How to cooking "Pad Thai : ผัดไทย

             This new Pad Thai from one of Thailand's top cookbook publishers, shows you how to make many different recipes for Thailand's most famous noodle dish, Pad Thai and includes interesting background information about this famous noodle dish along with recipes for other popular Thai noodle dishes.

             Thai noodle shops , rice & curry shops , and food-to-order shops  dominate the lively street food scenes in Thailand and serve as evidence of the importance of noodle and rice dishes in the Thai culinary repertoire. Not only are noodles served as street food, 

they are also frequently served cooked at home, especially since quick and easy meals are increasingly becoming more important in modern Thai families. No matter where you are in the present, rapidly changing world, serving a full meal at home has become an exception rather than the rule. Single-plate dishes including noodle, pasta, and rice have become more and more an essential part of home cooking throughout the world.   

Ingredients

• ·        5 oz / 150 g dried Pad Thai rice noodles 
• ·        4 tbsp vegetable oil
• ·        12 raw shrimp (prawns), shelled and deveined)
• ·        3 oz / 80 g firm tofu , cut into small matchsticks
• ·        1 small red shallot , finely sliced
• ·        1.75 oz / 50 g dried shrimp
• ·         1/4 cup fish sauce2 tbsp palm sugar (or brown sugar)
• ·        2 tbsp tamarind puree1 tsp white vinegar1/2 tsp + chili powder
• ·         2 eggs 1.5 oz / 45 g roasted unsalted peanuts
• ·         5 oz / 150 g bean sprouts
• ·        2 tbsp garlic chives
• ·        1 tsp white sugar Lime wedges 

Instructions

1. Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. Drain then set aside.

2.  Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour.  Remove from the wok and set aside.

3.    Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.

4.  Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.

5. Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.

6.    Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.

7.    Remove from heat. Add half the peanuts, most of the bean sprouts, garlic        chives, prawns and toss gently.

8.Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if disered.