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Pad Thai (Thai stir-fried noodles)

Zone Central

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Pad Thai (Thai stir-fried noodles)

Background

Thai stir-fried noodles is created in Chom phon Phibunsongkram era to compete with Chinese fried noodles (Pad See Ew). In that period, the government encouraged and support Thai people to do trade and cooking Pad Thai was an occupation. Pad Thai is a mix of Thai and Chinese cuisine. Fried noodles cooking with high heat until produce good smell is Chinese cooking technique while seasoning with chili, fish sauce and palm sugar is Thai style. So Pad Thai is a favorite dish of Thai and Chinese. And now it become a popular dish of foreigners.

 

Nutrition facts

Fat, eggs and shrimp provide high calories and energy to body. A dish generally is about 216.16 kilocalories, 22.39 grams carbohydrate, 10.84 grams protein and 67.98 milligrams calcium.

 

Ingredients

  • 100 grams sen lek noodles, soaked and drained
  • 6 tpsp. cooking oil
  • 100 grams jumbo shrimps, peeled and de-veined
  • 1 chopped garlic
  • 1 tbsp. chooped shallots
  • 2 tbsp. hard tofu, cut into small-size pieces
  • 2 tbsp. dried shrimp
  • 1 egg
  • 2 tbsp. of each: fish sauce, sugar and tamarind juice
  • Chopped roasted peanuts and chili powder
  • Serve with fresh bean sprouts, Chinese chives and banana flower

Zone South

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Zone Central

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Zone South

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