naj Exquisite Thai Cuisine
Address: 42 Convent Road (opposite BNH Hospital), Silom, Bangkok 10500 Thailand.
Contact: +662-6322811
Class Hours: Morning 9am – 1pm, Afternoon 1.30pm – 5.30pm
As Gibson mentioned in the previous Thai recipe post that Thai cooking is very different from the Chinese style cooking, which depends much on wok hei. Thai like to start with low heat and gradually increasing to high heat, and this method applies to Pad Thai as well.
These are the main ingredients for cooking Pad Thai: the Thai Flat Rice Noodles, Chinese Chives, bean sprouts, egg and lime if you like to add some tanginess to the dish.
Thai food is very much about a delicate balance of flavors, that’s why they used lot of sauces. For Pad Thai itself, these are what you need, but don’t panic, Gibson will make it easy for you.
You can prepare the ingredients as shown in the photo to make cooking Pad Thai easier.
Row1: 2 tbs of vegetable oil, few slices of Shallots, few cloves of minced garlic, some shrimps and an egg.
Row2: 1/2 tbs of coconut palm sugar, 2 tbs of tamarind juice, 1 1/2 tbs of fish sauce, 2 tbs of tomato ketchup, 2 tbs of chili sauce.
Row3: some sliced Tofu, some sweeten dried radish, some chili flakes, crushed roasted peanuts, some dried shrimp, 2 tbs of sugar and 1 tbs of white vinegar.
Don’t forget to cut up the Chinese chives into small strips.
Heat up the oil with low heat. Add in sliced shallots and fry until translucent. Then add in minced garlic, mix well with the shallots. Then push them aside.
Add Shrimps and fry till half-cooked and push aside with the shallots and garlic. Then slowly add in half of the egg white first.
Let it cook for a while and then add in another half of the egg white. Wait until the egg white has firmed up, then add in the egg yolk and break it in order to cover the surface of egg white. By doing so, you will get 2 color-tone for the egg.
Now you need to cut the egg into slices and push them aside.
Add in the Thai flat rice noodles, then start pouring in all the sauces of row 2, which are 1/2 tbs of coconut palm sugar, 2 tbs of tamarind juice, 1 and 1/2 tbs of fish sauce, 2 tbs of tomato ketchup, 2 tbs of chili sauce.
Mix the sauces well with the rice noodles.
Fry until the rice noodles turned into this color as shown in the photo.
Add in all the ingredients of row 3, which are some sliced Tofu, some sweeten dried radish, some chili flakes, crushed roasted peanuts, some dried shrimp, 2 tbs of Sugar and 1 tbs of white vinegar.
After mixing everything, put in bean sprouts and chives. Then stir fry everything with high heat with the “flip flip stir step”, which are flipping twice and stirring once, until everything mix well.
Not difficult right? Gibson managed to cook it from a to z. Here is a tip for the ingredients: in Penang, you can find coconut palm sugar in the Thai stall of mount Erskine wet market.
If you like my article, can follow me by like my facebook page.
Naj Exquisite Thai Cuisine is a restaurant cum cooking class. They organize 2 classes daily throughout the week, and 4 dishes will be taught at each class. The fee for the cooking class is 2500 Baht which includes an apron, recipes and all the ingredients you need. Best of all you can enjoy what you cooked after the class. It is advisable to make reservation at least a day in advance.
Naj Exquisite Thai Cuisine
Address: 42 Convent Road (opposite BNH Hospital), Silom, Bangkok 10500 Thailand.
Contact: +662-6322811
Class Hours: Morning 9am – 1pm, Afternoon 1.30pm – 5.30pm
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October 1, 2015
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