Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

Essential Ingredients pad thai

A product made of hydrolyzed proteins - mainly from soybeans, peanuts, corns and artificially adjusted the flavor. There are now five brands of seasoning sauce in Thailand, some of them exported. Seasoning sauce has increasingly found its way into hawkers kitchens and the households. 

 

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

Soy sauce (si-io)

Essential Ingredients pad thai

There are three basic types of soy sauce in Thai cooking-light soy sauce, dark soy sauce, and sweetened dark soy sauce which the Thais prefer to call "black soy sauce". Generally soy sauce is used to season Chinese influenced dishes, especially most stir-fry and noodle dishes. Yet for those with relatively strong indigenous culinary embedments like pad thai or mi krop, and most stir-fried curry dishes as phat phrik kaeng or phat prik khing, the single most important seasoning is still Thai fish sauce.

Soy sauce (si-io)

Shrimp paste (kapi)

Essential Ingredients pad thai

Shrimp paste (kapi)

Almost of equal importance to Thai cooking as fish sauce, kapi-the dense, dark purplish brown, fermented shrimp paste, is a vital flavoring ingredient of all curry and chill pastes which are the foundation of Thai curries and nam phrik, the Thai equivalent of Indonesian sambal. The most popular nam phrik among the Thais is nam phril kapi. For rice dishes, the shrimp paste rice is increasingly a favorite among tourists in Thailand.

Shallots (hom daeng)

Essential Ingredients pad thai

In Thai cooking shallots are used instead of onions. The Thai shallots which are the same as the Southeast Asian variety are purplish red and smaller than the regular orangish brown shallots sold in the West. The Southeast Asian variety is more powerful in smell than the regular variety. In Thai curries, red shallots are indispensable in the preparation of all kinds of curry or chili paste, dipping sauces, spicy salads, and of course, pad thai. Essentially crushed and shredded red shallots make the flavor of pad thai different from other fried noodles influenced by Chinese cooking.

Shallots (hom daeng)

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

Essential Ingredients pad thai

A product made of hydrolyzed proteins mainly from soybeans, peanuts, corns, and artifi-cially adjusted the flavor. There are now five brands of seasoning sauce in Thailand, some of them exported. Seasoning sauce has increasingly found its way into hawkers' kitchens and the households. It is used as a companion to light soy sauce and sometimes oyster sauce to enhance flavors and colors of stir-fried dishes including noodles and rice, broths, and sauces.

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

Salt (kluea) and Salted Chinese Radish (hua chai po)

Essential Ingredients pad thai

 Salt: (kluea)

Sea salt is used in every recipe in this book. If table salt is used instead, less is needed.

Salted Chinese Radish (hua chai po)

Hua Chai po is a dry-salted Chinese white radish (known in Japan as daikon) which may be available whole(flattened and elongated), shredded, or finely chopped. There are two varieties-salty and sweetened. In fact the sweetened kind is simply made from sugar added in the last two or three days of dry-salted preservation process.

Salt (kluea) and Salted Chinese Radish (hua chai po)

Roasted peanuts(thus lisong khua)

Essential Ingredients pad thai

Roasted peanuts(thus lisong khua)

Coarsely chopped or crushed roasted peanut is an important flavoring garnish for almost any kinds of pad thai. For a richer and nuttier flavor, it is best freshly made by pad-roasting shelled raw peanuts on low heat until their skins turn oily and evenly golden brown.

Roasted peanuts(thus lisong khua)

Roasted Chili Paste (nam phrik phao)

Essential Ingredients pad thai

Roasted Chili Paste (nam phrik phao)

This well-blended tasty paste is sometimes used to flavor the popular tom yam kung soup, although not too many Thais like it. It is more popular when used to flavor stir-fried seafood dishes like phat hoi lai (stir-fried undulated surf clams).

Roasted Chili Paste (nam phrik phao)

Rice (khao)

Essential Ingredients pad thai

Rice (khao)

Rice is a staple food of Thai people. In every meal, plain cooked rice is eaten with some savory foods collectively called kap kgao, meaning "with rice". Many of the kap khao are hot and spicy; hence they go very delicious with "warm and tender rice". 

Rice (khao)

Oyster sauce(nham man hoi)

Bean thread noodles, made from mung bean starch, were not considered by Thai people as a type of noodles until recently. It is best to buy the ones made from 100% mung bean starch. Products with less than 80% mung bean starch will soggy rapidly after cooked. Another product from mung bean starch, gaining popularity in recent years, is the mung bean sheets cut into bite-sized rectangles, and misleadingly named "Shanghai noodle" or kuaitiao shanghai.

Essential Ingredients pad thai

Oyster sauce(nham man hoi)

Oyster sauce(nham man hoi)

Borrowed from the Southerm Chinese, this oyster flavored sauce is extensively used in Thai cooking as a seasoning for fried noodles and stir-fry dishes.

Garlic (krathiam)

Essential Ingredients pad thai

Garlic (krathiam)

Garlic is elementary in Thai cooking, providing background flavor enriching all sort of dishes, from mild to spicy. Fried garlic(krathiam chiao) together with the fragrant oil is an essential garnish for most noodle soups and dry noodle dishes. Simply coarsely chop garlic and fry in hot oil over medium-high heat, stirring occasionally, until golden brown.

Garlic (krathiam)

Fried garlic in oil with pork scratching (krathiam chiao kak mu)

Essential Ingredients pad thai

Fried garlic in oil with pork scratching (krathiam chiao kak mu)

This mixture of fried garlic and pork scratchings makes a wonderful enriching topping for a noodle dish like kuaitiao ruea. In the old days, kak mu was a by-product of lard making. But now it can be prepared especially for culinary use. To prepare pork scratchings from 100 grams of pork fat with rind, firstly, boil thw pork fat on a medium heat till it just turns hardened.

Fried garlic in oil with pork scratching (krathiam chiao kak mu)

Extra firm or dry bean curd(taohu khaeng)

Essential Ingredients pad thai

Extra firm or dry bean curd(taohu khaeng)

Traditional mainstream pad thai calls for taohu khaeng which literally means firm bean curd. However, there are different types of firm bean curd. For pad thai, the right kind of firm bean curd should be specified as dry or extra firm bean curd which has the firmness of full-cooked meat similar to paneer, the Indian solid cheese.

Extra firm or dry bean curd(taohu khaeng)

Cured dried squid and Dried shrimps

Essential Ingredients pad thai

Cured dried squid(pla muek chae)

Pla muek chae literally means "soaked squid" because the dried squid is soaked in alkaline-treated crunchy dried squid is not good for health. In English it is sometimes referred to as brown or soaked squid. Cured dried squid is used in few Chinese Hakka influenced noodle dish like kuaitiao khua kai (dry-fried noodles with chicken) and yen ta fo(noodles in red sauce).

Cured dried squid(pla muek chae)

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Dried shrimps (kung haeng)

Coconut sugar or jaggery (nam tan pip)

Essential Ingredients pad thai 

Coconut sugar or jaggery (nam tan pip)

Coconut sugar is produced from the sweet sap dripping from the cut flower buds. The collected sap is boiled and thickened to brown jaggery, then poured into a typical 15-20 liters rectangular can (formerly referred to as kerosene can) indigenously called pip.

Coconut sugar or jaggery (nam tan pip)

Chinese kale or broccoli(phak khana)

Essential Ingredients pad thai

Chinese kale or broccoli(phak khana)

A very nutritious green leafy plant with smooth round crubchy stems, features prominently in fried noodles like phat si-io and rat na. There are two major varieties of Chinese kale the leaf variety and the stem variety. The former has many big leaves and short stems. The latter has long stem and fewer small leaves. It is less fibrous and hence softer and sweeter than the leaf variety. 

Chinese kale or broccoli(phak khana)

Chilies (phrik) : Essential Ingredients pad thai

Essential Ingredients pad thai

Chilies (phrik)

The small and slender shaped bird chili localled phrik khi nu is widely used in Thai cuisine, and becomes known internationally as Thai chili. Cut-up rounds of phrik khi nu in fish sauce is a must-have condiment at Thai dining table. Phrik khi nu are frery hot, especially the strain which is smallest and known as phrik khi nu suan or phrik kariang. Fresh Thai chilies can be red or green in color. Another common chili veriety in Thai cooking is phrik chi fa which is larger but not as hot as Thai chilies. 

Chilies (phrik) : Essential Ingredients pad thai

Banana flower or blossom(pli kluai)

Essential Ingredients pad thai

Banana flower or blossom (pli kluai)

The deep purplush-crimson-colored bud cantaining the sterile male flowers, is born at the end of the banana sterm holding bunches of the developed(female flowers without fertilization) banana fruits. When all the banana fruits have formed, it is a time to harvest the bud and put into good use as vegetable.

Essential Ingredients pad thai

Welcome to Easy Pad Thai Recipe

Welcome to Easy Pad Thai Recipe This is a blog that tells the story about Pad Thai, Includes recipes Pad Thai, type of Pad Thai, mixture of Pad Thai.

Although noodle dishes in Thailand were certainly influenced by Chinese immigrants into  the country since the mid-seventeenth century, with massive influx during 1851-1910 AD, they have been variably adapted to the Thai palate. In face pad thai and other stir-friend noodle dishes like mi krop could be cited as having relatively high degree of Thai-ness in the use of fish sauce, tamarind juice, and coconut sugar in the basic sauce, and that they are served with fresh vegetables and condiment like sugar, lime, fish sauce and ground dried chilies, to fix one's own taste.
 

Easy Pad Thai Recipe