Food recipes
Shrimp Pad Thai
Shrimp Pad Thai Ingredients: lime juice, raw tamarinds, raw spices, paprika cock brand, palm sugar, salt, table Directions: To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce...
Shrimp Pad Thai
Ingredients:
lime juice, raw
tamarinds, raw
spices, paprika
cock brand, palm sugar,
salt, table
Directions:
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.
Reduce slightly and set aside to cool.
Reserve.
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.
Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened.
(This can be done several hours ahead of time.)
Strain and reserve until needed.
Heat oil in a medium sauepan.
Deep-fry the diced tofu until crisp and golden.
Drain in a paper towel and set aside to cool.
Reserve.
Add the peanuts and fry for 30 seconds.
Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter.
Cook the scrambled egg and milk mixture to a medium consistency.
Season with salt.
Place in a plate and allow to cool.
Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil.
When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.
Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.
Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate.
Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.
Serve a wedge of lime on the side.
Ingredients:
lime juice, raw
tamarinds, raw
spices, paprika
cock brand, palm sugar,
salt, table
Directions:
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.
Reduce slightly and set aside to cool.
Reserve.
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.
Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened.
(This can be done several hours ahead of time.)
Strain and reserve until needed.
Heat oil in a medium sauepan.
Deep-fry the diced tofu until crisp and golden.
Drain in a paper towel and set aside to cool.
Reserve.
Add the peanuts and fry for 30 seconds.
Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter.
Cook the scrambled egg and milk mixture to a medium consistency.
Season with salt.
Place in a plate and allow to cool.
Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil.
When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.
Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.
Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate.
Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.
Serve a wedge of lime on the side.