Pad Thai with chicken and egg (Pad Thai). Pad Thai in Thailand - types, prices, simple recipe The simplest Pad Thai recipe for home cooking

Many recipes that we consider traditional, attributing to them almost a thousand-year history, were actually invented relatively recently. The famous Pad Thai noodles with shrimp are one of them. Today, Pad Thai noodles are called one of the main treasures of Thai cuisine, it has more than once been included in various ratings of “the most delicious dishes in the world,” but the truth is that this recipe is not even hundreds of years old. The Pad Thai recipe was invented either in the 30s or 40s of the last century, and, judging by the set of ingredients and culinary techniques used, it was not without Chinese immigrants.

But if you go back to today, Pad Thai is a must! Noodles in a fragrant sweet-sour-salty sauce, with fried, juicy shrimp and explosive toppings like golden chopped peanuts or fresh herbs - this is a simple, satisfying and very tasty dish. Compared to the authentic one, my Shrimp Pad Thai recipe has undergone some changes. First, I replaced the bean sprouts with a variety of greens to give the noodles a brighter, fresher look. Secondly, instead of dried shrimp, which you can hardly find in our stores, we will enhance the shrimp flavor in a different, more European way. And if it turns out that you don’t have any of the ingredients specified in the recipe, do not hesitate to replace soy vinegar, rice vinegar with wine vinegar, and so on. Of course, the taste of the noodles will be different, but the main thing in it is the same balance of flavors that Thai cuisine is famous for. And if someone tells you that this is no longer Pad Thai, feel free to answer: there is nothing wrong with reshaping such a young recipe in your own way!

Shrimp Pad Thai Noodles Recipes

Complexity
average

Time
30 minutes

Ingredients

2 servings

180 g rice noodles

100 g tofu

2 cloves garlic

1 egg

6-10 large shrimp

1/2 lime

4 tbsp. unsalted peanuts

for the sauce:

2 tbsp. fish sauce

2 tbsp. rice vinegar

6 tbsp. water

1.5 tbsp. cane sugar

Pad Thai noodles with shrimp are one of the main treasures of Thai cuisine. Flavorful sauce, tofu, shrimp, explosive toppings - this is a simple and very tasty dish.
Alexey Onegin

Fill wide rice noodles that are suitable for making Pad Thai (usually written on the package) with warm water (not boiling water!) and leave for 20 minutes, then drain the water. Heat 6 tablespoons of water in a small saucepan, add cane sugar, stir until dissolved, let cool and mix with fish sauce, soy sauce, rice vinegar and tamarind paste. Taste carefully - the sauce will have a strong taste, but you will get an idea of the balance of flavors, and if you wish, you can straighten it out by adding a little more sugar, vinegar or fish sauce.

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Cut the tofu into cubes. Remove the heads and shells from the shrimp and make a cut from the back to remove the intestines. Finely chop the shallot, garlic and white part of the green onion. Cut the green part into pieces 4-5 cm long, tear off the basil and cilantro leaves. Fry the peanuts in a dry frying pan until golden, then chop coarsely with a knife. Crack the egg into a bowl and beat it with a fork until smooth.

When all the preparations are completed, place the wok on high heat and heat some vegetable oil in it for frying. Add the shrimp heads and shells to the oil and stir-fry for a few minutes. Once the shells have changed color and the oil has absorbed the shrimp flavor, fish out the shells (you can discard them) and add the tofu. Fry, stirring, for 2-3 minutes until golden brown on all sides. Remove fried tofu with a slotted spoon and drain on paper towels to absorb excess oil.

Once the oil is hot again, add the finely chopped shallots, garlic and white part of the green onions (plus the dried chilli powder if using). Fry, stirring, for 1 minute. After this, add the noodles and continue to fry and stir for another 1 minute. Push the noodles away from the center of the wok, pour in the beaten egg and start frying, stirring the contents of the wok vigorously so that the fried egg pieces are evenly distributed in the noodles. After 1 minute, pour the sauce into the wok, stir the contents of the wok vigorously, add shrimp and, stirring, cook for another two minutes. At the very end, add chopped green onions and tofu, stir again and remove the wok from the heat. 0

Pad Thai or Thai rice noodles

Pad Thai means "Thai-style stir-fried noodles" in Thai. This is the most delicious, most famous Thai dish, with many variations.

Pad Thai is served in all places where food is sold. Visiting Thailand and not trying Pad Thai is nonsense.

The basis of Pad Thai is noodles, spices, and herbs. , from which this favorite dish is prepared, does not contain gluten, contains very little fat, and is very easily digestible. Supplements in the form of meat may vary, it could be chicken, shrimp, pork, tofu, eggs. Peanuts added to Pad Thai give the dish an original taste.

In general, Pad Thai contains all the basic Thai tastes: hot, sour, salty and sweet. It is the combination of all these tastes that determines the triumph of the dish.

Fry the noodles in a hot frying pan or wok over high heat. Along with the noodles, soybean or mung bean sprouts, onions and eggs are placed. Sauce, nuts, and chili pepper flakes are a must; they will give the dish that extraordinary taste.

You can use different sauces - the usual soy sauce, spicy oyster sauce, or Thai fish sauce, but the most suitable is tamarind sauce. Nuts: cashews or peanuts. Be sure to complement the dish with ripe lime juice.

The main criterion for a properly prepared dish is the transition of tastes: from sweet to sour, and then to spicy.

The ability to combine incompatible things is the height of the art of Thai cuisine.

RECIPE

Ingredients (for 1 serving):

50 g rice noodles

For the sauce: 40 g tamarind paste, 40 ml Thai fish sauce, 70 g coconut sugar, 20 ml chili sauce
50 g firm tofu, diced, 10 g green onions, 50 g mung bean sprouts or soybean sprouts
20 ml vegetable oil,
50 g shrimp or meat: chicken, veal or pork
1 PC. egg

some unsalted roasted peanuts
¼ pcs. lime

Preparation:

1. Soak rice noodles in water for 30 minutes. It will begin to get wet, but will still be hard.

2. While the noodles are soaking, combine the sauces: fish, tamarind, chili, palm sugar. Heat everything until the sugar melts.

3. Heat the frying pan high, add a little soy sauce and fry the shrimp in vegetable oil until pink. Add the shrimp, add more oil to the pan and fry the firm tofu cubes with chopped garlic and hot ground red pepper.

4. Strain the soaked noodles from the water and add to the fried tofu. Fry for 3 minutes. Push the noodles to the edge of the pan and pour the scrambled eggs into the middle. Mix the resulting egg pancake with noodles. Add the pre-prepared sauce and fry for a couple more minutes.

5. Add cilantro, chopped peanuts, mung bean or soybean sprouts and cooked shrimp, stir and fry for another 3-4 minutes.

6. Place pad thai on a plate and sprinkle with lime juice.

Adviсe:

Tamarind sauce can be replaced with 5% vinegar, palm sugar with regular cane sugar, peanuts with cashews.

In the photo (from left to right): .

You can purchase Thai rice noodles in our online store Korshop.ru.

Thai rice noodles Pad Thai For the inhabitants of the kingdom of Siam, it is an everyday food and widely consumed. No matter what province of the country you visit, you will find it on the menu of any Thai cafe, as well as in the assortment of street food vendors, in the so-called. Moreover, it is especially popular among the latter for its ease of preparation and consistently high demand. Even foreign tourists prefer to eat it, as it is the least spicy of everything served in Thailand. The popularity of Pad Thai can probably be compared to Russian mashed potatoes or buckwheat porridge. At the same time, there are much more options for its preparation. Today we will share with you the simplest recipe, providing step-by-step cooking instructions. Well, before that, let’s briefly talk about this Thai gastronomic phenomenon.

Main types of Pad Thai noodles

Rice noodles Pad Thai is the general name for a whole family of dishes based on rice dough. If you want to try it at any Thai catering establishment, you will definitely be asked which type you prefer. Street makashnitsa traditionally serve Pad Thai with chicken. This option is especially common in the northern continental regions; options with pork are offered less frequently and even less often with beef.

In the coastal regions of the country, the favorite dish of the aborigines is Pad Thai with shrimp.

Any type of rice noodles can be prepared in countless ways, and each chef has his own recipe for preparing Pad Thai noodles and can rightfully claim the uniqueness of his work. The composition of the Pad Thai dish is multi-component, with main and additional ingredients. The first includes the noodles themselves and their fillers - meat, chicken or seafood. As well as an egg and a special sauce that has the same name and is prepared from tamarind pods, which are also called Indian dates. The latter are like the icing on the cake; they can be, for example, bean curd (tofu), vegetables, herbs, lime.

How much does Pad Thai cost in Thailand?

Pad Thai dish- food of common people, so its cost is affordable for everyone who resides in the blessed land of the Kingdom of Siam. You will find the cheapest offer on the street, where it costs around 60 baht. In a cafe or restaurant the price can double – up to 150 baht. This rule is true for tourist regions of the country. Somewhere in a remote province, for example, in the northeastern lands of Isan, you will be served Pad Thai for 50, or even 40 baht.

The second question you will be asked after choosing a dish is your preferred method of consumption. That is, whether you want to eat Pad Thai here and now or take it with you. For those who want to eat in the cafe, noodles will be brought on a plate and the service will be complemented with a fork or chopsticks. You put it with you in a foam container, which plays the role of a thermos and allows you to bring the finished noodles, for example, to your hotel room in a state of complete readiness (warm or moderately hot). The place of consumption does not affect the price.

Making Pad Thai at home is easy

Thai noodles Pad Thai- it’s almost a drug, in the sense that you can get used to this simple but tasty dish in just a week of vacation in Thailand, and then suffer due to its absence in your historical homeland. Since not every Russian city has Thai restaurants, the desire to try aromatic fried noodles again becomes literally an obsession. Therefore, many who return from the exotic shores of Indochina are wondering how to prepare the Pat Thai dish.

So, the promised recipe for Pad Thai with chicken. It is quite simple, and the entire cooking process will take no more than a quarter of an hour. For one serving you will need the following ingredients:

150-200 grams of flat rice noodles.
About the same amount of chicken fillet (breast).
One chicken egg.
Bean sprouts, which can be replaced with cabbage – 30 grams.
Large clove of garlic.
A few green onions.
Crushed peanuts.
Half a lemon (preferably lime) or lemon juice.

The noodles are cooked in a wide, high-sided frying pan. In Thailand they call it "Wok". An ordinary wide frying pan will do in its place, but cooking on it will not be very convenient.

Pad Thai sauce, which can be found in Russian supermarkets

– this is the only main ingredient that is worth buying in Thailand (or in online stores with Thai goods), since it is prepared using the rare fruit tamarind, which is hard to find in our country during the day. You can also find it in our supermarkets in the Asian cuisine departments, but the taste of this sauce may differ from the original Thai one. As a last resort, it can be replaced with Tkemali sauce, although the authenticity will be compromised.

Cooking Pad Thai with chicken - step by step instructions

Cut the chicken fillet into slices (thinner), or into strips.
Soak rice noodles in warm water. Ten to twelve minutes will be enough.
Pour vegetable oil (3 tablespoons) into a wok (or regular frying pan) and heat it.
Add the crushed garlic with the flat side of a knife to the heated oil, and then the chopped garlic, lightly fry it.
Fry the chicken fillet until done - the degree is determined by your own taste. This must be done quickly, so we increase the heat to the maximum. Since the meat is not removed from the pan until the end of cooking, it is better to undercook it a little.
We move the meat to one half of the frying pan, and put a raw egg in the free space and fry it with continuous stirring. You should get a crumbly omelette.
Mix the meat with the egg, add the soaked rice noodles. The degree of liquefaction of the latter is determined experimentally, but you must act according to the Italian principle: so that it is a little hard. To soak the noodles, we recommend using water heated to 60-70 degrees, although Thais most often use extremely cold water, which is why their noodles are not so soft.
Add Pad Thai sauce and mix it thoroughly with the rest of the ingredients in the pan.
Add greens - bean sprouts or thinly sliced cabbage leaves, green onions. If desired, you can add chopped carrots. Mix everything thoroughly. In a couple of minutes the dish is ready.

Portions of Pad Thai are placed on plates and sprinkled with crushed peanuts. Place half a lemon on top and sprinkle with lime juice to taste. The recipe for Thai Pad Thai noodles is very democratic, so you can replace the lemon with cucumber slices. This option can also be found in Thailand. Europeans eat Thai noodles with a fork, but it is better to do it with chopsticks.

The national dish of each culture has a special, unique taste, and is very popular among all residents of the country. Pad Thai noodles were no exception. This dish is truly unique in that it combines all possible tastes: spicy, sweet, sour, and salty, which cannot be found in other national dishes.

What are Pad Thai noodles?

Noodles called Pad Thai are one of the national dishes inherent in Thai culture. This type of noodle is made from rice flour using a small amount of water. The noodles are prepared using the “stir-fry” method, that is, they are fried in a sauce in a frying pan called a wok.

The pan should be hot. Thanks to its high temperature and constant stirring, the dish cooks very quickly, which is why it has gained recognition among street food lovers. The history of this noodle is still not exactly known.

Some say that the fried noodle dish was invented in China and brought to Thailand when the kingdom of Ayutthaya still existed. They say that these traders, not wanting to put up with Thai culture, prepared Pad Thai noodles for themselves, and the local population, having tried and positively assessed the dish, adopted it into their culture, making it national over time.

There is another, more possible version about the appearance of these noodles in Thailand. During the World War of 1941-45, despite the fact that Thailand was neutral territory, there was little food and people were starving. Rice supplies ran out quickly. But what hit people the most was the flood, which became a real disaster for the entire country. Most of the fields that were planted with rice were literally washed away.

To preserve food, the government suggested that residents consume noodles instead of rice. The consequence of this was the creation of noodles, which were called “sen chan”, in honor of the name of the province of Chanthaburi. Even after the war, this dish did not leave the people's diet. Meat in the form of chicken or pork began to be added to the beloved dish, although the government was against pork, since it was believed that this meat was Chinese.

This text was stolen from the site

Until now, some manufacturers creating food products retain the same recipe, that is, they do not use pork.

Main types of Pad Thai noodles

If a visitor wants to eat these noodles, he will definitely be asked what type of noodles he prefers.
The choice is large. Noodles can be prepared with chicken, seafood (most often shrimp), pork, and beef. However, noodles with chicken and shrimp are more popular. These two most beloved types of Pad Thai noodles can be found in all cities of the country where there is access to the sea.

Chicken noodles

As already mentioned, chicken noodles are the most favorite type of noodles not only among locals, but also among tourists. It is most common in the interior of Thailand.

The twist to this dish is that the chicken is placed in the hot peanut oil first. The chicken needs to be cut into small pieces so that cooking takes a minimum of time. You need to cook for 5-10 minutes, depending on the size of the pieces.

Noodles with shrimp

Noodles with shrimp are also popular, but Pad Thai with shrimp is most popular in areas near the sea. Shrimp can be used either peeled and pre-cooked or raw. However, eating such a dish is not convenient.

Pad Thai Ingredients and Recipe

Noodles are made using rice flour and water. The mixture quickly thickens and becomes sticky, turning into dough, thanks to the high starch content of rice flour. Therefore, preparing the noodles themselves does not take much time.
A special art is to make noodles from a piece of dough.

Most of the indigenous people of Thailand who are engaged in the street food trade do not recognize noodle making machines, but use exclusively their own hands. They stretch the dough, fold it in half, then stretch it again. And so hundreds of times until the noodles acquire their traditional appearance of thin stripes.

After this, the noodles are placed in boiling water and cooked like regular pasta, but to a state that Italians also call “al dente”. What is it for? Due to the fact that Thais do not eat these noodles just like that. For them, Pad Thai noodles are the basis of the dish, to which many other ingredients are added.

Required Ingredients

A standard Pad Thai noodle dish contains meat, vegetables, an egg, a hard soy milk cheese called tofu, and a variety of seasonings and sauces. However, it is worth noting that seafood, mainly dried shrimp, is most often used as meat.

Seasonings must be very spicy. For Thais, hot seasonings are a kind of disinfection method.
The list of such disinfecting seasonings most often includes red hot chili pepper. Fish sauce is also an integral ingredient of the dish.

Its peculiarity is that this sauce is produced from fermented fish. This sauce has a peculiar smell, reminiscent of not fresh fish, but it is valued for its high taste qualities, which give the final dish a slight trail of fishy taste.

Palm (coconut) sugar is also an important ingredient when preparing noodles. Unlike regular cane or beet sugar, coconut sugar contains a large amount of nutrients and microelements, which is why it has become famous in the field of dietary nutrition. Its main advantage is its high content of vitamin B, which makes it an unprecedented leader among the list of existing types of sugar.

The presence of bitter notes, which come from either garlic or shallots, popular in Thailand, is also required in the dish. Thais selling street food finely chop one of these ingredients, so they are not very noticeable in the dish, but without them the dish would be “faded.” An unusual ingredient is tamarind pulp.

Tamarind is a fruit that belongs to a type of legume. Another name for tamarind is “Indian date”. It grows on a huge tree, the height of which exceeds 3 meters.

The fruit of the tamarind tree itself is a fruit that is similar in appearance to a date. It also has a seed, but it is fundamentally distinguished by differences in green color and taste. Tamarind has a sweet and sour taste, unlike the sugary sweet date.

It is also worth noting that tamarind contains a huge amount of vitamins and acids, which once again proves the usefulness of the entire Pad Thai noodle dish.

Recipe

Preparing this dish is very simple and does not take much time. This is why it has gained so much popularity in the street food category in Thailand.

Let's look at one of the recipes that will help you understand the principle of preparing Thai noodles. Some of the ingredients needed to prepare the dish are difficult to find in modern cities. Unfortunately, any deviation from the standard recipe will affect the taste, so it is advisable to visit special departments of stores that sell ingredients for preparing Thai dishes.

However, one of the ingredients can be replaced - Mash pea sprouts. No matter how simple it may sound, the familiar white cabbage, if cut into thin strips, will serve as an excellent replacement for an unusual bean.

Ingredients:
1. Rice flour noodles – 100-130 grams
2. Peanut oil – 50 ml or ¼ cup
3. Tamarind paste – 2-3 spoons, depending on taste preferences
4. Fermented fish sauce (fish sauce) – 50 ml or ¼ cup
5. Honey – 70 grams or ⅓ cup
6. Rice vinegar – 2 tablespoons
7. Hot red chili pepper – half a teaspoon (you can vary the amount depending on your taste preferences)
8. Green onions - to taste
9. Garlic clove – 1-2 pieces
10. Egg – 2 pieces
11. Chinese cabbage – 1 medium-sized head
12. Mash beans (sprouted) – 1 cup
13. Tofu cheese – 100 grams
14. Shrimp – 100 grams
15. Peanuts - half a glass
16. Lime – 2 pieces

Despite the short amount of preparation time, the dish combines many ingredients. However, as you can see, all the ingredients have benefits for the body, so the Pad Thai noodle dish can be safely classified as a healthy food, despite the fact that it is actively sold as “fast food” on the streets of Thailand.

Pad Thai preparation process

Cooking Pad Thai noodles has many nuances, and each chef has his own secrets.
Let's tell you some of them:

1. To prepare the dish, you must use a special bowl-shaped frying pan called a wok.
2. The pan must be hot, otherwise the ingredients will not reveal all their flavors.
3. Noodles are always added to the sauce, not the other way around.
4. After the noodles have been poured with boiling water and drained, they should not be rinsed with cold water. You need to pour a tablespoon of peanut oil over the softened noodles and stir. This will prevent sticking.
5. The dish does not need additional salt. Thanks to the salty fish sauce, there is no need to add salt to the dish.

How to cook at home yourself

1. If you don’t cook the noodles yourself, but buy them in a store, then just put the noodles in a bowl and pour boiling water over them so that the amount of water covers the top. Leave the noodles for five minutes: they should soften, but not too much. After this, you need to drain the boiling water using a colander and, to prevent the noodles from sticking together, you need to immediately pour a tablespoon of peanut oil over them and stir. Set the bowl of noodles aside.

2. In a separate saucepan, add tamarind fruit paste, fermented fish sauce, honey, and rice vinegar. Stir. Then place the saucepan on low heat and simmer the sauce. At the end of cooking, add hot chili pepper and stir. Leave the sauce to cool.

3. The remaining amount of peanut oil should be poured into the wok pan and heated thoroughly. When the oil is hot enough and begins to shine, add the chopped shallots and garlic. Fry them for one minute. Then you need to beat the eggs and pour them into the pan, stir. After this, add shredded Chinese cabbage and mung bean sprouts. Stir constantly. As soon as the cabbage becomes “transparent”, add the meat and hard tofu cheese.

4. When the shrimp are soft and the tofu has a nice golden hue, add the noodles to the sauce and stir again for one to two minutes.

5. Turn off the heat. Divide the dish among plates, sprinkling peanuts on top. If desired, garnish with chopped cilantro and lime wedges.

The dish is ready!

How much does Pad Thai cost?

In Thailand, the average price of a Pad Thai dish ranges from 60 to 200 baht or from 115 to 380 rubles. It all depends on the cafe. Yes, the dish is not very cheap, however, if you choose noodles without meat, the cost will decrease significantly.

Of course, when preparing a Pad Thai dish, the cost per serving will be lower, but you may have problems finding ingredients. For example, the cost of fish sauce will be about 200 rubles. The price of tamarind paste ranges from 280 to 350 rubles.

The rice noodles themselves cost about 160 rubles, but you can buy rice flour and try to cook the noodles with your own hands.

Where is it tastier and better to buy?

It is impossible to say where exactly you should buy Pad Thai. Street vendors follow the traditional recipe. It is here that you can try the Pad Thai that was created decades ago, and at an affordable price. However, this method has a significant disadvantage - the likelihood of poisoning.

Despite the fact that hot seasonings disinfect the dish, the tourist’s body is not always adapted to local food.
Therefore, if you do not want to take risks, it is better to give your preference to restaurants or at least cafes.

Yes, the cost of the meal there is higher, but the likelihood of getting gastrointestinal problems is lower. In addition, the variety of types of meat in restaurants is greater than in street kiosks.

If you don’t have the opportunity to go to Thailand, then you can use the above tips and prove to everyone that you don’t have to visit another country to try the national dish. The main thing is to know the nuances of its preparation!

Pad Thai is the name of several types of traditional Thai dishes, which are united by the method of preparing noodles: they are fried in a deep frying pan with a special sauce. Additives to noodles may vary; there are many variations of this recipe.

You can find all the necessary ingredients for preparing this Asian dish in large supermarkets, some markets or in specialized stores with products for oriental cuisine.

Traditionally, a deep cone-shaped frying pan called a wok is used to prepare Pad Thai and many other Asian dishes. In the absence of such utensils, you can take any frying pan with high walls.

Classic recipe

Ingredients	Quantity
rice noodles -	50 g
eggs -	1 PC.
tofu cheese -	40 g
sprouted soybeans -	30 g
carrots -	30 g
ground peanuts -	2 tbsp. l.
garlic -	2 slices
green onions -	2 branches
oyster sauce -	1.5 tbsp. l.
sugar -	1 tbsp. l.
soy sauce -	1 tbsp. l.
cool water -	¾ tbsp.
tamarind sauce -	2 tbsp. l.
dried chili -	0.5 tsp.
Cooking time: 60 minutes	Calorie content per 100 grams: 146 Kcal

This recipe uses the most traditional ingredients.

Garlic is peeled and finely chopped. Tofu is cut into small squares. The onion is cut into medium-length strips. Grate the carrots on the coarse side of a grater. If you couldn’t find soybean sprouts, you can chop up some regular cabbage.

The sauce should be prepared in advance, as during the cooking process it will be difficult to carefully monitor the quantity of ingredients. All ingredients of the sauce are mixed in a glass container (you can use a wooden one, but it absorbs the aroma and taste of the food). Instead of chili, you can use red pepper.

It is better to soak the noodles in cool water for 10-15 minutes before cooking. The frying pan in which the noodles will be cooked is placed on a hot stove (high temperature) and oil is poured in. Drop the tofu into the hot oil (it's best to start with one piece to make sure the oil sizzles). After a brownish crust appears on the cheese, it is set aside (in a wok you can simply move it to a less heated area of the wall). Break the egg into the frying pan, start stirring with a spatula and, when thick pieces form, mix it with the tofu. After a minute, add eggs and cheese from the pan to the vegetables.

Pour the sauce into the wok and toss in the noodles. The noodles are fried in the sauce until cooked, without stopping the stirring process. Then cheese and vegetables are added to it, all the ingredients are mixed and after half a minute, remove the dish from the stove and transfer it to a plate. Grinded peanuts are sprinkled on top of the Pad Thai.

Thai noodles with chicken

A hearty Thai second course is made from rice noodles with chicken.

Products:

200 g chicken fillet;
250 g rice noodles;
3 cloves of garlic;
1 onion (sweet varieties are recommended);
0.5 tsp. red pepper;
1 piece each eggs and lime;
1 tbsp. l. arach. shavings;
50 g sprouted soybeans;
rast. oil - for frying;
2 green branches Luke.

Sauce ingredients:

3 tbsp. l. oyster or fish sauce;
3 tbsp. l. tamarind paste (dry preparation);
50 g palm sugar (if replacement is necessary, it is better to use cane sugar, but in a pinch, regular sugar will do).

Cooking may take up to 1 hour.

Calorie content per 100 g: 180 kcal.

Thai fried rice noodles with seafood

Another option for Pad Thai is with seafood. The dish is rich in iodine and other beneficial substances.

Products:

50 g rice noodles;
30 g each of mussels, squid (canned food is suitable) and sprouted soybeans;
1 branch of green onion;
6 shrimp (quite large);
1 tbsp. l. rast. oils - in a wok for frying;
1 egg.

The sauce consists of:

1 tsp. soy sauce;
1.5 tbsp. l. preparations for tamarind sauce (in bulk or paste form);
½ tsp. Sahara.

Time: 1 hour

Calorie content per 100 g with the described composition: 214 kcal.

The noodles are soaked as in previous cases. The shrimp are cleaned by separating the meat from the shell. Soy sauce is mixed with paste and sugar. Heat the oil in a frying pan and fry the shrimp until their color changes (they turn pink in the process). Then they move them aside and fry the eggs, stirring the pieces. When it thickens, return the shrimp to their place, add mussels and squid, and mix. Place the noodles in a colander, shake off the water and place in the wok. Stirring, fry for two minutes, then pour in the sauce. Cook for another minute, add soy and chopped onion. After 2 minutes (during the cooking process, do not stop stirring the dish), set the pan aside and place the noodles with additives on a plate.

Recipe for Thai noodles with vegetables

A less high-calorie version of the dish is noodles with different types of vegetables. Although it won’t be possible to make it completely dietary with this method of cooking, this recipe still turns out easier.

Products:

1 pack rice noodles;
1 piece each chestnut, carrots, green onions, peppers (red is preferred for brightness);
2 cloves of garlic;
5 pcs. champignons or other mushrooms and pea pods;
1.5 tbsp. l. rice. vinegar (for example, apple cider vinegar);
4 tbsp. l. arach. pastes;
1 tbsp. l. soy sauce and sesame oil;
¼ tbsp. arach. oils;
4 tsp. one of the liquid varieties of honey;
½ tbsp. ground peanuts;
1 tsp. chili sauce

Time you will have to spend cooking: 40 minutes.

Calorie content for 100 g: 124 kcal.

Carrots, onions and peppers are cut into small pieces. The peas are washed and left in the pods (young peas are used, otherwise it is better to discard this ingredient). Slice raw mushrooms. Garlic and peanuts are crushed. All prepared sauces, honey, vinegar, sesame and peanut oils are mixed in a separate bowl.

Stir in peanut butter. Boil the noodles in boiling water for 8 minutes (if they are thick enough, for thin ones you need half the time). Vegetables and chestnuts cut into pieces are fried in hot oil in a frying pan for 7 minutes. Add garlic and cook for 1 minute. Pour the sauce into the pan and mix the ingredients.

Add noodles, mix everything again and place on a plate. The finished dish is sprinkled with peanuts.

Quick Pad Thai recipe with shrimp

This Thai rice noodle recipe is perfect for a quick breakfast or lunchtime snack.

Products:

200 g rice noodles;
150 g shrimp;
2 eggs;
rast. oil;
1 package of ready-made Pad Thai sauce.

Time: 15-20 min.

Calorie content for 100 g: 163 kcal.

Boil water for shrimp in a saucepan. They lower them there and wait until they turn reddish-pink. This should happen in 5-7 minutes. Place the shrimp on a plate. Cook thin rice noodles in boiling water for 3 minutes.

The eggs are fried in a frying pan in oil, stirring to form an egg paste. The shrimp are cleaned and placed whole with the eggs. Stirring, fry for 1 minute. Pour in the sauce, add noodles, stir. The finished dish is transferred to a plate.

Rice noodles with cucumber and crab

These noodles are consumed both warm and cold as a salad.

Products:

5 pieces. crab. sticks;
200 g rice noodles;
2 eggs;
1 cucumber (not too large);
1 tbsp. l. sesame seeds (fry a little first);
3 tbsp. l. rice. vinegar (can be replaced with apple cider vinegar);
2 tbsp. l. soy sauce, lemon juice, liquid honey, mayonnaise;
1 tbsp. l. sesame oil.

Work on the dish takes: 30 minutes.

Calorie content for 100 g: 187 kcal.

Cook the noodles in boiling water for 3 minutes. Then it is placed in a colander and washed under cold water. The beaten eggs are used to make an omelet, which is then crumbled into pieces. The cucumber is cut into small strips. The sticks are cut crosswise into pieces.

For the sauce, combine mayonnaise with honey, oil and lemon juice (squeeze before cooking, remove seeds), vinegar and soy sauce in a glass container. The noodles and other ingredients are mixed and poured with sauce.

Sauce option for dressing Thai dishes

Products:

50 g each of chopped tamarind (plant, type of legume) and ketchup;
30 g thick soy sauce and 90 g liquid;
17 g oyster sauce;
125 g palm sugar;
625 ml water.

Time: 30-40 min.

Calorie content per 100 g: 375 kcal.

All ingredients are mixed in a saucepan and placed on the stove, turned on at medium temperature. The sauce will thicken in 35-40 minutes. It can be kept in reserve and stored in the refrigerator, seasoning noodle or rice dishes.

A feature of many Asian street food dishes is that they are prepared in individual portions. In this case, it is worth taking this principle into account, since if you cook a large amount of food at once, then instead of the “quick frying” effect, you will get stewing and the dish may become overcooked.

Some specific ingredients can be replaced with more affordable analogues. The dish will turn out less traditional, but the special Asian flavor will still be preserved. So, instead of sprouted soybeans, they often take white cabbage. Instead of Pad Thai sauce, use a mixture of soy sauce with rice vinegar and regular sugar. In stores you can also find mixtures for preparing ready-made sauce.

Thai noodles will help you organize an unusual dinner at home or surprise guests with a delicious dish. The process of its preparation itself looks quite fascinating, like a small culinary show that any novice cook can repeat.