Friday, July 27, 2012

Pad Thai 201112065 Kim Min Woo

Pad Thai

Ingredients


100g Dried thin rice noodles
1 tbsp palm sugar
1 tbsp white sugar
3 tbsp tamarind water
2 tbsp fish sauce
1/4 small bunch Chinese chives-chopped
1 tsp oil
2 shallots, coarsely chopped with a pinch of salt
1 egg
50g firm tofu, cut into 1/4 inch cubes-pressed
1 tsp dried prawns rinsed and dried
1 tsp shredded salted white radish, rinsed and dried
Pinch of roasted chili powder
Handful of bean sprouts
1tsp crushed roasted peanuts
1 lime wedge
Extra 1 tsp roasted chili powder

Procedure

1. Soak noodles in warm water covered until soft
2. Simmer palm sugar and white sugar with tamarind water and fish sauce for 1-2 minutes, until dissolved, but not reduced
3. Chop most of the Chinese chives into 1inch lengths, reserving a few - chopped into 2 in length - for garnish.
4. Heat oil in a wok over a medium heat and fry shallots until fragrant and beginning to color
5. Crack in egg, turn down geat and stir
6. Mix in bean curd, dried prawns and white radish, then add noodles
7. Turn up the heat and stir fry for about a minute, allowing the noodles to color a little.
8. Add the prepared sauce and the pinch of chili powder, then simmer for another 30 seconds to 1 minute, adding a little more oil if necessary.
9. Add most of the bean sprouts and Chinese chives and cook for another 30 seconds until wilted.
10. Check Seasoning - the noodles should taste sweet, sour and salty
11. Pile on a plate and top with the reserved bean sprouts and Chinese chives. Serve with the crushed reasted peanuts, a lime wedge and reasted chili powder on the sid of the plate.



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