Recipe: Pad thai Thai fried rice noodles

Home Cooking Recipe: Pad thai Thai fried rice noodles


The best choice in summer is the sweet and sour Thai-style fried rice noodles. The soul of Thai-style river powder is of course fried rice noodles. Fang is in the steps.



  1. Put the minced garlic and red pepper in the hot oil pan, stir the sauté into the chicken and shred the shrimp, stir fry

  2. Put the fresh scallions and pour the Thai fried powder soul pad thai juice! The recipe for the juice is as follows: 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon white vinegar, 1/2 tablespoon soy sauce, 2 tablespoons tamarind cream, 2 tablespoons brown sugar, 2 tablespoons tomato sauce!

  3. Stir fry until the clams are soft, pour the clams into the center of the pot and beat the eggs, then cover the eggs with chop, add the onion, soy sprouts and peanuts, stir fry for 2/3 minutes! Finally cut a half of the lime, plus a small spoonful of peanuts can be on the plate!


I use fresh scallions. If you buy dry stalks, you must first soak them in warm water for at least half an hour. Then the peanuts are broken. I use raw peanuts and peel them in a 180-degree oven for 20 minutes. The freshly ground peanuts are ground after grinding, so it is more fragrant. If there is a small dried shrimp in the house, it will be better to put it in the pot and stir fry with the powder.

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