Classic Pad Thai
ID: 5770fa81...
An authentic, classic recipe for Pad Thai, featuring chewy rice noodles stir-fried with tofu, preserved radish, dried shrimp, and fresh shrimp, all tossed in a perfectly balanced sweet, sour, and savory homemade tamarind sauce.
等待影片載入...
食譜由 AI 生成，版權歸原創作者所有，歡迎訂閱原頻道支持創作者
🍳 烹飪流程
Make the sauce by combining dissolved palm sugar, tamarind, and fish sauce. → Soak dry rice noodles in cold water for 1-1.5 hours, and prep all vegetables and proteins. → Sear the fresh shrimp in a hot wok, then remove and set aside. → Sauté tofu and aromatics, then toss in the noodles and sauce until the noodles absorb the liquid. → Scramble in the eggs, mix in the sprouts and chives, then serve topped with shrimp, peanuts, and lime.
烹飪步驟
簡短烹飪順序
Make the sauce by combining dissolved palm sugar, tamarind, and fish sauce. → Soak dry rice noodles in cold water for 1-1.5 hours, and prep all vegetables and proteins. → Sear the fresh shrimp in a hot wok, then remove and set aside. → Sauté tofu and aromatics, then toss in the noodles and sauce until the noodles absorb the liquid. → Scramble in the eggs, mix in the sprouts and chives, then serve topped with shrimp, peanuts, and lime.
開場介紹
An authentic, classic recipe for Pad Thai, featuring chewy rice noodles stir-fried with tofu, preserved radish, dried shrimp, and fresh shrimp, all tossed in a perfectly balanced sweet, sour, and savory homemade tamarind sauce.
步驟 1
Thinly shave the palm sugar with a knife, then mince it before measuring to ensure accuracy.
步驟 2
Place the palm sugar in a heatproof glass with 3 tablespoons of water, and microwave for 30 seconds to help dissolve the sugar.
步驟 3
Stir the sugar mixture, then add the tamarind juice and fish sauce. Mix well to complete the Pad Thai sauce.
步驟 4
Soak the dry rice noodles in room temperature water for 1 to 1.5 hours until they turn completely white, soft, and pliable, then drain them.
步驟 5
Prepare the aromatics and proteins: chop the sweet preserved daikon radish, rinse and chop the dried shrimp, slice the tofu into small bite-sized sticks, slice the shallots, chop the garlic, and cut the garlic chives.
材料清單
重要提醒
Always soak Pad Thai noodles in room-temperature water instead of boiling them to prevent them from becoming mushy.
Make sure to buy 'sweet' preserved daikon radish (Chai Po) instead of the salty variety, as the salty kind will make the dish inedible.
Dried shrimp acts as a natural umami booster; rinsing them helps remove sand and excess salt.
Pressed tofu is ideal for Pad Thai because it holds its shape and won't crumble during vigorous stir-frying.
Stir-fry Pad Thai quickly over high heat, and organize all ingredients beforehand because the actual cooking process goes very fast.
社群評論
請登入以加入討論並賺取 XP！
載入評論中...