{"id":137847,"title":"Pad Thai autentic","modified":"2026-06-15T09:18:41+02:00","plain":"Dac\u0103 a\u021bi ajuns pe aceast\u0103 pagin\u0103, sigur nu pentru c\u0103 pad thai v\u0103 este necunoscut. La urma urmei, cum ai putea s\u0103-l ratezi? Este, f\u0103r\u0103 \u00eendoial\u0103, cel mai cunoscut preparat al buc\u0103t\u0103riei thailandeze \u0219i, pe deasupra, nu este deloc at\u00e2t de greu de f\u0103cut acas\u0103. \n\n\n\nPe l\u00e2ng\u0103 faptul c\u0103 se prepar\u0103 u\u0219or, aceast\u0103 specialitate thailandez\u0103 este la ani-lumin\u0103 de farfuriile mediocre pe care le g\u0103sim adesea \u00een restaurante\u2026 \n\n\n\nPad see ew este un alt mare clasic al buc\u0103t\u0103riei thailandeze, un veri\u0219or delicios al pad thai-ului\n\n\n\nDesigur, nu e o regul\u0103 general\u0103, dar mi s-a spus deja c\u0103 sosul de ro\u0219ii din el ar fi tradi\u021bional \u0219i alte absurdit\u0103\u021bi de genul acesta, \u00een timp ce eram taxat cu 20\u20ac. Pe scurt, am r\u0103mas traumatizat pe via\u021b\u0103: voi m\u00e2nca pad thai fie \u00een Thailanda \u2014 la Phuket, pad thai-ul de strad\u0103 este o minune \u2014 fie f\u0103cut acas\u0103.\n\n\n\nIngredientele principale ale pad thai-ului\n\n\n\nSosul de soia dark: nu trebuie confundat sub nicio form\u0103 cu sosul de soia light pe care \u00eel g\u0103sim de obicei \u00een magazine. Uneori se g\u0103se\u0219te \u0219i acolo, dar ave\u021bi \u0219anse mai mari s\u0103-l g\u0103si\u021bi \u00eentr-un magazin asiatic. \n\n\n\nAre un gust foarte diferit \u0219i adaug\u0103 mult\u0103 profunzime \u0219i complexitate preparatului. Dac\u0103 vre\u021bi s\u0103 afla\u021bi mai multe despre diferen\u021bele dintre sosurile de soia, citi\u021bi articolul meu complet pe aceast\u0103 tem\u0103. Dac\u0103 merge\u021bi la un magazin asiatic, c\u0103uta\u021bi sosul de soia \u00ab\u00a0black\u00a0\u00bb de la Healthy Boy; este o marc\u0103 thailandez\u0103, iar gustul s\u0103u se potrive\u0219te mult mai bine \u00eentr-o re\u021bet\u0103 de pad thai. \n\n\n\nPulpa de tamarind\u0103: este absolut indispensabil\u0103 dac\u0103 vre\u021bi un gust autentic. Sincer, nu prea exist\u0103 \u00eenlocuitori buni pentru aroma ei delicios de acri\u0219oar\u0103. Rehidrata\u021bi-o cu ap\u0103 clocotit\u0103, apoi trece\u021bi-o printr-o etamin\u0103.\n\n\n\nDe ce s\u0103 nu-l servi\u021bi al\u0103turi de o delicioas\u0103 vit\u0103 cu ceap\u0103?\n\n\n\nCreve\u021bii usca\u021bi: pute\u021bi alege \u0219i varianta gri, dac\u0103 dori\u021bi; \u00een acest caz, m\u0103ri\u021bi cantitatea de 5 ori \u0219i toca\u021bi-i. Cele dou\u0103 variante se pot \u00eenlocui reciproc, dar chiar nu trebuie neglijate. \u00cen Fran\u021ba, creve\u021bii usca\u021bi se g\u0103sesc de obicei la raionul de produse congelate din supermarketurile asiatice. L\u0103sa\u021bi-i la dezghe\u021bat peste noapte \u00een frigider.\n\n\n\nAroma pe care o aduc preparatului este esen\u021bial\u0103 pentru gustul final \u0219i nu ve\u021bi regreta cele c\u00e2teva minute \u00een plus necesare pentru a-i incorpora \u00een pad thai. \n\n\n\nT\u0103i\u021beii de orez: \u00een niciun caz s\u0103 nu folosi\u021bi fidea de orez! Alege\u021bi un format mediu spre lat; \u00een Thailanda se folose\u0219te, de regul\u0103, grosimea medie. Fi\u021bi aten\u021bi la g\u0103tirea lor: v\u0103 dau toate detaliile \u00een re\u021bet\u0103, dar s\u0103 \u0219ti\u021bi c\u0103 textura final\u0103 a t\u0103i\u021beilor este unul dintre cele mai importante elemente ale unui pad thai reu\u0219it.\n\n\n\nSosul de pe\u0219te: pilon al buc\u0103t\u0103riei thailandeze \u0219i al buc\u0103t\u0103riei vietnameze, nu are gust de pe\u0219te, dar adaug\u0103, la fel ca pudra de creve\u021bi usca\u021bi, o arom\u0103 intens\u0103 de umami. Recomand m\u0103rcile Squid sau Ph\u00fa Qu\u1ed1c, printre cele mai bune pe care le pute\u021bi g\u0103si \u00een Fran\u021ba.\n\n\n\nCu ce s\u0103 servi\u021bi pad thai-ul? \n\n\n\n\u00cen general, este un fel de m\u00e2ncare complet \u00een sine. Dar de ce s\u0103 nu servi\u021bi, ca antreu, o por\u021bie de vit\u0103 \u201etigru care pl\u00e2nge\u201d? \n\n\n\nRe\u021beta mea de vit\u0103 \u201etigru care pl\u00e2nge\u201d  ideal\u0103 ca antreu rece\n\n\n\n\n\n\n\nSfaturi pentru un pad thai reu\u0219it\n\n\n\nPentru t\u0103i\u021beii de orez folosi\u021bi \u00een pad thai, exist\u0103 un mic truc secret ca s\u0103 ias\u0103 perfect la g\u0103tire \u0219i s\u0103 capete acea textur\u0103 unic\u0103, autentic\u0103. Dac\u0103 vre\u021bi varianta mai simpl\u0103, \u00eei pute\u021bi g\u0103ti conform instruc\u021biunilor de pe pachet, dar v\u0103 recomand din plin s\u0103 \u00eencerca\u021bi metoda aceasta.\n\n\n\nPe scurt, g\u0103tirea t\u0103i\u021beilor se face \u00een dou\u0103 etape:\n\n\n\n\nPune\u021bi t\u0103i\u021beii \u00een ap\u0103 cald\u0103 (nu fierbinte, doar cald\u0103) \u0219i l\u0103sa\u021bi-i 5-10 minute. T\u0103i\u021beii de orez nu trebuie s\u0103 fie complet moi, ci doar u\u0219or flexibili; pare contraintuitiv, dar ve\u021bi vedea. Scurge\u021bi-i \u0219i pune\u021bi-i deoparte.\n\n\n\nContinua\u021bi apoi g\u0103tirea t\u0103i\u021beilor exact a\u0219a cum indic\u0103 re\u021beta. Doar c\u0103 aici, fiind doar par\u021bial g\u0103ti\u021bi, se vor termina de f\u0103cut \u00een sucul \u0219i uleiul preparatului. A\u0219a vor c\u0103p\u0103ta o textur\u0103 unic\u0103, sincer, greu de imitat.\n\n\n\n\nS-ar putea s\u0103 ave\u021bi nevoie de c\u00e2teva \u00eencerc\u0103ri ca s\u0103 nimeri\u021bi exact momentul \u00een care trebuie sco\u0219i din ap\u0103, dar crede\u021bi-m\u0103, merit\u0103 din plin.\n\n\n\nAm \u0219i o alt\u0103 re\u021bet\u0103 cu t\u0103i\u021bei de orez, pe care o g\u0103si\u021bi aici. Iar dac\u0103 nu sunte\u021bi sigur cum s\u0103 alege\u021bi sosul de soia, descoperi\u021bi articolul meu complet despre diferitele tipuri de sos de soia. \n\n\n\n\n\n\tPad Thai autentic\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tSOS PAD THAI6 linguri zah\u0103r brun4 linguri sos de pe\u0219te40 g pulp\u0103 de tamarin (hidratat\u0103; dac\u0103 folosi\u021bi concentrat de tamarin, dubla\u021bi cantitatea (\u00een ml))120 ml ap\u0103 clocotit\u0103 (pentru pulpa de tamarin)2 linguri sos de soia dark (ideal ar fi s\u0103 folosi\u021bi sos de soia thailandez "black" de la marca "Healthy Boy")ALTE INGREDIENTE75 ml ap\u0103250 g t\u0103i\u021bei de orez (greutate uscat\u0103; g\u0103ti\u021bi-i \u00een prealabil conform instruc\u021biunilor din re\u021bet\u0103)1 priz\u0103 sare (dup\u0103 gust)1 linguri\u021b\u0103 piper alb25 g creve\u021bi usca\u021bi (m\u0103cina\u021bi fin, p\u00e2n\u0103 ob\u021bine\u021bi o pudr\u0103)4 c\u0103\u021bei de usturoi (felia\u021bi)2 \u0219alote (feliate fin)3 ou\u0103 mari (b\u0103tute)1 m\u00e2n\u0103 muguri de soia1 m\u00e2n\u0103 ciboulet\u0103 thailandez\u0103 (t\u0103iat\u0103 \u00een buc\u0103\u021bi de 1 cm)4 linguri arahide (zdrobite grosier)2 lime-uri, pentru servit\t\n\t\n\t\tSosDac\u0103 folosi\u021bi pulp\u0103 de tamarin, amesteca\u021bi-o cu apa clocotit\u0103. Dac\u0103 folosi\u021bi concentrat, trece\u021bi direct la pasul 4.Zdrobi\u021bi bine pulpa \u0219i amesteca\u021bi, apoi \u00eendep\u0103rta\u021bi s\u00e2mburii, dac\u0103 este nevoie.Strecura\u021bi amestecul printr-un tifon.Amesteca\u021bi bine toate ingredientele \u00eentr-un bol pentru a preg\u0103ti sosul.Prepararea t\u0103i\u021beilorPune\u021bi t\u0103i\u021beii \u00een ap\u0103 fierbinte (nu clocotit\u0103, doar bine fierbinte) \u0219i l\u0103sa\u021bi-i 5-10 minute.T\u0103i\u021beii de orez nu trebuie s\u0103 fie complet moi, ci doar u\u0219or flexibili. Poate p\u0103rea contraintuitiv, dar ve\u021bi vedea. Scurge\u021bi-i \u0219i pune\u021bi-i deoparte.G\u0103tire la wokMixa\u021bi creve\u021bii usca\u021bi (sau toca\u021bi-i foarte fin) p\u00e2n\u0103 ob\u021bine\u021bi o pudr\u0103.\u00cenc\u0103lzi\u021bi o crati\u021b\u0103 sau un wok la foc mediu-iute, cu pu\u021bin ulei. L\u0103sa\u021bi-l s\u0103 se \u00eencing\u0103 bine.Ad\u0103uga\u021bi pudra de creve\u021bi usca\u021bi \u0219i amesteca\u021bi continuu timp de 2 minute.Ad\u0103uga\u021bi \u0219alotele \u0219i sota\u021bi-le 2-3 minute.Ad\u0103uga\u021bi usturoiul \u0219i sota\u021bi-l 2-3 minute.Da\u021bi focul mai tare, ad\u0103uga\u021bi t\u0103i\u021beii \u0219i sosul, apoi amesteca\u021bi bine.Ad\u0103uga\u021bi apa, amesteca\u021bi bine \u0219i l\u0103sa\u021bi-o s\u0103 se evapore aproape complet. Este un truc pe care l-am \u00eenv\u0103\u021bat de la o chef\u0103 \u00een timpul c\u0103l\u0103toriei mele \u00een Thailanda \u0219i care v\u0103 ajut\u0103 s\u0103 ob\u021bine\u021bi exact textura potrivit\u0103 a preparatului final.Reduce\u021bi focul la mediu-iute, \u00eempinge\u021bi t\u0103i\u021beii \u00eentr-o parte \u0219i pune\u021bi ou\u0103le \u00een cealalt\u0103. L\u0103sa\u021bi-le 30 de secunde p\u00e2n\u0103 la 1 minut, apoi amesteca\u021bi-le. \u00cencorpora\u021bi-le bine \u00een t\u0103i\u021bei.Ad\u0103uga\u021bi cibouleta thailandez\u0103, piperul alb \u0219i mugurii de soia, apoi amesteca\u021bi 1-2 minute.Servi\u021bi cu arahide tocate \u0219i lime-uri.\t\n\t\n\t\t\nPentru t\u0103i\u021beii de orez folosi\u021bi la pad thai, exist\u0103 un mic truc care face minuni: g\u0103tirea iese perfect, iar t\u0103i\u021beii cap\u0103t\u0103 o textur\u0103 unic\u0103 \u0219i autentic\u0103. Dac\u0103 vre\u021bi varianta rapid\u0103, \u00eei pute\u021bi g\u0103ti conform instruc\u021biunilor de pe pachet, dar v\u0103 recomand cu t\u0103rie s\u0103 \u00eencerca\u021bi metoda de mai jos.\n \nPe scurt, g\u0103tirea t\u0103i\u021beilor se face \u00een doi pa\u0219i:\n \n\nPune\u021bi t\u0103i\u021beii \u00een ap\u0103 fierbinte (nu clocotit\u0103, doar bine fierbinte) \u0219i l\u0103sa\u021bi-i 5-10 minute. T\u0103i\u021beii de orez nu trebuie s\u0103 fie complet moi, ci doar u\u0219or flexibili. Poate p\u0103rea contraintuitiv, dar ve\u021bi vedea. Scurge\u021bi-i \u0219i pune\u021bi-i deoparte.\n \nA doua etap\u0103 a g\u0103tirii se desf\u0103\u0219oar\u0103 exact cum spune re\u021beta. Diferen\u021ba este c\u0103, fiind doar par\u021bial g\u0103ti\u021bi, t\u0103i\u021beii \u00ee\u0219i vor termina g\u0103tirea \u00een sucul \u0219i uleiul din preparat. Asta le va da o textur\u0103 unic\u0103, sincer greu de egalat.\n\n \nS-ar putea s\u0103 ave\u021bi nevoie de c\u00e2teva \u00eencerc\u0103ri p\u00e2n\u0103 nimeri\u021bi exact momentul \u00een care trebuie sco\u0219i din ap\u0103, dar crede\u021bi-m\u0103: merit\u0103.\n\n\t\n\t\n\t\tPrato principalTailandesa","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137847"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137847\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/501"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}