Mi
oleh CookWhatHK0 tersimpan
Pad Thai menumis mi beras dengan tahu, ebi, telur dan saus asam-gula aren-kecap ikan, dilengkapi tauge dan kacang tanah.
Siapkan saus Pad Thai: Campur semua bahan saus dalam mangkuk dan aduk rata. Sisihkan.
First, prepare the Pad Thai sauce. In a bowl, combine all the sauce ingredients and stir them together until everything is evenly mixed. Set this sauce aside for later.
Panaskan minyak dalam wajan dengan api sedang. Masukkan tahu, lobak asin, dan bawang merah. Tumis hingga harum, lalu masukkan ebi dan tumis hingga matang. (Jika suka tauge yang lebih lunak, bisa ditambahkan sekarang.)
Heat the vegetable oil or pork fat in a pan over medium heat. Add the tofu, preserved radish, and shallots, and sauté them until they become fragrant. Add the dried shrimp and continue to stir-fry until the shrimp are fully cooked. (If you prefer your bean sprouts softer, you can add them to the pan at this stage.)
Dorong semua bahan ke sisi wajan. Pecahkan telur ke dalam wajan dan orak-arik hingga mengeras. Masukkan mi dan aduk semua bahan bersama.
Move all the ingredients in the pan to one side. Crack the egg directly into the empty space in the pan and scramble it until it's just set. Add the noodles and toss everything together to combine.
Tuangkan saus Pad Thai yang sudah disiapkan. Tumis hingga mi lunak dan terbalut saus dengan rata.
Pour in the Pad Thai sauce you made earlier. Stir-fry continuously until the noodles have softened and are well coated with the sauce.
Masukkan tauge, daun bawang, dan kacang tanah. Aduk rata, lalu pindahkan ke piring untuk disajikan.
Add the bean sprouts, green onion, and peanuts to the pan. Toss everything together to mix well, then transfer the Pad Thai to a plate and serve it immediately.
Catatan: Jika tidak makan kacang tanah, sajikan di sampingnya. Kamu bisa menambahkan tauge di akhir, di awal, atau menyajikannya di sampingnya—sesuai selera.
Note: If you prefer not to eat peanuts, you can serve them separately on the side. Similarly, you have the option to add the bean sprouts at the very end, at the beginning, or even serve them on the side – it's entirely up to your personal preference.
