Wednesday, March 23, 2011


- Thai dish -

What you need:

Ingredients for the sauce

1 cup Tamarind paste
3 pieces Plam Sugar
1/4 cup white Vinegar
1/3 cup Fish sauce

* This will make enough sauce for more than 15 serving. Keep left over sauce in air tight container in the fridge,a few months

How to:

In a small pan, on medium heat, heat together -- tamarind paste + sugar + vinegar -- until everything melted. Stir until well blended. Turn off the heat then add in -- fish sauce -- stir until well combined. Done!

Ingredients for PadThai

2 tablespoon Canola oil
2 tablespoon Garlic, finely chopped
2 Shallot, finely chopped
1/4 cup Tufu, cut into small dice
3 inch long Dried Radish, finely chopped (in food processor)
2 handful Dried noodle, soaking in warm water until soft (on the picture, i use vermicelli)
Shrimp, Chicken, ...raw or cooked
1 Egg, lightly beaten
PadThai sauce (recipe above)
1/4 cup Peanuts, finely chopped (in food processor)
1 tablespoon Dried shrimp, optional
Dried chili, optional
a handful Soja
a few branch Chinese leek

How to:

Chopped together -- garlic + shallot -- hand or food processor

In a pan, on medium-high heat, heat together
-- oil + chopped garlic-shallot -- until lightly brown

Add in -- dried radish + tufu + dried shrimp if using  --
* Note: Add in -- shrimp or chicken -- at this step if RAW
Then take shrimp out when cooked, set aside

cook until light brown

Add in -- dried noodle -- then -- egg --

Stir until egg cooked then add a few tbsp padthai sauce, to taste

Add in -- chopped peanuts + dried chili if using --
*Note: Add -- shrimp -- at this step if COOKED

Serve with soja, chinese leek, peanuts on the side
Seasoning with sugar, lime, chili .. to taste

Now, let's go make some & ENJOY ^_^
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