Pad Thai

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Pad Thai
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Pad Thai

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: ThaiDifficulty: Media
Persons

6

rations
Preparation time

1

hour 
Cooking time

40

minutes
Calories

558

kcal/ration
Total time

1

hour 

40

minutes

Tackle exotic flavors with our Pad Thai recipe, a crispy combination of noodles, shrimp, chicken and bean sprouts, enhanced by the sweetness of tamarind sauce and the citrus zing of lime. Each bite offers a variety of textures and flavors that will surprise even the most demanding palate.
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So crank up your favorite playlist, roll out your culinary skills and get ready for a culinary journey to the ever-vibrant streets of Thailand. Cook, enjoy, and above all, share!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 250 gr rice noodles

  • 2 c.s. tablespoons of oyster sauce (fish sauce)

  • 200 gr peeled and gutted shrimp

  • 4 c.s. tablespoons of brown sugar

  • 4 c.s. tablespoons of lime juice

  • 1 sliced chili

  • 3 eggs

  • 1 spring onion (green part)

  • 1 boneless chicken thigh, cut in pieces

  • 8 c.c. tablespoons of olive oil

  • 2 finely chopped shallots

  • 2 finely chopped garlic cloves

  • 100 gr bean sprouts

  • 6 c.s. tablespoons roasted peanuts

  • 2 c.s. tablespoons tamarind paste

  • cilantro

Pasos

  • Cook rice noodles according to package directions. Drain and set aside.
  • In a large bowl, mix the brown sugar, oyster sauce (fish sauce) and lime juice. Stir well to dissolve the sugar and set aside.
  • Heat the olive oil in a wok or large skillet over medium-high heat. Add the chopped shallots, minced garlic and chili slices. Cook until lightly browned.
  • Add peeled and de-veined shrimp to the wok. Cook until golden brown and then remove from the wok.
  • Add the chopped chicken to the wok and cook until golden brown. Remove the chicken from the wok.
  • In the same pan, add the tamarind paste and the reserved sugar mixture, fish sauce and lime juice. Add a little water if necessary. Cook over medium heat for about 5 minutes.
  • Wash and dry the bean sprouts and add them to the wok. Stir to incorporate them into the sauce.
  • Add the cooked rice noodles to the wok and stir-fry together with the sauce and bean sprouts.
  • Move to one side of the wok and add the eggs in the empty space. When you add the eggs, make a space in the center of the wok, add them and let them cook a little before breaking them up and stirring them in with the rest of the ingredients. Let the eggs cook slightly and then stir to integrate them with the noodles.
  • Add the reserved chicken and shrimp to the wok. Heat everything together for a few minutes.
  • Serve the Pad Thai hot and garnish with chopped roasted peanuts, slices of the green part of the spring onion and some coriander.

Notas

  • Noodle-type rice noodles should be soaked in warm water for 20 to 30 minutes before cooking to soften them, rather than following the cooking instructions on the package. The time may vary depending on the brand. Make sure not to overcook them as the pan will continue to cook.
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  • Remember to always remove the seed and veins from the chilies to reduce their heat level, unless you like it very hot.
  • It is important to move quickly in a wok stove until very hot, stirring the ingredients often to prevent them from burning. Because you are cooking on high heat.
  • For an authentic Thai experience, serve with lime wedges and spicy fish sauce on the side for everyone to adjust to their taste.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 175g
  • Total number of serves: 6
  • Calories: 558kcal
  • Fat: 20g
  • Saturated Fat: 3g
  • Cholesterol: 80mg
  • Sodium: 800mg
  • Potassium: 300mg
  • Carbohydrates: 55g
  • Fiber: 2g
  • Sugar: 10g
  • Protein: 25g
  • Vitamin A: 200IU
  • Vitamin C: 10mg
  • Calcium: 50mg
  • Iron: 1mg
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Key points of the recipe

  1. Noodle preparation: Soak the rice noodles in warm water for 20 to 30 minutes before cooking, rather than boiling, to avoid overcooking them and making them too soft when stir-fried in the wok.
  2. Handling the wok: Cook the ingredients quickly over high heat and stir them constantly to prevent them from burning. Make sure the wok is very hot before adding the ingredients and work in batches if necessary so as not to overload the wok.
  3. Integration of flavors: When adding the eggs, make space in the center of the wok and let them cook a little before mixing them with the other ingredients. This ensures that the eggs cook properly and integrate well with the noodles and sauce, maintaining the characteristic texture and flavor of Pad Thai.

Pairing with wine

Pad Thai is a Thai dish with intense, sweet, sour and spicy flavors. There are two varieties of wine that can complement this dish well: an off-dry Riesling white wine and a rosé with good acidity and freshness.

An off-dry white Riesling wine, such as one from Germany’s Mosel region or France’s Alsace region, is one of the best choices. This type of wine has a natural sweetness that can balance the strong and spicy flavors of Pad Thai. In addition, this wine has high acidity that goes well with the citrus elements (such as lime juice) in the Pad Thai, and the sweetness of the wine can also complement the sweetness of the brown sugar and oyster sauce.

A rosé wine with good acidity and freshness, such as one from the Provence region of France, can also work well. This type of wine often has notes of red fruit, citrus and herbs that can balance the flavors of shrimp, chicken, noodles and the citrus and spicy notes of Pad Thai.

Avoid strong red wines with a lot of body and tannins, as they can overwhelm the flavors of Pad Thai and create an imbalance on the palate.

Beer pairing

Pad Thai is a Thai dish that has a balance of sweet, salty, sour and spicy flavors. To accompany it, I would recommend a Witbier beer.

Witbier is a Belgian white wheat beer, which has a smooth, light flavor with citrus and spice notes that goes very well with the complexity of the flavors of Pad Thai. The citrus notes of the beer will complement the tartness of the lime juice and the spiciness of the chili, while its smoothness and lightness will help balance the saltiness of the oyster sauce and the sweetness of the brown sugar.

Avoid overly bitter or hoppy beers such as IPAs, as their bitterness could overshadow the flavors of the dish and create a discordant taste experience. It is also best to avoid beers that are too dark or full-bodied, such as stouts, as they could be too strong and detract from the complexity of the dish.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Soybeans, Eggs, Fish, Peanuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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