11/9/13

Pad Thai once again

Yum


Remember the last time I made pad thai? No? Then, check it out! I used almost the same recipe now, the only difference I made is that I substituted the carrot to a red bell pepper and I added a whole bunch of cilantro on top!
Because cilantro is actually one of the best things that could happen to your food! :)
It doesn't only have a wonderful taste, it also gives a lot of health benefits to those who consume the herb. It is said that it may reduce blood sugar, it is antioxidant and very rich in magnesium and iron. 
Lately, I eat a lot of nasi goreng (Indonesian fried rice) and I add pretty much a more than normal amount of chopped cilantro on top and it gives the best taste to it. I just can't get over how amazing a kick it gives to any food...
So go ahead and buy some and transform an ordinary dish to extraordinary ;)

And I'll give you the recipe now :)

Pad Thai
serves 4

160 grams rice noodles, soak in cold water for 20 minutes (for an extra flavor, add some sugar in the water)
1 cup soy bean sprouts
100 grams chicken, cut into small pieces
2 eggs
1 red bell pepper, sliced into very thin 
5 tablespoons coarsely chopped roasted peanuts
2/3 cup juice of tamarind or 4 teasp white vinegar mixed with 6 teasp water
3 tsp palm sugar
2 tsp fish sauce
2 tsp soy sauce
2 tsp chopped spring onion
pinch of chili powder
pinch of salt
5 cloves of crushed garlic
1/2 cup chopped cilantro

Drain your noodles from the cold water and pour boiling water on it. Let it sit for 3 minutes and drain. The noodles should be al dente, definitely not too soft.
Heat oil in a wok and add the chicken. Fry it for only a few minutes until the meat whitens. Season it with salt and pepper. Set it aside.
In the same wok add 2 Tbsp oil and add garlic, the bell pepper pieces, chili powder, the white parts of the spring onion and stir until fragrant. Add tamarind juice or white vinegar and noodles. Turn the heat to medium and stir fry for a few minutes. Turn the heat down to low and move the noodles to one side of the wok so you have place to fry the eggs. Add the eggs and scramble. Add fish sauce,soy sauce, sugar, salt, peanuts, the sprouts and turn the heat up to high. Stir fry until thoroughly mixed. 
Sprinkle with the green parts of the spring onion and the chopped cilantro.
Enjoy :)


10 comments:

  1. Yum! This sounds so flavorful, and I like how colorful it is.

    ReplyDelete
  2. n the heat down to low and move the noodles to one side of the wok so you have place to fry the eggs. Add the eggs and scramble. Ad

    ReplyDelete
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