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Pad ThaiCopyRight ©http://seekate.com From:http://www.seekate.com/Pad+Thai.shtml Pad Thai
Other ways: Serves 2 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 1 tbsp dried shrimps100g dried rice stick noodles3 tbsp vegetable oil2 eggs, lightly beaten2 garlic cloves, smashed200g small fresh prawns, peeled100g bean sprouts, rinsed2 spring onion greens, chopped into 3cm/1in lengths3 tbsp Thai fish sauce (nam pla)1 tbsp tomato ketchup2 tbsp lime juice½ tsp dried chilli flakes or cayenne1 tbsp palm or brown sugar2 tbsp roasted peanuts, lightly crushed2 tbsp coriander sprigs1 lime, quartered Method 1. Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it).2. Cover the noodles with hot tap water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.3. To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.4. To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.5. In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.6. To serve, scatter with crushed peanuts, coriander leaves and quartered limes. Others: Serves 1 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 1 tbsp olive oil85g/3oz medium egg noodles, cookedpinch of chilli flakes1 tsp soy saucesalt and freshly ground black pepper¼ stack lemongrass, bruised55g/2oz mangetout, cut into small diamond shapes2 eggssalt and freshly ground black peppersplash of water1 lime, quartered, to serve Method 1. Heat a non-stick wok or large frying pan until hot.2. Add the oil and then cook the noodles for 1-2 minutes, stirring frequently.3. Stir in the chilli flakes, soy sauce, seasoning and lemongrass and stir-fry for a further few minutes.4. Add the mangetout and heat for 1-2 minutes.5. Meanwhile, beat the eggs, seasoning and water in a bowl.6. Heat the oil in a large frying pan and pour in the egg mixture. Move the mixture slowly, scraping up flakes of egg mixture as you do this. Tilt the pan to help the liquid run to the sides of the pan and then leave over the heat until the bottom has set and the top is creamy. 7. Remove from the heat and transfer the omelette to a serving plate. Spoon the pad Thai inside. Fold the omelette over and serve the lime wedges alongside. |