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

1/3 cup fish sauce.
1/2 cup Gula aren/Gula merah.
1/2 cup air asam jawa.
4 siung bawang putih (cincang).
5 siung bawang merah (iris tipis).
10 ekor udang segar ukuran sedang.
1/3 cup tahu kuning Potong tipis.
1 butir telur (goreng orak arik).
1 cup daun kucai (bisa di ganti daun bawang).
1 cup daun ketumbar.
1/2 cup kacang panggang/goreng.(cincang).
1 sdm ebi yg sudah di rendam (cincang).
1/2 buah jeruk nipis.
2 sdm cabe bubuk (Saya pakai bon cabe KOBE).
4 ons rice noodles (rebus 1/2 matang).
1/4 cup air.

Langkah Memasak Pad Thai

Sauce: tumis bawang Merah sampai matang, masukan Gula Merah, kecilkan api,biarkan sampai Gula pekat,masukan air,fish sauce,air asam,aduk rata, angkat dan sisihkan.
Tumis bawang putih dan ebi sampai harum,masukan udang,tahu lalu tumis sebentar dan masukan telur,kemudian masukan mie dan sauce. Aduk rata masukan kucai. Aduk sebentar. Lalu masukan daun ketumbar dan kacang (sisakan sedikit kacang unk taburan).
Hidangkan di piring lalu taburi dengan cabe bubuk dan kacang (untuk cabe sesuai selera).

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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