Here's an everyday Pad Thai recipe that really does taste just as good as takeout and you'll find everything you need at the supermarket. This is the recipe I make most of the time. See here for a truly authentic Pad Thai recipe, if that's what you're after. I use chicken here but feel free to switch with any protein, even prawns/shrimp. Noodle Topping | Noodle Recipes | Noodle | Noodles | Noodle Casserole | Noodle Easy
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 125 g / 4oz Chang's Pad Thai dried rice sticks (Note 1) SAUCE: 1 1/2 tbsp tamarind puree (Note 2) 3 tbsp (packed) brown sugar 2 tbsp fish sauce (Note 3) And many more.
Instructions:
First. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
Step two, Mix Sauce in small bowl.
Step three, Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
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