vrijdag 22 november 2013

Pad Thai (Kopie)

Yield: 4 persons
250g wide rice stick
juice of 1 lime
2 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp brown sugar
2-3 tbsp sunflower oil
3 garlic cloves, peeled and chopped
500g prawns, shelled and deveined
2 eggs, beaten
60g firm tofu, cut into thin strips
1 tbsp thai chilli paste
200g bean sprouts
50g toasted peanuts, chunkily ground
2 spring onions, cut into 5cm lengthwise
lime wedges and coriander leaves to garnish

1. Soak noodles in a large bowl filled with warm water for about 10-15 minutes. Drain and rinse under cold water.

2. In a bowl, mix lime juice, tamarind paste, fish sauce, and brown sugar. Put the oil to a wok over medium-high heat. Add the garlic and cook until fragrant and not brown. Add the prawns and cook until they turn pink.

3. Add the beaten eggs and scramble until almost cooked. Then, add the tofu. Stir in the softened noodles. Pout over the sauce mixture, toss to combine. Then, add the chili paste, stir and mix well.

4. Add the bean sprouts and spring onion, toss well and cook for 1 minute. Divide equal portion onto warm plates. Sprinkle with toasted crushed peanuts and coriander leaves. Serve with lime wedges.


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