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Ready to take your taste buds on a journey to the bustling streets of Thailand? Look no further than this mouthwatering Pad Thai recipe! Loaded with tender chicken, crunchy peanuts, fresh bean sprouts, and zesty lime, this classic Thai noodle dish is bursting with flavour and sure to satisfy. Best of all, it's easy to whip up in just a few simple steps, making it the perfect weeknight dinner. So get ready to wok and roll with this simple Pad Thai recipe!
- 2 cups rice noodles
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 300 g boneless, skinless chicken breast, cut into small pieces
- 2 eggs, lightly beaten
- 1/2 cup roasted unsalted peanuts, chopped
- 3 green onions, thinly sliced
- 1/2 cup bean sprouts
- 1/4 cup fresh coriander leaves, chopped
- Lime wedges, for serving
- 3 tbsp. tamarind paste
- 1/4 cup fish sauce
- 1/4 cup palm sugar
- 2 tbsp. water
- Begin by soaking the rice noodles in a bowl of warm water for about 30 minutes until they are soft and pliable.
- In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and water to make the sauce.
- In a wok or large skillet over medium-high heat, add the vegetable oil and garlic. Saute for 30 seconds until fragrant.
- Add the chicken and cook for 5-6 minutes until browned.
- Push the chicken to one side of the wok and add the eggs. Scramble the eggs until cooked.
- Add the soaked rice noodles and stir-fry for 2-3 minutes until they begin to soften.
- Add the sauce to the wok and stir-fry for another 2-3 minutes until the noodles are coated and the sauce has thickened.
- Add the peanuts, green onions, and bean sprouts to the wok and stir-fry for another 1-2 minutes until the vegetables are tender.
- Serve the Pad Thai hot, garnished with fresh coriander leaves and lime wedges on the side.
Originating in the bustling street markets of Thailand, Pad Thai is a popular noodle dish that has become a beloved staple of Thai cuisine around the world. While the exact origin of Pad Thai is somewhat unclear, it is believed to have originated in the 1930s or 1940s during a period of nationalistic fervour in Thailand. At the time, the Thai government was eager to promote a sense of national identity and encourage the consumption of local foods. In response to this effort, a group of Thai nationalists created a campaign to promote the consumption of noodles, which were seen as a quintessential Thai dish. Pad Thai quickly emerged as one of the most popular noodle dishes, and it soon became a staple of street vendors throughout the country. The dish itself is a blend of Chinese and Thai flavours, reflecting the long-standing cultural and culinary influences between these two countries. The use of rice noodles, which are a common staple in Chinese cuisine, is combined with traditional Thai ingredients like fish sauce, tamarind paste, and palm sugar to create a uniquely Thai flavour profile. Over the years, Pad Thai has become increasingly popular around the world, with many restaurants offering their own unique takes on the classic dish. Today, Pad Thai is widely recognised as one of the most iconic and delicious dishes in Thai cuisine, and it remains a popular choice among both locals and visitors to Thailand alike.
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