Thursday, 22 November 2012

Pad Thai

Nom :)

Recipe inspired from Rachel Cooks Thai
You will need:
  • For the sauce:
  • 1 tablespoon of tamarind paste
  • 1 tablespoon of fish sauce (optional)
  • 1 tablespoon of palm sugar
  • 1 tablespoon of white sugar
  • 1 tablespoon of peanut sauce
  • For the noodles:
  • 2 cloves of finely chopped garlic
  • A tablespoon of shallots
  • 1 teaspoon of salted cabbage
  • 1/4 cup of tofu
  • 4 tablespoons of Thai wok sauce
  • 2 eggs
  • 2 ounces of thick rice noodles
  • 1/4 of a cup of bean sprouts
  • 1/4 of a cup of Chinese chives
  • 2 teaspoons of roasted peanuts
  • Lime or lemon slices for garnish
  1. Dissolve the sugar into the tamarind paste and mix the sauce ingredients in a saucepan
  2. Chop the shallots, chives, garlic and cabbage
  3. Roast and finely chop the peanuts
  4. Slice the tofu into strips and fry it until it is crispy on the outside
  5. Scramble and cook the eggs
  6. In a pan with some oil, sauté the shallots, garlic and cabbage
  7. Cook the noodles and add them to the pan with the cooked garlic, add the eggs, tofu and Thai wok sauce along with the tamarind sauce
  8. Fry the noodles and add the bean sprouts, chives and peanuts (they don't need to cook, just mix them in and take them out)
  9. Garnish with lemon or lime :)

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