วันอาทิตย์ที่ 10 กรกฎาคม พ.ศ. 2554

Pad Thai Sauce

Pad Thai is one of the most popular Thai dishes, perhaps second solely to Tom Yum Goong. It’s additionally one of the vital requested recipes here on Chez Pim. Why, then, has it taken me this lengthy to submit this recipe, you requested? I don’t know…perhaps it’s as a result of I don’t actually have a recipe! Is that a good enough purpose?


Then what am wasting your time for, you're wondering, sure? Nicely, it’s true that I don’t have a recipe, however what I have, and will share with you right here, is means higher than a recipe. It’s actually a fool-proof technique to make Pad Thai -Pad Thai for just about anybody from inexperienced persons to experts. I have to warn you that I'll a bit wordy. I could easily write a very quick description and make every part look and sound simple -however which means I’d be leaving you to determine the small print in your own. Or I could explain each step of the way so that you just understand what goes into a Pad Thai and what distinguishes an excellent one from the same old blah. The piece may look a little intimidating, however I think it will in actual fact be easier than any straightforward-wanting recipe. And, I promise you, in the event you read by way of the complete factor, you’ll by no means have to look at one other Pad Thai recipe. You’ll be set. Actually you will.

There are so many foolish Pad Thai recipes round, a fast google reveals one with ketchup as an ingredient. What an abomination! Not even the fabulous June Taylor’s artisanal ketchup can rescue that one! A couple of different recipes I got here across would have us make 4 or more parts of Pad Thai at once -which, I can guarantee you will lead to clumps of oily, sticky noodle unfit for human consumption.
YIELD
4 servings
TIME
10-15 minutes to assemble
12-15 minutes to cook
Total time: 30 minutes
INGREDIENTS OF Pad thai
  1. 1/2-16 oz box (8 oz) Rice Noodles 
  2. 4 tablespoons oil, divided 
  3. 1 egg, beaten 
  4. Optional: 1/2 lb chopped chicken, pork or raw shrimp, deveined 
  5. 4 scallions, chopped 
  6. 1/2 cup coarsely chopped peanuts 
  7. 1-3.25 oz box Pad Thai Sauce 
  8. 2 cups bean sprouts
  9. Garnish: chopped cilantro and lime wedges
DIRECTIONS to cook pad thai

  1. Soak Rice Noodles according to directions for stir-fry on box.
  2. In a wok or large skillet, heat 2 tablespoons of the oil.
  3. Add egg and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.)
  4. Add remaining oil and drained noodles. Stir-fry 4-7 minutes or until noodles are firm but tender.
  5. Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.