Pad-Thai
Pad Thai is the
ultimate street food. While "street food" may sound bad, food cart
cooks are in such a competitive situation, with such limited space, ingredients
and tools they need to specialize in a dish or two just to stay in business.
The best of these cooks have cooked the same dish day-after-day,
year-after-year, constantly perfecting it.
Great Pad Thai is
dry and light bodied, with a fresh, complex, balanced flavor. It should be
reddish and brownish in color. Not
bright red and oily like I've seen in the US. The ingredients listed below can
be somewhat intimidating but many are optional. If you would like to make
authentic Pad Thai, just like in Thailand, use all the ingredients.
Ingredients
4 cloves garlic,
minced
1 fresh red or
green chili, sliced
1 thumb-size piece
galangal OR ginger, grated
4 green onions,
sliced
1 egg
2-3 cups bean
sprouts
1/3 cup dry-roasted
unsalted peanuts or cashews, ground or roughly chopped with a knife
1 fresh lime,
sliced into wedges
2 Tbsp. vegetable
oil
PAD THAI SAUCE:
(without tamarind*)
1/3 cup
good-tasting chicken stock
3 Tbsp. rice
vinegar (or substitute white vinegar)
1 Tbsp. lime juice
3-4 Tbsp. brown
sugar
2 Tbsp. fish sauce
1 Tbsp. soy sauce
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.
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