Thai cooking; Pad Thai
When I was still in Japan,I have never had variety of food you can taste here in the states; Mexican food,Thai food,Vietnamese food,Indian food..
My first experience with Thai dish is when I was working for Airlines, and co-worker from Thailand brought Thai dish. It was very aromatic and spicy dish but,it was very delicious. I have leaned some about Thai food ingredients from her.
Since I found that I really like Thai food dishes I have tried by then, later, me and my husband started visiting Thai restaurant and,experienced more variety of Thai food; Pad-Thai, Penang curry,Thai dumpling,Thai tea, Thai Coffee etc etc..
Gradually, I started cooking the Thai food at home, too and became more familiar with ingredients commonly used for the Thai food.
One of the quick and easy Thai dish is called "Pad Thai", and it is a Thai food version of stir fry noodle dish with meat,vegetables,and egg. This is one of popular Thai food dish also. If you go to Thai restaurant, you would often find them on menu.
I like to make them with shrimp, but you can use chicken pork,beef or no meat. You can add/swap vegetables you like and you can tweak and create your own plate with same flavor in the dish. This is the dish you can make in a flash and entertain the crowd too.
So, how do you make "Pad Thai" ? Here is how.
Pad Thai..
1. To the skillet, drizzle Extra virgin Olive Oil, and when it gets heated up, add finely chopped lemon grass about 1/2 tsp, little bit of grated ginger, 1 clove of garlic grated and stir.
** What is lemon grass?**
Lemon grass is a herb commonly used for Thai dish,and it is like a stalk,and has citrus flavor, and you can find fresh one at Asian stores or you can find them dried (McCormic Gourmet collection line has lemon grass.)
2. Over the skillet, zest 1 lime and stir
** Lime zest will brighten up the dish and also gives more flavor to the dish
3. Add 1/2 onion sliced, and stir
**Preparation for shrimp**
Peel the shell off, and using the toothpicks, devein the shrimp, and soak them in mixture of sake,pinch of table salt, a little bit of baking soda for about 10-15 minutes.
For the tender shrimp, after soaked in the mixture of sake,table salt,baking soda, set the kitchen sieve over the bowl, and pour the shrimp bowl mixture to drain the soaked shrimp, and pour some hot boiling water over the drained shrimp to par-cook the shrimp. Set it aside.
It is best for the shrimp to be prepared before starting the dish for smooth cooking.
** Preparation for Rice Noodle**
For Thai dish, noodle used is rice noodle. Just like Italian pasta "fettuccine", the Thai rice noodle is flat and made from rice. Often times, you can find the packaged Rice noodle at International food aisle. My favorite brand for the Thai noodle is Taste of Thai. They have Rice noodle package in the box.
Rice noodle usually need to be soaked for a while, and it is best to soak the noodle first,and then drain the noodle and let the noodle be ready to add to the dish.
** Since rice noodle will be slightly cooked in the skillet also, I usually soak about 3-5 minutes less than recommended on the back of the rice noodle package.
** If you use "Taste of Thai Rice noodle straight cut", weigh the dried rice noodle with scale and use 2 oz x number of servings you are planning to make. If you prep for 2 people, weigh the noodle and take 4 oz from the package and soak the 4 oz for the dish.
4. Add soaked and drained Rice noodle to the skillet and stir
5. Add shrimp,3 tbs fish sauce,2 tbs dark brown sugar,juice from 1/2 lime,1 tbs vinegar, 1/8 tsp sriracha and stir
** What is Fish sauce?? **
Fish sauce is commonly used condiment in south eastern cooking such as Thai food,Vietnamese food and they are delivered from fish. It is salty, and has unique flavor to it.
You can find them at local grocery store at International food aisle and also,you can find them at Asian stores. Bellow is Fish sauce bottle. The one I have is product of Thailand, and brand name is "Double parrots".
Fish sauce...
** What is Sriracha? **
Sriracha is a Thai version of hot chili sauce. It is a little thicker consistency than regular American hot sauce and it has much different flavor to it. With consistency wise,it is more like a consistency of tomato paste if you will.
You can get the Sriracha chili sauce at International food aisle in the local grocery store. If you live near Asian stores, they should carry the condiment as well.
My favorite brand for Sriracha chili sauce is by Huy Fong Foods and you can look for green top squeeze bottle with white letters on. Bellow is a picture of Sriracha.
Sriracha Chili sauce...
6. Crack 2 egg into measuring cup,lightly beaten, add heavy cream to 3/4C line season it with Molton's Natures Seasons
7. Make a well in the skillet and clear the center area.Then aiming at the center of the skillet, pour the beaten egg, and keep stirring.
8. When egg became slightly cooked, stir with everything else in the skillet and add handful of chopped cilantro and adjust the seasoning and plate them up.
** Shrimp is very easy to be over-cooked. Over cooked shrimp can become rubbery,tough, and chewy. Keep an eye on shrimp.
** Serving cut-up lime for people to be able to squeeze the lime juice over the dish before eating is good way to serve this dish.
** You can also shred the carrots very very thinly and you can sprinkle the shredded carrot, chopped unsalted peanuts, and handful of fresh bean sprout over the dish when you serve them.
Enjoy!
My first experience with Thai dish is when I was working for Airlines, and co-worker from Thailand brought Thai dish. It was very aromatic and spicy dish but,it was very delicious. I have leaned some about Thai food ingredients from her.
Since I found that I really like Thai food dishes I have tried by then, later, me and my husband started visiting Thai restaurant and,experienced more variety of Thai food; Pad-Thai, Penang curry,Thai dumpling,Thai tea, Thai Coffee etc etc..
Gradually, I started cooking the Thai food at home, too and became more familiar with ingredients commonly used for the Thai food.
One of the quick and easy Thai dish is called "Pad Thai", and it is a Thai food version of stir fry noodle dish with meat,vegetables,and egg. This is one of popular Thai food dish also. If you go to Thai restaurant, you would often find them on menu.
I like to make them with shrimp, but you can use chicken pork,beef or no meat. You can add/swap vegetables you like and you can tweak and create your own plate with same flavor in the dish. This is the dish you can make in a flash and entertain the crowd too.
So, how do you make "Pad Thai" ? Here is how.
Pad Thai..
1. To the skillet, drizzle Extra virgin Olive Oil, and when it gets heated up, add finely chopped lemon grass about 1/2 tsp, little bit of grated ginger, 1 clove of garlic grated and stir.
** What is lemon grass?**
Lemon grass is a herb commonly used for Thai dish,and it is like a stalk,and has citrus flavor, and you can find fresh one at Asian stores or you can find them dried (McCormic Gourmet collection line has lemon grass.)
2. Over the skillet, zest 1 lime and stir
** Lime zest will brighten up the dish and also gives more flavor to the dish
3. Add 1/2 onion sliced, and stir
**Preparation for shrimp**
Peel the shell off, and using the toothpicks, devein the shrimp, and soak them in mixture of sake,pinch of table salt, a little bit of baking soda for about 10-15 minutes.
For the tender shrimp, after soaked in the mixture of sake,table salt,baking soda, set the kitchen sieve over the bowl, and pour the shrimp bowl mixture to drain the soaked shrimp, and pour some hot boiling water over the drained shrimp to par-cook the shrimp. Set it aside.
It is best for the shrimp to be prepared before starting the dish for smooth cooking.
** Preparation for Rice Noodle**
For Thai dish, noodle used is rice noodle. Just like Italian pasta "fettuccine", the Thai rice noodle is flat and made from rice. Often times, you can find the packaged Rice noodle at International food aisle. My favorite brand for the Thai noodle is Taste of Thai. They have Rice noodle package in the box.
Rice noodle usually need to be soaked for a while, and it is best to soak the noodle first,and then drain the noodle and let the noodle be ready to add to the dish.
** Since rice noodle will be slightly cooked in the skillet also, I usually soak about 3-5 minutes less than recommended on the back of the rice noodle package.
** If you use "Taste of Thai Rice noodle straight cut", weigh the dried rice noodle with scale and use 2 oz x number of servings you are planning to make. If you prep for 2 people, weigh the noodle and take 4 oz from the package and soak the 4 oz for the dish.
4. Add soaked and drained Rice noodle to the skillet and stir
5. Add shrimp,3 tbs fish sauce,2 tbs dark brown sugar,juice from 1/2 lime,1 tbs vinegar, 1/8 tsp sriracha and stir
** What is Fish sauce?? **
Fish sauce is commonly used condiment in south eastern cooking such as Thai food,Vietnamese food and they are delivered from fish. It is salty, and has unique flavor to it.
You can find them at local grocery store at International food aisle and also,you can find them at Asian stores. Bellow is Fish sauce bottle. The one I have is product of Thailand, and brand name is "Double parrots".
Fish sauce...
** What is Sriracha? **
Sriracha is a Thai version of hot chili sauce. It is a little thicker consistency than regular American hot sauce and it has much different flavor to it. With consistency wise,it is more like a consistency of tomato paste if you will.
You can get the Sriracha chili sauce at International food aisle in the local grocery store. If you live near Asian stores, they should carry the condiment as well.
My favorite brand for Sriracha chili sauce is by Huy Fong Foods and you can look for green top squeeze bottle with white letters on. Bellow is a picture of Sriracha.
Sriracha Chili sauce...
6. Crack 2 egg into measuring cup,lightly beaten, add heavy cream to 3/4C line season it with Molton's Natures Seasons
7. Make a well in the skillet and clear the center area.Then aiming at the center of the skillet, pour the beaten egg, and keep stirring.
8. When egg became slightly cooked, stir with everything else in the skillet and add handful of chopped cilantro and adjust the seasoning and plate them up.
** Shrimp is very easy to be over-cooked. Over cooked shrimp can become rubbery,tough, and chewy. Keep an eye on shrimp.
** Serving cut-up lime for people to be able to squeeze the lime juice over the dish before eating is good way to serve this dish.
** You can also shred the carrots very very thinly and you can sprinkle the shredded carrot, chopped unsalted peanuts, and handful of fresh bean sprout over the dish when you serve them.
Enjoy!
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