During the World War II, Thailand faced a rice shortage. Field Marshal Plaek Phibunsongkhram encouraged people to have noodles instead of rice. This is when Pad Thai became popular.
Nutrition
The dish is high in carbohydrate from the noodles and protein from the firm bean curd, peanuts and bean sprouts. The vegetables provide dietary fiber, calcium and phosphorus. Having the dish provides energy and strengthens bones and teeth.Ingredient
130 grams Sen lek rice noodles (medium flat rice flour)
160 grams bean sprouts
140 grams prawns
80 grams firm bean curd, cut into matchstick-size pieces
20 grams chinese chives, cut into inch-long pieces
30 grams chopped pickled radish
30 grams roughly ground peanuts
20 grams dried shrimps
2 each eggs
2 each chopped shallots
60 grams vegetable oil
1 each lime, halved
Chinese chives, bean sprouts, banana blossom
Ingredients for the sauce
60 grams palm sugar
2 1/2 tbsp. fish sauce
2 tsp. sugar
3 1/2 tbsp. tamarind juice
1 tsp. ground dried chilies
How-to
1. Soak the noodles in water for about 30 minutes or until soft.2. Mix the tamarind juice, fish sauce, palm sugar and sugar in a sauce pan. Heat and stir until dissolved. Add the ground chilies. When it comes to boil, remove the pan from the heat. Set it aside to cool.
3. Add oil to another pan and fry the prawns. Mix in a small amount of the sauce, remove from the heat and set aside.
4. Fry the bean curd in the hot oil. Add the chopped shallot and pickled radish and stir-fry. Then add the noodles, followed by the sauce and continue to stir-fry until cooked through.
5. Push the noodles to the side of the pan, crack an egg in a bit of oil. When the egg is nearly cooked, turn the noodles over the top and mix them well. Add half of the prawns, then the peanuts and dried shrimps, followed by bean sprouts and Chinese chives, and stir until well combined.
6. Serve with a piece of lime, fresh bean sprouts, chives and the banana blossom. Garnish with the other half of the prawns.
Tips
1. Sprinkling stock or water on the noodles while cooking helps soften them.
2. Frying the prawns too long will toughen the meat.
