【外傭好煮意】泰式炒金邊粉 Stir-fried Thai Noodles with Prawns...
簡介
材料泰式金邊粉 150克
大蝦 6-8隻
蔥（切段） 4條
蒜蓉 2茶匙
硬豆腐（切丁） 1/4磚
雞蛋 1隻
菜脯 1湯匙
長紅椒（去籽切絲） 1條
芽菜 少量
花生碎 少量
青檸 1/2個
150g Pad Thai rice noodles
6-8 King Prawns
4 Spring onion (sectioned)
2 tsp. Minced garlic
1/4 Hard tofu (cut into cubes)
1 Egg
1 tbsp. Chinese preserved turnip
1 Long red chili (seeds removed and sliced)
Some Beansprouts
Some Roasted peanuts (crushed)
1/2 Lime
調味料
羅望子汁（Tamarind juice） 2湯匙
棕櫚樹糖（Palm sugar；舂碎） 1湯匙
辣椒粉 1茶匙（隨意）
魚露 2湯匙
Seasonings
2 tbsp. Tamarind juice
1 tbsp. Palm sugar (crushed)
1 tsp. Chili powder
2 tbsp. Fish sauce
眾所周知，這道菜泰文叫Pad Thai，「Pad」是炒的意思，「Thai」即泰式。泰式炒金邊粉味道偏甜，甜味來自羅望子（Tamarind）和棕櫚樹糖（Palm sugar），因此層次較豐富。
做法1. 金邊粉按包裝指示浸軟（約10-15分鐘），瀝乾水混和一點油，以手弄散，備用，不要浸太軟，仍有點硬最好，太軟炒時會黏在一起。
2. 大蝦剪去頭部尖刺（或去掉整個蝦頭），去殼去腸洗淨，吸乾水。
3. 小碗中加入所有調味料拌勻。
4. 鍋子下油預熱，中大火爆香蒜蓉，下蝦炒勻至八成熟，約2分鐘。
5. 把蝦移到一旁，下蛋，以鑊鏟拌勻2-3次弄碎成絲，拌勻蝦。
6. 下豆腐、菜脯、蔥、長紅椒、芽菜、所有調味料和金邊粉。全部快速炒勻，約2分鐘。
7. 上碟，灑上花生碎，以青檸碟伴，吃前灑一點青檸汁。
1. Soak the Pad Thai rice noodles in water according to the packet instructions (around 10-15 minutes) until soft then drain and mix with some cooking oil, use fingers to spread the noodles and set aside. Do not soak it until too soft or it will be sticky during cooking.
2. Remove the rostrum (or the whole head) and shell of the prawns, slit the back and devein. Rinse and pat dry.
3. Mix all the seasonings together in a small bowl.
4. Heat the oil in a wok. Stir-fry the minced garlic over a medium-high heat then add prawns and cook them until the prawns almost cooked.
5. Move the prawns to the side in the wok. Add egg into the wok and scramble with spatula for 2-3 times then mix well with the prawns.
6. Add in tofu cubes, Chinese preserved turnip, spring onion, red chili, beansprouts, all the seasonings and Pad Thai rice noodles, stir-fry for 2 minutes, stir quickly until well-combined.
7. Transfer the noodles into a plate, sprinkle some peanuts on top, garnish with lime, and sprinkle over lime juice before eating.
小貼士
1. 用大火快炒，全程約5分鐘，金邊粉不宜炒太久。
2. 羅望子汁的甜酸度不一，最後試味時如有需要可多加點棕櫚樹糖。
3. 如沒有棕櫚樹糖，可用砂糖或黃糖代替。
4. 可隨口味加減辣椒粉份量。
5. 可用雞肉或豬肉代替蝦。
6. 以筷子來炒金邊粉較易控制，不會黏在一起。
1. Use high heat for fast-stirring. The whole process is best to keep within 5 minutes to avoid noodles from becoming too soft.
2. Some tamarind juice taste sweeter whereas some may taste sourer. You may add more palm sugar if necessary after tasting.
3. Sugar or brown sugar can be used instead of palm sugar.
4. Adjust the portion of the chili powder according to your own flavour.
5. Chicken or pork can be used instead of prawns.
6. It is easier to control the stir frying process by chopsticks.
食譜出處：
《外傭入廚手記：泰美味鬼煮意》
作者：鬼嫁
出版社：香港青馬文化事業出版有限公司
