Pad Thai

Name: Pad Thai
Total time: 30 min
Yield: 4 log
Ingredients: Chapti chawal noodles 250g; Prawn 300g (chheele hue); Ande 2 (halke phente hue); Imli ka paste 3 tbsp; fish sauce 3 tbsp; Palm sugar ya brown sugar 3 tbsp; Lehsan 3 clove; chilli flakes 1 tsp; Bean sprout 2 cup; garlic chives ya hari piyaz; Bhuni moongphali 4 tbsp (kooti hui); lime 1

30 minute · 4 log · Duniya Ke Khane · Thailand

Chawal noodles, prawn, anda, moongphali aur lime ke sath pad thai

Pad thai Thailand ki sab se mashhoor noodle dish hai, aur is ka jaadu balance mein hai, meetha, khatta, namkeen aur thori garmi, sab aik garam wok mein. Sauce imli, fish sauce, palm sugar aur mirch se banti hai, aur wo chawal ke noodles par lagti hai jo bhigoye jate hain, ubale nahi jate, taake wo naram hone ke bajaye springy rahein. Prawn, anda, bean sprout aur chives tez aanch par jaldi daale jate hain, aur dish ko kooti hui moongphali, lime aur extra sprout ke sath finish kiya jata hai. Shuru karne se pehle sab kuch tayyar rakhein, kyunke wok garam hote hi pakana sirf chand minute leta hai, aur yehi tezzi noodles ko naram hone se bachati hai.

Open the interactive recipe — switch language, watch the video, save it

Video jald aa rahi hai, is recipe ki video ban rahi hai, jald hi har step yahan dekh sakein ge.

Ajza

Chapti chawal noodles 250g
Prawn 300g (chheele hue)
Ande 2 (halke phente hue)
Imli ka paste 3 tbsp
fish sauce 3 tbsp
Palm sugar ya brown sugar 3 tbsp
Lehsan 3 clove
chilli flakes 1 tsp
Bean sprout 2 cup
garlic chives ya hari piyaz
Bhuni moongphali 4 tbsp (kooti hui)
lime 1

Banane Ka Tareeqa

Chawal ke noodles ko neem garam pani mein 20 se 30 minute bhigoyein jab tak lachakdaar lekin sakht rahein, phir achhi tarah chhanein.
Imli, fish sauce, cheeni aur chilli flakes ko mila kar sauce banayein, aur chakhein. Wo aik sath meethi, khatti aur namkeen honi chahiye.
Wok mein tez aanch par oil garam karein, lehsan ko 20 second fry karein, phir prawn daalein aur 2 minute pakayein jab tak halke gulabi na ho jayein.
Prawn ko aik taraf karein, ande daalein, aur halke se scramble karein jab tak set na ho jayein, phir prawn ke sath milayein.
Chhane hue noodles aur sauce daalein, aur 2 se 3 minute musalsal milayein jab tak noodles naram na ho jayein aur sauce jazb na ho jaye.
Aadhe bean sprout aur chives daalein, 30 second milayein, aur wok ko aanch se utaar lein.
Platon mein baant lein, upar bache hue sprout, kooti hui moongphali aur hari piyaz daalein.
Lime, extra chilli flakes aur fish sauce ke sath foran serve karein, taake har shakhs apni marzi se theek kar sake.

Chef ki tip

Noodles ko bhigoyein, ubalein nahi. Uble hue noodles wok mein zyada pak jate hain aur naram aur chipchipe ho jate hain.

Serve Karna

4 logon ke liye hai, garam platon par, lime, kooti hui moongphali, extra bean sprout aur chilli flakes table par. Pad thai street food hai, is liye garam aur casual serve karein, har koi apni plate par lime nichode aur apni marzi se moongphali ya garmi daale. Saath halki kheere ki salad taazgi deti hai, lekin tawajjo noodles par rakhein.

Store Aur Dobara Garam Karna

Pad thai taazi khana behtar hai, seedha wok se. Bacha hua khana fridge mein 1 din tak rehta hai, aur garam wok ya pan mein thore pani ke sath musalsal hilate hue dobara garam hota hai. Noodles dobara garam karne par naram ho jate hain, is liye wohi texture ki umeed na rakhein. Freeze na karein. Sirf sauce fridge mein 1 hafte tak rehti hai.

Ajza Ke Notes

Imli ka paste khatta note deta hai jo pad thai ko pehchan deta hai. Agar bohat gaarha ho to sauce milane se pehle thore garam pani se patla karein.
Palm sugar caramel jaisi mithaas mein pighalta hai. Brown sugar achhi chalti hai, lekin safed cheeni tez hoti hai, is liye thori kam use karein.
Fish sauce namkeen aur tez khushbu wali hoti hai. Isay sauce mein daalein, seedha wok mein nahi, taake barabar mile.
Chapti chawal noodles motai mein mukhtalif hoti hain. Patli noodles jaldi bhigti hain, is liye 15 minute baad check karein aur sakht rehte hue chhanein.

Variations

Chicken pad thai: prawn ki jagah patli kati hui chicken use karein, ande daalne se pehle achhi tarah pakayein.
Tofu pad thai: sakht tofu use karein, pehle sunehra hone tak fry karein, vegetarian version ke liye, aur check karein ke fish sauce ka badal aap ko suit karta ho.
Extra sabzi: noodles ke sath kata hua gajar aur kata band gobhi daalein, zyada kurkurahat aur rang ke liye.

Aam Ghaltiyan

Noodles ko zyada pakana. Chhanne par sakht hone chahiye, kyunke wo sauce mein pak kar mukammal hote hain.
Wok ka kaafi garam na hona. Noodles steam mein pakte hain aur chipak jate hain, is liye wok ko dhuaan nikalne tak garam karein.
Sare sprout jaldi daalna. Wo murjha kar naram ho jate hain, is liye aadhe aakhir mein daalein aur aadhe topping ke liye kachhe rakhein.
Sauce ko chakhna bhool jana. Pakane se pehle balance karein, kyunke noodles daalne ke baad meetha, khatta aur namkeen theek nahi ho sakta.

Aksar Puche Jane Wale Sawal

Kya fish sauce ke baghair pad thai bana sakta hoon?

Ji haan, chutki bhar namak ke sath soy sauce, ya vegetarian fish sauce use karein. Zaiqa mukhtalif hoga, lekin meetha aur khatta balance rehta hai.

Agar mere noodles chipak jayein to kya karun?

Wo zyada der bhige, ya wok kaafi garam nahi tha. Achhi tarah chhanein, thore oil ke sath milayein, aur agli dafa zyada garam wok mein pakayein.

Kya sookhi shrimp use kar sakta hoon?

Ji haan. 2 tbsp sookhi shrimp bhigoyein aur lehsan ke sath daalein. Wo rawaiti namkeen gehraai daalti hain.

Kya pad thai gluten free hai?

Chawal ke noodles qudrati tor par gluten free hote hain, lekin fish sauce aur imli ke paste mein additives ho sakte hain, is liye label check karein.

More Duniya Ke Khane recipes · More Thailand recipes · All recipes

Share this recipe: https://www.zaikaworlds.com/roman-urdu/recipe/padthai · Share on WhatsApp