Thai Calling

Preparing lunch for your loved ones isn’t always the easiest thing. Sometimes you wonder if he’s having too much eggs, not enough vegetables, too oily food. It isn’t exactly always a joy, take last friday for example. I tried making chocolate mousse and magret du canard, but both failed in epic proportion. The whip cream refused to go up, and the duck is blend. After one comment too often how he’s eating rice very frequently, I decided to cook my beloved guo tiao (rice noodles) and make pad thai.


PAD THAI
(adapted from Thai Table)
serve 2

Half packet of rice noodle (size L), soaked in tepid warm water
3-4 tbsp oil
2 cloves garlic
, minced
1 shallot, minced
1/2 cup firm tofu, cut in 3-4 cm length
10 shrimps, peeled leaving the tail in tact
1 egg
1/2 cup chives
, cut in 2 cm length
1/2 cup fresh bean sprouts, washed with ends cut off
1 tbsp sugar
3 tbsp fish sauce
2 tsp tamarind paste
1/2 lime juice
3 dashes chili powder
3 dashes white pepper

  • In a small bowl, mix the sugar, fish sauce, tamarin paste and lime juice together. Set aside.
  • In a wok or non stick pan, heat up the oil in medium heat and add in the garlic, shallots and tofu. Cook till it just starts to brown. At this stage, the noodles should be still a little bit firm, but flexible, not mushy.
  • Turn the heat up, drain the noodles and add into the pan. Stir quickly so that the noodles won’t stick to each other. Add more oil if needed. Add the sugar-fish sauce mixture and stir quickly.
  • Make a well by pushing the noodles to the side, and crack the egg onto the well. Leave it to cook a little bit before mixing the rice noodles. The noodle should be soft and chewy, otherwise add a little water and cook further. Add the chili powder and white pepper, taste and adjust.
  • When the taste is right, add in the prawns, chives and bean sprouts. Stir in few more times, and garnish with more chives. Serve immediately.

Right, I’m off to gym. Ciao!

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