Pad Thai

  • Pad Thai
    Author : Anshul

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    An authentic pad Thai recipe usually has tamarind juice or pulp to give it a distinct sour and sweet flavour.


    Ingredients

    250gms rice stick noodles
    1/2 cup soft tofu
    4 green spring onions, white parts sliced and kept separate from green
    4 cloves garlic, minced
    1 tsp. grate ginger
    1 fresh red or green chili, sliced
    3-4 "heads" of baby bok choy, or Chinese cabbage, roughly chopped
    2-3 cups bean sprouts
    1 cup broccoli
    1 carrot ( chopped in round shape)
    1/3 cup fresh coriander
    1/4 cup chopped unsalted dry-roasted peanuts
    3-4 Tbsp. oil for stir-frying
    2-3 Tbsp. vegetable stock


    PAD THAI SAUCE:

    3/4 to 1 Tbsp. tamarind paste, to taste
    1/4 cup vegetable stock
    3+1/2 Tbsp. soy sauce
    1 tsp. chili sauce to taste
    3 Tbsp. brown sugar, or more to taste
    1 tsp. ground white pepper

    Directions

    Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).

    Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar, if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add more. This sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.

    Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion, garlic,ginger, and chili. Stir-fry 1 minute to release the fragrance.
    Add the bok choy, carrot,broccoli plus stock. Stir-fry 2 minutes, or until bok choy is bright green and carrot,broccoli slightly softened.
    Keep it aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add tofu and stir-fry till lightly down.
    If pan is dry, keep tofu aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce. Stir-fry everything together 1-2 minutes using 2 utensils and a gently tossing motion (like tossing a salad). Keep heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy and a little sticky.
    Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
    To serve, scoop noodles onto a serving platter. Sprinkle with coriander, and ground nuts. Serve immediately and enjoy!.

    More recipes by Anshul :

    Scones Banana Muffins Choco Pudding Muthia Kidney Beans Cutlets

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