Thought I might give Pad Thai a try. Obviously Thai, lots of fun and lemon grass, limes and chilies guaranteed. But spicy, and the rice noodles can be tricky. They got all lumped together when I tried this. It definitely takes practice. But well worth a try.
What you need:
- A wok or a large frying pan
- 2 limes
- 1 egg
- Optional: Peanuts or cashews
- Fish sauce (doesn't smell so good, but amazing stuff, which adds a lot of flavour)
- 3 cloves of garlic
- 1 chili pepper (the smaller the spicier)
- Optional: Tamarind (quite sweet and a lot like nougat)
- A pack of rice noodles (dry)
- Optional: Some kind of meat (usually shrimps)
- Chinese chives (kind of like basil)
- Pack of tofu - dry and firm
- Optional: Bean sprouts
- Recommended: ginger and/or galanga root - pretty interesting. You should be able to find it in any south east Asian grocery store
These ingredients are easy to find in any grocery store that sells groceries for South East Asian cuisine. My tip, just ask the shop keeper.
1. Soak the rice noodles in col water. 5 minutes should do the trick.
2. Cut the tofu into thin slices.
3. Chop garlic and Chinese chives
4. Get out your wok! Oil it up, and let it heat up a bit. Fry the nuts, then set them aside.
5. In the same pan, add Chinese chives, garlic, and tofu. Chop chilies and add them too.
6. Check if your rice noodles are still kinda hard but flexible [...]. Drain them and add them to the pan.
7. Add tamarind, a little bit of sugar and fish sauce.
8. Squeeze some lime juice into the mix, and throw in the shrimp and bean sprouts.
9. Scoop everything to the side of the pan and crack the egg into the pan. Scramble it in.
So serve on a platter and I recommend decorating it with lemon grass and obsessively taking pictures of it. Add some more fish sauce into the mix if it's not very tasty. Maybe experiment with coconut milk, but don't blame me if it doesn't work out.
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