3:12 PM
KCCC
Ingredients
·
1/2 lb. rice noodles for pad thai (
You can buy at Asian market)
·
4 Tbs. soy sauce or 3 Tbs. of fish
sauce.
·
2 Tbs. tamarind juice.
·
5 Tbs. palm or coconut sugar.
·
5 Tbs. oil
·
1/2 lb. shelled fresh shrimp.
·
3/4 cup firm pressed tofu, cut into
thin strips about 1/2 inch long, 1/4 inch wide and 1/4 inch thick
·
3/4 cup chopped red onion
·
1/4 cup small dried shrimp
·
1/2 cup chopped sweetened radish
·
3 eggs
·
1/2 lb. fresh bean sprouts
Garnish
·
chopped roasted peanuts
·
lime, cut into small wedges
·
dried chilies
·
green onions
Direction.
·
Soak the dried rice noodles in warm
water for 30 minutes. When the noodles have softened, drain and set aside.
·
While the noodles are soaking, Heat
a wok over medium heat until it is hot then add 3 Tbs of oil and add the tofu,
frying until all pieces of tofu turn golden. Set them plate.
·
Add fresh shrimp into the remaining
hot oil and stir-fry them until they are almost cooked through (turn pink)
after that put them on the plate.
·
Add 1 teaspoon of oil to the heated
wok, crack the eggs onto it and scramble lightly, set it on plate.
·
Add 1 teaspoon of oil to the heated
wok again, set heat to low, then add the dried shrimp, sweetened radish, and
red onion. Stir-fry until all of them turn golden, set them on plate.
·
Make seasoning by mixing the soy
sauce or fish sauce with the tamarind juice and palm sugar, stir well. Taste
and adjust flavors to the desired combination of sweet, salty, and sour.
·
Left seasoning mixture boiled for
2-3 minutes then add the noodles, Stir-fry them until the noodles have changed
texture and softened.
·
Add golden tofu, scramble egg,
cooked shrimp, bean sprouts, and golden mix of dried shrimp, sweetened radish,
and red onion, to the noodles. Stir until they are mixed well.
·
Transfer to a serving platter and
garnish with the remaining bean sprouts and chopped peanuts, the lime wedges,
dried chilies and green onions.
Bon Appétit
