PAD THAI is one of the national dishes of Thailand.
This is Kim 's signature dishe
and you also can cook like Kim.
Let Start !
Two difference type of tamarind sauce.
Padthai sauce
Tamarind sauce 6 tbs
( or dried tamarind 15 g with 1 cup of hot water )
Palm sugar 5 tbs
( or 10 palm sugar melted )
Fish sauce 4 tbs
Padthai Ingredients
Prawns 7-8 pcs
Rice Noodles 250 g
Egg 1 egg
Beansprouts 100 g
Peanut,roasted,coarsely 4 tbs
Dried shrimp 2 tbs
Garlic chives 10 g
Vegetable oil 2 tbs
To make Padthai Sauce
Add all ingredients on medium high heat.
Cook for 10 mins / combine & melted
To make Padthai
1. Place the rice noodles in a large bowl,
add water to soake with water for 15-20 mins,
then drain thoroughly and set aside.
1. Place the rice noodles in a large bowl,
add water to soake with water for 15-20 mins,
then drain thoroughly and set aside.
2. Peel the prawns,leaving the tails intact.
Cut along the back of each prawn and
remove the dark vein.
3.Heat 2 tbs of oil in a wok,
stir-fry dried shrimp for 1 mins,
add the egg and prawns.
Stir and cook for 1-2 mins.
4.Add the noodles and 6-7 tbs of padthai sauce,
stir-fry for about 5 mins.
(during you stir-fry,if the noodles too dry,
add 2 tbs of water or more sauce)
5.Add the beansprouts,the garlic chives and peanut.
Mix well and cook until the noodles are heated through.
(you can also add more sauce,if you like)
Serve topped with remaining
beansprouts,lime wedges,
chilly powder,garlic chives and peanut.
Enjoy !!
**KIM "S TIP
How to make beansprouts keep fresh & white
add water and 1 tbs of vinegar to soake for 5-10 mins,
then drain thoroughly and set aside.
This recipe also available on Youtube
