Tuesday, 12 November 2013

泰式炒河粉 ~ Pad Thai / Phat Thai ( ผัดไทย )



~ 干河粉 / dried rice noodles ~

食谱取自 Cass@揾到食  & 3 hungry tummies


蒜瓣 4瓣(切碎)
鸡蛋 3
干河粉 250g(浸泡在温水5分钟,捞起沥干)
炸豆腐 1片(切成1/2cm 块状)
菜脯碎 2tbsp
虾米干 3tbsp
烤香的花生碎 3tbsp
辣椒干碎(chili flakes 1/2tbsp
韭菜 1杯(切成两寸长)
豆芽 2
Phat Thai 酱汁 2/3杯(做法请看下面)
青柠檬,辣椒干碎和花生碎 适量(吃的时候才撒上)
( 建议用青柠檬,味道会比较香)

Phat Thai 酱汁做法 ( 可做1.5杯的酱汁):
酸子汁(tamarind 1
椰糖 1/2
白糖 1/4
鱼露 1/4

** 以上所有材料,放入锅里,煮至糖全部溶化,待用。


1.  把虾去壳,洗净虾肠,撒上少许盐,腌制20分钟,然后用水冲干净,用纸巾把虾的多余水份吸干。鸡胸肉用少许鱼露腌制。


3.  用虾油,把虾干煎至8分熟,捞起待用(锅不需要洗)。

4.  用锅里剩余的油,炒香蒜米碎,约10-15秒,再加入鸡肉炒熟,然后把炒香的蒜米和鸡肉推在一旁,把鸡蛋打入,炒至半熟,加入浸泡好的河粉,混合均匀,大火炒至1-2分钟。

5. 倒入一半的酱汁拌炒均匀,然后把豆腐,菜脯碎,花生碎和辣椒干碎炒均匀,倒入剩余的酱汁,煮至河粉干熟透(在炒的时候,如果河粉会粘在一起,可以不时洒些水进去)。

6.  最后,把虾,韭菜和豆芽加入河粉里头炒均匀,即可。

7. 吃的时候,撒上花生碎,辣椒干碎,和柠檬汁,会更美味可口。

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 "ph xào" or "bánh ph xào sa tế," meaning "stir-fried pho".

Recipe source :  Cass@揾到食  & 3 hungry tummies

Pad Thai / Phat Thai

Ingredients :
1/2 kg of prawns, peeled reserving heads and shells (optional)
4 cloves of garlic, chopped
3 eggs
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

For the Phat Thai sauce, (makes 1.5 cups) :
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.

Method :

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 .