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Pad Thai sa Ibang Bansa na pinalitan ang tamarind ng oyster at chili sauce, iginisa ang noodles kasama tofu, dried shrimp, itlog, at toge.
Paghaluin ang mga sangkap ng sarsa at itabi. Nakita ko online na ang Tod'd chili sauce ay maaaring gamitin sa maraming pagkain, kaya sinubukan ko ito sa Pad Thai. Ang resulta ay sapat na maanghang kaya hindi na kailangang magdagdag ng chili powder. Gumamit ng kung anumang magagamit na sangkap bilang kapalit kung kinakailangan.
Combine all the sauce ingredients in a bowl, then set it aside. I discovered online that Tod’d chili sauce is quite versatile, so I decided to add it into this Pad Thai. It provides sufficient heat, so there's no need to add any additional chili powder. Feel free to use any other available ingredients as substitutes if necessary.
Ibabad ang mga noodles sa tubig ng mga 5 minuto hanggang lumambot. Dahil mahirap mahanap ang Chantaboon rice noodles dito, gumagamit na lang ako ng regular na rice stick noodles — katumbas ang epekto.
Soak the rice noodles in water for about 5 minutes, or until they become soft. As Chantaboon rice noodles can be difficult to source in some locations, I typically use regular rice stick noodles, which perform just as effectively.
Ihanda ang lahat ng sangkap. Magpainit ng kawali, iprito ang tofu hanggang ginto, at igisa ang dried shrimp hanggang bahagyang maluto. Alisin at itabi.
Get all your ingredients ready. Heat a pan, then fry the firm tofu until it turns golden brown. In the same pan, stir-fry the dried shrimp until they are lightly cooked. Once done, remove both the tofu and shrimp from the pan and set them aside.
Igisa ang sweet pickled radish sa mantika hanggang mabango, pagkatapos ay idagdag ang mga noodles at igisa hanggang lumambot. Idagdag ang nakahandang sarsa at haluing mabuti. Idagdag ang toge at garlic chives, pagkatapos ay ibasag ang itlog. Hayaang maluto ang itlog, pagkatapos ay ibalik ang tofu at dried shrimp. Paghaluin ang lahat at handa nang ihain.
In the same pan, stir-fry the sweet pickled radish in a bit of oil until it becomes fragrant. Add the softened noodles and continue to stir-fry them until they are tender. Pour in the made sauce and stir well to ensure everything is evenly coated. Add the bean sprouts and garlic chives, then crack in the egg. Allow the egg to cook for a moment before returning the fried tofu and dried shrimp to the pan. Give everything a final stir to combine, and your Pad Thai is ready to be served immediately.
Kung hindi mo mahanap ang sweet pickled radish, maaari kang gumamit ng sweet pickled daikon bilang kapalit. Ito ay isang matamis na atsarang luya na may katulad na lasa, bagaman may kaunting init ng luya. Gumagana ito bilang kapalit.
Should you be unable to find sweet pickled radish, sweet pickled daikon makes an excellent substitute. While it is actually a sweet pickled ginger, its flavor profile is quite similar, though it does carry a slight ginger warmth. It serves as a perfectly viable alternative.
