Pad Thai

ad Thai is Thailand's ubiquitous street food that needs little introduction. I believe if you really want to get a real taste of the food and culture of a place you should try its street food. The street food of a place defines the food and culture of a place and is usually the best the culture has to offer. Thai cuisine is definitely my favorite after Italian (and of course Indian). Pad Thai has all the qualities I like and more. It contains noodles, lots of veggies, crunchy roasted peanuts and is simmered in a tangy, sweet and spicy tamarind-soy based sauce. It is my second favorite Thai entrée after red thai curry which I order every time I visit any Thai restaurant. It is one of the national dishes of Thailand and is perhaps the most beloved of all Thai dishes and also the favorite of vegetarians like me. One put off for me being a veggie is the fish sauce/shrimp paste used in the preparation so lately I have making the dish at home without the fish/shrimp and you get the clean tasty dish custom made per your liking not to mention it is a breeze to make.

The term 'Pad Thai' literally translates to 'fried thai', but it really refers to (usually) flat rice noodles fried with thai spices and seasonings.

So here is my version of the classic-

Ingredients:Serves 4

Flat rice noodles/pad thai noodles ......... 1 packet (prepared per package instruction)

Peanuts ......................................... 1/3 to 1/2 cup dry roasted and roughly crushed

Bean sprouts ................................... 1 cup

Spring onion/chives .......................... 1/2 cup

Enoki mushroom .............................. 1/2 cup (optional)

Red bell pepper .............................. 1 chopped (optional)

Garlic ........................................... 4 cloves

Shallots or onion .............................. 1/4 small chopped

Cabbage ........................................ 1/2 cup shredded fine

Extra firm tofu ................................ 1 cup cubed and shallow fried

Oil .............................................. 2 tbsp

For the sauce-
Soy sauce ...................................... 2-3 tbsp (I used low sodium)

Red chilli garlic sauce ........................ 1-2 tsp 

Tamarind concentrate ........................ 2 tbsp

Rice wine vinegar ............................ 1 tsp
Brown or plain sugar ......................... 1 to 2 tbsp

Salt if required (as sauces already have salt)

Lime cut into wedges and chilli powder to garnish

Method:

1.For the sauce-  Mix and simmer everything together till the sugar gets dissolved about a minute or two. Taste and add more salt, sugar if you like. Keep aside.

2. Heat oil in a wok or a big non stick pan on medium high heat. Add garlic and shallots and fry for 1 minute. Add spring onions.

3. Add cabbage, sauté for 2 min, add tofu then add the the drained noodles. Fry for  1 minute on medium heat. Keep stirring so the noodles don't stick. Add the sauce a little at a time while mixing gently, keep tasting as you do. 
3. Add bean sprouts and toss well to mix. Check for seasoning. Add salt if needed.Cook for a minute. Sprinkle crushed peanuts.

4. Serve with some crushed peanuts, chili flakes and lime wedges. ENJOY!

Notes:

1. Feel free to add shrimp and eggs if you prefer.

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