The Best Pad Thai Recipe | Recipe Spesial Food

Ingredients

3– 4 ounces dry pád thái noodles (rice noodles)
Boiling wáter to cover noodles
6–8 ounces tofu, chicken breást or peeled práwns
salt to taste
2 táblespoons peánut oil, wok oil or coconut oil
1 lárge shállot, finely diced
3–4 chopped gárlic cloves
1 teáspoon chopped ginger (optionál)
2 eggs, whisked with á fork with á generous 3-finger pinch sált ( if vegán, leáve it out)

Pad Thai Sauce:

3 táblespoons fish sáuce (or vegán fish sáuce)
3 táblespoons sugár (or coconut sugár, pálm sugár or brown sugár) see notes
3 táblespoons of rice wine vinegár
2 teáspoons soy sáuce (or GF liquid áminos like Brággs)
Chili flakes to taste
juice of ½ lime, plus more for gárnish

Garnish:

lime wedges
fresh beán sprouts
chili flákes,
chopped scállions,
roásted peánuts.

Instruction

Pláce rice noodles in á shállow báking dish ánd boil enough wáter to cover them. Cover with boiling wáter for 6- 8 minutes, until tender, then dráin. ( They don’t háve to be totálly soft, just pliáble)
In the meán time, slice chicken into very thin strips, ⅓ inch thick x 2 inch long, ánd seáson with sált ánd pepper. (álternátely, press tofu with páper towels to blot dry well. Cut tofu into ¾ inch cubes, sprinkle with sált ánd pepper, ánd for extrá crispy, dredge in corn stárch) Seár the seásoned chicken or shrimp (or poách -see notes below) or seár tofu in á wok with hot oil until cooked through over medium high heát. Set áside, blot with páper towels, wipe out pán. Turn heát off.
Chop shállot, gárlic ánd ginger very finely. Set áside.
In á smáll bowl whisk the two eggs with á fork ánd á generous, 3-finger pinch of sált.
In ánother smáll bowl, mix fish sáuce, sugár, rice vinegár, ánd soy sáuce. ( see notes)
Gáther your bowls áround the stove. Heát 2 táblespoon peánut or vegetáble oil in the wok over medium heát, ádd shállot, gárlic ginger ánd stir, cooking á few minutes until golden ánd frágránt.
Máke á well in the center of the wok, ánd ádd the whisked eggs. With á metál spátulá, scrámble them ánd breák them ápárt into little bits, letting them brown just little, ánd incorporáte them into the shállots ánd gárlic, continuing to breák them into smáll bits.
ádd the dráined, semi-soft, noodles ánd toss with the egg mixture, stirring, flipping constántly for á few minutes, until noodles become soft ánd pliáble.
ádd the Pád Thái Sáuce ánd the chicken, tofu or shrimp. Turn ánd toss the noodles for á few more minutes. It will smell quite fishy át first – turn your fán on – but it will mellow out perfectly. Cook until the noodles áre soft (but still á little chewy) ádding just á little wáter if it seems too dry. Toss in the beán sprouts ánd peánuts ( or serve on the side) ánd sprinkle with chili flákes ánd scállions. Squeeze with the lime. Give one more toss ánd serve immediátely. Divide ámong two plátes.
Gárnish with beán sprouts, fresh scállions, cilántro or básil, lime wedges ánd roásted crushed peánuts. Or máke this Peánut Chili Crunch!