Pad Thai (Thai Cuisine)


Pad Thai, when you hear it, it is basically from Thailand. It is a stir-fried rice noodle that is commonly served as a street food. You can make this dish in less than half an hour. Some of the ingredients of Pad Thai are unfamiliar, the rice stick noodles, it is flat, pale and translucent. Unlike some of the pasta that can be bought anywhere, rice stick noodles do not need to be boiled, you just have to soak it in hot water and wait until the noodles are tender.

Meanwhile, Pad Thai is promoted in Plaek Phibunsongkhram in this campaign to establish Thai nationalism. Thailand is the main exporter of rice and the government is hoping to increase the exportation of rice grains in their country. Pad Thai is created because of the recipe of the dish is easy to prepare in their generation. Chopped tofu, tamarind pulp, fish sauce, dried shrimp, garlic are the basic ingredients of Pad Thai.

Pad Thai is listed at number five on World’s 50 most delicious foods compiled and announced by CNN Go in 2011. Try Pad Thai and you can taste the rich and flavorful dish of Thailand. Here are the ingredients:


4 ounces fettuccine-width rice stick noodles
¼ cup Peanut or Olive Oil
4 tablespoons tamarind paste
¼ cup fish sauce
⅓ cup honey
2 tbsp. rice vinegar
½ tsp. red pepper flakes, or to taste
¼ cup chopped scallions
1 Garlic (minced)
2 Eggs
1 cabbage, shredded (about 4 cups)
1 cup bean sprouts
½ pound peeled shrimp (or tofu)
½ cup roasted peanuts, chopped
¼ cup chopped fresh cilantro
2 limes, quartered


Put noodles in a large bowl and add hot water and cover. Set aside and check every five minutes until tender.
Drain the noodles.
Drizzle the noodles with Olive or Peanut Oil (to keep from sticking), set aside.
In a small sauce pan, put tamarind, fish sauce, honey and vinegar over a low heat fire.
Bring to simmer and stir in red pepper flakes and set aside.
Put the remaining oil in a large skillet over a medium—high heat.
Add scallions and garlic and cook for a minute.
Add egg, scramble the egg while cooking and cook completely.
Add cabbage and bean sprout and stir until the cabbage begins to wilt, and then add shrimp or tofu (or both).
When shrimp begin to turn pink (do not overcook the shrimp), add the drained noodles to the pan along with the sauce prepared earlier.
Toss everything to coat the noodles with the sauce.
Let the noodles warm.
Serve.(It is best with peanuts and garnish with cilantro and lime wedges)

Isn’t that easy to cook and prepare? The smell and the taste of Pad Thai really make your mood good and your tummy will be filled with Thai Cuisine as well. Keep in touch with my blog and you will see more recipes and dishes all over the world. Happy Eating to everyone.!!!

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