Jasmin's Pad Thai
deveined, or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
handful of thai
max or water
or unrefined caster sugar
red pepper flakes
mung bean sprouts
scallions, spring or green onions
cut into 3-inch sticks
raw, coarsely chopped
|For the garnishing:|
In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil.
Add the shrimp (or calamari, chicken, or pork).
Cook for a minute.
They'll continue so don’t worry too much if they’re still slightly opaque, and move them over to the side. Make a well in the center.
Crack the egg in there and scramble with a fork until cooked. Push over to the side along with the shrimp.
Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about ¼ cup of the stock, the ? sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile ?akes.
Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don’t clump together.
The noodles should be just softened—you want them nice and chewy.
Taste and adjust the seasoning—and add more stock if necessary.
Now add the bean sprouts and the scallions, stir everything together, and heat it through.
Immediately turn onto large plate and top with the chopped cashews.
Garnish with lime and cucumber slices.
You now just need a pair of chopsticks and an ice cold Singha.