Pad Thai
繁體中文

材料 Ingredients
Rice Stick 1/2 lb (225g)
Regular tofu (cut 1.25cm cubes)1/2 pack
Egg (beaten)2 large
Small shrimp (shelled/deveined) 1/3 lb (150g)
Light basic marinade 1 portion
Mung bean sprout 1/2 lb (225g)
Garlic chive (cut small segments) 1/4 lb (113g)
Salt1/4 tsp
Onion (Cut thick strips)1/2 small
Cooking oil7 Tbs
Fish sauce 3 Tbs
Oyster sauce 2 Tbs
Tamarind juice 2 Tbs
Palm sugar2 Tbs
Lime 1/2 small
Fried garlic 1 Tbs
Crushed peanut 2 Tbs
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INSTRUCTIONS
1.Rehydrate the rice sticks in hot water. Drain the water and set the rice noodles aside.
2.Place 2 tbs. of oil and tofu cubes in a heated non-stick pan. Pan-fry the tofu over medium heat until golden brown on both sides. Set the tofu aside.
3.Add 1 tbs. of oil and beaten egg in the same pan. Scramble the egg over medium heat. Set the egg aside.
4.Pat the shrimp dry with paper towels and marinate them with Light Basic Marinade for 10 minutes. Place 1 tbs. of oil and shrimps in the same pan; cook until they are 90% done. Set the shrimps aside.
5.Add 1 tbs. of oil, bean sprout, garlic chive and 1/4 tsp. of salt to the same pan. Sauté for 1 minute then set the vegetables aside.
6.Place 2 tbs. of oil and onion to a heated wok; sauté until aromatic. Lay the rice noodles evenly on the bottom of the wok; cook over medium-low heat for 2 minutes. Add the fish sauce, oyster sauce, tamarind juice and palm sugar; stir until the noodles are colored with the sauce.
7.Add the tofu, shrimps, egg and vegetables; squeeze in the juice of half a lime; stir for 2 minutes.
8.Plate the noodles and sprinkle with crushed peanut and fried garlic.

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泰式炒麵
ENGLISH

材料
粿條1/2 磅 (225克)
板豆腐(切 1.25cm 方塊)1/2 盒
蛋(打散)2 個(大)
小蝦仁(去腸泥)1/3 磅 (150克)
基本醃料(淡) 1 份
豆芽1/2 磅 (225克)
韭菜(切小段)1/4 磅 (113克)
鹽1/4 小匙
洋蔥(切粗絲)1/2 個(小)
食用油7 大匙
魚露3 大匙
蠔油2 大匙
酸子汁2 大匙
椰子糖2 大匙
萊姆1/2 個(小)
油蒜酥1 大匙
碎花生2 大匙
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做法
1.將粿條泡在滾水中直到變軟。濾乾水份。
2.將2大匙油和豆腐放進燒熱的不沾鍋內，用中火將兩面煎黃。取出豆腐備用。
3.原鍋放入1大匙油和蛋液，用中火將蛋炒碎。盛出炒蛋備用。
4.蝦用紙巾擦乾與淡基本醃料拌勻醃10分鐘。鍋再度燒熱後放進1大匙油和蝦，用中火煎到9份熟。盛出備用。
5.原鍋放入1大匙油，豆芽，韭菜和1/4小匙鹽。翻炒1分鐘後盛出備用。
6.炒鍋燒熱加入2大匙油和洋蔥炒香。放進粿條攤平後，用中小火煎2分鐘。倒入魚露，蠔油，酸子汁和椰子糖翻炒到粿條著色。
7.拌入豆腐，蝦仁，蛋和蔬菜，擠入半個萊姆汁，快速翻炒2分鐘後裝盤。
8.裝盤後撒上碎花生和油蒜酥。

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最後更新 (Last Update): 11/03/2020
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