Tuesday, October 19, 2010

Pad Thai


250 gr thai rice noodles

2 tbsp cooking oil
150 gr chicken breast, thinly sliced (shrimp is optional)
100 gr fried tofu, chopped into a little cubes
3 stalks garlic chive (I used green onion)
2 eggs
1 cup bean sprouts
cilantro for garnish
1/2 cup roasted peanuts, chopped

For seasonings :
3 cloves garlic, minced
2 tbsp Thai bird chili, seeded then thinly sliced
2 tbsp fish sauce
2 tbsp lime juice
2 tsp brown sugar
salt,to taste

Soak the rice noodles in lukewarm water for about 10 minues or until soft, discharge the water, set aside.
Heat the cooking oil until really HOT, add garlic, chili and chicken, stir for 2 minutes. Add eggs, and keep stirring until the egg is cooked.
Add the tofu, stir and cook again for about 2-3 minutes. Add in some chives and rice noodles, cover the wok for a quick short while and let it cook for about 1 minute.
Add some fish sauce, lime juice and brown sugar, keep stirring to make sure all the noodles got seasoned. Lastly add the bean sprouts, stir quickly and take from the heat. Put in a serving plate and put some cilantro and roasted peanuts. To be served hot.


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"Being a full-time mother is one of the highest salaried jobs in my field, since the payment is pure LOVE" ~ MILDRED B. VERMONT ~

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