My Delicious Pad Thai
From midgelet 16 years agoIngredients
- one bundle/pkg of dried Thai rice noodles shopping list
- 2 Tbs peanut oil shopping list
- 3 to 5 large cloves of garlic smashed shopping list
- 1 large bulb shallot minced shopping list
- 1 to 2 eggs fork beaten shopping list
- Few Tbs. of water shopping list
- Sauce: shopping list
- 4 Tbs bottled fish sauce- or to taste shopping list
- 4 Tbs sugar or date palm sugar or bottled tamarind juice to taste shopping list
- 1 tsp dried lemon grass powder or to taste shopping list
- 2 Tbs ketchup or other tomato/chili based product to taste shopping list
- 1 Tbs lemon or lime juice to taste shopping list
- 1 tsp vinegar or to taste shopping list
- salt to taste shopping list
- 1 can 15 to 16 oz, of straw mushrooms drained shopping list
- Variations: shopping list
- cubed tofu shopping list
- bite size cubed chicken shopping list
- shrimp shopping list
- coarse chopped dry roasted peanuts shopping list
- Garnish: shopping list
- basil leaves, lemon grass shopping list
- wedges lemon and lime shopping list
- chopped peanuts only for garnish shopping list
How to make it
- Pad Thai is a versatile noodle dish that has a combinations of flavors ( hot, sweet, spicy, salty,sour etc. ) that one may tailor to ones preferences.
- It may be vegetarian or meat or fish based.
- Preparation and cooking methods differ.
- Our family either adds tofu or chicken or we simply prepare a basic plain noodle recipe with just the mushrooms.
- Soak rice noodles in water about 1/2 hour.
- I usually then drain them and then cover with boiling water about 5 minutes to soften them more and then drain well.
- The long noodles may also be cut if they are too long before use.
- Combine sauce ingredients and heat in a small pan and adjust to taste.Sauce may be increased as desired.
- In a heavy duty pan heat peanut oil and cook garlic and shallot just until pale.
- If using tofu or chicken, add and stir and cook them now.
- Stir in peanuts, and mushrooms if using.
- One may also have prior prepared the tofu or chicken seasoned and sautéed/deep fried.
- Add drained noodles and stir well.
- Add sauce, fork beaten egg and stir in well ( or one may cook/scramble eggs separately and then cut them into strands and add later ).
- If noodles are too dry add a little water.
- Adjust sauce/seasonings.
- Garnish with basil and fresh lemon grass and chopped dry roasted peanuts.
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