Classic Pad Thai Goong
Món truyền thống · Thai
A quintessential Thai stir-fried noodle dish featuring rice noodles, succulent shrimp, and a balanced sweet, sour, and savory sauce, traditionally prepared in a wok.
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Nguyên liệu
- Dried flat rice noodles250g
- Shrimp, peeled and deveined200g
- Firm tofu, cubed100g
- Eggs2
- Garlic, minced2 cloves
- Shallots, thinly sliced1
- Preserved radish, chopped1 tbsp
- Bean sprouts1 cup
- Garlic chives, cut into 2-inch lengths1/2 cup
- Roasted peanuts, crushed1/4 cup
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Chili powder1 tsp
- Vegetable oil3 tbsp
- Lime wedges, for serving4
- Cilantro, for garnisha few sprigs
Các bước
- 1
Soak rice noodles in warm water until pliable, then drain.
- 2
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and chili powder to make the sauce. Set aside.
- 3
Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add tofu and fry until golden brown. Remove and set aside.
- 4
Add another 1 tbsp of oil to the wok. Add garlic and shallots and stir-fry until fragrant. Add preserved radish and stir-fry for 30 seconds.
- 5
Push aromatics to one side of the wok. Add the remaining 1 tbsp of oil and crack in the eggs. Scramble until almost cooked, then mix with the aromatics.
- 6
Add the drained rice noodles and the prepared sauce to the wok. Toss well to coat the noodles evenly. Cook for 2-3 minutes, stirring constantly, until noodles are tender.
- 7
Add the shrimp, fried tofu, bean sprouts, and garlic chives. Stir-fry for another 1-2 minutes until shrimp are pink and cooked through, and vegetables are slightly wilted.
- 8
Serve immediately, garnished with crushed peanuts, lime wedges, and cilantro.
