Thaï express

Salut!

Je suis une adepte de ce restaurant... Je me commande toujours un pad thaï aux légumes quand j'y vais!

J'aimerais tellement trouver la recette pour faire la sauce du pad thaï !! J'ai beaucoup chercher et essayer mais je n'y arrive pas!! Avez-vous cette recette?? Merci énormément!! 

J'ai trouvé ça ici :

http://littlemissparfait.wordpress.com/2008/05/11/pad-thai-noodles/ 

Jessicasam : Je suis curieuse: as-tu goûté à ton sachet? Et puis? 

Je ne l'ai pas essayé mais j'ai trouvé ceci:

This recipe is from "The Young Thailand Cookbook" by Wandee Young & Byron Ayanoglu.

Ingredients

8 oz./250 gms Thai Rice Noodles
1/4 cup/50 mL tamarind paste
1/4 cup/50 mL warm water
4 oz./125 gms skinless, boneless chicken breast
4oz./125 gms fried tofu
6 Tbsp./75 mL roasted unsalted peanuts
3 Tbsp./45 mL fish sauce
2 Tbsp./25 mL sugar
2 Tbsp./25 mL lime juice
1 tsp./5 mL chopped garlic
1/2 cup/125 mL vegetable oil
8 large shrimps, shelled and deveined
2 eggs
1 cup/250 mL bean sprouts
2 stems of green onions in 1 inch/2.5 cm pieces
1/2 tsp/2 mL roasted chilies
strips of red pepper
fresh coriander leaves
wedges of lime


Method

1. Soak noodles in plenty of cold water for at least one hour.

2. Combine tamarind paste with the warm water and let sit at least 15 minutes.

3. Slice the chicken in 1/4 in/5 mm strips.

4. Slice the fried tofu into 3/4 inch/1.5 cm. cubes (as aside here, we don't do tofu in our house.

5. Blend or process peanuts into coarse meal. Reserve.

6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp/70 mL of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to mix thoroughly and reserve. Discard the solids left in the strainer.

7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimp and stir fry for 1 more minute. Break eggs into wok and let them fry without breaking for 1-2 minutes.

8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. from step 6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.

9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir fry for 30 seconds and take off heat.

10. Transfer noodles to a serving dish and sprinkle roasted chilies on top. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.

Serves 4 as a noodle course or 2 as a main course.