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 gram kwetiau kering.
3 siung bawang putih, cincang halus.
2 bh 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 btr telur, kocok lepas.
125 ml air kaldu ayam.
75 gram tauge.
1/2 !sdm asam jawa, dilarutkan dlm 2 sdm air.
Minyak utk menumis.
Pelengkap:.
50 gram kacang tanah sangrai.
1 bh jeruk nipis.

Langkah Memasak Pad Thai

Rebus kwetiau kering sebentar saja sampai agak lunak, tiriskan dan sisihkan.
Panaskan wajan. Tuang minyak. Tumis bawang putih dan cabe iris sampai wangi lalu masukkan ebi yg sudah dimemarkan, aduk rata, sisihkan di tepi wajan.
Tambahkan sedikit minyak, orak-arik telur, lalu masukkan kwetiau.
Tambahkan kecap asin, kecap ikan, garam, gula, merica, aduk rata.
Masukkan air kaldu, aduk rata dan masak sampai meresap. Koreksi rasa.
Terakhir masukkan taoge dan air asam, aduk rata.
Sajikan hangat, boleh taburi dg kacang tanah sangrai jika suka.

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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