Thursday, April 24, 2008



I miss beansprout in my dish because it's run out so I just put any veg lefting in my fridge also to clean it up :) so you will look not like original padthai :)


Makes 2 servings
12 Jumbo Shrimp
3 oz. Dry Rice Noodle (3 - 5 mm)
2 oz. Fresh Bean Sprouts
1 oz. Chopped (1") Green Onion
Fish sauce to taste
3 oz. Oyster Sauce
Tamarin sauce or red vinegar
Chicken meat ( slice)
Fried Tofu ( Slice)
2 Tablespoons palm Sugar or regular sugar if you don't have it .
2 Tablespoons Preserved Turnip
2 Tablespoons Crushed Peanuts
1 Tablespoon Paprika (Option)
2 Large Eggs
1 Teaspoon Red Chili (if you like it HOT)
1/2 Lemon

Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm. ( BUT I BOILING A NOODLE LITTLEBIT AND TAKE IT OUT )

Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.

Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge


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