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Pad Thai: Easy Popular Thai Food Recipes

Pad Thai: Easy Popular Thai Food Recipes

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Pad Thai: Easy Popular Thai Food Recipes

Länge:
66 Seiten
38 Minuten
Herausgeber:
Freigegeben:
Aug 25, 2020
ISBN:
9788835884286
Format:
Buch

Beschreibung

Quick and Delicious Thai dishes recipes made easy at home, to follow, step by step recipes that everyone will love.
Herausgeber:
Freigegeben:
Aug 25, 2020
ISBN:
9788835884286
Format:
Buch

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Pad Thai - J.S. Rattaya

Pad Thai

Easy Popular Thai Food Recipes

By

J.S. Rattaya

Copyright © 2020 J.S. Rattaya

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means

Easy Shrimp Pad Thai

Total Cooking Time: 35 mins

Servings: 4

Ingredients

1 (8 ounce) package wide rice noodles

¼ cup ketchup

1 tablespoon dark sesame oil

1 tablespoon fish sauce

1 tablespoon soy sauce

½ teaspoon red pepper flakes

2 tablespoons canola oil

1 pound uncooked medium shrimp, peeled and deveined

2 large eggs eggs, beaten

1 bunch green onions, chopped

1 cup fresh bean sprouts

3 cloves garlic, minced

½ cup unsalted dry-roasted peanuts, chopped

Directions

Step 1

Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about a quarter-hour. Drain.

Step 2

Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Reserve.

Step 3

Heat 1 teaspoon oil in a huge nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, three to five minutes. Remove shrimp and add remaining oil to the skillet.

Step 4

Pour eggs in to the skillet; cook and stir until lightly scrambled, about five minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for three minutes more. Sprinkle with peanuts.

Classic Chicken Pad Thai

Total Cooking Time: 45 mins

Servings: 4

Ingredients

10 ounces dried rice noodles

4 tablespoons brown sugar

4 tablespoons soy sauce, or to taste6 tablespoons fish sauce, or to taste5 tablespoons tamarind paste

2 tablespoons vegetable oil

12 ounces chicken breast, thinly sliced

1 (7 ounce) package firm tofu, sliced

3 cloves garlic, chopped

1 tablespoon shrimp paste

3 eggs

2 tablespoons chopped spring onions

3/4 cup dry roasted peanuts

2 cups bean sprouts

1 lime, cut into wedges

Directions

Step 1

Soak rice noodles in a plate of water for quarter-hour.

Step 2

Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and reserve.

Step 3

Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no more pink in the guts, about 4 minutes.

Step 4

Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook before noodles are tender, three to five minutes.

Step 5

Push noodles to 1 side of the wok. Crack the eggs in to the other side. Scramble until firm, about three minutes. Stir in to the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Pad Thai with Spaghetti Squash

Total Cooking Time: 2 hrs 15 mins

Servings: 4

Ingredients

1 (12 ounce) package extra-firm tofu

1 spaghetti squash, halved lengthwise

6 tablespoons sesame oil, divided

2 large eggs

¼ cup cornstarch

2 cups bean sprouts

6 tablespoons pad Thai sauce

1 tablespoon Thai garlic chile paste

4 eaches green

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