Recipe: Thai Fried Rice Noodle Pad Thai

Home Cooking Recipe: Thai Fried Rice Noodle Pad Thai

Notes:

If I ask which one of my favorite Thai dishes is, I will definitely not hesitate to say Pad Thai. Not only because of my love for pasta, but because this dish carries a good memory... As I mentioned in the hummus recipe, I didn’t know anything about food before 2010. Even if I eat Thai food, I don’t have the concept of eating Thai food myself. I really started to have this awareness, after I was in high school. At that time, the high school was on a small village called Fryeburg, and every weekend there was a road trip to the town next door. It’s funny, because there’s nothing in the village, so eating in a Thai restaurant in the town next door has become a much-anticipated activity. Looking back now, the Thai restaurant is really delicious. Except for the Drunken Noodle that I have always been, I almost go to Pad Thai every time I go. Over time, the taste of Pad Thai has gradually become a happy time with friends, that is, at that time, Thailand has occupied the throne of Southeast Asian cuisine in my heart. It was not until the last two years that a friend of mine chatted with me that she woke me up. She said that she loved my passion for food, because for me, every dish or every taste is a memory, a paragraph and Some people's relationships, and some of their own. And precisely because of this, every dish I made has its special meaning. In fact, everyone is the same, every taste is a memory. Sometimes, just you don't realize it.

Ingredients:

Steps:

  1. Home Cooking Recipe: No coconut sugar can be replaced with brown sugar, beetroot and dried shrimp can be removed if not

    No coconut sugar can be replaced with brown sugar, beetroot and dried shrimp can be removed if not

  2. Home Cooking Recipe: Soak the Thai rice noodles in clear water according to the packaging instructions and drain them for use. Mix the ingredients needed for the sauce. Add the appropriate amount of oil to the pan and fry the fresh shrimps for use. Put the onion, garlic, dried fish, beetroot and fragrant dried in a wok and stir fry. After the ingredients are slightly browned, add the river powder and sauce to stir fry until the sauce is dried. Depending on the situation, decide whether you need to add the right amount of water. It’s almost good to wait until the river powder becomes soft and chewy.

    Soak the Thai rice noodles in clear water according to the packaging instructions and drain them for use. Mix the ingredients needed for the sauce. Add the appropriate amount of oil to the pan and fry the fresh shrimps for use. Put the onion, garlic, dried fish, beetroot and fragrant dried in a wok and stir fry. After the ingredients are slightly browned, add the river powder and sauce to stir fry until the sauce is dried. Depending on the situation, decide whether you need to add the right amount of water. It’s almost good to wait until the river powder becomes soft and chewy.

  3. Home Cooking Recipe: Push the ingredients in the pot to the side of the pot, leave half the space, add the right amount of oil, and scramble the eggs.

    Push the ingredients in the pot to the side of the pot, leave half the space, add the right amount of oil, and scramble the eggs.

  4. Home Cooking Recipe: When the eggs are almost ripe, add the bean sprouts, leeks, peanuts, and the prepared shrimps. Turn off the heat and stir all the ingredients. The pan is served with more fresh bean sprouts, leeks and peanuts, chili powder, sugar, lime, and Thai fried rice noodles are finished!

    When the eggs are almost ripe, add the bean sprouts, leeks, peanuts, and the prepared shrimps. Turn off the heat and stir all the ingredients. The pan is served with more fresh bean sprouts, leeks and peanuts, chili powder, sugar, lime, and Thai fried rice noodles are finished!

  5. Home Cooking Recipe: If you want to save trouble, you can also buy the ready-made Pad Thai sauce on the market.

    If you want to save trouble, you can also buy the ready-made Pad Thai sauce on the market.

Tips:

I can only say that it is so delicious! Since I mastered this dish, I am no longer worried about calling the takeaway to the unpalatable Pad Thai.


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