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 bungkus Mie putih (saya pakai yg dari Thai).
6 ekor udang (buang kepala).
1 butir telur ayam.
1 buah wortel.
2 buah cabe merah keriting.
4 siung bawang putih.
1 cm jahe.
1 siung jeruk nipis kecil (bagi 2 bagian).
1 sdt saus tiram.
1 sdt kecap ikan.
1 sdm kecap asin.
2 sdm makan minyak goreng.
1 liter air.
secukupnya garam.

Langkah Memasak Pad Thai

Rebus air hingga mendidih,setelah mendidih matikan api lalu masukan Mie,aduk hingga Mie terendah air,biarkan sebentar,lalu angkat.
Iris cabai,Jahe dan bawang putih di keprek.
Potong potong sawi hijau sesuai selera dan iris wortel bentuk korek api.
Siapkan udang belah bagian punggungnya beri peresan jeruk nipis supaya amisnya hilang.
Panaskan minyak Tumis,bawang putih,cabai,jahe,tambahakan udang,telur setelah harum tambakan sayurannya.
Masukan Mie,kecap asin,saus tiram,kecap ikan,sedikit peresan jeruk nipis, sedikit garam, sesuaikan rasa 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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