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

220 gr rice noodle kering.
100 gr udang.
50 gr ayam fillet (potong dadu).
5 buah bakso ikan (iris tipis).
1 buah tahu.
5 sdm kacang tanah sangrai (tumbuk kasar).
7 batang kucai/lokio.
50 gr tauge.
3 siung bawang merah (iris tipis).
Saos pad thai :.
2 sdm kecap ikan.
2 sdm air asam jawa.
1 sdm gula merah sisir.
1/2 sdt garam.
1 bungkus pad thai paste (me: merk kanokwan).
200 ml air matang.

Langkah Memasak Pad Thai

Rendam rice noodle dengan air panas selama 10 menit. Angkat dan tiriskan..
Campur semua bahan saos pad thai, aduk rata..
Goreng udang dengan sedikit minyak hingga udang berubah warna. Angkat dan sisihkan. Cuci dan siapkan bahan-bahan lainnya..
Tumis ayam dan bakso hingga ayam setengah matang. Lalu masukkan tofu dan bawang merah..
Masukkan rice noodle dan tambahkan saos pad thai. Aduk rata. Setelah itu masukkan kucai dan tauge. Masak hingga matang. Sajikan dengan udang dan taburan kacang tanah..

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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