Last night me and my hubby went local Thai restaurant and I had pad Thai with shrimp and he had woon sen(Thai glass noodles) pad Thai.
Ah, both were so SO-Delicious!
I wanted to have some more pad Thai, so I decided to make for lunch at home today! 😀
Here is my pad Thai “At Home” version!
I cooked some vegetable dumplings that I bought from local Asian store.
First, I started make sauce, so I don’t have to keep tasting and add this, add that while I’m cooking.
I combined 1 Tablespoon soy sauce, 2 Tablespoons fish sauce, 1 Tablespoon rice vinegar, 1 Tablespoon palm sugar, 1/2 teaspoon tamarind paste.
Tamarind paste gives kind of stinky sourness to pad Thai, which is makes pad Thai very special.
I soak rice noodles in warm water and wrap 8 oz. firm tofu with paper towel to get rid of excess water while preparing other ingredients.
Chop 3 cloves garlic, 1 red chili, 2 Tablespoons onion/shallot and 1 teaspoon ginger.
Slice 1 green onion, 4 baby portobello mushrooms and 1 egg.
Chop up 3 Tablespoons peanuts as well.
Wash and drain mung bean sprouts.
Unwrap the tofu, cut into 1/2 inch thick slices and season both side with salt.
Heat a medium skillet over medium heat with 1/4 inch high frying oil.
Add tofu carefully, fry each side until golden brown, takes about 3 to 4 minutes each side.
Like this! ♥
Then cut into strips, now it’s ready to stir-fry!
Make sure everything is ready to go before you start cooking, because we will be on high heat whole entire time cooking pad Thai. 🙂
Before I started cooking pad Thai, I started cooking dumplings.
My Pork and Chive Dumplings Video Tutorial – http://youtu.be/sPo8B7_OxJs
Pork and Chive Dumpkings
1. Combine all of ingredients except dumpling wrappers, in a mixing bowl and mix well with your hand until it thicken.
2. Place a heaping teaspoon of filling at center of a wrapper, wet edges with water. Bring opposite points toward each other and press edges together. Repeat with remaing wrappers and filling. It will makes 20 dumplings.
3. Heat a large skillet that has lid over medium high; add little bit of oil enough to coat skillet and place the dumplings on hot skillet.
4. Add 1/3cup water and cover with lid.
5. After 5 minutes or all the water has evaporated, open the lid and translate to a serving dish. Serve with Choganjang (Sour soy sauce) or your favorite sauce!
To make pad Tahi, frist, I roasted my chopped peanuts in a wok until golden brown on medium heat, then remove from the wok and set aside.
Heat the same wok over high heat, and add 1 Tablespoon grape seed/peanut oil.
When the oil is hot add garlic, ginger and onion, stir fry until fragrance, about 1 minute.
Add soaked noodles, it should be very soft now. Stir well.
Push noodles to a side of the wok and add one egg. Scramble the egg, and make sure egg is not mixed with noodles before it cooked, if not it won’t have nice egg bites at the end.
When egg is nicely scrambled and cooked, finally mix with the noodles.
Add the sauce, mix well with the noodles.
Add mushrooms, chili, and fried tofu. Stir, cook 1 minute.
Add bean sprouts and stir.
Finally add green onion, stir and you are done!
Top with roasted peanuts and serve with lime wedge.
Add cilantro if you like to. I didn’t have cilantro today so I skipped.
The important tip of making pad Thai is cooking as fast as you can on very high heat!
So you won’t over cook the noodles or vegetables.
It’s salty, sweet, tangy, so much flavor and texture! Delicious!!
I hope you having/had a great Monday and have a lovely week!!
Don’t forget to have a delicious lunch between your day!
Love you all~♥