Friday, November 14, 2014

Gourmet moment: Pad thai

Hello Friday and hello to one of my favourite dishes ever!
I wasn't a huge Thai cuisine lover before, but thanks to my
husband I have turned into one and veggie/ tofu Pad thai
is definitely my favourite dish. Second one got to be Massaman
curry, but I still have never tried to prepare it at home, so today,
I'll share with you how I prepare my Pad thai at home.

For two-three portions you'll need:

1 pack of tofu ( with or without spices/ taste )
1 carrot ( shredded )
1-2 spring onions
1-2 cloves of garlic
1 pack of noodles ( udon/ soba / etc. )
2 eggs
1-2 handfuls of chinese cabbage
1 cup of mung bean sprouts
handful of sugar snap peas ( optional )
1tbsp of tamari soy sauce
1tbsp of fish sauce
1tbsp of rice vinegar
1/4 cup of honey ( Acacia honey works too )
3tbs of sesame oil

* to garnish : chopped coriander and crushed indian nuts, lime

Boil the noodles according to the package directions, drain and
set aside.
In a medium sauce pan, combine soy sauce, fish sauce, honey and
rice vinegar. Turn the heat to medium and bring to simmer.
Stir occasionally. Set aside.

On a medium high heat, warm up the large wok pan and add oil.
Then add spring onion and garlic. Crack the eggs and let them cook
for a few seconds. Scramble them with a wooden spoon and then add
cabbage, bean sprouts and shredded carrot.
Cook for 3 minutes and then add tofu ( cut in bite size cubes ).
Stir occasionally until everything is ready ( 4-5 minutes ).
Add cooked noodles to the wok pan and then the sauce which you've
previously made.
Stir everything, until it's nicely combined and set aside.

Serve immediately and garnish with chopped coriander, crushed
indian or peanut nuts and squeeze a little bit of lime juice over the meal.


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