Thursday, December 30, 2010

Pad Thai 2

Chopped carrot, onion, tomato, tofu
Minced garlic
Minced chili (optional)
1 beaten raw egg
Chicken/seafood (optional)
3 tbsp water
1 portion of presoaked noodles (soak for a couple hours, or just pour boiling water over them)
1 tbsp soy sauce
1 tsp sugar
1 tbsp mixed bean sprouts and chopped green onion
1/2 tbsp crushed roasted peanuts or cashews
1 tsp chili flakes
Juice from 1/4 lime

Fry the carrot, onion, tomato, tofu, garlic, and chili in a wok.  Move them to the side of the wok, then add the egg to the bottom.  When the egg is nearly cooked through like an omelette, flip it, break it into pieces, and push it aside.  Add the noodles and the water, mix well.  Add the soy sauce, sugar, sprouts, green onion, and nuts.  Add the chili flakes and lime juice.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

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