Pad Thai Noodles with shrimp
Finally I’m going to write about Pad Thai noodles – ผัดไทย. We call it “Guay Tiew Pad Thai” in Thai. Please don’t pronounce this first word as “pad”, rhymes with “bad”, but rather as “pat” which should roughly rhyme with “paht”.
Pad Thai has been one of the most popular traditional noodle dishes in Thailand ever since World War II. Because of inflation, the price of rice was very high, so the government encouraged Thai people to consume noodles. Check the PadThai.org website for more information about the origins and varieties of Pad thai.
Originally this dish was called “Guay Tiew Pad” which literally means stir fried noodles. Later it came to be called “Guay Tiew Pad Thai” to match the new country name of the former Kingdom of Siam. People soon started calling it the shorter “Pad Thai” and that name stuck to this day.
Usually we cook Pad Thai noodles quickly over high heat. The main ingredients for Pad Thai are shrimp, small to medium sized rice noodles, egg, chive, bean sprout, tofu, sweet pickles, ground peanut, dried shrimp.
Normally we season the noodles with fish sauce, tamarind juice, and palm sugar, but it’s common, and certainly easier, to make the Pad Thai sauce in advance.
Garnish this dish with ground peanuts and always serve with lime wedges. Before eating it is important to squeeze some lime juice onto your serving of Pad Thai.
We cooked this Pad Thai noodles for private cooking class last weekend.