Thai Recipes
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| Ingredients |
| 1 |
Large shrimps , shelled and deveined |
8 |
| 2 |
Skinless and boneless chicken breasts, thinly sliced
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2 |
| 3 |
Thai rice noodles |
8 ounces |
| 4 |
Tamarind paste |
1/4 cup |
| 5 |
Fish sauce |
3 tablespoons |
| 6 |
Vegetable oil |
1/2 cup |
| 7 |
Fried tofu , cut into cubes
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4 ounces |
| 8 |
Roasted chilies |
1/2 tablespoon |
| 9 |
Roasted unsalted peanuts , chopped |
6 tablespoons |
| 10 |
Lime juice |
2 tablespoons |
| 11 |
Sugar |
2 tablespoons |
| 12 |
Bean sprouts |
1 cup |
| 13 |
Warm water |
1/4 cup |
| 14 |
Garlic , chopped |
3 cloves |
| 15 |
Spring onions , chopped |
3 |
| 16 |
Eggs |
2 |
| 17 |
Lime wedges |
few |
| 18 |
Red pepper , cut into strips |
1 |
| 19 |
Fresh coriander leaves , chopped
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2 tablespoons |
| Method |
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Soak the noodles in water for 1 hour, then drain and set aside. Combine 1/4
cup of warm water with tamarind paste for 15 minutes and then strained.
Now mix tamarind juice, sugar, lime juice and fish sauce together in a bowl.
Heat oil in a wok, add garlic and cook for 30 seconds, now add chicken and
stir-fry for 2 minutes, then add tofu and shrimps and fry for 1 minute. Now
add eggs and fry them for 2 minutes, without breaking them up. Add noodles
and fry for 2 minutes, then add peanuts, bean sprouts and green onions and
stir-fry for further 2 minutes. Pour it in the serving platter, garnish it with
red pepper strips and coriander leaves and serve.
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| Introduction
of the dish |
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This is the one noodle dish to master, and to love, over all
others. Its so addictive that it alone would keep Thai cuisine alive.
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