Thailand is copping the wrath of the great flood. Central Bangkok is going to brace the onslaught of THE raging water from the Uplands anytime soon...But stating that opening salvo is in no way of trying to make you lose your appetite due to the seriousness of the problem. My heart goes to the whole nation. Because I am truly enamoured by their culture especially by their food. Thai dishes remain one of my favourite culinary tastes, if not my favourite. Having said that, I also don't want to leave Italian dishes out of the equation. I have loquaciously claimed that I was once an Italian raggaza in my past life. Hehehe.
Phad Thai, Tom Yum soup and Glutinous Rice with Mango, in that particular order, are my top three (3) picks. I could eat them every day and you will never see me complain. I have been meaning to cook Phad Thai for so long as I can remember and yet only managed to cook it for the first time today. Truth be told, Phad Thai is everything I dreamt of and more. And cooking Phad Thai is my claim to fame. I have arrived. Lol!
Preparation time: 25 minutes
Total cooking time: 10-15 minutesServes 4
Ingredients:
250g thick rice stick noodles
2 tablespoon oil
3 gloves garlic, chopped
2 teaspoons chopped red chillies
150g (5 1/2 oz) pork, thinly sliced
100g (3 1/2 oz) peeled raw prawn (shrimp) meat, chopped
1/2 bunch garlic chives, chopped
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar
2 eggs beaten
90g (1 cup) bean spouts
sprigs of coriander (cilantro)
40g (1/4 cup) roasted peanuts, chopped
1. Soak the rice stick noodles in warm water for 10 minutes or until they are soft. Drain and set aside. head the oil in a wok or large frying pan. When the oil is very hot, add the garlic, chillies and pork; stir constantly for 2 minutes.
2. Add the prawn meat to the wok. Cook, stirring constantly, for 3 minutes. Add the garlic chives and drain noodles to the wok; cover and cook for another minute.
3. Add the fish sauce, lime juice, sugar and eggs to the wok. Toss well with tongs or two wooden spoons until heated through.
4. Sprinkle with sprouts, coriander and peanuts. Traditionally served with crisp fried onion, soft brown sugar and chopped peanuts on the side
I just had my first pad thai 3 weeks back.
ReplyDeleteIt's almost like a Char Kway Teow with peanuts, is it?
I haven't eaten enough versions of this to know the real thing.
Hi Wends, congratulations for winning Malaysia's Masterchef. As for Char Kway Teow and Phad Thai being similar, I think so too. I couldnt get enough of Phad Thai though. :)
ReplyDeleteCongratulations again.
Your faithful follower,
NoSetMenu. <3