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Pad Thai

Pad Thai Pad Thai is generally the first dish that pops into one's mind when they are thinking of Thai Cuisine. A Pad Thai dish is the ideal blend of sweet, salty and sour. There are an infinite number of variations on this timeless tradition, but usually noodles are dressed up with bean sprouts, onion, tofu and the brilliant final touch: peanuts ground to near dust.

Believed to be of Vietnamese origins with a blend of Chinese ingredients, this dish is not only simply delicious, it holds a significant place in the history of the Thai government.

In 1938, the Thai Prime Minister, Phibun, hoped to provide opportunity of Thailand to catch up with the modern world after WWII. The key to this dream lied in the delicious noodle dish we know today as, Pad Thai. Phibun, wanted to reduce rice consumption during the war, and there were serious budget constraints at the time. He launched a massive campaign to teach the poor how to manufacture rice noodles, and how to open noodle establishments while using the dish as a tie-in to his campaign invoke national image and pride, to reinforce the economy, and to improve the diet of the nation.

Today, the dish is cooked in thousands of kitchens, shared with family and friends across the globe. There are as many ways to cook Pad Thai, and it will vary depending on location as well as creativity of the chefs. However, the basic conventional Pad Thai recipe are the ideal blend of sweet, salty and sour.


Thai Pad Thai Noodles

Serves 3

•    1 packet Thai Pad Thai Noodles SpicePaste
•    3 tbsp vegetable oil
•    250 g (½ lb) shelled prawns
•    1 egg, beaten
•    120 g (4 oz) dried rice noodles or bean vermicelli (to soften the noodles and vermicelli, follow pack instructions)
•    ¼ cup (50 g) fresh bean sprouts
•    2 tbsp crushed peanuts
•    Lime wedges and chives or spring onions, cut into 2.5 cm (1") length as garnish
•    Fish Sauce and a pinch of sugar as optional seasoning
       
1.    Heat oil in non-stick saucepan on high heat. Add prawns; stir-fry for 1 minute. Add egg and cook for 1 minute.
2.    Add noodles or vermicelli and Spice Paste, stir-fry for 3 minutes or until fairly dry.
3.    Add bean sprouts; stir-fry for 1 minute. Add peanuts and mix well. Garnish and serve hot.
           
Cooking tip: Chicken, squid and/or firm tofu may be used instead of prawns



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