Pad Thai Pinoy Style

Pad Thai is a national dish of Thailand and is the counter part of our favorite stir fried noodles or commonly called as “pancit”. There are many version of pancit locally and maybe because of our love of eating pancit that we gladly accept this foreign dish. But to those not yet tasted this dish, the taste is not as we use to know with regards to stir fried noodles. It’s because it has a sweet, sour and very spicy taste which is common to Thai cuisine. But in this recipe, you can omit or lessen the chilies if you want to if you are not fond of eating spicy foods. And also, the ingredients that are not readily available is the tamarind paste and dried shrimp powder. I think you can use powdered sinigang mix as a substitute for the tamarind paste and shrimp bouillon cubes for the shrimp powder.

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How to make pad thai; Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside. Fry the tofu on all sides until brown. Set aside. On a clean wok, heat peanut oil and stir fry the chicken slices until brown.  Set aside. On the same wok, saute garlic until fragrant, then add half of the spring onions and shrimps. Stir fry until the shrimps turns bright orange. Then add cabbage and fried tofu. Toss for about half a minute then turn off heat. Set aside. On the same wok, heat a tablespoon of oil and fry the eggs sunny side up. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

 

How to Make Pad Thai Pinoy Style
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Noodles Recipe
Cuisine: Thai
Serves: 2 to 4 servings
Ingredients
  • 100 grams Pad Thai noodles (flat rice noodle)
  • 2 Tbsp. tamarind paste
  • 2 Tbsp. fish sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. rice wine
  • 2 Tbsp. annato extract (soak 1 Tbsp annato seeds in 2 Tbsp hot water, discard seeds)
  • 200 grams firm tofu, sliced into rectangles
  • 2 Tbsp. peanut oil (or corn oil)
  • 1 cup spring onions, chopped 1 inch long
  • 2 Tbsp. garlic, chopped
  • 2 whole raw eggs
  • 2 cups cabbage, chopped
  • 1 Tbsp. dried shrimp powder
  • 85 grams toge (bean sprouts)
  • ½ cup salted peanut, crushed or ground coarsely.
  • 2 to 3 pcs chili pepper, minced
  • 200 grams chicken breast fillet, sliced
  • 100 grams shrimps, shelled
  • cooking oil
Instructions
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How to make Pad Thai:
  1. Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.
  2. Fry the tofu on all sides until brown. Set aside.
  3. On a clean wok, heat peanut oil and stir fry the chicken slices until brown. Set aside.
  4. On the same wok, saute garlic until fragrant, then add half of the spring onions and shrimps. Stir fry until the shrimps turns bright orange.
  5. Then add cabbage and fried tofu. Toss for about half a minute then turn off heat. Set aside.
  6. On the same wok, heat a tablespoon of oil and fry the eggs sunny side up. Then shred the eggs in the wok using the spatula then add the cooked ingredients (chicken, shrimp and veggies).
  7. Toss the ingredients in high heat for a few seconds then add the rice noodles, fish sauce, tamarind paste, sugar, powdered shrimp, annato extract and rice vinegar. Toss again for a few seconds then turn off heat.
  8. Add the chili pepper, half of the chopped spring onions, bean sprouts and ground peanuts. Toss again to mix the ingredients then serve hot.

 

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Pad Thai Pinoy Style