Those who have been to Thailand will never forget the sweet-spicy taste of fried noodles with crushed peanuts, seafood and soy sprouts. Traditional "Pad Thai" is prepared quickly, fried in hot oil and spicy sauce. It comes out especially from street food vendors, who feed tourists and locals for mere pennies, driving around the city on makashnits - a variant of an open field kitchen on wheels. Although an exotic dish, Thai rice noodles are not so difficult to cook at home. True, you will have to delve into online grocery stores in search of fish sauce and tamarind paste. Or order it for friends who are going to Thailand. But Pad Thai is worth a little hassle! Among the adherents of fried Thai noodles are Marion Cotillard, Carla Bruni and Catherine Deneuve. French women often visit Oth Sombath at the Aux Trois Nagas restaurant in the center of Paris and are not at all afraid for their figure. And we won't!
"Thai food is a mood and emotion, so cook with pleasure and a light heart."
Ingredients (per serving):
- 50 grams of rice noodles,
- 3 tiger prawns,
- 70 gr sprouts of sprouted soybeans or beans,
- 1 egg,
- 2 tablespoons of ground roasted peanuts
- green onion sibulet,
- vegetable oil,
- lime (for decoration).
For Pad Thai sauce:
- 2 tbsp tamarind paste
- 3 tablespoons of fish sauce,
- 4 tablespoons of sugar
Soak 50 g of rice noodles in cold water for half an hour. And boil the shrimps.
Make Pad Thai sauce. To do this, mix tamarind paste, fish sauce, sugar and put on low heat. Heat, stirring occasionally, until the sugar is completely dissolved and the sauce is smooth. After the sauce needs to be cooled.
Heat 2 tbsp. l. vegetable oil in a pan (or wok). Crack an egg into a skillet and immediately pour the Pad Thai sauce into it. Stir the ingredients for a few seconds, making sure that the sauce is not burnt or the egg is dry.
Add boiled peeled shrimp to the skillet and add a large spoonful of toasted, ground peanuts.
Then send the rice noodles to the pan, which have swollen well after soaking in water. But first, keep it in boiling water for five seconds. Don't forget to drain the water!
Add chopped sibule onions (you can substitute leeks for this).
Cook the dish for another 2-3 minutes, stirring occasionally.
Important: you need to cook Thai noodles over high heat, quickly and deftly. Otherwise, the ingredients will lose their freshness and texture, and you will end up with a Thai version of complex porridge.
The dish is ready, put it on a plate, as shown in the photo below.
Decorate with Pad Thai with crisp salad and lime wedge. Place a handful of fresh soybean sprouts (or beans) and crushed peanuts nearby.
“All Thai food can be cooked at home. The main rule is to follow the process closely and try all the time. Trust your sense of taste. The turmeric seasoning will add spice to the dish. If you love sweets, add more nuts. Use lemongrass for a fresh, sour taste. But remember: you can easily do without certain ingredients,”advises the chef Ot Sombat.
Photo: Marie Claire
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