Thailands PadThai - Known as Thai style frying PadThai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chili pepper (HOT), plus any combination of bean sprouts, shrimp, chicken, or tofu. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments such as sugar, more chilli's etc... In Thailand, it is also served with a piece of banana flower. Pad Thai is the great street food, although "street food" may sound bad, the best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it...
Tuesday, January 6, 2009
Thailands PadThai
Thailands PadThai - Known as Thai style frying PadThai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chili pepper (HOT), plus any combination of bean sprouts, shrimp, chicken, or tofu. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments such as sugar, more chilli's etc... In Thailand, it is also served with a piece of banana flower. Pad Thai is the great street food, although "street food" may sound bad, the best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it...
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2 comments:
I can cook PadThai .Would you like to test ? :)
Serves 4 as a noodle course or 2 as a main course
Ingredient;
7-8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz skinless, boneless chicken breast
4 oz fried tofu
5 tbsp roasted unsalted peanuts
3 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
1/2 cup vegetable oil
1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
2 eggs
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies
Strips of red pepper
Fresh coriander leaves
Wedges of lime
Recipe ;
1.Soak noodles in normal water about 1 hour.
2.Soak tamarind paste with 1/4 cup of warm water about 15 minutes
3. Slice the chicken into small strips about 1/4-inch.Reserve.
4. Slice the fried tofu into 3/4-inch cubes. Reserve.
5. Blend or process peanuts into coarse meal. Reserve.
6. Return to reserved tamarind paste in water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Use strainer to separate the solids from juice.
7. Heat oil in a frying pan until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into pan and let them fry without breaking them up for 1-2 minutes.
8. While eggs cook, quickly drain the noodles and then add to pan, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.
9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.
l0. Then you can serve Padthai by transfer noodles to a serving dish and sprinkle with roasted chilies , the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side . Yummy :)
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