南洋風味--泰式炒河粉（Pad Thai）

 

 

Pad Thai在泰國是大街小巷都可以找到的炒粉，它幾乎就是泰國人口味的縮影，酸甜辣鮮。來了美國我嚐試過好幾家泰國餐廳，不得不說的是，都讓我非常地失望。

 

尤其是這個Pad Thai，來到了美國變成又甜又膩的炒粉。在泰國，它不是這樣的，泰國街邊的Pad Thai，幹爽，香辣，火候足，顏色沒有那麽紅豔。今天，讓我們在家試試泰國街邊攤的Pad Thai吧！

 

Pad Thai is a very common street food in Thailand, especially in Bangkok, those hawkers who made this dish day in and day out do it with such a perfection, they managed to stir in right amount of char to the rather common ingredients of all Thai foods and make it taste so unique and unforgettable!

I have tried Pad Thai in many restaurants here in the states and in Europe, I wouldn't hide my disappointment, as it is often too oily and way too sweet! I stopped ordering from a restaurant, when I crave for it, I just make it at home, since I almost always have the ingredients needed at home.
 

材料：
300 克 泰式或越式河粉 （新鮮的最好）
8-10 隻 中蝦
50 克 雞肉 (切片然後加點鹽和胡椒粉醃上十分鐘）
1 隻 雞蛋
1/2 片 豆腐乾（切丁）
1 杯 韭菜 (切段)
1 1/2 杯 豆芽
2-3 瓣 蒜瓣
2 紅蔥頭
1-2 tbsp 甜菜脯  Optional
2-3 tbsp 烤花生 （搗碎）
1 小片的青檸

調味：
2 tbsp 魚露（素食可用醬油代替）

1 tbsp 醬油/生抽
1 1/2 tbsp 椰糖 Palm Sugar 或紅糖 ( 我用了有機椰糖，whole foods買得到)
1 1/2 tsp 羅望子汁 Tamarind paste（或 1-2 tbsp 檸檬/青檸汁代替）
1/2 tsp 泰式辣椒粉 Thai Chilli Powder 可根據喜好增減

 

Ingredients：
300 g Pad Thai noodle (Flat)
8-10 Medium size shrimps
50 g Chicken Breast (slice and marinate with a pinch of salt and pepper）
1 egg
1/2 piece of firm tofu（cut into 1 mm X 5 mm cubes）
1 cup of Chinese Chive (Cup into 1 inch in length)
1 1/2 cup of Bean Sprout
2-3 cloves of garlic
2 Shallot
1-2 tbsp chopped Chinese pickled radish-Chai Poh   Optional
2-3 tbsp Peanut （Roasted and crush）
1 piece of lime

Seasoning：
2 tbsp Fish Sauce（Or Soy Sauce for vegetarian version）
1 tbsp light Soy Sauce
1 1/2 tbsp Palm or brown sugar ( I used organic coconut sugar)
1 1/2 tsp Tamarind paste（or 2-3 tbsp lime/lemon juice）
1/2 tsp Thai Chili Powder  more if you like it hot（or any chilli powder you have）

 

 

1. 把蝦去殼去腸泥，蝦頭蝦殼留著。 豆腐切丁，紅蔥和蒜切碎，雞肉切片醃好。

1. Shelled and Veined shrimp, keep the head and shell. Cubed the tofu, chop shallot and garlic. Slice chicken and marinate it with a pinch of salt and pepper.
 

2. 熱上一口鍋，加入2-3大匙的食油把蝦顆和蝦頭爆香，至油變紅色，蝦殼變脆後取出蝦殼蝦頭丟棄。把蝦，雞肉和豆腐倒入快速翻炒變色，取出備用。

3. 相同的鍋裡加入切碎的紅蔥和蒜，還有菜脯煸炒至香氣出來。加入弄散的河粉，大火快速翻炒。

4. 倒入一杯水或一杯雞湯，煮滾後加入羅望子汁，魚露和椰糖。翻炒至汁液逐漸濃稠。

5. 加入辣椒粉，繼續翻炒幾分鐘，感覺河粉有鑊氣時，把河粉推到一邊，加一點點油，打入一顆雞蛋，炒散，然後加入韭菜和豆芽，翻炒至豆芽韭菜斷生即可。
 

2. In a wok (Cast iron preferred), heat up 2-3 tbsp of oil, add the shrimp head and shells and fry until the oil turn red and the shells become crunchy, dish out and discard, keep only the oil. Stir fry the shrimp, chicken and tofu in the same oil for about 1-2 minute, take it out and set aside.

3. In the same wok, add minced garlic and shallot and pickled radish, stir until fragrant. Add the noodle at high heat, stir fast to loosen the noodle as much as you can.

4. Pour 1 cup of water or chicken stock into the wok, bring to boil, season with tamarind, fish sauce and palm sugar. Stir and turn the noodle while the noodle absorbing the sauces.

5. Add the chili powder now and continue stirring for a few minutes or until the sauce dries up, now push the noodle aside, add around 1 tsp of oil, crack the egg in, quickly crumbled the egg until cooked, fold in the noodle.

6. Add Chinese chive and bean sprout and give it a quick stir to incorporate all ingredients for 1-2 minutes, as soon as the veggies are cooked, it's done!
 

吃前撒上花生粉，擠入點青檸汁即可開吃！

Sprinkle roast peanut powder before serving, cut a small lime/lemon wedge, squeeze in lime juice, and here it goes. Bon Appetit!

 

 

 

 

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2011/03/pad-thai.html