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Rapat’s Pad Thai: A Street Food Classic

When I was visiting Metrohm Siam, Product Manager for Ion Chromatography Rapat Boonpong showed me around Bangkok and he took me to Cambodia to see the temples of Angkor Wat. He also took me to eat Pad Thai. Unfortunately, I wasn’t able to properly enjoy it because my stomach was being a bit uncooperative at the time. So he shared his Pad Thai recipe with me for all of our readers to try!

Pad Thai is a Thai style stir-fried noodle dish. It’s very popular and there are many recipes around the country. You can enjoy Pad Thai any time of day, starting from breakfast to lunch and dinner. You might see the traditional version at night markets (or «street food», as foreigners call it) and the luxury version in fine Thai restaurants.

The history of Pad Thai goes back to the Ayutthaya era, when Chinese traders started coming to Thailand. They introduced their food and merchandises and, as generations came and went, these were adapted to Thai style and their unique and delicious tastes made them popular among locals.

Here’s the recipe—scroll down for the video!

For the sauce:

  • 2–3 cups tamarind
  • 1 cup water
  • 2 lumps of palm sugar
  • Sugar
  • Fish sauce

The recipe consists two major parts. We will start with the simplest part: the sauce. The sauce consists of tamarind juice, palm sugar, fish sauce, and fine sugar, which can be either white or brown. First, add some water to the tamarind to prepare the juice and carefully squeeze the tamarind to get all the juice out. Be sure to rinse and filtrate so you end up with only juice.

Add the tamarind juice and the palm sugar to the preheated pan and mix slowly. The tamarind juice gives a hint of a sour taste and the palm sugar sweetens the smell. You might want to add a small spoon of fine sugar if you prefer a sweet taste. To get the original taste, add a touch of fish sauce. Stir the sauce mixture gently until the palm sugar has dissolved and has mixed well with the tamarind juice. Continue to stir slowly until the sauce is slightly sticky. You’ve just finished the Pad Thai sauce!

For the noodles:

  • Pad Thai sauce (from the previous step)
  • Pad Thai noodle
  • Tofu
  • Sweet radish
  • Dried shrimp
  • Egg
  • Sprouts
  • Green onion
  • Oil
  • Peanuts

Before you start stir-frying the noodles, all other ingredients should be prepared to avoid overcooking the noodles. Start by chopping tofu, green onion, sprout, and sweet radish into bite-size pieces. Preheat the pan and add some vegetable oil. Wait until the oil has started sizzling before adding the sweet radish, tofu, and dried shrimp. Stir-fry until they turn into slightly yellowish.

Add Pad Thai noodles and Pad Thai sauce, stir-fry until the noodles have absorbed all the sauce and become slightly dry. Add the bean sprouts and green onion, followed by the peanuts. Stir-fry until it’s well-cooked. Decorate the dish.

Now you’re ready to eat Pad Thai! Aroi—delicious!

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