Pad Thai



Pad Thai or Phat Thai just means as far as I know “fried Thai style". Made with noodles with eggs, fish sauce, tamarind, chili and bean sprouts served with prawns, chicken, or tofu and garnished with crushed peanuts, coriander and lime. It is light refreshing and popular, in CNN poll World's 50 most delicious foods, it came in at number 5. Now a interesting fact is that although Pad Thai has been around for hundreds of years it was made very popular by the Thai prime minister  Luang Phibunsongkhram in the 30s and 40s. It was part of a campaign to promote Thai nationalism and centralization. Also to reduce domestic rice consumption to increase the amount for available for export. As the Thai economy was heavily dependent on rice exports he hoped to encourage the consumption of noodles and export the rice. It must have worked as now Pad Thai is one of Thailand's national dishes.

You will need.
1tbsp vegetable oil
1 large banana shallot, finely sliced
1 red chilli, sliced
2 garlic cloves, finely chopped
1 tbsp grated fresh Galangal
150g/5oz fresh large prawns
400g/14oz cooked rice noodles
125g/4½oz beansprouts
2tbsp tamarind paste
2tbsp fish sauce
1tbsp soy sauce
1 lime, juice only
3tbsp roughly chopped fresh coriander
2tbsp roasted salted peanuts, crushed

Now apart from the chopping this is an easy thing to make, and it you want use chicken not prawns or no meat at all it is just as good. Make sure that you have everything ready for it does not take long to cook so once you have that ready you are ready to go.

Take your wok and heat it until hot then add the oil, shallot, chilli, garlic and ginger and stir fry for a minute.  Then add the prawns and cook for another minute or two to allow them to start to turn pink. Then bank in the noodles and bean sprouts and stir fry to heat through.

Once your noodles are warm add the tamarind paste, fish sauce, soy sauce and lime juice and stir it all together making sure that everything gets a good to coating. Then last of all throw in the chopped coriander.

Now out on to a plate and then sprinkle with some crushed peanuts. No wonder it was voted number 5 in the world.

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more