家庭簡易版easy version❤️之前生日trip 去了清邁 @fschiangmai上cooking class👩🏻🍳其中一個菜式就是學Pad Thai😍之前整過但好軟淋，現成pad Thai 醬味道又太甜😶🌫️今次終於學識正確煮法！原來金邊粉不用煮，浸淋再炒就ok！而且烹煮的先後次序好重要！
最記得chef話泰菜其實好多都短時間就煮好，因為用的香料都不可以煮太長時間，否則香味會消失🙂↕️原來泰菜都是好好的放工快煮idea，之後要煮多點🧚🏻♀️✨
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🇹🇭泰式炒金邊粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2人份)
泰式金邊粉 170g
大蝦 8-10隻去殼
芽菜 50g
韮菜 3棵切段
蒜頭 4瓣切碎
雞蛋 2隻
青檸汁 1茶匙
魚露 1湯匙
花生碎/ 乾辣椒碎 (可省略)
🔸調味料🔸
羅望子醬 70g
椰糖/黃糖/ 砂糖 約50g
水 20ml
茄膏 2湯匙
生抽 1湯匙
🔹做法🔹
- 金邊粉溫水浸30分鐘至軟身，瀝乾水備用；調味料混合，小火加熱至溶化無顆粒，盛起備用
- 下油開鍋，加入蒜粒炒香；倒入蛋液炒碎，撥向鍋邊；放入大蝦煎至兩邊金黃
- 加入金邊粉炒勻至熟，下調味料、芽菜和韮菜炒勻；加入青檸汁和魚露，灑上花生碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Thai pad Thai noodles 170g
Prawns, peeled 8-10
Bean sprouts 50g
Chives, cut into sections 3 stalks
Garlic, minced 4 cloves
Eggs 2
Lime juice 1 tsp
Fish sauce 1 tbsp
Crushed peanuts/dried chili flakes (optional)
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Tamarind paste 70g
Palm sugar/brown sugar/white sugar ~50g
Water 20ml
Tomato paste 2 tbsp
Soy sauce 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak pad Thai noodles in warm water for 30 mins, then drain. Mix seasonings and heat until smooth; set aside.
- Heat oil in a pan, sauté minced garlic until fragrant. Add beaten eggs and scramble, then push to the side. Fry shrimp until golden brown.
- Stir-fry soaked noodles until cooked. Add seasonings, bean sprouts, and chives; mix well. Finish with lime juice, fish sauce, and crushed peanuts before serving.
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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