Gość: blue sky
IP: *.cable.ubr05.gill.blueyonder.co.uk
11.03.05, 16:02
proste
jadlam w knajpie w hollywood pare tyg temu i udalo mi sie wyzebrac skad
kucharz ma taki przepis-
Pad Thai
This simple home-style noodle dish made with chicken and shrimp is quick and
easy to prepare. The right noodle is essential. Look in Asian markets and
well-stocked food stores for the flat ribbon-shaped noodle called sen lek in
Thai. They are 1/8 inch wide and made with rice flour.
1/2 lb. dried rice ribbon noodles
2 Tbs. vegetable oil, or as needed
1 boneless, skinless chicken breast half, about
1/4 lb., cut into strips 1/8 inch thick
1/4 lb. medium shrimp, peeled and deveined
3 garlic cloves, minced
1/4 cup minced shallot or yellow onion
3 Tbs. tomato ketchup or tomato paste
2 Tbs. plus 1 1/2 tsp. Thai fish sauce
2 Tbs. lime juice or rice vinegar
1 Tbs. sugar
1 egg
Large pinch of red pepper flakes
4 Tbs. chicken broth
1/2 lb. mung bean sprouts
6 green onions, including tender green portions,
cut into 2-inch pieces
1 carrot, peeled and julienned
1/3 cup chopped roasted peanuts
1/2 cup fresh cilantro leaves
1 lime, cut into 6 wedges
Place the noodles in a bowl, add warm water to cover and soak until soft and
pliable, about 15 minutes. Drain and set aside.
In a nonstick wok over medium-high heat, warm 1 Tbs. of the oil. Add the
chicken and toss and stir until opaque, about 1 minute. Add the shrimp and
toss and stir until bright pink, about 1 minute more. Transfer to a bowl and
set aside.
Return the wok to medium-high heat and add the remaining 1 Tbs. oil. Add the
garlic and shallot and toss and stir until golden, about 1 minute. Increase
the heat to high and add the ketchup, fish sauce, lime juice and sugar. Toss
and stir until thickened, about 30 seconds. Crack the egg into the middle of
the wok and lightly beat. Cook, without stirring, until set, about 20
seconds. Gently fold the egg into the sauce; tiny egg flecks should peek
through the sauce. Add the noodles and red pepper flakes and, using tongs,
toss to coat with the sauce. Add the chicken broth, 2 Tbs. at a time, to
moisten the stiff noodles, and cook until the noodles begin to cling together
and are almost tender, about 3 minutes. Add the bean sprouts, green onions,
carrot, chicken-shrimp mixture and half of the peanuts. Toss to combine and
cook until the bean sprouts begin to wilt, about 3 minutes.
Divide among individual plates and top with the remaining peanuts and the
cilantro. Squeeze the lime wedges over the noodles. Serve hot or at room
temperature. Serves 6.
Adapted from Williams-Sonoma Lifestyles Series,Asian Flavors,by Joyce Jue
(Time-Life Books, 1999).
