Pad Thai 泰式大蝦炒金邊粉

份量：2人
時間：45分鐘

材料：

金邊粉 x 1包
虎蝦 x 8隻（用橄欖油，少許檸檬汁，蒔蘿，鹽和黑胡椒醃製）
蒜頭 x 6粒（切碎）
紅蔥頭 x 3粒（切片）
粟米仔 × 8條（開半邊）
蝦米 x 3湯匙
甜菜脯 x 2湯匙
豆芽 x 1杯
雞蛋 x 2個
蔥 x 1束（切1"長）
芫茜 x 2束（切碎）
辣椒 x 4條（切碎，可加減）
青檸汁 x 1隻
雞粉 x 1茶匙

調味醬材料：

椰子糖 x 2湯匙
羅望子汁 x 2湯匙
泰國辣椒醬 x 2湯匙
魚露 x 2湯匙

裝飾材料：

蔥 x 2束（用全條，只切頭尾）
白糖 x 2湯匙
辣椒碎 x 2湯匙
青檸 x 1個（切半）
花生碎 x 2湯匙（烤完打碎）
豆芽 x 1杯
辣椒 x 1個（切碎）
芫茜 x 1束（切碎）

做法：

1. 煮熟金邊粉，待用。
2. 高溫炒蝦，待用。
3. 炒香蒜和紅蔥頭至金黃，加入粟米仔。
4. 加入金邊粉，灑少少水使其濕潤些。
5. 加入蝦米和甜菜脯。
6. 將蝦放回鑊內。
7. 加入調味醬材料。
8. 加入豆芽。
9. 轉細火，把金邊粉移開些少，給空間煎蛋。把蛋煎至七成熟，然後再和金邊粉一起炒。
10. 加入蔥，芫茜，辣椒，青檸汁和雞粉，再炒5秒，然後撒上花生琗。
11. 用裝飾材料來伴碟。

Portion: 2 pax
Time: 45mins

Ingredients:

Rick stick / Rice noodle x 1pack (boiled & drained)
Tiger prawns x 8pcs (marinated with olive oil, little lemon juice, dill, salt & black pepper)
Garlic x 6pcs (finely chopped)
Shallots x 3pcs (sliced)
Mini sweetcorn x 8pcs (cut in half)
Dried shrimps x 3tbsp
Sweet pickled radish x 2tbsp
Bean sprouts x 1cup
Eggs x 2pcs
Spring onions x 1stalk (cut in 1" long)
Coriander x 2stalks (finely chopped)
Thai Chilli x 4pcs (chopped, add more if you like it more spicy)
Lime juice x 1pc
Chicken powder x 1tsp

Seasoning Sauce Ingredients:

Palm sugar x 2tbsp
Tamarind juice x 2tbsp
Thai Chilli sauce x 2tbsp
Fish sauce x 2tbsp

Ingredients for garnishing:

Spring onions x 2stalks (whole)
White sugar x 2tbsp
Chilli flake x 2tbsp
Lime x 1 (cut half)
Peanuts x 2tbsp (toasted & crunched)
Raw bean sprouts x 1cup
Thai chilli x 1pcs (chopped)
Coriander x 1stalk (chopped)

Directions:

1. Boil the noodle until al dente. Set aside.
2. Fry the prawns in high heat. Set aside.
3. Fry garlic, shallots until slightly golden. Add in mini sweetcorn.
4. Add in noodles. You can add a splash of water to make it a bit more moist.
5. Add in dried shrimps and sweet pickled radish.
6. Add the fried prawns back in to the pan.
7. Add in palm sugar, taramind, chilli sauce and fish sauce.
8. Add in bean sprouts and slightly fry them.
9. Lower the heat and fry the eggs on the side of the noodle until 70% done, then fry it with the noodle.
10. Add in spring onions, coriander, chilli, lime juice and chicken powder. Fry for 5 seconds. Sprinkle peanuts on top.
11. Decorate with ingredients for garnishing.