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Pad Thai
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
8 x ca. 30 gRice Vermicelli
3 Esslöffeloil
cloves garlic minced
1/4 Tasseshrimp dried
1/4 Tassefish sauce
1/4 Tassesugar
2 EsslöffelTamarind juic (Lemon or lime may be substituted)
1 Esslöffelpaprika
1/2 TasseFried tofu
2 EsslöffelDried, unsalted turnip, cut into small pieces
egg beaten
1/4 TasseChives, cut in 1 in lgths
1/4 TasseGround roasted peanuts
1 TasseBean sprouts
 Garnish
1/2 TasseBean sprouts
1/2 Tassechives chopped
1/2 Lime, cut in wedges
die Zubereitung:

Soak noodles in cold water for 2 hours, until soft. Drain and set aside.Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp and stirfry. Add the noodles and stirfry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika. Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.Mix in the chives, peanuts and Place on a serving dish, arrange the garnishes attractively and serve. Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch squares and fry in oil on both sides until golden brown.From Thailand the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.


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