粉麵
由 CookWhatHK0 次收藏
泰式炒河以豆腐、蝦米、雞蛋炒米粉，拌入羅望子魚露椰糖醬，最後加豆芽花生。
準備泰式炒河醬：將所有醬汁材料放入碗中拌勻，備用。
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.
用中火燒熱油鑊。加入老豆腐、蘿蔔乾同乾蔥，爆香後加入蝦米炒至熟透。（喜歡豆芽較腍嘅話，可以喺呢個步驟加入。）
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.)
將材料撥到鑊邊。打入雞蛋炒至凝固。加入麵條，翻炒拌勻所有材料。
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.
倒入已準備好的泰式炒河醬，炒至麵條軟熟且均勻裹上醬汁。
Pour in the Pad Thai sauce you made earlier. Stir-fry continuously until the noodles have softened and are well coated with the sauce.
加入豆芽、青蔥同花生，翻炒拌勻，上碟享用。
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.
備注：如果唔食花生，可以另外放在旁邊。豆芽可以最後加、最初加或另外放旁邊——按個人喜好決定。
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.
