“Pad Thai” or “Kuay Tiew Pad” (fried noodles) has become famous in Thailand since World War II. Field Marshal Plaek Phibunsongkhram (also known as Por Phibulsongkhram), Thailand’s Prime Minister in that period, supported nationalism and wanted to stimulate the economy during the war. Therefore, Kuay Tiew (noodles) which was famous in that time was adapted into fried noodles and named after the new country name “Thailand” (formerly known as Siam) in 1939, and has been shortened later to “Pad Thai”.
The unique smell and taste of Pad Thai come from rice noodles. The smell and sweetness of sugar can be sensed from the first bite, followed by the sour taste of tamarind and salty taste of fish sauce and dried shrimps. It was ranked fifth in the “World’s 50 Most Delicious Foods” polled by www.travel.cnn.com in 2011.
Chinese chives help relieve constipation, reduce cholesterol level, blood pressure level. Tamarind juice purifies blood and acts as a laxative.
Pad Thai Stir-Fry Sauce (Lobo)
Preparation:
- Chantaboon Rice Noodles, Rice sticks, Bean Vermicelli, spaghetti, linguine, fresh noodles or Udon 150-200 g.
- Vegetable oil 3 tablespoons.
- Shrimp 100 g.
- Diced Tofu 100 g.
- An egg.
- Bean sprouts 100 g.
- Chives 3 pieces
- Roasted peanut, ground chilli pepper, banana flower, lime juice and pickled chilli in vinegar
Directions:
1. You may choose Chantaboon rice noodles, rice sticks, bean vermicelli, spaghetti or linguine. If in dry form, take 120 g. and prepare according to manufacturer's direction. For fresh noodle and Udon, 150-200 g. is required.
2. Heat 3 tbsp. vegetable oil in a skillet. Fry 100 g. shrimps and 100 g. diced tofu.
3. Scramble 1 egg and empty the contents of Pad Thai Stir-Fry Sauce in this packet. Add the noodle or vermicelli. Stir-combine until cooked. If the dish looks dry, sprinkle some water and continue stirring until done.
4. Add 100 g. bean sprouts and 3 chives cut into pieces. Cook for another minute. Make 2 servings and sprinkle with roasted peanut in this packet. (Typical Pad Thai is served with fresh bean sprouts, ground chilli pepper, banana flower, lime juice, chives and pickled chilli in vinegar.)