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Our Thai Mart Pad Thai recipe has 2 stages - the sauce and the noodles.


Ingredients for Pad Thai sauce

You can make this Pad Thai sauce up to a week in advance – keep in a sealed jar in the refrigerator.

Note: We also sell a premade Pad Thai sauce.

 

½ cup    Palm sugar

½ cup    fish sauce

2 tbsp    tamarind concentrate, added to ½ cup hot water to make tamarind juice (or use ½ cup pre-mixed tamarind juice)

½ cup    Sriracha sauce

 

Ingredients for Pad Thai (2 serves)

1 handful rice stick noodles

100g       raw prawns

3 tbsp    Pad Thai sauce( The amount of sauce added to Pad Thai can be adjusted according to how strong a flavour you desire)

1           egg, lightly beaten

1 tbsp    sliced shallot

1 tbsp    chopped salted radish (preserved sweet turnip)

¼ cup    diced firm tofu

½ cup    water

1 cup     fresh bean sprouts

¼ cup    fresh chives, cut into one inch long pieces

2 tbsp    chopped roasted peanut

4 tbsp    vegetable oil for frying

 

Method for Pad Thai sauce

1. In a small sauce pan add palm sugar, fish sauce, tamarind juice, and Sriracha sauce . Cook for about 10-15 mins, allow sauce to bubble and reduce slightly until thickened. Remove from heat and set aside.

 

Method for Pad Thai

1. Soak  the rice stick noodles in warm water until they start to get soft. (Noodles should be a bit flexible and solid, not completely expanded and soft)

2. Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces. (Remove, set aside)

3. Add 2 tablespoons of oil in the same wok. Add prawn and cook until they start turning pink. Transfer to a bowl, set aside.

4. Add 1 tablespoon of oil to the wok. Add shallots, radish and tofu fry until aromatic. Increase the heat of your wok.

5. Add a handful of soaked noodles followed by the ½ cup of water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add Pad Thai Sauce and mix well.

5. Add cooked egg, bean sprout, chive and cooked prawn. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts and more bean sprouts on the side.

6. Adjust the flavour if desired using Thai chilli powder , sugar and lemon juice.


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