Last week I was watching this Throwdown with Bobby Flay and he was competing with one of the Thai lady with her famous Kuay Tiaw Pad Thai. At the end of the show...and there comes the tasting time and the winner was the Thai lady with her authentic Thai taste.
I cooked this Pad Thai and it really turns out taste better than those selling in Thai Reastaurant. Some Thai Restaurant, they added alot of sugar and it taste too sweet. Hereby I would to share this recipe with you'll and Happy Cooking!!!
I cooked this Pad Thai and it really turns out taste better than those selling in Thai Reastaurant. Some Thai Restaurant, they added alot of sugar and it taste too sweet. Hereby I would to share this recipe with you'll and Happy Cooking!!!
Recipe Courtesy of Nongkran Daks
INGREDIENTS :
4 tbsp vegetable oil, plus extra as needed
1 tsp garlic, chopped
1/2 cup fresh shrimps, peeled and deveined
1 tbsp preserved radish, washed,drained and chopped
1/4 lb medium size dried rice noodles, soaked 60 mins in a cold water, drained
5 tbsp Pad Thai sauce, recipe follows ***
2 large eggs, beaten
1/2 tsp ground hot chilies, or more to taste (used the dried ground chilies from Thailand)
2 tbsp ground roasted peanuts
1/2 cup sliced chinese garlic chives/green onions
2 cups bean sprouts, rinsed and drained
some limes, sliced
METHODS :
1. Heat the oil in a wok. Add the shrimp and stir until the shrimps turns pink. Then add the beaten eggs and combined it well until the shrimp is cooked and dish up. Set aside.
2. In the same wok, add the garlic and radish, stir fry until aromatic. Add in the noodles and the Pad Thai sauce, mixed it well for about 3 minutes.
3. Add in the ground hot chilies, roasted peanuts, chinese garlic chives, bean sprouts, eggs and shrimps. Stir fry until well mixed for about 4 minutes.
4. Place the Pad Thai in a plate and served hot with some sliced limes.
***PAD THAI SAUCE
Ingredients:
1 cup tamarind sauce
1 cup palm sugar (used Thailand palm sugar)
1 cup water
1/2 cup fish sauce
2 tsp salt
Method:
Mix all the ingredients in the saucepan and let it comes to a boiled. Turn the heat to medium and simmer for 60 minutes until the sauce is thickened.
The remaining sauce can be stored up in the refrigerator for further used.
3 comments:
This recipe looks very authentic. It has preserved radish, Chinese chives and tamarind sauce:))
Sounds tasty ! Thank you for sharing. Cheers !
I'm not really fond of Thailand food, simply because I don't take spicy foods. But my fiance loves Thai food. I think I shall try this one out someday to surprise him! :D
Thanks for sharing again, Sally! :D
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