Phad Thai

Phad Thai, Pad Thai or Phat Thai (“fried Thai style”) is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chile pepper and mung bean sprouts. You can also add shrimp, chicken, beef, squid or tofu, if you like (though it is a complete protein with the noodles, mung bean sprouts and peanuts). Garnish with crushed peanuts, fresh coriander (cilantro) and lime, the juice of which can be added along with traditional Thai condiments.

During the recession following World War II, the post-war government of Phibunsongkhram, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food. Phad Thai is one of Thailand’s national dishes. In America we see a myriad of styles and variations of this dish in every restaurant and food outlet. My variation omits the tamarind which might be harder to find but is still flavorful and has broccoli slaw for healthful added texture or you can substitute Cole slaw veggies. This recipe is Gluten-free.

PRINT Phad Thai Recipe from MS Word

Phad Thai

Yield: 4-6 servings

1-16 oz package rice noodles
6 cups broccoli slaw (julienne broccoli stems, carrots and red cabbage)
4 cups mung bean sprouts
¾ cup roasted salted peanuts
½ cup of beaten eggs
½ cup chopped cilantro
¼ cup canola oil
1 lime
optional: 2 teaspoons chile flakes

Phad Thai Sauce:

½ cup fish sauce
2 tablespoons sucralose
1 tablespoon lime juice
2 teaspoons of lemon grass paste
2 teaspoons paprika
2 teaspoons sambal chile paste
1 teaspoon curry powder
1 teaspoon galangal or dried ginger

Fill a large pot about 4 inches deep with water and bring to a boil. Take off the heat and add rice noodles separating them with tongs as they soften to avoid them sticking together. Rinse with cold water in a colander and set aside. Cook beaten eggs open face omelet style and cut into strips. Chop peanuts and set aside. Chop cilantro and set aside. Heat a large wok a or high walled skillet with the canola oil. Add rice noodles, mung beans, broccoli slaw chopped cilantro, eggs and sauce mixture and sauté with tongs to fully incorporate the ingredients for 3-5 minutes. Portion onto plates and serve with lime wedges and chopped peanuts as garnishes.

c.2010 Aron David Bradley


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