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.
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| Easy Pad Thai Recipe |
Welcome to Easy Pad Thai Recipe
A truly delicious pad thai should have a balanced combination of sour-sweet-salty flavors with tender rice noodles, absorbing the sauce but not soggy, neither sticky nor oily. Fresh and good quality ingredients are prerequisites. Flavoring agents as ground roasted peanuts and chilies need to be freshly prepared.For geed result, the quantity of pad thai stir-friend in a wok of typical size (12-13 inches) should contain only about 1-2 servings (approximately 200 grams of rice sticks). That means you have to cook twice to serve 4 persons. Too much would jam the wok, making it dif-ficult to stir the noodles and ingredients thoroughly enough in each step, and the finished pad thai may not cook right and the texture well below expectation.
I hope you enjoy in my Easy Pad Thai Recipe blog
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