Pad Thai Rice Noodles

When someone says Pad Thai I can only think of a person from Bangkok wearing a pad somewhere on his/her body.

I am experiencing a chef block these days so I am continuously asking people for suggestions and one of these suggestions were Thai food. What Thai food is better than Pad Thai.

I saw this tutorial for Pad Thai once where and Indian woman was saying it like Paad Thai which sounds really inappropriate but it is quite amazing how every Asian country has there own base for their recipes like Chinese food usually has soy sauce and vinegar, Korean food has sometimes sugar mixed with soy sauce and Japanese food has honey and soy sauce.

Similarly Thai food has tamarind mixed with soy sauce and brow sugar which are also the main ingredients for Pad Thai. Also a request was for Rice Noodles so I decided to make Pad Thai Rice Noodles.

It is a bit of an effort but it is also better to put effort into food than putting effort into people which always ends up in a broken heart.

INGREDIENTS:

Half a pack of flat rice noodles

180 Grams of tofu or cottage cheese (optional)

250 Grams of shrimp (you can also use chicken)

4 Garlic cloves finely chopped

1 small onion sliced

120 Milligrams of fish sauce

80 Milligrams of soy sauce

5 Tablespoons of tamarind paste or sauce

4 Tablespoons of brown sugar

100 Grams of peanuts slightly crushed

Handful of beansprouts

3 eggs
  

Let's begin with soaking the rice noodles in warm water for 15-20 minutes.

Meanwhile the noodles soak let us get done with all the cutting and chopping

Now let's make the Pad Thai sauce by combining tamarind paste, soy sauce, fish sauce and brown sugar in a bowl. Mix it properly.

Heat some oil up in the wok and start with frying tofu.

After the tofu is brown add shrimps along garlic and onions.

Cook until the shrimp changes it's color.

Drain the water out of the noodles and add them in the wok.

Quickly add the Pad Thai sauce over the noodles and cook until the sauce is completely absorbed by the noodles.

Now we put half of the crushed peanuts and chopped green onions over the noodles and mix it well.

Make some room in the wok to add 3 eggs and as they cook just mash them to mix them later with the cooked rice noodles.

Pad Thai Noodles is ready to serve.

Sprinkle some more crushed peanuts and chopped green onions. Put some beansprouts over it and place some lemon or lime wedges aside.

Squeeze the lemon/lime wedge and enjoy the amazing Pad Thai.

Vietnamese Shaking Beef

I love my beef in burgers the most but apart from the burger sometimes it is also good in Asian food.

Bo Luc Lac is a very weird name. It's like your hushing away your pet but it means Vietnamese Shaking Beef which is a Vietnamese style beef steak with a lemon juice dipping.

The beef that is used in this recipe is either fillet mignon, rib eye or tender sirloin. It should be cooked regarding your own choice of tenderness. Mostly people like it medium rare but I will cook it on low heat for about 30-45 minutes because I want the beef to melt in my mouth.

Extremely easy to make. Average new born can cook it easily. Extremely tasty as well.

INGREDIENTS:

450 grams beef cut in 1 inch cubes (fillet mignon, rib eye or tender sirloin)

1 teaspoon black pepper

1 tablespoon sugar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon oyster sauce

2 tablespoon vegetable oil

4 big garlic cloves chopped

3-4 green onions cut in half and chopped in 2 inch long pieces

1 medium sliced onion

half a cup of lemon juice

pinch of salt & pepper for the lemon juice

First we will marinate the beef in sugar, black pepper, soy sauce, fish sauce, oyster sauce and oil.

Put it in the refrigerator for 2 hours. You can do it over night as well but that is not required.

After 2 hours we start frying the beef in a tablespoon of oil.

Fry it for 3-4 minutes and if you like it medium rare you should cook it for a couple of more minutes but if you want it tender like me then add half a glass of water, cover the pan with a lid and let the steam do it's magic while letting the beef simmer for 30-45 minutes.

In these 30-45 minutes you can't sit around because there is work to be done.

GET YOUR LAZY BUM UP! and chop the green onions, the garlic cloves and make the lemon juice dip by squeezing half a cup of lemon juice and adding a pinch of salt and black pepper to it.

After 30-45 minutes have passed uncover the beef and if there is still a bit more liquid then cook it on high heat to dry it up. When little sauce is renaming add the chopped onion, green onions and the garlic.

Stir fry this for a minute and Vietnamese Shaking beef is ready to be served.

The traditional way to serve it is over a bed of sliced tomatoes.

Grab a beef cube, dip it in the lemon juice and experience a flavorful ride that will blow your taste-buds.

Thai Tamarind Shrimp

I've never been to Thailand but I've been to Bangkok and apparently people in Bangkok eat a lot of Thai food.

I'm joking.

I've never been to Thailand and obviously I've never been to Bangkok but I've eaten and made a lot of Thai Food.

Very different from Japanese and Chinese. More tangy, spicy and more flavorful at times.

One of my favorite way of making Thai food is the Pad Thai method.

By using this method I have previously made Thai Tamarind Fish but it's time to try our shrimps with this.

Ingredients:

14 large shrimps

1 cup chicken broth

1 tablespoon sweet chili sauce

1.5 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoon brown sugar

3 tablespoon tamarind paste

1/2 onion diced

4 garlic cloves

2 dried red chilies

2 tablespoon of coriander leaves

1 teaspoon black pepper

1 teaspoon salt

First of all we will make a paste of garlic, onions, coriander and red chili by using a chopper.

Now put 2 tablespoon of oil in a non stick pan and fry the paste for a 1-2 minutes.

Add chicken broth to it and bring it to a boil.

Lower the heat now and add sweet-chili, soy sauce, brown sugar, fish sauce, salt, pepper and concentrated tamarind paste.

Mix and stir it well.

Now add the shrimps and let them cook for 2-3 minutes or until pink.

After the shrimps is done cooking. You can either take it off and serve it right away or cook it on high heat to adjust the thickness of the sauce. Thai Tamarind Shrimp is ready to serve.

I know you women get butterflies whenever you think about tamarind. This recipe is dedicated to the win of Pakistan Women's Cricket Team. Ladies and gentlemen, Thai Tamarind Shrimps.