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Stir fried chestnut

2025/8/7 Edited to

... Read moreช่วงที่อยากกินผัดไทยแต่ไม่อยากจัดเส้นเยอะ ๆ ฉันชอบทำ “เกาเหลาผัดไทย” มาก เพราะได้รสผัดไทยครบ แต่เน้นเครื่องแบบจุก ๆ ทำเองที่บ้านก็ง่ายจริง ๆ (แนวเกาเหลาผัดไทแสนง่าย) แถมคุมปริมาณแป้งได้ด้วย วัตถุดิบที่ฉันใช้บ่อย (เลือกตามที่มีได้เลย) - ไข่ไก่ 1–2 ฟอง - กุ้ง/ไก่/หมู/เต้าหู้แข็ง แล้วแต่ชอบ - ถั่วงอก ใบกุยช่าย (หรือผักที่มี) - หอมแดงสับ, กระเทียมสับ (เพิ่มความหอม) - ถั่วลิสงคั่วบด, มะนาว, พริกป่น - น้ำมันเล็กน้อย ซอสผัดไทยแบบเร็วที่ทำแล้วรสเข้าที่ ฉันจะผสมไว้ถ้วยเดียวก่อนลงกระทะ: น้ำมะขามเปียก + น้ำปลา + น้ำตาลปี๊บ (หรือทราย) แล้วชิมให้ได้ “เปรี้ยว-หวาน-เค็ม” ตามสไตล์ที่ชอบ เคล็ดลับคือเคี่ยวซอสให้ข้นนิด ๆ ก่อน จะช่วยให้เคลือบเครื่องได้ดีและกลิ่นหอมขึ้น วิธีทำเกาเหลาผัดไทย (ไม่ใส่เส้น) ให้ได้ฟีลผัดไทยจริง 1) ตั้งกระทะไฟกลาง ใส่น้ำมันนิดเดียว ผัดกระเทียม/หอมแดงให้หอม 2) ใส่โปรตีน (กุ้ง/ไก่/หมู/เต้าหู้) ผัดให้สุกเกือบหมด 3) เทซอสที่ผสมไว้ลงไป เคี่ยวให้เริ่มข้น แล้วดันเครื่องไปข้างกระทะ ตอกไข่ลงไป ยีให้ไข่พอสุกเป็นชิ้น ๆ 4) ใส่ถั่วงอกกับกุยช่าย ผัดเร็ว ๆ แค่ให้ผักสลดแต่ยังกรอบอยู่ จะอร่อยสุด 5) ปิดไฟ แล้วค่อยปรุงปลายทางด้วยพริกป่น ถั่วลิสงคั่วบด บีบมะนาวเพิ่มความสด ทริคที่ทำให้ “เกาเหลาผัดไทย” ไม่แฉะ - อย่าใส่น้ำเยอะ และอย่าผัดผักนานเกินไป - เคี่ยวซอสให้ข้นก่อนค่อยคลุกกับเครื่อง - ใส่มะนาวตอนท้ายสุด กลิ่นจะสดและไม่ขม ถ้าชอบรสจัดขึ้น ฉันเพิ่มพริกป่นกับมะนาวอีกนิด กินร้อน ๆ คือเหมือนผัดไทยแต่เน้นเครื่องเต็มคำ ใครกำลังหาเมนูเกาเหลาผัดไทยแสนง่าย ลองทำแบบนี้ได้เลย ปรับตามของในตู้เย็นก็ยังอร่อยค่ะ

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