Pad Thai recipe picture Rice noodles served with shrimp, peanuts, Thai basil and vegetables.
Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
My Pad Thai Recipe I present to you in this post. The traditional dish with rice ribbon noodles we know from Thai cuisine, it is prepared in a variety of ways.
I opted for a very simple and safe execution. All ingredients are prepared individually. This is the guarantee of a perfect consistency of the ingredients and a harmoniously orchestrated dish.
Step by step you can watch the preparation below. If desired, a cooking video accompanies you in the kitchen. By the way, I got to know this dish in my time in Bangkok certainly in more than 40 variants. The recipe is a summary of these tasty experiences. I wish you a lot of fun and good luck!
This is a dish I love to cook. The rice noodles are gluten-free and the ingredients can be changed or added according to the season. You definitely conjure up a wonderful, exotic dish on your plate with the following instructions.
Pad Thai
Instructions and Translation by chef Thomas Sixt.
Servings 2
Calories 952
Preparation Time 10 Min.
Cook Time 0 Min.
Total Time 40 Min.
Pad Thai easy and delicious to prepare. Top recipe for stir-fried Thai noodle dish. Gluten free and super tasty!
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Average Rating: 5.00 from 773 ratings
Pad Thai recipe picture Rice noodles served with shrimp, peanuts, Thai basil and vegetables.
Ingredients
200
g
fresh green beans(green beans)
1
tbsp
primal salt
4
pc
Zucchini
1
tsp.
peanut oil
1
packet
rice noodles(flat rice noodles)
1
pc
Chili
2
Slices
Ginger
2
tbsp.
brown can sugar
3
pc
glove of garlic
250
ml
cold water
6
tbsp.
fish sauce
1
tbsp.
Soy sauce
1
tbsp.
rice vinegar
1
bunch
spring onions
5
tbsp.
peanuts
300
g
prawns
1
pc
Lemon
1
bunch
fresh Thai basil(or coriander)
1
tbsp.
Sesam Furikake(From the cooking box see tip)
Equipment
Instruction
Preparation step 1 Pad Thai ingredients being prepared in the kitchen.
Prepare Ingredients
Prepare the Pad Thai ingredients according to the list above in the kitchen.
Preparation step 2 Clean fresh green beans, cut off the ends.
Prepare Beans
Place a large pot of water on the stove. We use the boiling water to blanch the beans and to prepare the flat rice noodles.
Boil the water and season with salt.
Cut off the ends of the green beans.
Preparation step 3 Green beans cut into chunks.
Cut Beans
Cut the beans into 1 cm pieces.
Preparation step 4 Boiled green beans
Boil Beans
Blanch the beans in boiling salted water until al dente.
Remove the beans with a slotted spoon and drain them ready for further preparation.
Preparation step 5 Cut the zucchini strips into cubes
Prepare Zucchini
Cut off the ends of the zucchini and quarter lengthways.
Cut out the core house by making a horizontal cut.
Cut the zucchini pieces lengthwise into strips.
Cut the zucchini strips into small cubes.
Preparation step 6 Fry zucchini cubes in the pan
Fry Zucchini
Fry the zucchini cubes on all sides in a pan with a little oil.
Place the zucchini cubes on an extra plate or in a bowl.
Preparation step 7 Garlic cloves peeled on the kitchen board.
Prepare Garlic
Peel the garlic cloves.
Preparation step 8 Halved chili pepper without seeds
Prepare Chili
Halve the chili with a knife and remove the seeds.
I usually do this in the sink under cold running water.
Preparation step 9 Dice the fresh chili
Cut Chili
Cut the chilli into small cubes.
Preparation step 10 Garlic cloves with sugar in a saucepan
Cook Pad Thai Sauce
Put the garlic in a saucepan with 1 tablespoon of the sugar.
I like to use a sauté pan for this.
Preparation step 11 Fresh peeled garlic and ginger slices caramelizing in a pot
Caramelize
Add the ginger slices to the sugar and garlic.
Heat the saucepan and allow the sugar to gently caramelize.
Preparation step 12 Prepared Pad Thai marinade in a pot.
Finish the Pad Thai Sauce
Deglaze with about 200-250 ml of water and bring to the boil briefly.
Add the chili cubes and the rest of the chili pepper to flavor it.
Season the marinade well with soy sauce, fish sauce, rice vinegar and the remaining sugar.
I let the marinade stand next to the stove for at least 15 minutes.
Preparation step 13 Crushing peanuts in a mortar.
Prepare Peanuts
Crush the peanuts finely in a mortar.
Pluck the Thai basil leaves.
Preparation step 14 Rice noodles when soaked in boiling water
Cook Rice Noodles
Use the bean water to cook the flat rice noodles. This saves energy and water.
Place the rice noodles in the boiling water and cook according to the directions on the package.
Preparation step 15 Cooking the rice noodles in the pot.
Drain Rice Noodles
Drain the soft-cooked rice noodles into a colander and shake well to dry.
Preparation step 16 Fry shrimp
Fry shrimp
Fry the shrimp in a pan over high heat.
Season the shrimp with a little lemon juice.
Preparation step 17 Spring onions, also known as tubular leeks or winter onions, when cut into rings.
Cut Spring Onions
Clean the spring onions, cutting off the outer skin and the roots.
Cut the light green and white of the onion into very fine rings and prepare for serving.
Preparation step 18 Boiled rice noodles with vegetables
Mix Noodles
Add the pasta to the pot with the prepared beans and zucchini.
I like to use a wok or a wide casserole for this.
Preparation step 19 Add Pad Thai marinade with chili and garlic to the rice noodles with vegetables.
Season the Noodles
Add the marinade to it.
Preparation step 20 Add Pad Thai sauce to the rice noodles and vegetables.
Complete Noodles
Heat the noodles while swirling, spreading the marinade evenly.
Preparation step 21 Pad Thai recipe picture Rice noodles served with shrimp, peanuts, Thai basil and vegetables.
Arrange and Serve
Add the shrimp to the hot noodles.
Decorate with Thai basil, spring onions, sesame furikake and peanuts and serve quickly.
Originally, the idea for this noodle dish comes from Chinese cuisine. More precisely defined from southern China, the Hokkien language region.
The dish became popular due to a crisis. Prime Minister Luang Phibul Songkhram declared Phat Thai the national dish during World War II. The background was a massive budget and identity crisis in Thailand caused by the emerging Japan. Rice consumption had to be reduced.
Rice noodles were ideal for this, as they are made from rice flour, which consists of whole rice grains (high quality) and broken rice grains (second choice).
In addition, the noodle dish was to create and promote a new common identity for young Thailand. Well-known from this time is the campaign “Noodles should be your lunch” English “Noodle is Your Lunch”.
Rice noodles when soaked in boiling water
4. Pad Thai Variants
Phat Thai – ผัดไทย, also spelled Pad Thai, refers to a “Thai stir-fried dish“. It is considered the noodle dish of Thai cuisine.
The main ingredient is rice ribbon noodles (Kuai Tiao – ก๋วยเตี๋ยว), with regional variations adding beaten eggs, fish sauce (Nam Pla, น้ำปลา), tamarind paste, chopped garlic cloves, chili powder and mung bean sprouts.
Depending on the recipe, tofu is added, optionally fried meat or seafood, including, for example, small fresh or dried crabs.
The dish is tastefully garnished with crushed, also roasted peanuts, finely chopped spring onions, mostly coriander leaves or Thai basil and lime.
The dish is traditionally served on banana leaves, sometimes with a piece of banana flower.
Prepared in the traditional way, it can be supplemented with various spices such as chili powder, sour chili pieces, fish sauce and sugar or served in small bowls with the dish.
Hi Thomas!
Great variant with few ingredients that tastes excellent! Thank you 🙂
Erin