{"id":206324,"title":"Pad kee mao autentic","modified":"2026-11-14T19:41:21+01:00","plain":"T\u0103i\u021bei la\u021bi de orez tra\u0219i la wok cu pui, usturoi, ardei iute \u0219i busuioc sf\u00e2nt : pad kee mao ca la restaurantele thailandeze, preg\u0103tit acas\u0103.\n\n\n\nE t\u00e2rziu, foamea \u00eencepe s\u0103 se simt\u0103 \u0219i parc\u0103 ai m\u00e2nca ceva care s\u0103 te trezeasc\u0103. Pad kee mao vine fierbinte din wok : panglici late de orez lucind de sos brun, pui fraged, tulpini de broccoli chinezesc \u00eenc\u0103 crocante. Aroma usturoiului \u0219i a ardeiului iute pisate \u00ee\u021bi ajunge la nas, iar busuiocul \u00eentrege\u0219te parfumul din farfurie. \u00cel comand\u0103m adesea la restaurantul thailandez f\u0103r\u0103 s\u0103 \u0219tim c\u0103 se preg\u0103te\u0219te la fel de repede \u0219i acas\u0103.\n\n\n\nAceia\u0219i t\u0103i\u021bei la\u021bi, f\u0103r\u0103 ardei iute \u0219i f\u0103r\u0103 busuioc : pad see ew\n\n\n\nCe este pad kee mao ?\n\n\n\nPad kee mao este un preparat cu t\u0103i\u021bei de orez la\u021bi tra\u0219i la wok, din buc\u0103t\u0103ria thailandez\u0103, preg\u0103tit aici cu pui, broccoli chinezesc \u0219i morcov. O past\u0103 de usturoi \u0219i ardei iu\u021bi ochi-de-pas\u0103re \u00eei d\u0103 iu\u021beala, iar busuiocul, parfumul. Un sos \u00eenchis la culoare \u00eenv\u0103luie totul \u00eentr-un gust s\u0103rat, bogat \u00een umami, pe care zah\u0103rul \u00eel domole\u0219te f\u0103r\u0103 s\u0103 \u00eendulceasc\u0103 preparatul. Folose\u0219te aceia\u0219i t\u0103i\u021bei ca pad see ew, dar este mult mai picant.\n\n\n\n\u00cen thailandez\u0103, pad \u00eenseamn\u0103 a sota, iar kee mao desemneaz\u0103 un be\u021biv, de unde \u0219i porecla de \u201e t\u0103i\u021bei be\u021bi \u201d. Preparatul nu con\u021bine \u00eens\u0103 alcool.\n\n\n\n\u00centre wokul chinezesc \u0219i ardeiul iute thailandez\n\n\n\nT\u0103i\u021beii la\u021bi de orez, sosurile de soia \u0219i g\u0103titul la wok provin din buc\u0103t\u0103riile chineze\u0219ti, ajunse \u00een Thailanda odat\u0103 cu negustorii \u0219i imigran\u021bii chinezi. Pad kee mao le adaug\u0103 ceea ce este specific buc\u0103t\u0103riei thailandeze : ardeiul iute ochi-de-pas\u0103re, usturoiul \u0219i busuiocul. Nu i se pot atribui cu certitudine nici o dat\u0103, nici un ora\u0219, nici un inventator.\n\n\n\nDespre numele s\u0103u circul\u0103 dou\u0103 pove\u0219ti. Prima \u00eel descrie drept preparatul picant m\u00e2ncat seara t\u00e2rziu, al\u0103turi de o bere bine r\u0103cit\u0103. A doua spune c\u0103 o persoan\u0103 beat\u0103 l-ar fi improvizat din resturile g\u0103site \u00een buc\u0103t\u0103rie. Niciuna nu dovede\u0219te c\u0103 preparatul alung\u0103 mahmureala.\n\n\n\nCel\u0103lalt mare clasic al t\u0103i\u021beilor thailandezi tra\u0219i la wok : pad thai\n\n\n\n\u00cen Thailanda, numele desemneaz\u0103 \u00een primul r\u00e2nd un preparat foarte picant, tras la wok, f\u0103r\u0103 t\u0103i\u021bei, servit peste orez. \u00cen buc\u0103t\u0103riile de acas\u0103 se preg\u0103te\u0219te \u0219i cu spaghete. Varianta cu t\u0103i\u021bei la\u021bi de orez este cea din restaurantele thailandeze din Europa \u0219i Statele Unite.\n\n\n\nIngredientele principale pentru pad kee mao\n\n\n\n\n\n\n\nSen yai sunt t\u0103i\u021bei la\u021bi de orez proaspe\u021bi, v\u00e2ndu\u021bi la raionul frigorific al magazinelor alimentare asiatice, iar l\u0103\u021bimea lor ajut\u0103 la re\u021binerea sosului. Sunt buni \u0219i cei usca\u021bi : pentru a g\u0103ti t\u0103i\u021beii de orez usca\u021bi, urmeaz\u0103 indica\u021biile de pe ambalaj. Pentru pui se folosesc pulpe superioare, care r\u0103m\u00e2n fragede. Broccoli chinezesc (kai-lan) \u00ee\u0219i p\u0103streaz\u0103 tulpinile ferme \u0219i frunzele u\u0219or am\u0103rui.\n\n\n\nSosul combin\u0103 dou\u0103 sosuri de soia. Sosul de soia deschis la culoare d\u0103 gustul s\u0103rat : men\u021biunea \u201e deschis \u201d se refer\u0103 la culoare, nu la un con\u021binut redus de sare. Sosul de soia \u00eenchis la culoare coloreaz\u0103 t\u0103i\u021beii. Sosul de stridii, gros, ajut\u0103 sosul s\u0103 \u00eembrace ingredientele, iar sosul de pe\u0219te intensific\u0103 gustul.\n\n\n\nBusuiocul sf\u00e2nt parfumeaz\u0103 \u0219i puiul tras la wok cu busuioc thailandez\n\n\n\nBusuiocul define\u0219te preparatul. Busuiocul sf\u00e2nt, kra pao, cu gust piperat, este cel folosit la pad kee mao \u00een Thailanda. Busuiocul thailandez, horapa, cu tulpin\u0103 violet\u0103 \u0219i gust de anason, se g\u0103se\u0219te mai u\u0219or \u00een Europa \u0219i \u00eel poate \u00eenlocui. Usturoiul \u0219i ardeii iu\u021bi ochi-de-pas\u0103re cur\u0103\u021ba\u021bi de semin\u021be se piseaz\u0103 \u00eempreun\u0103 \u00een mojar, form\u00e2nd o past\u0103 care parfumeaz\u0103 uleiul \u00eenc\u0103 de la \u00eenceputul g\u0103tirii.\n\n\n\nRepere tehnice pentru un pad kee mao reu\u0219it\n\n\n\nTotul se desf\u0103\u0219oar\u0103 repede, a\u0219a c\u0103 toate trebuie s\u0103 fie preg\u0103tite \u00eenainte s\u0103 aprinzi focul : puiul marinat, sosul amestecat, t\u0103i\u021beii desf\u0103cu\u021bi, pasta de usturoi \u0219i ardei iute pisat\u0103.\n\n\n\nPuiul \u0219i legumele se g\u0103tesc separat, apoi se pun \u00eenapoi la final. Astfel, puiul nu se usuc\u0103, iar legumele r\u0103m\u00e2n crocante.\n\n\n\nDup\u0103 ce adaugi sosul, las\u0103 t\u0103i\u021beii 30 de secunde pe fundul wokului, f\u0103r\u0103 s\u0103 amesteci. Vor c\u0103p\u0103ta un gust u\u0219or rumenit \u0219i afumat, pu\u021bin din wok hei, \u201e suflul wokului \u201d din buc\u0103t\u0103ria cantonez\u0103. O plit\u0103 de acas\u0103 \u00eenc\u0103lze\u0219te mai pu\u021bin dec\u00e2t un arz\u0103tor de restaurant : nu \u00eenc\u0103rca prea mult wokul \u0219i g\u0103te\u0219te \u00een dou\u0103 tran\u0219e dac\u0103 dublezi cantit\u0103\u021bile.\n\n\n\nLa desert, r\u0103m\u00e2i \u00een Thailanda cu un orez lipicios cu mango\n\n\n\nServe\u0219te imediat, c\u00e2t t\u0103i\u021beii sunt \u00eenc\u0103 supli, iar busuiocul tocmai a fost ad\u0103ugat \u00een wok.\n\n\n\n\n\n\tPad kee mao autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMarinada pentru pui225 g de pulpe superioare de pui (dezosate \u0219i f\u0103r\u0103 piele, t\u0103iate \u00een buc\u0103\u021bi c\u00e2t o \u00eembuc\u0103tur\u0103)2 linguri\u021be de sos de soia deschis la culoare0.5 linguri\u021b\u0103 de zah\u0103r1 lingur\u0103 de ap\u0103Sos2.5 linguri de sos de stridii2 linguri de sos de soia deschis la culoare2 linguri de sos de soia \u00eenchis la culoare1 lingur\u0103 de sos de pe\u0219te1 lingur\u0103 de zah\u0103r tos1 lingur\u0103 de ap\u0103T\u0103i\u021bei sota\u021bi450 g de t\u0103i\u021bei la\u021bi de orez (proaspe\u021bi (sen yai))2 linguri de ulei vegetal5 c\u0103\u021bei de usturoi, (toca\u021bi grosier)2 ardei iu\u021bi thailandezi ochi de pas\u0103re, (cur\u0103\u021ba\u021bi de semin\u021be \u0219i toca\u021bi)1 \u0219alot\u0103, (t\u0103iat\u0103 felii sub\u021biri)3 tije de broccoli chinezesc ((kai-lan), t\u0103iate \u00een buc\u0103\u021bi c\u00e2t o \u00eembuc\u0103tur\u0103)1 morcov, (cur\u0103\u021bat \u0219i t\u0103iat rondele sub\u021biri)10 g de frunze de busuioc sf\u00e2nt, (sau de busuioc thailandez)\t\n\t\n\t\tMarinada pentru puiPune puiul, sosul de soia deschis la culoare, zah\u0103rul \u0219i apa \u00eentr-un bol.Amestec\u0103 pentru a acoperi bine puiul cu marinad\u0103.Las\u0103 la marinat 15 minute.Sos\u00centr-un bol mic, pune sosul de stridii, sosul de soia deschis la culoare, sosul de soia \u00eenchis la culoare, sosul de pe\u0219te, zah\u0103rul \u0219i apa.Amestec\u0103 p\u00e2n\u0103 se dizolv\u0103 zah\u0103rul.Pune deoparte.T\u0103i\u021bei sota\u021biDesf\u0103 cu grij\u0103 t\u0103i\u021beii proaspe\u021bi.Dac\u0103 se separ\u0103 greu sau sunt pu\u021bin usca\u021bi, las\u0103-i la \u00eenmuiat \u00een ap\u0103 c\u0103ldu\u021b\u0103 pentru a deveni flexibili.Dac\u0103 folose\u0219ti t\u0103i\u021bei usca\u021bi, fierbe-i conform instruc\u021biunilor de pe ambalaj.Piseaz\u0103 usturoiul \u0219i ardeii iu\u021bi \u00een mojar p\u00e2n\u0103 ob\u021bii o past\u0103 sau m\u0103run\u021be\u0219te-i \u00een robotul de buc\u0103t\u0103rie.\u00cencinge jum\u0103tate din ulei \u00eentr-un wok sau \u00eentr-o tigaie mare, la foc mediu spre mare.C\u00e2nd wokul este \u00eencins, adaug\u0103 puiul marinat \u0219i \u00eentinde-l \u00eentr-un singur strat.Rumene\u0219te-l 1 minut pe fiecare parte, p\u00e2n\u0103 este g\u0103tit.Scoate puiul \u0219i pune-l deoparte.\u00cen acela\u0219i wok, la foc mediu, \u00eencinge restul de ulei.C\u00e2nd wokul este \u00eencins, adaug\u0103 pasta de usturoi \u0219i ardei iute \u0219i c\u0103le\u0219te-o aproximativ 10 secunde, p\u00e2n\u0103 \u00ee\u0219i elibereaz\u0103 aroma.Adaug\u0103 \u0219alota \u0219i c\u0103le\u0219te-o 1 minut.Adaug\u0103 broccoliul chinezesc \u0219i morcovul.Soteaz\u0103 legumele aproximativ 1 minut, p\u00e2n\u0103 se \u00eenmoaie u\u0219or.Scoate legumele \u0219i pune-le deoparte.Pune t\u0103i\u021beii \u0219i sosul \u00een wok.Amestec\u0103 u\u0219or p\u00e2n\u0103 c\u00e2nd t\u0103i\u021beii sunt bine acoperi\u021bi cu sos.\u00centinde t\u0103i\u021beii \u00een wok \u0219i las\u0103-i 30 de secunde f\u0103r\u0103 s\u0103 amesteci, ca s\u0103 se rumeneasc\u0103 u\u0219or pe fundul wokului.Redu focul la mic.Pune puiul \u0219i legumele \u00eenapoi \u00een wok.Adaug\u0103 busuiocul.Amestec\u0103 totul cu grij\u0103, f\u0103r\u0103 s\u0103 rupi t\u0103i\u021beii.Serve\u0219te imediat.\t\n\t\n\t\tT\u0103i\u021beii : t\u0103i\u021beii la\u021bi de orez proaspe\u021bi se g\u0103sesc la raionul frigorific al magazinelor alimentare asiatice. Cump\u0103r\u0103-i \u00een ziua prepar\u0103rii \u0219i desf\u0103-i cu grij\u0103 \u00eenainte de g\u0103tire. Dac\u0103 nu g\u0103se\u0219ti, po\u021bi folosi \u0219i t\u0103i\u021bei la\u021bi de orez usca\u021bi.\nBusuiocul sf\u00e2nt (kra pao), cu gust piperat, este busuiocul folosit pentru acest preparat \u00een Thailanda. Busuiocul thailandez (horapa), cu tulpin\u0103 violet\u0103 \u0219i gust de anason, se g\u0103se\u0219te mai u\u0219or \u00een magazinele alimentare asiatice din Europa \u0219i \u00eel poate \u00eenlocui.\nPisarea usturoiului \u0219i a ardeiului iute \u00een mojar elibereaz\u0103 mai multe dintre uleiurile lor aromatice, care parfumeaz\u0103 \u00eentregul preparat. G\u0103tirea separat\u0103 a puiului \u00ee\u021bi permite s\u0103 controlezi gradul de g\u0103tire f\u0103r\u0103 s\u0103-l usuci. Rumenirea t\u0103i\u021beilor pe fundul wokului le d\u0103 un gust caramelizat \u0219i afumat.\nPe o plit\u0103 de acas\u0103, wokul se \u00eencinge mai pu\u021bin dec\u00e2t la restaurant : nu \u00eel \u00eenc\u0103rca prea mult \u0219i g\u0103te\u0219te \u00een dou\u0103 tran\u0219e dac\u0103 dublezi cantit\u0103\u021bile.\n\t\n\t\n\t\tPlat principalTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206324","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=206324"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206324\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/205843"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=206324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=206324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=206324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}