The Remarkable Pad Thai From J. Kenji López-Alt скачать в хорошем качестве

The Remarkable Pad Thai From J. Kenji López-Alt

Today, we'll be making Pad Thai from “The Wok”, written by J. Kenji López-Alt. This recipe is one of my favorites and only takes about 5-10 minutes to make! Recipe is below. Instagram and TikTok: https://linktr.ee/tasteswithtaylor The Wok by J. Kenji López-Alt: https://amzn.to/45lzeYq Mortar and Pestle Used: https://amzn.to/3qfsts1 Mixing Bowls Used: https://amzn.to/3Qzklgu Chef's Knife Used: https://amzn.to/3qhfrKB Noodles: 6-8 oz pad thai rice noodles Sauce: 2 oz brown/palm sugar 3 Tbsp fish sauce (or soy sauce) 3 Tbsp Tamarind pulp Other Ingredients: Peanut oil 1 shallot, sliced 3 garlic cloves, chopped/minced 2 Tbsp shrimp powder 1 Tbsp shrimp paste 3 Tbsp preserved radish, chopped/minced 8 oz shrimp or chicken 2 large eggs 1 cup mung bean sprouts 5-6 chives/green onions: tops sliced lengthwise 4 oz Tofu (I did not use) Nam Pla Prik: 10-30 red thai chilis, diced 2-4 garlic cloves, smashed 2 Tbsp brown/palm sugar 1/2 cup fish sauce Garnish: 1/2 cup crushed peanuts lime chives/green onion Mung bean sprouts Nam Pla Prik(or Chili Oil) 1. Begin by soaking your rice noodles for at least 20 minutes if they are dry. Then make your pad thai sauce by adding everything into a mortar and pestle, and mixing until the sauce is smooth and the sugar has dissolved. If you don’t want to use fish sauce or don’t have it, I’ve used soy sauce and it is still great 2. If making the Nam Pla Prik, prep your red thai chilis and garlic cloves. Then add the sugar, garlic and chilis to a mortar and pestle. Add the fish sauce and mix to incorporate the flavor. If you’d like a smoother sauce, smash the chilis, garlic and sugar together to form a paste prior to adding the fish sauce. This stays good in the fridge for months 3. For cooking, add some peanut oil to a wok over high heat until it begins to shimmer. Then add in both your shallots and garlic, cook for 30 seconds. 4. Add your noodles, shrimp powder, shrimp paste, chopped radish and pad thai sauce and stir and toss aggressively for about 45 seconds to 1 minute. 5. Place the noodles to the side of the wok to avoid overcooking, now add the shrimp into the middle/open side of the wok. Cook for about 45-60 seconds per side. Then mix with the noodles. 6. Once again, push everything to the side and add some more peanut oil. Whisk your two eggs and add them into the empty space of the wok. Do not touch for about 10 seconds and then scramble together. 7. Immediately add your bean sprouts, chives/green onion, and tofu (if using) and toss together and cook for about 1 minute. After cooking, remove from the pan to a separate plate/dish 8. Garnish wish more bean sprouts, chives/green onion, crushed peanuts, lime and some Prik Nom Som (or chili oil), which the recipe will be on my youtube later this week If you have any questions or video ideas, please send them to me at [email protected]