Pan-fried noodles

pan-fried_noodles

Thai Pan-fried noodles, also known as Pad Thai, is one of the most popular dishes in Thailand. It’s a stir-fried noodle dish made with rice noodles, meat, vegetables, and eggs, flavored with a tangy-sweet-salty sauce made from tamarind, fish sauce, and palm sugar. It’s a simple yet flavorful dish that’s easy to make and customizable, allowing you to add your own twist to it.

Pad Thai’s history can be traced back to the 1930s, during the time when Thailand was known as Siam. At that time, the government wanted to promote a national dish that would define the country’s cuisine, so they organized a contest for the best dish. Pad Thai was one of the dishes that was created during that competition, and it quickly became popular across the country.

There are many variations of Pad Thai, and the ingredients and techniques can vary depending on the region or the cook. Some people add seafood like shrimp, squid, or crab to the dish, while others prefer chicken, beef, or tofu. Vegetables like bean sprouts, carrots, and scallions are commonly added for extra texture and flavor. Eggs are also an essential ingredient, as they help bind the noodles together and add richness to the dish.

The sauce is what gives Pad Thai its distinct flavor, and it’s made by combining tamarind paste, fish sauce, palm sugar, and chili flakes. Tamarind is a sweet-sour fruit often used in Southeast Asian cuisine, while fish sauce is a fermented condiment made from fish and salt. Palm sugar, on the other hand, is a sweetener made from the sap of palm trees, and it has a caramel-like flavor that adds depth to the sauce. Chili flakes are optional, but they add heat and a smoky flavor to the dish.

To make Pad Thai, you’ll need to prepare the noodles first. Rice noodles are used in Pad Thai, and they can be found in many Asian supermarkets or online. To cook the noodles, soak them in warm water for about 20-30 minutes until they’re soft, but not mushy. Then, drain them and set them aside.

Next, prepare the sauce by combining the tamarind paste, fish sauce, palm sugar, and chili flakes in a bowl. Mix them well until the sugar is dissolved, and set the sauce aside.

In a wok or large frying pan, heat some oil over high heat. Add the meat or protein of your choice and stir-fry for a few minutes until they’re cooked. Then, add the vegetables and cook for another minute or two until they’re slightly softened. Push the meat and vegetables to one side of the pan and crack in an egg on the other side. Let it cook for a few seconds before scrambling it with a spatula and mixing it with the rest of the ingredients in the pan.

Add the noodles to the pan and pour in the sauce. Toss everything together until the noodles are coated in the sauce and everything is heated through. Be sure to mix everything evenly to avoid clumps of noodles or sauce.

Finally, garnish the dish with some chopped peanuts, fresh lime wedges, and cilantro leaves for a burst of freshness and crunch. It’s ready to serve!

Pad Thai is a delicious and easy-to-make dish that’s perfect for a quick weekday dinner or a weekend indulgence. With so many variations and ways to customize it, you can make it your own and enjoy it any way you like.

Ingredients:

  • 8 oz. thin rice noodles
  • 2 tbsp. vegetable oil
  • 1/4 cup chopped scallions (green onions)
  • 1/4 cup chopped garlic
  • 2 eggs, lightly beaten
  • 2 cups mixed vegetables (such as sliced bell peppers, sliced carrots, and snow peas)
  • 1/4 cup soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1/2 tsp. red pepper flakes
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Soak the rice noodles in warm water for 10 minutes or until softened. Drain well and set aside.

  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.

  3. Add the scallions and garlic and sauté for 2-3 minutes until fragrant.

  4. Add the beaten eggs and scramble until cooked through.

  5. Add the mixed vegetables and sauté for 3-4 minutes until just tender.

  6. Add the soy sauce, oyster sauce, fish sauce, brown sugar, and red pepper flakes to the skillet and stir well to combine.

  7. Add the rice noodles to the skillet and toss together with the vegetable and sauce mixture until heated through.

  8. Add the chopped cilantro and toss again.

  9. Serve the noodles hot with lime wedges on the side for squeezing over each serving. Enjoy!