Thailand Pad Thai
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Pad Thai

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- 4 small garlic cloves, finely chopped
- 2 fillets of chicken (or shrimp 16-20)
- 4 slices of tofu cut into small cubes
- 5 cs of roasted peanuts and crushed
- 400g of Thai rice noodles (10min soak in warm water)
- 1 lime
- 2 eggs
- Onion
- Soya shoots (3 handfuls)
- White pepper

-- 1.2dl water
-- 1cs sugar palm (anything but white sugar)
-- 1cs fish sauce
-- 1cs soy sauce
-- 2 cs tamarind paste (or lemon juice)

Start by preparing the sauce. Heat water in a saucepan, add everything else and let steep for a moment. Allow to cool and filter to remove the tamarind pulp.

Heat a wok, brown the chopped garlic in a little oil, remove. Put a little oil and remove excess with a paper household (towels while french. Breaking eggs and fry them stirring with a wooden spatula. Remove from wok once they are fried.

Heat the oil, add chicken and tofu, onion, cut into slices again and colouring. Add the fried garlic and the drained pasta. Add sauce and cook briefly, the noodles to absorb some of liquid. A little white pepper.

In the end, add soy, peanuts and lemon juice. Add the eggs to warm and serve hot!