As the sun dips beneath the horizon in Thailand, the streets come alive with a tantalizing symphony of aromas that signal the start of the evening’s culinary festivities. Among the myriad of delectable treats, one dish stands out – Chicken Pad Thai. This national treasure, with its rich tapestry of textures and flavors, embodies the spirit of Thai street food. It’s a dish that’s at once sweet, sour and salty, a vibrant medley that dances on the tongue and leaves you craving for more. This article will guide you through the process of making Chicken Pad Thai, promising to bring a taste of Thai streets right into your kitchen.
- 200g of flat rice noodles
- 2 boneless chicken breasts
- 2 eggs
- 3 cloves of garlic, minced
- 1 red chilli, deseeded and finely sliced
- 100g of bean sprouts
- 3 spring onions, sliced
- 50g of unsalted peanuts, crushed
- 2 tablespoons of vegetable oil
- 4 tablespoons of tamarind paste
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- A bunch of fresh coriander, chopped
- 1 lime, cut into wedges
- Start by soaking the rice noodles in warm water for about 30 minutes until soft.
- While the noodles are soaking, cut the chicken into thin strips and set aside.
- In a small bowl, mix together the tamarind paste, fish sauce, and sugar to create the Pad Thai sauce.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the minced garlic and chilli, stirring until fragrant.
- Add the chicken to the wok and stir-fry until it’s cooked through.
- Push the chicken aside and crack the eggs into the pan. Scramble them until just set.
- Drain the noodles and add them to the wok, followed by the Pad Thai sauce. Stir-fry everything together until the noodles are well coated in the sauce.
- Add the bean sprouts and spring onions, stirring to combine.
- Serve the Pad Thai garnished with crushed peanuts, fresh coriander, and lime wedges on the side.
In conclusion, Chicken Pad Thai is a dish that truly reflects the vibrancy and complexity of Thai cuisine. The key to achieving the perfect balance of flavors lies in the freshness of the ingredients. When selecting your produce, opt for crisp bean sprouts, bright green spring onions, and limes that are heavy for their size – indicative of a higher juice content. Additionally, make sure your tamarind paste and fish sauce are of good quality as they are pivotal to the authentic taste of this dish. Mastering Chicken Pad Thai is not just about cooking; it’s about bringing a piece of Thai culture into your home. Happy cooking!