Saturday, 30 June 2007

Pad Thai

  • ½ packet of dried noodles
  • 4 tbspIngredients
  • ½ lime
  • 2 eggs
  • 4 tbsp nampla (fish sauce)
  • 5 pips garlic, minced
  • 2 shallots, minced
  • ½ tsp ground dried chilli pepper( can be replaced with paprika)
  • ½ tbsp sugar
  • 2 tbsp tamarind juice
  • 2 tbsp dried prawns, washed & pounded
  • 1 cup of beans sprout
  • ½ cup of Chinese chives ( can be replaced with spring onions), cut in 1 inches long
Method: Prepare the noodles as instructed on the packaging. Use high heat and pour oil into the wok. Add minced garlic & shallots. Fry until lightly brown. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind juice, sugar, fish sauce, chilli pepper and dried prawns. Stir well. The heat should remain high. Make room for the egg by pushing the noodle to the side of the wok. Crack the eggs onto the wok and scramble it until it is almost all cooked. Fold the noodles into the egg. Add bean sprouts. Stir a few times. Add in Chinese chives and stir well. The noodle should be soft and very tangled. Pour onto the serving plate and sprinkle with the pounded peanuts. Serve hot with a wedge of lime, raw Chinese chives and raw bean sprouts.

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