Pad Thai is a quick and easy recipe, yet capable of enclosing the flavors of an entire nation in one bite. Chef Andrea Accordi together with Anchalee Ponrungsit of the Four Seasons in Bangkok accompany us to discover the original Thai recipe and then move on to an authentic Italian crossover with seafood bigoli, "Venetian noodles". The most iconic dish of Thailand inside one of the most beautiful hotels in the world, in the words of a great professional.

In collaboration with Tartuflanghe
- Europe and the rest of the world:https://tartuflanghe.com/collections/...
- US: https://tartuflanghe.us/collections/all

INGREDIENTI/INGREDIENTS

Noodle di riso/Rice Noodle 100 g
Tofu 40 g
Shallot 30 g
30 gr Sweet dried turnip
Chinese chive/Erba cipollina ciense 20 g
Soybean sprout/Germogli di soia 40 g
Yova/Eggs 2
Camberetti essiccati/Dried shrimp 20 gr
Gamberi/Prawns 4
Gamberone/Large river prawn 1

Per la salsa di tamarindo/For the Tamarind Sauce
Tamarando/Tamarind 500 g
Zucchero di canna/Brown sugar 240 g
Zucchero di cocco/Coconut sugar 60 g
Salsa di pesce/Fish sauce 40 g
Scalogno/Shallot 60 g

Watch also "Fried fish: from street food to Michelin dish in Thailand | Bangkok":    • Pesce fritto: da street food a piatto...  

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