Learning to balance flavors (strong flavors at that) is often the most difficult part of learning to cook Thai food. The cuisine is best known for its use of fresh ingredients from spices to herbs, which can be difficult if you are not skilled enough in the kitchen. If you are really keen on mastering the Pad Thai recipe, one of Thailand’s most famous dishes, then you have to start with the basics first.
As noted above, the use of fresh ingredients is ultimately the main secret to great tasting Thai food. Packaged and dried herbs pale in comparison to freshly picked ones. But you do not need to own a fresh herb garden in order to prepare your favorite Thai curry recipes – you can buy from Asian stores right before you cook them to ensure their freshness. Or, you can also visit your local market for fresh herbs and vegetables that you can cook with.
Your ability to distinguish flavors is crucial to becoming a good cook of Thai green curry and other popular recipes. For instance, using a fish sauce on a given recipe can provide a variety of dilemma. Some are saltier in taste while others have a fishier aroma. The same goes with the other ingredients used for cooking Thai food. Your palate must be able to sharply distinguish the difference in each taste so you can create the right balance when putting them together in the dish.
The use of the right equipment is another factor that will impact your learning of Pad Thai recipe and other Thai dishes. Thankfully, Thai cooking utilize primary cooking tools only. A wok with wooden spatula is great for when cooking Singapore noodles or stir-frying vegetables. Meanwhile, a pestle & mortar is used in traditional Thai cooking to grind spices or vegetables. Modern equipment like a food processor or coffee grinder might make your life more efficient in the kitchen. However, the use of pestle & mortar is believed to help bring out the optimum flavor from every spice.
As mentioned above, Thai cuisine is notable for its use of salty, spicy, sour, and sweet flavor components. In most cases, you can experience all of these flavors in one dish. This is what makes Thai dishes so appealing yet extremely difficult to make. It takes a good quality chef to be able to marry these flavors together.
The use of coconut milk is often used to mellow down the flavor or aroma of fresh seafood. Meanwhile, plain white sugar is added to neutralize salty and spicy flavors. Another option for that is to use fresh lime juice or tamarind paste (adding the sour component). The addition of spicy flavor also livens up the dish and makes it more enticing. In addition, the spice provides a beautiful aroma to the dish.
Are you ready to cook your own Pad Thai recipe? Now that you know the concept behind Thai cooking, you can check out this link for the full recipe: http://marionskitchen.com.au/food-range/marions-kitchen-pad-thai/. Feel free to browse around the website to find other recipes that you can try and master the art of Thai cuisine.