Sunday, February 24, 2008

Pad Thai ( Recipe )

Pad thai
Every family here in Thailand has their own secret recipe for this dish. It is very forgiving and you can mix and match ingredients to suit your taste without any problems. It's a great quicky meal that you can whip up in just 30 minutes with a bit of practice.Ingredients1/2 package (16oz) wide rice noodles2 1/2 tbsp. vegetable oil2 cloves garlic1/4 lb. pork, cut into 1" by 1/4" pieces3 tbsp. dried shrimps, small size2 tbsp. salted radish, chopped (optional)2 tbsp. fish sauce1 tbsp. thin soy sauce2 1/2 tbsp. coconut palm sugar1 tbsp. lime juice1 cup bean sprouts1/4 cup unsalted roasted peanuts, crush them up or chop with a chef's knifeCilantro to garnishPreparation1. Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.2.Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.3. Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.4. Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.5. Toss it in a bowl or on a plate, and garnish with cilantro. Serves 2

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