What is the name of this Thailand recipe?!
What is the name of this Thailand recipe?
I've been to thailand last february 26,2006 and with me are my teachers and schoolmates. One of my teacher bought this particular thai food and shared it with some of us.
I love the taste but I was not able to ask for the name.
The food is like a noodle-recipe except that the noodle is like square (just like the one being used to wrap some lumpia and dumplings).
It also has vegetables and meat on it, plus it is cooked with soy sauce.
Hope you can help me.
Answers: Is it rat-naa, wide noodles served with meat and vegetable gravy on top. The noodles are quickly stir fried in dark soy sauce, which gives them a smoky soy flavour. Source(s):
me Can you be a little more specific? I might know, well maybe =D would that be pad thai?
Its a stir-fried noodle dish which is quite popular.
Here's a recipe:
Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.
Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants.
The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.
PAD THAI 2/3 servings
1/2 lime
1 egg
4 teaspoons fish sauce
3 cloves garlic, minced
1/2 teaspoon ground dried chili pepper
ground pepper
1 shallot, minced
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2-1/4 lb shrimp Optional
1/2 banana flower Optional
1/3 cup tofu - extra firm Optional
1-1/2 cup Chinese chives - green Optional
2 tablespoons peanuts Optional
1-1/3 cup bean sprouts Optional
1 tablespoon preserved turnip Optional
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point. is it kai maui a thick noodle dish thats usually darken buy the soy sauce and cooked with different kinds of meat and vegetables....
if im wrong then it could be anything