Phra Nakhon Si Ayutthaya city is where Pad Thai was born. Some say it has Vietnamese origins, while some call it Chinese,  but the fact remains that it was introduced in the Ayutthaya Kingdom by  Vietnamese traders. This recipe was then tweaked to introduce some local flavors and seasoning. Then and today, it has become one of Thailand’s national treasure and one of top 50 most famous dishes in the world. 

More over, Chinese influences were deliberately kept out of this change in recipe. Courtesy Mr. Plaek Phibunsongkhram, who was the prime minister of Thailand between 1938 and 1944 and from 1948 to 1957.  Phibun, as he was fondly called, wished to wipe out all Chinese references and hoped to westernize the country.

In 1939, while he was the one who envisioned the name change of the country from Siam to Thailand, he also wished to eliminate all Chinese influences. Wheat (a Chinese product) being ultra popular in Thailand then, his government promoted rice noodles and helped to establish the identity of Thailand. As a result, a new noodle named sen chan was created. 

Here one of my versions of making a super quick Pad Thai. Off course, it has been tweaked for my followers who constantly are on the look of some vegetarian renditions of classic meat dishes. But nevertheless, instead of soy add in fish sauce and throw in some stir fried meat of your choice. Today, we get pork versions too. But back in the day it was banned, as it was a Chinese import product. Feel free to create your versions!

150 grams Flat Rice Noodles

For the Vegetable Mix
2 tbsp peanut oil
1 tbsp garlic, minced
2- 3 bulbs spring onion, sliced
2 tbsp fried onion
3 tbsp bean sprouts
1/4 th cup red cabbage, sliced
3 nos bok choy sliced and blanched
2 tbsp roasted peanuts
handful spring greens
3-4 tbsp water

For the sauce
2 tbsp tamarind pulp
1.5 tbsp light soy sauce
1 tbsp palm sugar
1Salt as required
1/2 wedge lemon juice

Garnish
2 tbsp bean sprouts
1 tbsp fried onion
2 tbsp toasted peanuts
few spring greens
1/2 wedge lemon

Method
– Soak the rice noodles for 8-10 minutes
– In a pan add- Peanut oil, minced garlic, whites of spring onion, fried onion, sprouts, red cabbage, peanuts, bok choy and stir fry them properly
– In a bowl add Tamarind pulp, soya sauce, palm sugar, salt, lime juice
– Add the sauce in the stir fried vegetables, little bit of water and stir again
– Add the Thai Noodles into the sauce and add some spring greens.
– Pad Thai Noodles are ready to be served!
-Assemble them with bean sprouts, dried onion, roasted peanuts, and lemon.

For a quick video reference of the above recipe, watch it unfold in front of your eyes!

Video Courtesy: The Bombay Chef | Chef Varun Inamdar | Rajshri Food 

 

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