Pad Thai (Thai Noodle Stir-Fry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 400 gr Mie beras utk Pad Thai (Kwetiau tipis), 3 Telur

• 75 gr Tahu goreng-iris dadu, 4 Daun kucai-iris panjang

• 2 genggam Toge+extra, 2 Bawang putih-cincang, Garam

• 60 gr Kacang-sangrai & cincang halus, 1 st Ebi-tumbuk

• 8 Bawang merah (½ Bawang bombay sedang)-iris tipis

• 6 sm Minyak sayur, 250 gr Udang kupas/Ayam-iris2

• Cabai bubuk & Jeruk nipis-potong2

Saus: Campur semua

• 1½ sm Puree asam, 3 sm Kecap ikan, 6 sm Gula merah

• 1½ sm Saus tiram, 2 sm Saus soya, 1 st Cuka

Cara membuat

• Rendam mie di air mendidih, diamkan 5-7 menit. Tiriskan & bilas dengan air dingin, lalu tiriskan lagi.

• Tumis bawang2 di wajan besar dengan 2 sm minyak, gunakan api besar & masak ± 30 detik. Masukkan ayam/udang, tahu & ebi. Masak hingga matang. Dorong semua ke satu sisi, beri sisa minyak lalu tuang telur di sisi lain. Orak arik telur hingga matang lalu campur dengan ayam. Kecilkan api ke sedang.

• Masukkan mie & beri saus. Aduk hingga saus terserap dengan rata. Cicipi, beri garam bila perlu.

• Beri toge, kucai & ½ bagian kacang cincang. Aduk cepat hingga rata lalu angkat dari api. Letakkan di piring2 saji, taburi dengan sisa kacang & cabai bubuk. Sajikan dengan nipis & toge. Peras nipis di atas mie sebelum makan

Ingredients

• 400 gr Dried rice sticks noodle, 6 tbsp Vegetable oil

• 75 gr fried Tofu-cubed, ground Chilli & Lime wedges

• 2 Garlic cloves-chopped, 1 tsp dried Shrimps-pound

• 250 gr pealed Shrimps/Chicken fillet-sliced, 3 Eggs

• 8 Shallots (½ medium size Onion)-thinly sliced, Salt

• 4 Chives-sliced, 2 handful of Bean sprouts+extra

• 40 gr Peanuts-roasted & finely chopped

Sauce: Mix all

• 1½ tbsp Tamarind puree, 3 tbsp Fish sauce

• 1½ tbsp Oyster sauce, 6 tbsp Palm sugar

• 1 tsp Rice vinegar, 2 tbsp Soy sauce

Ingredients

• Soak noodles in boiling water for ~ 5-7 minutes. Drain & rinse under cold water; drain it again.

• Sauté garlic & shallot with 2 tbsp of oil in a wok under high heat & cook it for ~ 30 seconds. Toss in & cook the chicken/shrimps, tofu & dried shrimps until it's cooked through. Push all to one side of the wok; add the rest of oil on the other side & pour eggs in. Scramble the egg until it cooked & then mix them into chicken. Turn the heat to medium.

• Put in noodles & pour the sauce over. Toss gently for ~ 1½ minutes, until the sauce is absorbed by the noodles. Taste, add in some salt if it’s necessary.

• Add in bean sprouts, chives & half of the peanuts; toss quickly to combine. Remove from the heat.

• Put it in the serving plate; sprinkled with remaining peanuts & ground chilli on top. Serve it with lime wedges & bean sprouts around the plate. Squeeze over lime juice before eating.

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