food asianPad Thai ( Phad Thai, ผัดไทย) Thai style frying
ผัดไทยเป็นอาหารจานกวน-เส้นก๊วยเตี๋ยวผัด noodles กับไข่+น้ำปลา ( fish sauce )มะนาว,พริกแดง พริกรวมต้นหอม กะเทีนม ที่เป็นชุด ผสมของถั่วงอก+กุ้งสด+เนื้อหมู หรืออี่นๆตามชอบ
Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes.
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อาหารที่ Iris Kyle ให้ความสำคัญในทุกวันของมื้ออาหารที่เธอดูแลในการเพาะกาย
Ingredients
Pad Thai in Wok
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce (nahm bplah), to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)
A Recipe of Kasma Loha-unchit
Techniques and more
http://www.thaifoodandtravel.com/recipes/padthai.html