Picture Credit by Taiwanese in Thailand
泰式炒河粉/Phad Thai
說到泰式料理，應該沒有人不知道泰式炒河粉這道菜。軟Q的河粉，佐以豆腐、蝦米、豆芽菜快炒，然後搭配上新鮮的蝦子及炒蛋，光看顏色就令人口水流不停了。今天就來教大家如何製作眾所皆知的泰式炒河粉。
Speaking of Thai Cuisine,
needless to introduce this dish, Phad Thai.
Nice Phad Thai noodles stir-fried with tofu, dried shrimp and bean sprouts,
and then mix with fresh prawn and eggs.
I start feeling hungry by looking at the beautiful colour. Today, let me
show you how to make this scrumptious dish!
材料介紹 (3-4人份) / Ingredients
(for 3-4 ppl)
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泰式河粉
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2 handful
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Phad Thai noodle
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花生油
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60g
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Cooking oil
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大蒜
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10g
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Garlic
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紅蔥頭
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10g
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Shallots
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雞高湯
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100g
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Chicken stock
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泰式炒河粉醬
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100g
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Phad Thai Sauce
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中型蝦子
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100g
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Medium Prawn
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蛋
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2g
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Eggs
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硬豆腐
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60g
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Firm bean curd
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蝦米
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15g
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Dried shrimp
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菜脯
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20g
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Preserved Chinese radish
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豆芽菜
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150g
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Bean sprouts
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花生粉
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20g
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Ground roasted peanuts
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韭菜
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40g
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Chinese chive
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辣椒
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1g
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Chili flakes
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泰式炒河粉醬 / Phad Thai Sauce
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羅望子汁
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120g
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Tamarind juice
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棕櫚糖
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85g
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Palm sugar
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魚露
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40g
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Fish sauce
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裝飾 / Garnish
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韭菜
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2 stalks
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Chinese Chives
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配菜 / Condiment
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檸檬角
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4 pax
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Lime wages
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辣椒粉
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3g
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Chili flakes
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花生粉
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5g
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Ground roasted peanuts
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糖
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5g
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Sugar
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做法：
1. 準備泰式炒河粉的醬汁，將羅望子汁、棕櫚糖及魚露混合均勻後，中火加熱至棕櫚糖融化即可，置於一旁備用。
2. 韭菜切段(1寸)，大蒜、紅蔥頭及菜脯切成末，豆腐切成小塊狀，豆芽菜去頭尾，蝦米泡水軟化(約20-30分鐘)，一把分量的河粉泡水軟化(約3-5分鐘)。
3. 花生中火慢炒直至有香味後，將其磨成花生粉，千萬不要磨成花生醬。
4. 蝦子去頭去殼(留尾部的殼)，將腸泥去除。
5. 將油加熱於炒鍋中，加入豆腐半煎炸方式直至豆腐變結實。
6. 蝦米、紅蔥頭、大蒜及菜脯快炒。
7. 泰式炒河粉與上述材料拌炒均勻。
8. 放入雞高湯及泰式炒河粉醬汁快炒將醬汁完全包覆麵條。
9. 將河粉推至鍋邊後，倒入蛋液後快炒。
10. 加入蝦子炒至熟透後，即可放豆芽菜、韭菜及花生粉。
11. 起鍋後，以韭菜段、檸檬角、辣椒粉、花生粉及糖作為裝飾。
Process:
1. Preparing Phad Thai sauce, bring tamarind juice,
palm sugar, fish sauce to the boil together, while the palm sugar is melted, it
can be set aside for later use.
2. Cut Chinese chive (1 inch), finely chopped garlic,
shallots and preserved Chinese radish.
Dice firm tofu. Soaked dried
shrimp (20-30 minutes), soaked handful of Phad Thai noodle (3-5 minutes)
3. Nicely toast peanut to get aroma and then ground it
to powder.
4. Remove the head and shell of prawn (keep the shell
of tail), and clean the intestine mud.
5. Heat the oil in wok, and semi deep-fried tofu until
it gets firmer.
6. Quick stir-fry dried shrimp, shallots, garlic and
preserved Chinese radish.
7. Add Phad Thai noodle to mix and stir-fry with above
ingredient in the same wok.
8. Add chicken stock and Phad Thai sauce to cover all
the noodles.
9. Put noodles aside in the wok and add beaten eggs
into wok then stir-fry with noodles.
10. Put prawns in and well cook, then add bean sprouts,
Chinese chives and ground peanuts.
11. Plating and garnish with stalks of Chinese chives,
lime wages, chili flake, ground peanut and sugar.
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