Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the oil and coat the skillet completely. Heat a large cast-iron skillet over high heat. Place on the serving platter and hold for plating. If using, cut the banana leaf into round shapes using an overturned bowl. Set aside.įor the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour. Garnish with crushed peanuts, chilli salt and lemon juice.For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Add vegetables and toss through noodles until combined, for approximately 1 minute. Push the noodles onto the eggs and leave to cook under the noodles for 1 minute.īegin moving your ingredients in the wok, ensuring the eggs have been tossed through the noodles. Pour in eggs to cover as much of the wok as possible. Toss through and stir constantly for 1 minute. Cook for 1 minute.Īdd noodles and wet ingredients. Stirring constantly, until just cooked, this should take approximately 3 minutes.Īdd spice and sugar mix and stir through. Heat 2 tbsp of oil in a wok on medium heat.įry off prawns briefly on each side, then add chicken and onion. Set aside.Īrrange all the remaining prepared ingredients next to your cooking area. Set aside.Ĭombine the fish sauce, tomato sauce, tamari sauce, lemon juice, hot water and peanut butter together and mix well. Next combine the spice and sugar together in a bowl. After the noodles have finished soaking, strain the water and set aside. Boil a kettle full of water, once boiled cover noodles in the water and soak for 10 minutes.
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