Pad Thai is a traditional Thai dish that cooks very quickly, which is typical for Asian cuisine.
generally. Pad-thai base - sauce of the same name - it is
and gives the dish its characteristic flavor. The main ingredient in the sauce is tamarind - candied pressed beans, the fruit of an Indian tree that now sprouts all over the world, including in Asia. We prepare pad thai sauce in the restaurant ourselves, but you can also buy it in the store. Serve pad thai with soy sprouts, sprinkle with chopped peanuts on the dish.
Ingredients
Rice noodles 300 g
Sunflower oil 60 ml
Egg 2 pieces
Bean curd tofu fried to taste
Shrimp (regular and tiger) to taste
Pak-choi to taste
Green onions to taste
Chicken broth 60-80 g
Pad Thai sauce 140 g
Oyster sauce 40 g
Chili pepper (dry crushed) 20 g
Peanuts to taste
Soy sprouts to taste
Sauce (500 ml, 7 servings)
Tamarind (finely chopped) 50 g
Ketchup 50 g
Soy sauce 90 g
Oyster sauce 17 g
Palm sugar 125 g
Thick soy sauce 30 g
Water 625 ml
Preparation:
1.Sauce. Mix all ingredients and boil down to 2 liters (about 45 minutes).
2. Soak rice noodles in cold water and leave for about half an hour (until soft).
3.Pour oil into a preheated wok (to cover the bottom of the wok), break an egg there and stir.
4. Add shrimps, herbs, noodles, sauces, sprinkle with pepper.
5. Fry for about 4 minutes, stirring constantly. When serving, add soy sprouts and sprinkle with chopped peanuts.
Cooking time 60 minutes, medium difficulty.
