Noodles

Crispy Korat Rice Noodle Pad Thai

Name: Crispy Korat Rice Noodle Pad Thai
Yield: 2 servings
Cuisine: Thai
Ingredients: Half a package of Korat-style rice vermicelli noodles; 3.5 - 5.3 oz bean sprouts (about 100-150 grams); remember to set some aside for serving; 5 - 6 tablespoons garlic chives; 1 tablespoon dried shrimp; 3 - 5 fresh shrimp, as desired; 2 tablespoons firm tofu (either white or yellow), cut into your preferred size; 2 tablespoons Pad Thai sauce (see below) or fish sauce; 2 tablespoons palm sugar; 3 tablespoons tamarind juice; 1 teaspoon pork-flavored seasoning powder; 1 tablespoon sesame oil; 2 large eggs; 3 tablespoons crushed peanuts

by CookWhatHK0 saved

Crispy Korat rice noodle pad thai stir-fries shrimp, tofu, and egg in a tamarind-palm sugar sauce, served over fried noodles with peanuts and lime.

Crispy Korat Rice Noodle Pad Thai

脆炸呵叻米粉炒泰式

Ingredients

材料

Half a package of Korat-style rice vermicelli noodles

呵叻米粉半包

3.5 - 5.3 oz bean sprouts (about 100-150 grams); remember to set some aside for serving

豆芽 100–150克（約3.5–5.3安士），留少許作配菜

5 - 6 tablespoons garlic chives

韭菜 5–6 湯匙

1 tablespoon dried shrimp

蝦米 1 湯匙

3 - 5 fresh shrimp, as desired

新鮮蝦 3–5 隻，按喜好而定

2 tablespoons firm tofu (either white or yellow), cut into your preferred size

硬豆腐 2 湯匙（白色或黃色），隨意切塊

2 tablespoons Pad Thai sauce (see below) or fish sauce

泰式炒麵醬 2 湯匙（見下文）或魚露

2 tablespoons palm sugar

棕櫚糖 2 湯匙

3 tablespoons tamarind juice

羅望子汁 3 湯匙

1 teaspoon pork-flavored seasoning powder

豬肉味調味粉 1 茶匙

1 tablespoon sesame oil

芝麻油 1 湯匙

2 large eggs

大雞蛋 2 隻

3 tablespoons crushed peanuts

碎花生 3 湯匙

Instructions

做法

Fry the Korat rice vermicelli noodles until they are crispy. Once done, set them aside on a plate.

將呵叻米粉炸至香脆，放在碟上備用。

Rinse the bean sprouts well and drain them well. Remember to reserve a portion for serving on the side later.

洗淨豆芽並瀝乾，留少許作配菜。

Wash the garlic chives and cut them into 1-2 inch pieces, or to your preferred length. Again, set some aside for garnish. If you like, you can also include 3 green onions.

韭菜洗淨，切成2.5–5厘米長段，按喜好而定，留少許作配菜。亦可加入3條青蔥。

Soak the dried shrimp in water for 5 to 10 minutes until they have softened, then drain them completely.

蝦米用清水浸泡5–10分鐘至軟化，然後瀝乾。

Peel and devein the fresh shrimp, then give them a good rinse.

新鮮蝦去殼去腸，洗淨。

Prepare the Pad Thai sauce: either mix all the sauce ingredients together, or gently heat them until everything is dissolved. For convenience, you can add chili flakes directly to the sauce at this stage.

將所有醬汁材料混合，或以小火加熱至溶解，即成泰式炒麵醬。可加入辣椒片方便調味。

In a pan, stir-fry the dried shrimp and tofu in oil until they become fragrant. Add the fresh shrimp and continue to stir-fry just until they are cooked through.

用油炒香蝦米和豆腐，加入新鮮蝦炒至剛熟。

Pour in the Pad Thai sauce and stir everything together to combine. Add the bean sprouts and stir-fry until they are just wilted.

加入泰式炒麵醬拌勻，加入豆芽炒至剛軟。

Push all the ingredients to one side of the pan. Crack in the eggs, scramble them lightly, and let them cook until they are almost set. Sprinkle more bean sprouts on top and continue stir-frying.

將所有材料撥到鑊邊，打入雞蛋，略為攪拌，煮至半凝固。在面上加豆芽，繼續翻炒。

Once everything is cooked, add the garlic chives and stir-fry until they are just wilted. Serve this mixture over the crispy fried noodles you made earlier.

一切熟透後，加入韭菜炒至剛軟，然後鋪在之前炸好的脆米粉上上桌。

Finish by topping with crushed peanuts, chili flakes, and a squeeze of lime. Serve alongside fresh vegetables.

撒上碎花生、辣椒片和青檸汁，配新鮮蔬菜上桌。

Note: I personally prefer to stir the chili flakes directly into the sauce for a more integrated flavor when stir-frying.

注意：我喜歡直接將辣椒片混入醬汁，炒出來味道更好。

Feel free to substitute the rice vermicelli with crispy wonton wrappers or any other type of noodles you enjoy.

可用脆炸雲吞皮或其他任何你喜歡的麵條代替米粉。