A Thai-style fried noodle called "Pad Thai" that I first learned when I went to Thailand a long time ago. I was more impressed by the chewy rice noodles and the sweet and spicy seasoning than the authentic Tom Yum Kung, and since then I have eaten it often at Thai restaurants.
However, if you think that it is a high hurdle to reproduce this at home ...
was. "Pad Thai Paste" is available at our business supermarket!
Made in Thailand, the price is 298 yen with 500g (17.64oz) (excluding tax, the same applies below). Even if you use 50g (1.76oz) per person as shown, it's as easy as about 30 yen per meal.
You can cook with ordinary Chinese steamed noodles, but if you want to enjoy the authentic atmosphere, you can also buy Thai rice noodles (Senrec). This is also 178 yen with 400g (14.11oz), so you can make Pad Thai with the basic food cost of about 50 yen.
Thai rice noodles by all means
Other ingredients include peeled shrimp, pork, garlic chives, bean sprouts, eggs, and fried tofu. Add nam pla or lime (lemon), if any, to make it even more delicious.
If there is a nam pla for finishing
Rehydrate the rice noodles with lukewarm water as indicated and drain them well (after giving them to a colander, wipe off the water with kitchen paper to prevent stickiness). Dissolve Pad Thai paste in a certain amount of water.
Put the rice noodles back in lukewarm water.
The point is to finish cooking at once over high heat! Pour the melted egg into a frying pan with a lot of oil, stir it a lot when the edge comes up, and take it out once in a half-cooked state.
When it is in a state close to fried, it becomes fluffy
Fry the meat and shrimp in the same frying pan, and add the paste when cooked. Once boiled, add the noodles and the rest of the ingredients and stir-fry (if any, sprinkle a little nam pla on the finish). Seasoning is only basic paste, so it's really easy.
When the meat is cooked, add the seasoning
Fry the noodles and ingredients at once
If you take a bite of Pad Thai with an ethnic scent ... Yeah, this is good! The deep sweetness and moderate spiciness that makes your tongue stick are the best in connection with the chewy noodles and crispy bean sprouts. A good accent with plenty of chopped peanuts that are indispensable for Pad Thai. The spiciness may be a little unsatisfactory, but it is a taste that makes you want to eat more often.
Impressed by the exquisite sweet and spicy balance
By the way, the raw materials for the paste are sugar, tofu, soybean oil, peanuts, shallot, garlic, chili peppers, and other familiar ingredients, but it is difficult to make them at home. It seems that it can be used for stir-fried foods and fried rice, so if you want to reproduce that taste at home at any time, please check out the business supermarket!