NoOTa
26-10-2005, 04:15 PM
<TABLE width=550><TBODY><TR bgColor=#0099ff><TD vAlign=bottom align=middle colSpan=4 height=2>Phat Thai </TD></TR><TR><TD vAlign=bottom align=middle colSpan=4>(PHAT THAI)</TD></TR><TR><TD colSpan=4><TABLE width="100%"><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_1.jpg</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_2.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_3.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right width=256 colSpan=-6 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th24.jpg </TD></TR><TR><TD vAlign=bottom align=left width=187> Vegetable oil</TD><TD vAlign=bottom align=middle width=44 colSpan=-6>1/3</TD><TD vAlign=bottom align=middle width=59 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left width=187> Garlic, chopped</TD><TD vAlign=bottom align=middle width=44 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=59 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Pressed beancurd, sliced into small pieces</TD><TD vAlign=bottom align=middle width=44> 1/4</TD><TD vAlign=bottom align=middle width=59> cup</TD></TR><TR><TD vAlign=bottom align=left width=187> Prawns, fresh and peeled </TD><TD vAlign=bottom align=middle width=44>6</TD><TD vAlign=bottom align=middle width=59>oz</TD></TR><TR><TD vAlign=bottom align=left width=187> Chanburi rice linguini, soaked in water and drained </TD><TD vAlign=bottom align=middle width=44> 2</TD><TD vAlign=bottom align=middle width=59> cups (packed)</TD></TR><TR><TD vAlign=bottom align=left width=187> Fish sauce</TD><TD vAlign=bottom align=middle width=44>1 - 2</TD><TD vAlign=bottom align=middle width=59>tbsp.</TD></TR><TR><TD vAlign=bottom noWrap align=left width=187> Coconut sugar </TD><TD vAlign=bottom noWrap align=middle width=44>1 - 2</TD><TD vAlign=bottom noWrap align=middle width=59>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Unsalted, toasted peanuts, chopped </TD><TD vAlign=bottom align=middle width=44> 2</TD><TD vAlign=bottom align=middle width=59> tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Thai chili flakes (prik pon)</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> White vinegar or tamarind pulp juice </TD><TD vAlign=bottom align=middle width=44> 1 - 2</TD><TD vAlign=bottom align=middle width=59> tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Bean sprouts, roots picked</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>cup</TD></TR><TR><TD vAlign=bottom align=right colSpan=4> </TD></TR><TR><TD vAlign=bottom align=left colSpan=4>GARNISHES : </TD></TR><TR><TD vAlign=bottom align=left width=187> Omelet julienne</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59> </TD><TD vAlign=center align=right width=256 rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_5.jpg</TD></TR><TR><TD vAlign=bottom align=left width=187> Fresh red spur chili peppers, julienne </TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Spring onion, julienne</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Fresh lime wedges</TD><TD vAlign=bottom align=middle width=44>2</TD><TD vAlign=bottom align=right width=59> </TD></TR><TR><TD vAlign=bottom align=left colSpan=4> (2 servings)</TD></TR><TR><TD vAlign=bottom align=right colSpan=4> </TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 1. For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you. Heat up the oil in a wok until almost smoking.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 2. Add the chopped garlic and pressed beancurd to the wok. Stirfry until cooked but not browned; add the prawns and stir quickly.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 3. Prawns cook very fast so do not over cook them. Once the prawns are slightly white add the flat thin rice noodle from Chanburi province. This noodle has to be soaked in water to make it pliable but not soggy, and drained before use.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 4. While stirfrying the noodles, season this dish with fish sauce, coconut sugar, chili flakes and vinegar. The liquid from the prawns and seasoning sauces will make the noodle soft yet " al dente" . Add peanuts and toss to mix well.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 5. Finally add the bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them. Garnish the dish on top with a julienne thin omelet, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4 height=112><TABLE width="100%"><TBODY><TR><TD width="39%" rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_6.jpg</TD><TD width="61%">Tips </TD></TR><TR><TD width="61%"> This dish is very famous in Thailand and the world over. It's a great lunch item and our national pasta dish. Chanburi noodles are easily found in most Asian grocery stores, they come dry packed in a bundle wrapped in plastic. Ask your Thai or Asian grocer for phat thai noodles. Eating and seasoning tips: Westerners usually season their pasta dishes with salt, pepper and parmesan cheese but each phat thai dish is seasoned by the diner with fish sauce for saltiness, sugar for sweetness, lime juice for sourness, chili flakes for spiciness and peanuts for crunchiness.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_3.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right width=256 colSpan=-6 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th24.jpg </TD></TR><TR><TD vAlign=bottom align=left width=187> Vegetable oil</TD><TD vAlign=bottom align=middle width=44 colSpan=-6>1/3</TD><TD vAlign=bottom align=middle width=59 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left width=187> Garlic, chopped</TD><TD vAlign=bottom align=middle width=44 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=59 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Pressed beancurd, sliced into small pieces</TD><TD vAlign=bottom align=middle width=44> 1/4</TD><TD vAlign=bottom align=middle width=59> cup</TD></TR><TR><TD vAlign=bottom align=left width=187> Prawns, fresh and peeled </TD><TD vAlign=bottom align=middle width=44>6</TD><TD vAlign=bottom align=middle width=59>oz</TD></TR><TR><TD vAlign=bottom align=left width=187> Chanburi rice linguini, soaked in water and drained </TD><TD vAlign=bottom align=middle width=44> 2</TD><TD vAlign=bottom align=middle width=59> cups (packed)</TD></TR><TR><TD vAlign=bottom align=left width=187> Fish sauce</TD><TD vAlign=bottom align=middle width=44>1 - 2</TD><TD vAlign=bottom align=middle width=59>tbsp.</TD></TR><TR><TD vAlign=bottom noWrap align=left width=187> Coconut sugar </TD><TD vAlign=bottom noWrap align=middle width=44>1 - 2</TD><TD vAlign=bottom noWrap align=middle width=59>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Unsalted, toasted peanuts, chopped </TD><TD vAlign=bottom align=middle width=44> 2</TD><TD vAlign=bottom align=middle width=59> tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Thai chili flakes (prik pon)</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> White vinegar or tamarind pulp juice </TD><TD vAlign=bottom align=middle width=44> 1 - 2</TD><TD vAlign=bottom align=middle width=59> tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Bean sprouts, roots picked</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>cup</TD></TR><TR><TD vAlign=bottom align=right colSpan=4> </TD></TR><TR><TD vAlign=bottom align=left colSpan=4>GARNISHES : </TD></TR><TR><TD vAlign=bottom align=left width=187> Omelet julienne</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59> </TD><TD vAlign=center align=right width=256 rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_5.jpg</TD></TR><TR><TD vAlign=bottom align=left width=187> Fresh red spur chili peppers, julienne </TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Spring onion, julienne</TD><TD vAlign=bottom align=middle width=44>1</TD><TD vAlign=bottom align=middle width=59>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=187> Fresh lime wedges</TD><TD vAlign=bottom align=middle width=44>2</TD><TD vAlign=bottom align=right width=59> </TD></TR><TR><TD vAlign=bottom align=left colSpan=4> (2 servings)</TD></TR><TR><TD vAlign=bottom align=right colSpan=4> </TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 1. For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you. Heat up the oil in a wok until almost smoking.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 2. Add the chopped garlic and pressed beancurd to the wok. Stirfry until cooked but not browned; add the prawns and stir quickly.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 3. Prawns cook very fast so do not over cook them. Once the prawns are slightly white add the flat thin rice noodle from Chanburi province. This noodle has to be soaked in water to make it pliable but not soggy, and drained before use.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 4. While stirfrying the noodles, season this dish with fish sauce, coconut sugar, chili flakes and vinegar. The liquid from the prawns and seasoning sauces will make the noodle soft yet " al dente" . Add peanuts and toss to mix well.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4> 5. Finally add the bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them. Garnish the dish on top with a julienne thin omelet, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=4 height=112><TABLE width="100%"><TBODY><TR><TD width="39%" rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th24_6.jpg</TD><TD width="61%">Tips </TD></TR><TR><TD width="61%"> This dish is very famous in Thailand and the world over. It's a great lunch item and our national pasta dish. Chanburi noodles are easily found in most Asian grocery stores, they come dry packed in a bundle wrapped in plastic. Ask your Thai or Asian grocer for phat thai noodles. Eating and seasoning tips: Westerners usually season their pasta dishes with salt, pepper and parmesan cheese but each phat thai dish is seasoned by the diner with fish sauce for saltiness, sugar for sweetness, lime juice for sourness, chili flakes for spiciness and peanuts for crunchiness.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com