Pad Thai Showdown: Comparing the Best Versions in Thailand and Beyond

In order to determine the best Pad Thai, we conducted a taste test comparing the traditional version served in Bangkok, Thailand and a modern interpretation served at a renowned Thai restaurant in New York City. Both versions are delicious in their own right, but each offers a unique twist on the classic dish.

Traditional Pad Thai in Thailand:

Ingredients:
– 200g dried rice noodles
– 2 tbsp vegetable oil
– 2 cloves of garlic, minced
– 100g tofu, cubed
– 100g prawns, peeled and deveined
– 2 eggs
– 2 tbsp tamarind paste
– 2 tbsp fish sauce
– 1 tbsp sugar
– 1/2 cup bean sprouts
– 1/4 cup roasted peanuts, chopped
– Fresh cilantro, for garnish
– Lime wedges, for serving

Instructions:

1. Soak the rice noodles in warm water for 20 minutes, or until they are soft. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry for 30 seconds.
3. Add the tofu and prawns to the wok and cook until the prawns are pink and cooked through.
4. Push the tofu and prawns to one side of the wok and crack the eggs into the other side. Scramble the eggs until they are cooked.
5. Add the soaked rice noodles to the wok, along with the tamarind paste, fish sauce, and sugar. Stir-fry everything together until the noodles are coated in the sauce.
6. Add the bean sprouts and chopped peanuts to the wok and toss everything together.
7. Serve the Pad Thai garnished with fresh cilantro and lime wedges on the side.

Pad Thai Showdown in New York City:

Ingredients:
– 200g dried rice noodles
– 2 tbsp vegetable oil
– 2 cloves of garlic, minced
– 100g chicken, sliced
– 100g shrimp, peeled and deveined
– 2 eggs
– 2 tbsp tamarind paste
– 2 tbsp soy sauce
– 1 tbsp sugar
– 1/2 cup broccoli florets
– 1/4 cup cashews, chopped
– Fresh basil, for garnish
– Lime wedges, for serving

Instructions:

1. Soak the rice noodles in warm water for 20 minutes, or until they are soft. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry for 30 seconds.
3. Add the chicken and shrimp to the wok and cook until the chicken is cooked through and the shrimp are pink.
4. Push the chicken and shrimp to one side of the wok and crack the eggs into the other side. Scramble the eggs until they are cooked.
5. Add the soaked rice noodles to the wok, along with the tamarind paste, soy sauce, and sugar. Stir-fry everything together until the noodles are coated in the sauce.
6. Add the broccoli florets and chopped cashews to the wok and toss everything together.
7. Serve the Pad Thai garnished with fresh basil and lime wedges on the side.

In the showdown between these two versions of Pad Thai, the traditional version from Thailand won over our taste buds with its authentic flavors and textures. The combination of sweet, tangy, and savory flavors in the dish was perfectly balanced, and the addition of fresh cilantro and lime added a refreshing touch.

While the modern interpretation served in New York City was delicious in its own right, it lacked the depth of flavor and authenticity that the traditional version offered. The use of broccoli and cashews gave a unique twist to the dish, but it strayed too far from the classic Pad Thai recipe.

In conclusion, when it comes to Pad Thai, sometimes the traditional way is the best way. For those looking to experience the true flavors of this beloved Thai dish, we recommend trying the traditional version served in Thailand. The combination of ingredients and techniques used in this recipe truly make it stand out as the best Pad Thai we’ve ever tasted.

Source: www.buyaussiestuff.com/category/cooking
Source: www.buyaussiestuff.com/cooking
Image by Pixabay

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