Give away Thai stir fried recipes

Thai fried recipe, river shrimp

Raw Materials

Main ingredient

* 150g dry sandals or lanyards

* 2-4 river shrimp by size

* 2 chicken eggs

* 80 grams of diced hard tofu

* 2 tablespoons chopped sweet chipo head

* 1 cup of chunks

* 1-2 cups sprouts

* 2 tablespoons chopped shallots

* 1 tablespoon chopped garlic

* 2 tablespoons dried shrimp

* 3-4 tablespoons ground roasted peanuts

* 3-4 tablespoons vegetable oil

Thai fried sauce

* 4 tablespoons wet tamarind water

* 3 tablespoons fish sauce

* 3 tablespoons of beep sugar

* 2 tablespoons of water

* ½ -1 teaspoon cayenne pepper as you like

Side dishes

* Sliced lemon

* Raw sprouts

* Gui.

* Head, if any

* Cayenne pepper

* Ground roasted peanuts

Making steps

1. Prepare the line

Soak the sandals in room temperature water for 20-30 minutes or until the lines are soft but not yet messy. Then clean the water.

2. Make Thai fried sauce

Put wet tamarind water, fish sauce, beep sugar, water and cayenne pepper into a small pot, simmer the light until the sugar melts and the sauce thickens slightly.

Taste to taste sour, sweet, salty, balanced.

3. Prepare river shrimp

Cut the shrimp back. Remove the black line. You can cut it in half longitudinally or fully stable.

Set the pan. Add a little oil. Ji shrimp with a medium fire is quite strong until the bark is red and the meat is almost cooked. Then set aside.

Don't be too long or the shrimp will be stiff.

4. Stir the machine

Use the original leaf pan. Add a little extra oil. Stir in the shallots, garlic, tofu, putty heads and dried shrimp until fragrant.

5. Stir the line

Put a line on it, followed by about half of the Thai stir-fried sauce first. Stir the line to suck the sauce.

If the strands are still hard, add 1-2 tablespoons of water and stir until the strands are soft and sticky.

6. Put eggs

Push the line to one side of the pan, add a little oil, and knock the egg down. Break the egg. When the egg starts to set, it mingles with the line.

7. Put river shrimp

Put the jee river shrimp back down. Stir gently, give the shrimp-coated sauce and strands.

Add more sauce as desired.

8. Put vegetables

Put on the sprouts and gui, stir it up quickly, just enough vegetables, and turn off the lights.

9. Serving

Scoop on the plate, paste the river shrimp top, sprinkle the ground roasted peanuts, serve with lemon, raw sprouts, guish and cayenne pepper.

Tips to stir Thai delicious

* The line must be soaked soft but not messy because it will continue to cook in the pan.

* The sauce should be slightly more intense than the desired flavor, because the lines will suck.

* Use a relatively strong centerfire when stir-frying the line. It will help fragrance the pan.

* River shrimp should be split first, so that the peel is fragrant and the meat is not overcooked.

* Don't put the sprouts too fast or they will wither and have plenty of water.

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River Prawn Pad Thai Recipe

Ingredients

Main ingredients

* 150 g cooked rice noodles, such as sen chan noodles or thin rice noodles

* 2-4 river prawns, depending on size

* 2 eggs

* 80 g firm tofu, diced

* 2 tbsp chopped sweet preserved radish

* 1 cup garlic chives, cut into short pieces

* 1-2 cups bean sprouts

* 2 tbsp chopped shallots

* 1 tbsp chopped garlic

* 2 tbsp covered shrimp

* 3-4 tbsp crushed roasted peanuts

* 3-4 tbsp vegetable oil

Pad Thai sauce

* 4 tbsp tamarind paste or tamarind juice

* 3 tbsp fish sauce

* 3 tbsp palm sugar

* 2 tbsp water

* ¼ -1 tsp chili flakes, optional

For serving

* Lime wedges

* Raw bean sprouts

* Garlic chives

* Banana blossom, if available

* Chili flakes

* Crushed roasted peanuts

Instructions

1. Prepare the noodles

Soak the green rice noodles in room-temperature water for 20-30 minutes, or until softened but not mushy.Drain and set aside.

2. Make the Pad Thai sauce

In a small saucepan, combine tamarind paste, fish sauce, palm sugar, water, and chili flakes. Simmer over low heat until the sugar dissolves and the sauce thickens slightly.

The flavor should be balanced: sour, sweet, and salty.

3. Prepare the river prawns

Devein the prawns. You can butterfly them or leave them whole.

Heat a little oil in a pan over medium-high heat. Sear the prawns until the shells turn red and the flesh is almost cooked. Remove and set aside.

Do not overcook them, or the prawns will become tough.

4.Stir-fry the aromatics

In the same pan, add a little more oil. Stir-fry the shallots, garlic, tofu, preserved radish, and shrimp until fragrant.

5.Stir-fry the noodles

Add the soaked noodles and about half of the Pad Thai sauce. Stir-fry until the noodles absorb the sauces.

If the noodles are still too firm, add 1-2 tablespoons of water at a time and continue to stir-frying until tender and chewy.

6. Add the eggs

Push the noodles to one side of the pan. Add a little oil, then crack in the eggs. Scramble light.

When the eggs begin to set, mix them into the noodles.

7. Add the river prawns

Return the seared river prawns to the pan. Toss gently so the sauce coats the noodles and prawns.

Add more sauce as needed.

8. Add the vegetables

Add the bean sprouts and garlic chives.Stir-fry quickly, just until slightly wilted, then turn off the heat.

9. Serve

Transfer to a plate. Place the river prawns on top. Sprinkle with crushed roasted peanuts.

Serve with lime wedges, raw bean sprouts, garlic chives, chili flakes, and extra peanuts.

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