[food] pad thai
Apr. 17th, 2021 10:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettFreely adapted from Felicity Cloake, and reorganised to better suit my workflow.
Ingredients
Garnish/toppings:
mint
holy basil
lime juice
chilli
crispy shallot
optional chilli in your preferred form factor
Sauce:
60ml veg*n "fish" (seaweed!) sauce
60ml tamarind misc (concentrated paste + Some water)
60g palm (or other, preferably brown) sugar
optional chilli
Other:
garlic (some) (chopped)
~120g rice sticks
½ block tofu, squished and cubed (or, you know, double the quantities of everything else)
Some spring onion, cut into ~1" lengths
one bell pepper, cut into strips
2 eggs
broccoli, optionally pre-steamed
~100g beansprouts (... or, alternatively, half a pack)
50g roasted peanuts
further additionally optionally: water chestnut; pak choi; carrot (thinly sliced)
Process
In advance: set the tofu squishing.
Combine ingredients for sauce and heat very gently until the sugar's dissolved. Set aside.
Soak noodles in cold water for ~30 minutes.
Prep all the other ingredients (i.e. chop garlic, tofu, spring onion, pepper, broccoli, Optional Veg). Steam broccolus, if you're going to.
Heat groundnut oil in wok.
Add garlic; stir-fry for a few seconds.
Add noodles plus a splash of their soaking water; stir-fry until drying out.
Add sauce.
Stir-fry until again drying out (and almost soft enough to eat).
Push noodles to the edge of the wok. Add more oil. Add tofu, spring onion, and pepper, and stir-fry until tofu is getting some colour. (This is also roughly when one would want to add the pak choi and carrot slices, though in that case perhaps do in two stages -- first the tofu, then the everything else.)
Shove all of that to the edge of the wok too, and drop in the eggs. Scramble and stir through the noodles.
Add broccoli. (Or do prior to the eggs, but I had portioned badly and was running out of space in the wok...)
Add peanuts, beansprouts, water chestnut, and stir-fry until well combined. Optionally also add the mint and holy basil at this point.
Serve! Garnish. Eat.
Ingredients
Garnish/toppings:
mint
holy basil
lime juice
chilli
crispy shallot
optional chilli in your preferred form factor
Sauce:
60ml veg*n "fish" (seaweed!) sauce
60ml tamarind misc (concentrated paste + Some water)
60g palm (or other, preferably brown) sugar
optional chilli
Other:
garlic (some) (chopped)
~120g rice sticks
½ block tofu, squished and cubed (or, you know, double the quantities of everything else)
Some spring onion, cut into ~1" lengths
one bell pepper, cut into strips
2 eggs
broccoli, optionally pre-steamed
~100g beansprouts (... or, alternatively, half a pack)
50g roasted peanuts
further additionally optionally: water chestnut; pak choi; carrot (thinly sliced)
Process
In advance: set the tofu squishing.
Combine ingredients for sauce and heat very gently until the sugar's dissolved. Set aside.
Soak noodles in cold water for ~30 minutes.
Prep all the other ingredients (i.e. chop garlic, tofu, spring onion, pepper, broccoli, Optional Veg). Steam broccolus, if you're going to.
Heat groundnut oil in wok.
Add garlic; stir-fry for a few seconds.
Add noodles plus a splash of their soaking water; stir-fry until drying out.
Add sauce.
Stir-fry until again drying out (and almost soft enough to eat).
Push noodles to the edge of the wok. Add more oil. Add tofu, spring onion, and pepper, and stir-fry until tofu is getting some colour. (This is also roughly when one would want to add the pak choi and carrot slices, though in that case perhaps do in two stages -- first the tofu, then the everything else.)
Shove all of that to the edge of the wok too, and drop in the eggs. Scramble and stir through the noodles.
Add broccoli. (Or do prior to the eggs, but I had portioned badly and was running out of space in the wok...)
Add peanuts, beansprouts, water chestnut, and stir-fry until well combined. Optionally also add the mint and holy basil at this point.
Serve! Garnish. Eat.
(no subject)
Date: 2021-04-17 10:05 pm (UTC)Where do you get vegan fish sauce from?
(no subject)
Date: 2021-04-17 10:35 pm (UTC)(no subject)
Date: 2021-04-17 10:51 pm (UTC)Noiiiiice
(no subject)
Date: 2021-04-20 11:39 pm (UTC)