The holiday season is over …is it ? or are you planning for your next trip ? For the avid travelers, life is a long holiday, where everyday is a vacation, whether you enjoy your daily chores, explore some new taste or simply relaxing in your patio, playing guitar or reading a book soaking the warm sunshine that filters through the tall pine trees. Or let yourself lost in the warm and cozy memories of your last vacation, leafing through the photographs, remembering the sunny beaches or misty hilltops, trailing through the flavors of the food that still haunts you and making you crave for more…cant get enough of it…hmmm 🙂
One year back, same day, same time we were in Thailand, was enjoying the white sugary surfs of crystal blue water of the sea, canoeing through the lagoons, enjoying our days along the spicy and flavored trails of Thai cuisine…time flies but the memories are so reluctant they simply refuse to fade away…the holidays never seems to be over.
While in Thailand, we have tried so many rich and varied Thai food, from street food to gourmet, we have relished everything that came across us but one dish which featured every time wherever we went is the Pad Thai – which claims to be Thailand’s national dish and so rightfully it is !
Pad Thai has all the flavors for which Thai cuisine is known for, hot and spicy, sweet and tangy and the unmistakable flavor of peanut which simply makes it irresistible along with young bean sprouts which makes it all the more delectable.
Thailand like other coastal countries boast of fresh sea foods which makes them an essential element in Thai cuisine, whether it is spicy Tom kha goong or a generous spread of fresh kalamari rings (squid) scattered all over the Pad Thai, with the hint of kaffir lime leaves which has the power to hypnotize you even from a distance.
You can make any version of Pad Thai, add veggies or shrimps and squids if you are a seafood lover like me or try it with chicken, it will simply leave you amazed.
Before heading straight to the kitchen, go to your grocery store and buy fresh packet of bean sprouts, believe me they are essential, without which you will not be able to enjoy it as much.
Recipe: Pad Thai
Summary: a bowl of rice noodles simmered in sweet spicy and tangy pad thai sauce with crushed peanuts sprinkle all over it and lots of fresh bean sprouts to make it a healthy and complete meal.
- For Pad Thai sauce:
- Palm sugar : 1/3 cup
- Tamarind juice or concentrate : 1/2 cup
- Shallot (finely chopped) : 1
- Sweet radish (chopped) : 1/4 cup
- Fish sauce / Nam Pla or Miso Sauce : 1/3 cup
- For Pad Thai
- Rice noodles : 1 box
- Scallions (chopped) : 4
- Egg (beaten) : 1
- Peanuts (coarsely crushed) : 1/2 cup
- Bean sprouts : 2 cups
- Choice of cubed Tofu, or shrimps or squids or chicken : 1 1/2 cup (sliced thinly for chicken)
- Sesame oil : 4 tbsp divided
- Lime wedges : 2
- Cilantro to garnish
- Soak rice noodles as per package directions.
- In a wok, heat 2 tbsp sesame oil.
- Add the beaten egg and scramble softly, add the tofu or chicken or squids or shrimps now, if you are using.
- Stir fry them until cooked through.
- Add the remaining oil and drained the noodles.
- Stir fry the noodles for 4-7 minutes until firm but tender.
- Add scallions, peanuts and Pad Thai sauce.
- Stir fry for couple of minutes or until combined.
- Spread the fresh bean sprouts and mix well.
- Garnish with cilantro and lime wedges.
- Serve the hot Pad Thai as it is or enjoy with some soup or curry.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Culinary tradition: Thai
Enjoy the day and stay tuned for more
Coming up next – glimpses of Bangkok