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Pad Thai Kung Sod (Fried Noodles with Shrimps)
Everyone’s favorite noodle dish. Stir-fried noodles with shrimps, egg and chili flakes garnished with ground peanuts, bean sprouts, Chinese chives and banana blossoms.
Ingredients:
3 1/2 oz thin dried rice noodles.
6 shrimps
2 eggs
2 cups bean sprouts
1/4 cup Chinese chives, cut lengthwise
1 tbsp chopped garlic
1 tbsp sliced shallot
2 tsp chili flakes
2 tbsp ground roasted peanuts
2 tbsp palm sugar
2 tbsp tamarind juice
2 tbsp fish sauce
4 tbsp vegetable oil
Fresh vegetables: banana blossom, bean sprouts, Chinese chives and lime wedge
Preparation:
- Soak rice noodles in warm water for 2-3 minutes, or until soft.
- Clean the shrimps.
- Fry shallots and garlic in 2 tbsp of oil over medium heat until fragrant. Add palm sugar, tamarind juice and fish sauce; stir together. Remove and set aside.
- Heat 2 tbsp of oil in a pan, add beaten eggs and stir until the eggs are almost set, add shrimps and sauté until done. Add rice noodles, stir for 2/3 minutes and pour the sauce over and stir again. Follow with bean sprouts and Chinese chives and continue stirring for 2 more minutes.
- Spoon onto a serving dish, sprinkle with roasted peanuts and chili flakes. Serve with banana blossom, fresh bean sprouts, Chinese chives and lime wedge.
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