Sawadee krub.
“Thai food I ate at that restaurant 🇹🇭 Reenactment series”
The second meal was egg-wrapped pad thai.
material
Chive
bean sprouts
egg
Okinawa soba flat noodles
dried shrimp
Pickled radish
Okinawa island tofu
Shikuwasa
tamarind paste
Nampula
coconut sugar
Oyster sauce
Saratom
powdered chili pepper
peanuts
Three servings
Blanch 400g of Okinawa noodles. In a hot frying pan, fry the island tofu cut into 1.5cm cubes with a little rice oil. When it starts to brown, add the Okinawa noodles, tamarind paste, fish sauce, 2 tablespoons of seasoning made from boiled down coconut sugar, and takuan cut into 5mm cubes. Add and fry. Finally, stir-fry the shrimp, chives, and bean sprouts and turn off the heat. In another frying pan, lightly fry the beaten eggs. Place the pad thai on a plate, wrapping it in the egg. Garnish with raw chives and bean sprouts and serve.
Mix in peanuts, shrimp, fish sauce, powdered chili pepper, and salatom to your taste, and eat as you like.
The shop I wanted to recreate this time is Chiang Mai's Sunday Market, a food stall located halfway along the soi that leads to the temple on the left, just a short walk from the Three Kings Monument side. While there are many restaurants where Pad Thai has a strong sweet taste due to fried eggs, this dish has a light taste but has a good balance of sourness, sweetness, and spiciness, and you can enjoy the change in taste as you eat it. You can enjoy Okinawa soba and island tofu without any discomfort, and the taste is hard to believe that it is made only from vegetables.
This is the carefully made pad thai that I wanted to recreate in Chiang Mai.
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