Pad Thai

AuthorNok UnphonCategory

Yields1 Serving

 100 g dried rice stick noodles
 200 g fresh prawns, butterfly cut; alternatively chicken fillets, cut
 1 egg
 4 garlic chives, one inch cut
 1 tbsp dried shrimps
 2 cloves of garlic, chopped
 2 tbsp olive oil
 2 tbsp tamarind sauce
  tbsp soy sauce
  tbsp seasoning sauce
 1 tbsp sugar
 4 tbsp water, boiled
 2 tbsp pan roasted peanuts, lightly crushed
 1 lime wedge
 1 tbsp dried chili flakes
 100 g bean sprouts, rinsed

Prepare noodles
1

Place noodles in a big bowl. Pour water over to cover. Let soak until tender, but not mushy. Drain and set the noodles aside.

Prepare Pad Thai sauce
2

Mix tamarind sauce, sugar, soy sauce, seasoning sauce together in a bowl. Add water to dilute the sauce. Mix well and set the sauce aside.

To cook Pad Thai
3

Heat 1Tbsp of olive oil in a wok or skillet pan over high heat. For health reasons, we prefer olive oil. But other vegetable oils can be used as well.

4

Add chopped garlic to the wok. Stir fry until you smell the aroma of the garlic. Add shrimps. Toss over high heat. Set the prawns aside. If you use chicken filet, continue cooking with it.

5

Pour the prepared Pad Thai sauce in the wok. Let it boil. Add the prepared noodles in the wok. Stir fly until the sauce is absorbed into the noodles and the noodles are well coated.

6

Make a room in the middle of the wok. Pour the remaining olive oil, in the middle of the wok, and follow by dried shrimps. Break the egg in the middle of the wok. Let it cook for 30 sec. before lightly beaten it. Place the noodles over the beaten egg. Stir fry until the egg is cooked.

7

Reduce to medium heat. Add the garlic chives. Add half of the prepared roasted crushed peanuts. Stir well.

Pad Thai has to be dried when it served. If the noodle get stuck on the wok, you can cook with medium-high heat instead of high heat and add more olive oil.

8

Transfer Pad Thai to a serving plate. Garnish with the remaining peanuts. Serve with the lime wedge and dried chili flakes and bean sprouts.

Ingredients

 100 g dried rice stick noodles
 200 g fresh prawns, butterfly cut; alternatively chicken fillets, cut
 1 egg
 4 garlic chives, one inch cut
 1 tbsp dried shrimps
 2 cloves of garlic, chopped
 2 tbsp olive oil
 2 tbsp tamarind sauce
  tbsp soy sauce
  tbsp seasoning sauce
 1 tbsp sugar
 4 tbsp water, boiled
 2 tbsp pan roasted peanuts, lightly crushed
 1 lime wedge
 1 tbsp dried chili flakes
 100 g bean sprouts, rinsed

Directions

Prepare noodles
1

Place noodles in a big bowl. Pour water over to cover. Let soak until tender, but not mushy. Drain and set the noodles aside.

Prepare Pad Thai sauce
2

Mix tamarind sauce, sugar, soy sauce, seasoning sauce together in a bowl. Add water to dilute the sauce. Mix well and set the sauce aside.

To cook Pad Thai
3

Heat 1Tbsp of olive oil in a wok or skillet pan over high heat. For health reasons, we prefer olive oil. But other vegetable oils can be used as well.

4

Add chopped garlic to the wok. Stir fry until you smell the aroma of the garlic. Add shrimps. Toss over high heat. Set the prawns aside. If you use chicken filet, continue cooking with it.

5

Pour the prepared Pad Thai sauce in the wok. Let it boil. Add the prepared noodles in the wok. Stir fly until the sauce is absorbed into the noodles and the noodles are well coated.

6

Make a room in the middle of the wok. Pour the remaining olive oil, in the middle of the wok, and follow by dried shrimps. Break the egg in the middle of the wok. Let it cook for 30 sec. before lightly beaten it. Place the noodles over the beaten egg. Stir fry until the egg is cooked.

7

Reduce to medium heat. Add the garlic chives. Add half of the prepared roasted crushed peanuts. Stir well.

Pad Thai has to be dried when it served. If the noodle get stuck on the wok, you can cook with medium-high heat instead of high heat and add more olive oil.

8

Transfer Pad Thai to a serving plate. Garnish with the remaining peanuts. Serve with the lime wedge and dried chili flakes and bean sprouts.

Pad Thai

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