Pad-Thai Rice Cafe & Yum Poop

Thai fried recipes

✨ the preparation of ingredients.

Thai stir-fry line (sandalwood line): Soak in water for 10-15 minutes and rest.

🥢 staple: diced tofu, chopped chai putty, dried shrimp, chopped shallots, chicken eggs

Vegetables: Prepare the sprouts, sliced gui leaves.

Making Thai fried sauce water 🔥

Sauce water is the heart of fried Thai!

Bring Wet Tamarind Water, Beep Sugar / Coconut Sugar, and Fish Water (may add a little water) into a pot or pan.

Set the center light. Simmer until the sugar melts well together.

Taste it to taste sour, sweet, salty, mellow (some recipes may add a little cayenne pepper)...Rest the sauce. 👍🏻

🍳 How to do it:

Stir the machine: set the pan hot, add a little oil, add chopped shallots, chopped shai heads, and tofu to stir, make it fragrant, and the tofu is beautifully colored.

Put on the shrimp: Put the fresh shrimp into the sauté, stir enough to be cooked (do not overripe, will be stiff), scoop up, rest first so that the shrimp does not overripen.

Stir the line: Put the water-soaked Thai stir-fried line in the pan, stir it to the machine, and add the prepared Thai stir-fried sauce water. Stir the line to absorb the sauce water until it is soft and beautiful in color.

Put the egg: Put the line next to the pan, hammer the chicken egg into it, crack the egg (or stir until the egg starts to ripen), then stir the strands and stir the egg.

Add vegetables and shrimp: Put shrimp, dried shrimp, sprouts and gui leaves. Stir quickly.

Serves: Scoop stir-fried Thai with dish, sprinkled with ground roasted peanuts, served with cayenne pepper, and sieg lemon.

👍🏻 tips:

Use strong fire to stir-fry to give the aroma of the pan.

The line should be soaked softly, not too rigid or hard.

Stir the vegetables (sprouts and gui) in the final step and stir them quickly so that the vegetables remain crispy.# Trending # Giving out recipes