Here's an everyday Pad Thai recipe that really does taste just as good as takeout and you'll find everything you need at the supermarket. Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand's prime minister wanting to create a national dish.

Bahan Membuat Pad Thai

150 gr kwetiau kering (saya pakai kwetiau basah).
3 siung bawang putih cincang.
2 buah cabe merah,iris tipis.
1/2 sdm ebi,rendam air panas,memarkan.
1 sdm kecap ikan.
2 sdt kecap asin.
1/4 sdt garam.
1/4 sdt merica bubuk.
1/2 sdt gula pasir.
2 butir telur,kocok lepas.
125 ml kaldu ayam(saya pakai 1 sdm kaldu jamur bubuk).
75 gr tauge.
1/2 sdm asam jawa larutkan dalam 2 sdm air.
Minyak untuk menumis.
Sedikit air matang.
Tambahan:.
50 gr kacang tanah sangrai (saya pakai 2 buah bakso sapi).
2 buah nugget ayam yg sudah digoreng.
1 buah jeruk nipis.

Langkah Memasak Pad Thai

Siapkan bahan2.
Tumis bawang putih dan cabe sampai harum. Lalu masukkan ebi yang sudah dimemarkan.
Tambahkan sedikit minyak,buat telur orak arik di tepi wajan.
Aduk rata,sampai jadi telur orak arik. Tambahkan bakso sapi dan nugget.
Masukkan kwetiau lalu tauge aduk sebntar. Tambahkan kecap asin,kecap ikan,garam,gula,merica bubuk dan kaldu jamur aduk rata. Terakhir tambahkan sedikit air matang aduk rata dan koreksi rasa,jika sudah pas matikan api kompor.

The shrimp and scrambled eggs not only. Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad thai (or the rather cooler phat thai, as the official transliteration has it) is a global ambassador for the glories of Pad thai - your favourite Thai dish, or one of the many things best left in Bangkok? Pad thai is a classic Thai dish popular at restaurants and in home kitchens all over the world. Rice noodles are flavored with a variety of delicious spices and add-ins to create hearty dish with some.

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