Sauce:
1/2c tamarind pulp (can be found at Asian grocery)
1/2c palm sugar (if subbing with white sugar, use 1/3c)
1/4c soy sauce
1/4c salted water (taste until it tastes like.. well.. salt water!)
Pinch of Paprika or Thai chili powder (more if you like it spicy)
The rest:
3-4 tbsp vegetable oil
Rice noodles (1-2c per portion)
Tofu (optional)
Eggs (optional)
Ground roasted peanuts
Green onions, sliced
Bean sprouts
Chopped garlic
Carrot, thin slices
Lime, for garnish
Cilantro, for garnish
To make the sauce:
Whenever I buy tamarind pulp in a package, it says "seedless". It's never seedless. I put some in a bowl and add hot water, and let it soak for a moment. This will make it easier to break up. Feel around and break it up with your fingers and remove any seeds you may find. Then, take the pulp from the bowl of water and squeeze any extra water out. Measure and add to saucepan. Melt all ingredients for sauce over low flame, adding the spices last. Prepare rice noodles according to package instructions. They should still be a little firm before you add them to the frying pan.
Once sauce is made, heat large wok or pan over high heat until very hot, almost smoking. Each serving will be fried up individually. Add 3-4 tbsp vegetable oil. Cook tofu until lightly browned and crispy. Add carrots and cook until tender. Add noodles and ladle some sauce in. When noodles are done, push them to the sides of the pan, leaving a hole in the middle. Crack an egg in the middle, and let sit for 10-15 seconds. Then scramble everything in pan together. Add peanuts, bean sprouts. Cook a minute. Add handful of green onions. Garnish and serve, repeating process for each serving. As my momma says, “YUMMA LUMMA!”
1/2c tamarind pulp (can be found at Asian grocery)
1/2c palm sugar (if subbing with white sugar, use 1/3c)
1/4c soy sauce
1/4c salted water (taste until it tastes like.. well.. salt water!)
Pinch of Paprika or Thai chili powder (more if you like it spicy)
The rest:
3-4 tbsp vegetable oil
Rice noodles (1-2c per portion)
Tofu (optional)
Eggs (optional)
Ground roasted peanuts
Green onions, sliced
Bean sprouts
Chopped garlic
Carrot, thin slices
Lime, for garnish
Cilantro, for garnish
To make the sauce:
Whenever I buy tamarind pulp in a package, it says "seedless". It's never seedless. I put some in a bowl and add hot water, and let it soak for a moment. This will make it easier to break up. Feel around and break it up with your fingers and remove any seeds you may find. Then, take the pulp from the bowl of water and squeeze any extra water out. Measure and add to saucepan. Melt all ingredients for sauce over low flame, adding the spices last. Prepare rice noodles according to package instructions. They should still be a little firm before you add them to the frying pan.
Once sauce is made, heat large wok or pan over high heat until very hot, almost smoking. Each serving will be fried up individually. Add 3-4 tbsp vegetable oil. Cook tofu until lightly browned and crispy. Add carrots and cook until tender. Add noodles and ladle some sauce in. When noodles are done, push them to the sides of the pan, leaving a hole in the middle. Crack an egg in the middle, and let sit for 10-15 seconds. Then scramble everything in pan together. Add peanuts, bean sprouts. Cook a minute. Add handful of green onions. Garnish and serve, repeating process for each serving. As my momma says, “YUMMA LUMMA!”
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