KUAY TIAW PAD THAI WITH SHRIMPS

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!!!

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.

LOH SHI FUN / RAT TAILS NOODLES

When I was at my hometown in Klang, Selangor....this dish used to be my favorite during the weekend. The place where I love to have this 'loh shi fun' is at Emporium Makan.



This dish is so good with a bowl of fish balls soup.


This dish is a very simple to prepared and it's also simply delicious even kids love it too.

Condiments to go with it, I will recommend Sriracha hot sauce.


These are the fish balls from Malaysia which I found at Hong Kong Market.


This is the 'loh shi fun/rat tail' noodles look like.


Green onion for garnishing.


Stir-fry minced pork with oyster sauce, hoisin sauce, garlic, shallots, dark soy sauce, light soy sauce, sesame oil and some salt and pepper to taste.

STIR FRY DRIED EGG NOODLES

INGREDIENT :

375 g dried egg noodles
200 g fish balls
200 g fish tofu
150 g sliced beef (marinate with 1 tsp light soy sauce, sesame oil and corn starch for 30 minutes)
5 sliced ginger
4 cloves garlic, minced
1 sliced bell pepper
4 scallions, cut in 2" length
2 tbsp vegetable oil
2 tbsp deep fried shallots


SEASONING :
4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp Shaoxing cooking wine
salt and pepper to taste


METHOD :

1. Bring the water to a boil in a large pot, add the noodles. Cook for approximately 3-5 minutes stirring occasionally. Drain immediately and rinse it under the running cold water, and set it aside.

2. Place oil in the wok and cooked over medium-high heat. Stir fry the marinated beef for 2 minutes, dish up, drain and set aside.

3. With the oil in the wok, stir fry the garlic and ginger until aromatic. Add in the beef, bell pepper, scallions and the seasoning.

4. Add in the cool noodles and stir it well. Mix it well so that all the ingredients will be evenly distributed.

5. Dish up and place the fried noodles on a platter. Sprinkle the top with deep fried shallots.

6. Serve hot or at room temperature.