Pad Thai Recipe For Fine Rice Noodles With Shrimp
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
I opted for a very simple and safe execution. All ingredients are prepared individually. This is the guarantee of a perfect consistency of the ingredients and a harmoniously orchestrated dish.
Step by step you can watch the preparation below. If desired, a cooking video accompanies you in the kitchen. By the way, I got to know this dish in my time in Bangkok certainly in more than 40 variants. The recipe is a summary of these tasty experiences. I wish you a lot of fun and good luck!
Table of Contents
1. Pad Thai Recipe
This is a dish I love to cook. The rice noodles are gluten-free and the ingredients can be changed or added according to the season. You definitely conjure up a wonderful, exotic dish on your plate with the following instructions.
Instructions and Translation by chef Thomas Sixt.
Pad Thai easy and delicious to prepare. Top recipe for stir-fried Thai noodle dish. Gluten free and super tasty!
|200||g||fresh green beans (green beans)|
|1||packet||rice noodles (flat rice noodles)|
|2||tbsp.||brown can sugar|
|3||pc||glove of garlic|
|1||bunch||fresh Thai basil (or coriander)|
|1||tbsp.||Sesam Furikake (From the cooking box see tip)|
Prepare the Pad Thai ingredients according to the list above in the kitchen.
Place a large pot of water on the stove. We use the boiling water to blanch the beans and to prepare the flat rice noodles.
Boil the water and season with salt.
Cut off the ends of the green beans.
Cut the beans into 1 cm pieces.
Blanch the beans in boiling salted water until al dente.
Remove the beans with a slotted spoon and drain them ready for further preparation.
Cut off the ends of the zucchini and quarter lengthways.
Cut out the core house by making a horizontal cut.
Cut the zucchini pieces lengthwise into strips.
Cut the zucchini strips into small cubes.
Fry the zucchini cubes on all sides in a pan with a little oil.
Place the zucchini cubes on an extra plate or in a bowl.
Peel the garlic cloves.
Halve the chili with a knife and remove the seeds.
I usually do this in the sink under cold running water.
Cut the chilli into small cubes.
Cook Pad Thai Sauce
Put the garlic in a saucepan with 1 tablespoon of the sugar.
I like to use a sauté pan for this.
Add the ginger slices to the sugar and garlic.
Heat the saucepan and allow the sugar to gently caramelize.
Finish the Pad Thai Sauce
Deglaze with about 200-250 ml of water and bring to the boil briefly.
Add the chili cubes and the rest of the chili pepper to flavor it.
Season the marinade well with soy sauce, fish sauce, rice vinegar and the remaining sugar.
I let the marinade stand next to the stove for at least 15 minutes.
Crush the peanuts finely in a mortar.
Pluck the Thai basil leaves.
Cook Rice Noodles
Use the bean water to cook the flat rice noodles. This saves energy and water.
Place the rice noodles in the boiling water and cook according to the directions on the package.
Drain Rice Noodles
Drain the soft-cooked rice noodles into a colander and shake well to dry.
Fry the shrimp in a pan over high heat.
Season the shrimp with a little lemon juice.
Cut Spring Onions
Clean the spring onions, cutting off the outer skin and the roots.
Cut the light green and white of the onion into very fine rings and prepare for serving.
Add the pasta to the pot with the prepared beans and zucchini.
I like to use a wok or a wide casserole for this.
Season the Noodles
Add the marinade to it.
Heat the noodles while swirling, spreading the marinade evenly.
Arrange and Serve
Add the shrimp to the hot noodles.
Decorate with Thai basil, spring onions, sesame furikake and peanuts and serve quickly.
I wish you a good appetite!
2. Calories and Nutritional Values
3. Info About Phat Thai
Originally, the idea for this noodle dish comes from Chinese cuisine. More precisely defined from southern China, the Hokkien language region.
The dish became popular due to a crisis. Prime Minister Luang Phibul Songkhram declared Phat Thai the national dish during World War II. The background was a massive budget and identity crisis in Thailand caused by the emerging Japan. Rice consumption had to be reduced.
Rice noodles were ideal for this, as they are made from rice flour, which consists of whole rice grains (high quality) and broken rice grains (second choice).
In addition, the noodle dish was to create and promote a new common identity for young Thailand. Well-known from this time is the campaign “Noodles should be your lunch” English “Noodle is Your Lunch”.
4. Pad Thai Variants
Phat Thai – ผัดไทย, also spelled Pad Thai, refers to a “Thai stir-fried dish“. It is considered the noodle dish of Thai cuisine.
The main ingredient is rice ribbon noodles (Kuai Tiao – ก๋วยเตี๋ยว), with regional variations adding beaten eggs, fish sauce (Nam Pla, น้ำปลา), tamarind paste, chopped garlic cloves, chili powder and mung bean sprouts.
Depending on the recipe, tofu is added, optionally fried meat or seafood, including, for example, small fresh or dried crabs.
The dish is tastefully garnished with crushed, also roasted peanuts, finely chopped spring onions, mostly coriander leaves or Thai basil and lime.
The dish is traditionally served on banana leaves, sometimes with a piece of banana flower.
Prepared in the traditional way, it can be supplemented with various spices such as chili powder, sour chili pieces, fish sauce and sugar or served in small bowls with the dish.