| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Thai flat rice noodles (bahn pho), Or rice sticks |
| | Oil for deep-frying |
| 1/2 x ca. 450 g | Fresh firm bean curd cut into tiny cubes |
| 1/4 Tasse | peanut oil |
| 1/2 Esslöffel | Garlic chopped |
| 1/2 Tasse | Chicken breast meat (very thinly sliced) |
| 1/4 x ca. 450 g | Shrimp, peeled cut in half the long way |
| 2 | eggs beaten |
| 1 Esslöffel | Dried shrimp powder |
| 1/4 Teelöffel | black pepper freshly ground |
| 3 Esslöffel | Finely chopped peanuts (dry-roasted salted type) |
| 2 Esslöffel | Lime juice, freshly squeezed |
| 1 Esslöffel | sugar |
| 6 Esslöffel | Thai fish sauce |
| 1/4 Tasse | Tamarind sauce |
| 2 Teelöffel | Red chili paste with garlic |
| 2 Tasse | bean sprouts fresh |
| 2 | limes quartered |
| 1/3 Tasse | Fresh coriander leaves |
| 3 | scallions Chopped |
| 4 Esslöffel | Finely chopped peanuts (dry-roasted type) |
|
Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again.
Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part of the dish.
|
|
Anmerkungen zum Rezept:
keine |
