Jasmin's Pad Thai
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Red Onion (finely chopped)1
Egg (an)1 tbsp
Palm Sugar3 tbsps
Raw Cashew (coarsely chopped)Directions:
1
Get your mise completely ready to go, because this dish only takes about 5 minutes to cook
2
In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil
3
Add the shrimp (or calamari, chicken, or pork)
4
Cook for a minute
5
They'll continue so don't worry too much if they're still slightly opaque, and move them over to the side
6
Make a well in the center
7
Crack the egg in there and scramble with a fork till cooked
8
Push over to the side along with the shrimp
9
Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the fi sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile flakes
10
Mix well into the noodles, leaving the shrimp and scrambled egg off to the side
11
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don't clump together
12
The noodles should be just softened—you want them nice and chewy
13
Taste and adjust the seasoning—and add more stock if necessary
14
Now add the bean sprouts and the scallions, stir everything together, and heat it through
15
Immediately turn onto large plate and top with the chopped cashews
16
Garnish with lime and cucumber slices
17
You now just need a pair of chopsticks and an ice cold Singha
18
Get your mise completely ready to go, because this dish only takes about 5 minutes to cook
19
In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil
20
Add the shrimp (or calamari, chicken, or pork)
21
Cook for a minute
22
They'll continue so don't worry too much if they're still slightly opaque, and move them over to the side
23
Make a well in the center
24
Crack the egg in there and scramble with a fork till cooked
25
Push over to the side along with the shrimp
26
Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the fi sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile flakes
27
Mix well into the noodles, leaving the shrimp and scrambled egg off to the side
28
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don't clump together
29
The noodles should be just softened—you want them nice and chewy
30
Taste and adjust the seasoning—and add more stock if necessary
31
Now add the bean sprouts and the scallions, stir everything together, and heat it through
32
Immediately turn onto large plate and top with the chopped cashews
33
Garnish with lime and cucumber slices
34
You now just need a pair of chopsticks and an ice cold Singha