Phad Thai Recipe

Today we shall learn about history of Phad Thai, Phad Thai recipe, how to cook it, Phad Thai nutrition facts and how many calories it provide.

History

When Field Marshall Plaek Pibulsongkram (Jom Phon Por) became Thai president (1938-1944 and 1948-1957), he issued 12 Rattha Niyom (cultural mandate) between 1939-1942, changed the name of “Siam (Thailand original name) to Thailand and brought in the Western Calendar (Thai or Siam original New Year is 1 April). He ordered Thais to salute the flag twice per day, learn the national anthem by heart and sing it at school, wear a hat, refrain from speaking any dialects in public and use only Standard Thai.

When it already has Thailand, it should have national food too. So It was chosen. At that time, everyone thinks all noodles such as; Kaoy Tiaw (Noodle), Ba Mee (Chinese Noodle, Kanom Jin (Thai vermicelli with curry) as Chinese related food. With that reason, new style food was made up.

Fry small noodle, add yellow soybean curd, add dried shrimps, add garlic’s leaf, add eggs, add bean sprout and fry all ingredient together.

The true Phad Thai mustn’t have pork in ingredient because, at that time, everyone thinks pork is Chinese food. Thais rarely eat pork. They only eat pork in special festival. Thais originally eat chicken and fish. Since it was named “Phad Thai”, so there is no pork in its ingredient.

It’s very easy to find and eat because it’s very famous. Since each shop has themselves method and technique, which inherit for many years, so there are many Phad Thai Recipe that has different type of ingredient and different frying method.


Phad Thai Recipe
(Thai - style fried Rice noodles )

Phad Thai Recipe Main Ingredient



How to cook

1. Fry noodles with water until soft.
2. Add sauce and mix thoroughly.
3. Add dried shrimp, Chopped Salted white radish and soybean curd.
4. Add oil around the pan, break eggs and fry until done.
5. Add bean sprouts, Chinese leek leaves and fry and serve warmly.
6. Scramble egg and mix with the seasoning noodles.
7. When the noodles look dry, add bean sprouts and Chinese chives.
8. Stir them together with noodles until cooked. Then remove from the heat.

Phad Thai Recipe Sauce Ingredient


Sauce cooking

1. Pound sha gredients in a pot.
2. Heat the ingredients until melted.
3. Bring to boil and then add the sauteed shallots and garlic.
4. Mix them togetherand pack in plastic bags, 80 grams each

Note: The Phad Thai Recipe Sauce makes 2 kg.

Phad Thai Recipe Nutritional Information per 100 grams

- Calories 216.16 Kcal.

- Protein 7.26 gm.

- Fat 10.84 gm.

- Carbohydrate 22.39 gm.

- Fiber 1.78 gm.

- Calcium 67.98 mg.

- Iron 0.94 mg.


Strong point of Phad Thai Recipe: High calories, protein, fibers, calcium and phosphorus.

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Thai Food: The strengths, distinctive features . . . Thai Food

The strengths, distinctive features and selling points of Thai Food

Technology to develop Thai food for easy preparation and consumption is utilized in the form of heat resistant plastic containers and has become a popular part of modern lifestyle. In addition, there is another trend of franchising businesses promoting Thai food in foreign countries. Restaurant operators can utilize instant seasoning in packs to prepare food which provides consistent quality. Consumers who like Thai food in foreign countries can also prepare their own Thai food conveniently. The Institute of Food Research and Product Development at Kasetsart University has received funds from the National Research committee in order to develop various instant food items which are ready for consumption, and sauce packs that are easy to use. Another factor enables consumers to become interested in Thai food is to provide information based on scientific research indicating that Thai food can be healthy. The results of the research show that instant Thai food products contain components and help to fight against free radicals which cause heart disease, cancer, cataracts and aging.

The Benefit of Thai food: It is well-known that Thai food is healthy, and this factor encourages especially foreigners to consume more Thai food. The research has shown results which indicate the potential of Thai food to eliminate free radicals. Even though the food is cooked, the healthy features are not lost. The phonemic components remain in the food too.

The Different of Thai food: Thai food differences compared to other foods in the world. Foreigners are amazed with its uniqueness. Not only do spices and herbs enhance the fragrance of Thai foods, but they are also a good source of anti-free radicals, indicated by antioxidant capacity, as it contains phenolic components.

The Selling Point of Thai food: Some marketers stated that distinguishing Thai food products could bring success to the operators’ sales. Thai products are well-known in terms of health care and unique taste. Promoting the other kinds of Thai food that are different from common dishes is considered an important selling point, especially the dishes that provide hot and spicy tastes as well as strong herbal smells, Kour Kling, 3 regional noodle dishes: Mee Ka Ti (coconut milk vermicelli), Phad Mee Pak Tai (Stir-fried flat rice noodle in southern style) and Khao Soi, for example. These dishes are other choices for those who want to try something new.
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