作法
- 先做醬汁：羅望子、椰糖和魚露在小鍋中慢煮兩分鐘至糖溶解。應有明顯的酸甜鹹平衡，絕不單一。備用。
- 把炒鍋加熱到最大火，下2大匙油。先把豆腐丁兩面煎到淡金，再下大蒜和蝦米炒十五秒。推到鍋邊。
- 把蝦放入空出的位置。煎九十秒至變紅，再把蛋打到旁邊靜置十秒，輕輕拌散。
- 把瀝乾的河粉倒入。澆上醬汁。一切翻拌、抬起、回折——河粉應在九十秒內由白變琥珀色並光亮。若黏鍋灑一大匙熱水。
- 加入豆芽和韭菜。翻拌僅十秒——應保持脆而非塌軟。
- 盛盤，撒上碎花生。配萊姆角和辣椒粉——泰國人都在桌邊自行調味。
Common questions
Can 泰式炒河粉（Pad Thai） be made ahead?
泰式炒河粉（Pad Thai） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 泰式炒河粉（Pad Thai） spicy?
泰式炒河粉（Pad Thai） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 泰式炒河粉（Pad Thai） vegetarian or gluten-free?
This recipe is naturally gluten-free as written.
How hard is 泰式炒河粉（Pad Thai） to make at home?
泰式炒河粉（Pad Thai） sits at intermediate difficulty — total time about 28 minutes. The ingredients are not unusual but the timing requires attention.
Can 泰式炒河粉（Pad Thai） be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
泰式炒河粉於1940年代由披汶頌堪元帥推廣為國菜——一半國族建構，一半戰時節米運動主推麵食。「正統」之爭其實比這道菜本身還新。一盤好炒河粉的標誌：粉條光亮不黏糊，每根都裹上醬汁；豆芽仍脆；醬汁在加花生或萊姆前已經四味平衡。街邊小販的鍋火達500°C——家用爐達不到，但分小批炒能彌補。
