Pad Thai

33

This time, I’d like to introduce you to Pad Thai☺
The sweet and sour taste is addictive!

Thai style fried noodles made with rice noodles,”Pad Thai”.
I arranged it to make it more satisfying to eat.
I hope you like it☺

If you have a chance to travel to Thailand, please go to a restaurant
that serves great Pad Thai!
The restaurant I recommend is “Thip Samai”!
They are also famous for their orange juice, so try to order it with them☺

I’d be very happy if everyone could have a “smile” after eating “Pad Thai”.

Ingredients

  • 100-120g Yansai(thick rice noodles)
    *Soak in water for 30 min.
  • 6 shrimps *Peel off the shell and remove the spines
  • 40g thick fried tofu *Cut into dice
  • 40g bean sprouts
  • 30g garlic chive *Cut into bite-sized pieces
  • 2 thai small red onion *chopped
  • 1 clove of garlic *chopped
     

    ~pad thai sauce~

  • 2 tbsp tamarind paste
    (Rub out 50g of tamarind paste with 120ml of water and strain out the seeds.)
  • 2tbsp nam-pla(fish sauce)
  • 1 and half tbsp coconut sugar

 

  • 50-100ml water
  • 1 egg
  • 15g sakura shrimp(chips)
  • Peanuts *coarsely chopped
  • Lime

YIELD:
Serves 2

TOTAL TIME:
60 minutes

COST:
middle

DIFFICULTY:
★★☆☆☆

Directions

1 Soak the dried noodles (Yansai) in water for 30 minutes.
Usually, Pad Thai is made with thin noodles called “sen lek”, but this time we will use “yansai”.

2 Peel the shells off 6 prawns and remove the spines.
Cut 30g of chives into 4cm pieces.
Cut 40g of thick fried tofu into cubes to retain texture.
Finely chop 2 small thai red onion.(You can substitute shallots.)
Finely chop 1 clove of garlic.

Rub out 50g of tamarind paste with 120ml of water and strain out the seeds.
Strain and smooth out the seeds and any excess fibers.
You can freeze unused tamarind sauce for later use.
Mix 2 tbsp each of tamarind sauce and fish sauce with 1 1/2 tbsp of coconut sugar to make Pad Thai sauce.

Heat 1 tbsp of salad oil in a frying pan and deep-fry the fried tofu.
Add another tbsp of salad oil and add 50 to 100 meters of water while stir-frying yansai.
When it reaches the desired consistency, remove from heat.

5 Add 2 tbsp of salad oil and fry the garlic, small onion, and prawns.
Once the prawns are cooked, remove them from the pan.
*Be careful not to burn the garlic and the small onion.

6 Put the yansai back into the pan and pour over the pad thai sauce to loosen it up.
It is best to cook over medium to high heat.
When the water has evaporated, make room for the eggs and scramble them.
Stir-fry the noodles while tossing them with the egg.

7 Add the fried tofu, bean sprouts, chives, and prawns, and mix gently.
When all the ingredients are mixed together, remove from heat and serve.
Serve with Sakura-ebi and lime to taste.

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