Cooking description:
In the preparation of this dish, you can use meat, chicken or shrimp. The flavor transition is the main criterion for the correct preparation of this dish. Much depends on the correct preparation of the sauce. The ingredients are prepared in advance.
Purpose: For lunch / For a festive table
Main ingredient: Meat
Dish: Hot dishes
Cuisine geography: Thai
Ingredients:
- Lime - 1/4 Piece
- Chicken egg - 1 Piece
- Beans mung bean - 50 Grams
- Carrots - 30 Grams
- Chili sauce - 30 Grams
- Veal - 50 Grams
- Tamarind Pasta - 40 Grams
- Rice noodles - 50 grams
- Green onion - 10 Grams
- Coconut sugar - 70 Grams
- Vegetable oil - 20 grams
- Shallots - 30 Grams
- Fish Thai Sauce - 40 Milliliters
Servings: 1
How to make Pad Thai
1. First of all, it is necessary to soak the noodles in cold water. Then crush the coconut sugar. Add 2 tablespoons of tomarind paste, chili sauce and put on low heat. We heat and stir, the sugar should completely dissolve.
2. Chop green onions, carrots, shallots. Cut the meat across the fibers into thin pieces.
3. In a wok, fry the shallots in vegetable oil. Add meat and carrots. Stir and cook for a short time. We move the meat to the edge, and pour in the hammered egg.
4. Shake the wok until the egg takes the shape of a pancake. Mix the egg and meat. Add sauce and noodles.
5. Put the sprouts in the pan. We mix. Cooking for about 5 minutes.
6. Serve with a slice of lime and hot.