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Pad Thai, phat Thai, or phad Thai (/ ˌ p ɑː d ˈ t aɪ / or / ˌ p æ d ˈ t aɪ /; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt̚ tʰāj] ⓘ, 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine.
Usually wide rice noodles fried with chicken or pork, and soy sauce. Phat Thai: ผัดไทย Pad Thai noodles Stir fried medium size rice noodles (sen lek) with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (kuichai), combined with shrimp. Phat wun sen ผัดวุ้นเส้น
Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties. Horapha โหระพา Thai sweet basil: A variety of the sweet basil with a taste of anise. It is used in different curries such as red and green curry and often also served separately. Kha ข่า
Meals include a cheese omelet with turkey sausage, chicken pad thai, Moroccan lentil and sweet potato stew, Merlot chicken meatballs with orzo pasta, cheesecake and protein shakes.
Saute chicken 4-6 minutes. Remove from pan. Leave oil in pan. Cook carrots, peppers in oil. Saute 1-2 minutes. Add onions, garlic and bean sprouts. Add eggs. Scramble. Add chicken. Add cooked rice ...
Phat kaphrao consists of meat such as pork, chicken, beef, and seafood stir fried with Thai holy basil and garlic. It is served with rice and topped up (optional) with fried eggs or khai dao (ไข่ดาว). The main seasonings are soy sauce, Thai fish sauce, oyster sauce (optional), cane sugar, and bird's eye chili.
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The name of the dish is pronounced [lâːt nâː] in Thai colloquial speech. It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan (Thai: คะน้า; RTGS: khana). The dish is then covered in a sauce made of stock and tapioca starch, or cornstarch.