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l******o
发帖数: 3764 | 1 借鉴下面的方子作的 只不过自己又有偷懒
肯定不是正宗的泰式pad thai
但是绝对是正宗的American pad thai!!!
干pad thai粉 温水泡上
蒜切碎，葱切段
胡萝卜切丝 绿豆芽洗净
鸡肉切丝
一个鸡蛋
鱼露 （我没有，就用 海鲜酱 蚝油 代替） 生抽 糖 辣椒酱
热油爆香蒜碎 煸炒鸡肉至变色
这时候粉应该已经半软了 控水放锅里煸炒至柔软又不失筋道的程度
（如果总是不够软 可以稍微加点水）
粉基本好了之后下面的动作就要快 以免粉煮过头
迅速按自己口味加入调料 拌匀 把粉拨到一边 放一个鸡蛋在锅里炒熟
然后放胡萝卜 豆芽 葱段
所有东西拌匀 出国
上面再撒一点花生碎就更好啦
http://www.thaitable.com/xxxthai/recipe/pad-thai
1 egg
4 teaspoons fish sauce
3 cloves minced garlic
1/2 teaspoon ground dried chili pepper
1/2 lime
1 minced shallot
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2-1/4 lb shrimp Optional
1/2 banana flower Optional
1-1/3 cup bean sprouts Optional
2 tablespoons peanuts Optional
1 tablespoon preserved turnip Optional
Start with soaking the dry noodles in lukewarm or room temperature water
while preparing the other ingredients. Getting the noodles just right is the
trickiest part of making Pad Thai. Check out Tips and Substitutions for in
depth explanations. By the time you are ready to put ingredients in the pan,
the noodles should be flexible but not mushy. Julienne tofu and cut into 1
inch long matchsticks. When cut, the super firm tofu/pressed tofu should
have a mozzarella cheese consistency. You can fry the tofu separately until
golden brown and hard, or you can fry with other ingredients below. Cut the
Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a
garnish. Rinse the bean sprouts and save half for serving fresh. Mince
shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high
heat and pour oil in the wok. Fry the peanuts until toasted and remove them
from the wok. The peanuts can be toasted in the pan without oil as well.
Add shallot, salted turnip, garlic and tofu and stir them until they start
to brown. The noodles should be flexible but not expanded at this point.
Drain the noodles and add to the wok. Stir quickly to keep things from
sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip
. Stir. The heat should remain high. If your wok is not hot enough, you will
see a lot of juice in the wok at this point. Turn up the heat, if it is the
case. Make room for the egg by pushing all noodles to the side of the wok.
Crack the egg onto the wok and scramble it until it is almost all cooked.
Fold the egg into the noodles. The noodles should soft and chewy. Pull a
strand out and taste. If the noodles are too hard (not cooked), add a little
bit of water. When you get the right taste, add shrimp and stir. Sprinkle
white pepper around. Add bean sprouts and chives. Stir a few more times. The
noodles should be soft, dry and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the
banana flower slice, a wedge of lime on the side, raw Chinese chives and raw
bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and
fish sauce are available at your table for your personal taste. Some people
add more chili pepper or sugar at the table. |
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