~ 干河粉 / dried rice noodles ~
食谱取自 ： Cass@揾到食 & 3 hungry tummies
材料 ：虾 1/2kg
炸豆腐 1片（切成1/2cm 块状）
辣椒干碎（chili flakes） 1/2tbsp
Phat Thai 酱汁 2/3杯（做法请看下面）
Pad Thai or Phat Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, and flavoured with tamarind pulp, fish sauce (Thai: Nam pla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips (Thai: Hua Chai Po หัวไชโป๊ว), and raw banana flowers. It may also contain fresh shrimp, crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
In Vietnam, a similar dish is called "phở xào" or "bánh phở xào sa tế," meaning "stir-fried pho".
Pad Thai / Phat Thai
Ingredients :1/2 kg of prawns, peeled reserving heads and shells (optional)
4 cloves of garlic, chopped
250g dried rice noodles, soaked in warm water till soft and drained well
1 piece pre-fried firm tofu *, cut into 1/2 cm cubes
2 tbsp chopped preserved turnip *
3 tbsp dried shrimps *
3 tbsp of crushed roasted peanuts *
1/2 tbsp of roasted chili powder
1 bunch (about 25 to 30 blades) Chinese chives *, cut into 3 cm lengths
2 cups of bean sprouts *
2/3 cups of Phat Thai sauce (see below)
All ingredients marked * are crucial for a successful Phat Thai
1 cup of tamarind concentrate
1/2 cup of palm sugar
1/4 cup of white sugar
1/4 cup of fish sauce
pinch of salt
** simmer everything in a saucepan until sugars are dissolved, transferred to a jar or bowl.
1. Peel the prawns and mix in with a pinch of salt, rinse off the salt after 20 minutes and pat dry. This optional step will give the prawns the extra crunch and also intensify the flavour.
2. Heat up a wok until smoking and saute the reserved prawn shells with 4 tbs of cooking oil. Leave the flavoured oil in the wok and discharge the solids. This is an optional step but the flavoured oil will greatly extra dimension to the finished product.
3. When the wok is smoking again, add in the prawns and cook on high heat until they are 80% cooked, removed and set aside.
4. Heat up the wok again and saute the chopped garlic for 10 to 15 seconds. Push the garlic to aside and crack in the eggs, when the eggs are half set give it a scramble then add in the noodles and mix well. Stir fry the mixture on high heat for a minute or two.
5. Add in half of the sauce and mix well . Add in tofu, preserved turnip, peanut and dried chili flakes and mix well. Pour in the rest of the Phat Thai sauce and continue to stir until noodles are tender. (add a little water or extra cooking oil from time to time if the noodles are sticking to each other).
6. Just before the noodles are ready, return the prawns to the wok together with Chinese chives and bean sprouts. Continue to cook for a further minute to slightly wilt the vegetables and finish cooking the prawns.
7. Serve Phat Thai with extra Chinese chives and bean sprouts on the side, top with some crushed peanuts, chili flakes and a wedge of lime .