~phad thai~

ASSALAMUALAIKUM...

selamat malam semua..
entry kali nie entry tertunggak.punya lah lama masak phad thai nie, baru berkesempatan nak letak sini.

plan asal buat phad thai sebab nak menghabiskan daging korban.tengok! raya haji punya cerita hihihi.

asal tau pasal phad thai nie tengok rancangan Rasa Halal Orient dekat astro Oasis.
kebetulan bahan-bahan memang sedia ada,on jer la. Cuma resepi jer xde.

bila nonie google resepi phad thai,sekali tgk kak Ayu Singapore pernah buat.
jadi nonie copy jer dari rumah kak Ayu

phad thai nie mmg best sgt,sapa yg suka masakan thai rasa pedas,masam dan manis yg secukupnya patut cuba resepi nie.
tq kak Ayu.

nonie copy n paste dr blog kak Ayu

Pad Thai Recipe
Adapted from The Steamy Kitchen Cookbook
Serves 4-6 people -(Ayu used 500g for 5 people)

Ingredients:-(2 person)
8 oz packaged Pad Thai noodles-(Ayu used 250g ready Kuey tieow for this)
3 tablespoons cooking oil
2 eggs
1 lb. peeled and deveined raw shrimp-(Ayu used 4 big prawns)
1 tablespoon minced garlic +1 tbsp minced shallots-(Ayu added this)
A small bunch of chives (cut lengths)
1 cup bean sprouts
1 lime, cut into 8 wedges
1/2 cup coarsely chopped unsalted roasted peanuts-(Ayu didnt add this)
2 blocks fried tofu (cut into thin pieces)-(Ayu used 1 blk only & fried first )
salt & msg to taste if necessaary -(Ayu added this)

Method:
Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.(Ayu used ready kuey teow)

Heat up a wok and add oil. When the oil is very hot, add the minced garlic + minced shallots and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce-(Ayu used about 3-4 tbsp-this is for 2 person) into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.

Cook’s Note:
The above recipe is adapted from the cookbook. If you wish to make Pad Thai sauce from scratch. The recipe is below.

Pad Thai Sauce from Scratch
Ingredients:
1/4 cup warm water + tamarind pulp the size of golf ball
1/4 cup fish sauce
4 tablespoons palm sugar-(Ayu used only 3 tbsp)
1 1/2 – 2 tablespoons paprika powder (if you like it hot, use 2 tablespoons)-(Ayu used 3 tbsp chili paste)

Method:
Soak the tamarind pulp in warm water for 15 minutes to extract the juice. Squeeze the seeds and membrane of the tamarind pulp to get the juice. Filter the tamarind juice for use and discard the residue.
In a small sauce pan, heat up tamarind juice, fish sauce, palm sugar, and paprika powder(chili paste). Lower the heat and let it simmer until the sauce thickens. Turn off the heat when it’s done.
The Pad Thai sauce is good for 8 oz. of noodles in the recipe.-(To Ayu this sauce is good for a 500g noodles)
Sources:-From http://rasamalaysia.com

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