Пад тай — это блюдо из жареной рисовой лапши, которое обычно подают в качестве уличной еды и в большинстве ресторанов Таиланда как часть национальной кухни. Обычно его готовят из рисовой лапши, курицы, говядины или тофу, арахиса, яичницы-болтуньи, ростков фасоли и других овощей. Ингредиенты обжаривают вместе в воке, что обеспечивает равномерное распределение тепла. Когда блюдо готово, его поливают соусом пад тай, который придаёт ему характерный пикантный солёный вкус с нотками сладости.
Обычно его подают с яйцом-глазуньей (мне нравится, как желток растекается по рису!) и свежими огурцами и помидорами (без заправки), чтобы сделать полноценное блюдо.
Рецепт Курицы по-пад-тай с рисом
Description
This amazing Pad Thai recipe is easy and approachable and can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad thai sauce that is so good it tastes like it came from your favorite Thai restaurant.
Ingredients
Pad Thai Sauce
Optional Toppings
Instructions
- Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water, and set aside.
- Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
- Serving
Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
https://www.youtube.com/watch?v=lIyc9y8Kuzo&t=16s
Notes
- Absolutely. If you’re not a fan of shrimp, feel free to sear strips of boneless skinless chicken instead.
This recipe is made to taste more like authentic Pad Thai, which has more tang and less sweetness than you will typically find in some American restaurants. If you would like a less tangy dish, I recommend adding just half of the tamarind concentrate to begin (then you can also toss the noodles with extra in the end, if you want more). And if you would like the dish to be on the sweeter side, I recommend increasing the amount of brown sugar to 1/2 cup.
Also please note that different brands of tamarind paste can vary significantly in terms of potency and tartness.
