When I get the urge to Asian food the first thing I think about is the Pad thai Thai [PAT taj](listen), think that even lately instead of spaghetti I do a Pad thai! You may wonder why! Well, apart from being very good, this is a full plate where there are proteins, carbohydrates, fiber and healthy fats, gluten-free and you can do it also in vegetarian version or eliminating the egg also vegan! So what more do you want? … that you prepare in a short time? p
erfect is a dish for which it takes more time to prepare the ingredients you cook it, once everything is ready, it will take you no more than 10 minutes cooking! So what are you waiting for? Pick up the ingredients, to the store of confidence, and give it a try too!
Today I give you the recipe I learned in Chiang Mai, but I will also vegetarian alternatives in parentheses!
PAD THAI
| preparation time: 15 ‘ | difficulty: easy | cooking time: 10 ‘ |
Ingredients (for 1 person)
100 g rice noodles (I prefer those noodles type format)
50 g chicken breast/thigh, cut into small pieces [alternativa vegetariana: tofu altro tipo di proteine vegetali]
50 grams of tofu in cubes from 1 cm
1 egg
1 cup of hot water preferably
1 shallot, chopped thin
1 small bunch of chives, cut into 2 cm long
50 grams of bean sprouts
20 g of grated carrots
50 grams of sfiandrine
1 teaspoon of chopped roasted peanuts
parsley or cilantro
1 teaspoon sunflower oil (for greasing the Pan)
Pad Thai sauce
1 teaspoon of raw cane sugar
1 teaspoon fish sauce [alternativa vegetariana: 1 cucchiaino di sale]
1 teaspoon soy sauce
1 teaspoon oyster sauce [alternativa vegetariana: salsa di funghi]
2 teaspoons tamarind sauce (very hard to find, but you may not put it)
1 teaspoon ketchup (optional)
1 teaspoon chili powder (adjust according to taste)
PROCEEDINGS
First soak rice noodles in cold water, then prepare the sauce in a small bowl, adding the sugar, fish sauce, soy sauce, oyster sauce, tamarind sauce, ketchup and chili powder and mix well.
Heat the oil in a wok over medium heat, add shallots and FRY, then add chicken and tofu and stir until chicken will not be cooked (being small pieces will only take a couple of minutes).
Using a s
patula, put in one side of the wok all ingredients that you cooked so far, while on the other side break us inside the egg which always with the spatula you spread on the walls of the wok until well scrambled and fired at this point you can mix with the other ingredients.
Now drain the spaghetti from the soaking water and add in one side of the wok along with the Pad Thai sauce and preferably hot water, stir until become tender then merged with the rest of the ingredients, stirring gently.
Now add the bean sprouts, chives, carrots, mushrooms and Sauted in the wok. Remove from heat and serve, garnishing with more fresh bean sprouts, spring onions, lime juice, a dash of parsley and chopped roasted peanuts, and. .. Enjoy your meal!!!
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