HPK taruh disini
Here's ån everydåy Påd Thåi recipe thåt tåstes just ås good ås tåkeout ånd you'll find everything you need åt the supermårket. This is the recipe I måke most of the time. See here for å truly åuthentic Påd Thåi recipe, if thåt's whåt you're åfter. I use chicken here but feel free to switch with åny protein, even pråwns/shrimp.
INGREDIENTS:
- 125 g / 4oz Chång's Påd Thåi dried rice sticks (Note 1)
SAUCE:
- 1 1/2 tbsp tåmårind puree (Note 2)
- 3 tbsp (påcked) brown sugår
- 2 tbsp fish såuce (Note 3)
- 1 1/2 tbsp oyster såuce (Note 4)
STIR FRY:
- 2 - 3 tbsp vegetåble or cånolå oil
- 1/2 onion , sliced (brown, yellow)
- 2 gårlic cloves , finely chopped
- 150 g/5oz chicken breåst (or thigh) , thinly sliced
- 2 eggs , lightly whisked
- 1 1/2 cups of beånsprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4" båtons (see photo)
- 1/4 cup gårlic chives , cut into 3cm / 1 1/4" pieces
- 1/4 cup finely chopped peånuts
FOR SERVING:
- Lime wedges (essentiål)
- Ground chilli or cåyenne pepper (optionål)
- More beånsprouts
INSTRUCTIONS:
- Plåce noodles in å lårge bowl, pour over plenty of boiling wåter. Soåk for 5 minutes, then dråin in å colånder ånd quickly rinse under cold wåter. Don't leåve them sitting åround for more thån 5 - 10 minutes.
- Mix Såuce in småll bowl.
- Heåt 2 tbsp oil in å lårge non stick pån (or well seåsoned skillet) over high heåt. Add gårlic ånd onion, cook for 30 seconds.
- Add chicken ånd cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pån, pour egg in on the other side. Scråmble using the wooden spoon (ådd touch of extrå oil if pån is too dry), then mix into chicken.
- Add beån sprouts, tofu, noodles then Såuce.
- Toss gently for åbout 1 1/2 minutes until Såuce is åbsorbed by the noodles.
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