Saving at home – Pad Thai (Thailand)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will move to Thailand to try this delicious recipe: the Pad Thai.

Don’t be afraid of the amount of ingredients needed for this recipe… it’s actually very easy! You will only have to go to an Asian grocery store since it is possible that not all supermarkets have them.

Let’s start:

PAD THAI (THAILAND)

Ingredients for 4 people: 1 tablespoon of unsalted roasted peanuts, to be chopped – 3 shrimps (tropical shrimps) – 40 gr noodles rice width L (5mm) – 2 teaspoons tamarind paste (not juice) – 4 tablespoons water – 2 teaspoons sugar cane – 0.5 tablespoon fish sauce – 1 tablespoon peanut oil – 1 tablespoon small dried shrimp – 1 tablespoon radish/dried turnip – 2 teaspoons chopped shallot – 1 teaspoon chopped garlic – 1 egg – tofu (optional) – bean sprouts – spring onion – 2 slices of lime – powder chili or chilli (optional)

Preparation:

Clean and chop the peanuts, shallots, garlic and cut the green tufts of the spring onion.

Prepare the pad thai sauce in a small bowl by mixing tamarind paste, water, brown sugar and fish sauce according to the doses above and set aside.

Boil the noodles in unsalted water and set aside.

In the wok fry the chopped shallots and garlic in peanut oil over medium heat.

Then add the dried shrimp and dried radish (writing on the package of radish is: Preserved turnip/ radish), the tofu, if you want to (optional) and continue to fry. Whether the shrimps are dried or frozen, you can pour them directly into the wok.

Now add in the wok the pad thai sauce contained in the bowl and the shrimp (previously cleaned tropical shrimp with head removed, inner black seam and outer cover) and cook until they turn pink and white.

Take the previously boiled noodles, pass them under cold water if they stick to each other and take care to drain them well after this step.

Now add them to the mixture present in the wok and sauté on the fire until they absorb a little sauce.

In a corner of the wok (away from the noodles) break an egg and cook it (scrambled) separately.

Now mix the pieces of scrambled egg with the noodles contained in the wok, add the soy sprouts and the green tufts of the spring onion cut, placing over the fire until the tufts of spring onion turn dark green.

Serve in a plate the noodles with the chopped peanuts, 1 slice of lime, some bean sprouts, chili/chili powder (optional).

Enjoy your meal!

original recipe:

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