Wednesday, December 29, 2010

Pad Thai

Pad Thai is the National dish of Thailand. It's not so hard to make, so we decided to give it a try! Here is some history of the dish. Thai prime minister Luang Pibulsonggram decreed the Pad Thai recipe as a national Thai dish sometime during Word War II, and that the dish is a very important part of Thai culinary history. Further research says that Pibulsonggram popularized the dish in an effort to reduce rice consumption so there was more to export to other countries, and some sources also say that after the war, the Thai government used Pad Thai as part of their plan to decrease the unemployment rate of the people by adopting a new trend of noodle-making and noodle-house dining.
Most of you know that Philip and Thomas were both adopted from Thailand. Our family loves Thailand. I hope we can even travel there in 2011. We will see what comes!

Before you begin to cook this dish you prep everything. You will need...



One chopped onion
5 chopped garlic cloves
2 cups chopped spinach greens
2 cups chopped firm tofu
10 large shrimp, or 2 cups small shrimp
1 pound of soft rice noodles (you can just take the dried noodles and soak them in cold water for 15 minutes).
3 eggs
6 table spoons of Pad Thai sauce
2 cups bean sprouts
1 cup chopped green onion.






In a hot wok with oil, you brown the onions and garlic
then add the tofu
when that's browned add the shrimp and spinach greens
do not over cook the shrimp
then add the noodles and some water (maybe a half a cup of water). Put the lid on the wok and let it steam the noodles for about 2 minutes).
Then stir in the eggs and let them cook.
Finally add the bean sprouts and green onions.



You serve this with freshly cut cucumbers, tomato's, lime. It taste wonderful with lime juice squeezed over it.

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