Pad Thai
Ingredients (2 servings):
- 100 g thick rice noodles,
- for the sauce:
- 50 ml tamarind concentrate,
- 50 ml fish sauce,
- 50 ml palm sugar,
- 1 tsp chili powder (adjust to taste),
- 4 tbsp peanuts,
- a splash (3--4 tbsp) of oil,
- 100 g chicken breasts, cubed (or 100 g (7 pcs) medium-sized shrimp, peeled, deveined),
- 100 g natural tofu, cubed,
- 1 clove chopped garlic,
- 2 eggs,
- 1 cup mungo sprouts.
Algorithm:
- Soak the rice noodles until they're pliable and almost edile, like very al dente pasta, then drain well.
- Prepare the sauce by mixing the tamarind concentrate, the fish sauce, and the palm sugar in a saucepan over medium-low heat, adding the chili powder (starting with 1 tsp and increasing the amount to taste).
- Remove the sauce from heat. The sauce keeps in a closed jar in a refrigerator for quite a long time so you can prepare more.
- Roast the peanuts over medium heat in a wok, then chop (either use a chopper, or furst crush with a side of a chef's knife (or a cleaver) and then chop carefully).
- In the wok, increase the heat to high and add a splash of oil, wait until hot, almost smoking.
- If making chicken Pad Thai, add the chicken, cook, stiring vigorously, until it's half-way done, 1--2 min.
- Add the tofu, a 1--2 tbsp of the sauce to flavour the chicken, and the garlic.
- Cook for another minute until the tofu is crisp and slightly brown at the edges.
- Add the noodles and then a laddle (~ 1/4 cup) of warm sauce.
- Stir-fry, keep everything moving in the wok, cook the noodles until soft (don't let them lump together). If the sauce evaporates too quickly and the noodles aren't quite ready, sprinkle a bit of water and keep stirring. Add a bit of oil if the noodles stick together.
- When the noodles are ready (sample), make a place at the bottom of the wok and crack the eggs in the middle. Let them set for 10--15 sec and toss everything together.
- Add the shrimps (if using), ground peanuts, bean sprouts. Keep things moving. Add more sauce if the contents of the wok looks too pale.
- When the shrimps are done, remove from heat and serve.
Source:
http://chezpim.com/cook/pad_thai_for_beginners
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