I just had a look at what I had published in the last few months, and frankly, there are waaaaay to many desserts! I love desserts, but it seems like I have been indulging in them a it too much lately… and it’s not only my blog that tells me that! So here is something a bit different from what you would usually see on Kick-Ass Cooking.
A few months ago, a Polish friend visited me in London and she probably fell in love with the Thai food here, because at the end of her trip, she offered me a beautiful Thai recipe book, with lots of mouthwatering pictures. It took me a while to go and get all the special ingredients, but I finally got around to try one, and I started with a classic Pad Thai, and then a few variations around it. In the recipe it said you could do with either chicken, prawns or tofu..well why chose, I used all 3 of them!
For the dish:
60 g firm tofu/bean curd
60 g prawns
60 g diced chicken breasts
200 g bean sprouts
200 g rice noodles, soaked to soften and drained
4 tbsp ground peanuts
A handful thai basil
For the seasoning:
– 4 tbsp tamarind juice
– 3 tbsp honey
– 2 tbsp fish sauce
– 2 tbsp soy sauce
1 tbsp chili powder
1 lime, quartered
A few raw bean sprouts
1. Cut the tofu into 1*1 cm cubes
2. Pick the tails of the bean sprouts, rinse and drain well
3. Heat 2 tablespoons cooking oil in a pan over medium heat. Stir fry the tofu, the prawns and the chicken until the prawns change colour and look cooked. Remove from the heat and set aside.
4. Using the same pan, heat 2 tablespoons cooking oil again, add rice noodles, 2 tbsp water, ground peanuts, seasoning and stir fry for about 5 minutes or until noodles are cooked. Then add the tofu, prawns and chicken, then the chives and bean sprouts and continue to cook for another 5 minutes.
5. Serve with the raw bean sprouts, fresh lime quarters, and chili powder on the side.
I adapted this recipe several times, replaced a few ingredients when they got missing ang ot interesting combinations. When I did not have tamarind juice, I simply used brown sugar diluted in a bit of water. I once replace ground peanuts with almonds, and the bean sprouts with fresh spinach. Once you have the base, there are many delicious noodle dished you can derive from this recipe!
This recipe is adapted from Cooking Classics Thailand, A step-by-step cookbook, Forest Leong