泰式炒粉(Pad Thai) Leave a Comment / 檢舉, 網友分享, 網友食譜, 麵類食品 / By 吃素是"福", 大家分享吧! 泰式炒粉(Pad Thai) 去泰國餐廳總是必點Pad Thai,我還自己做過生食版,用節瓜和胡蘿蔔做麵條,醬油代替魚露,放上大把羅勒,好吃到要成仙了〜這個菜譜來自PETA,據說可以做得就像餐廳的一樣好吃,而且食材都很常見也是許多人家裡常備的,所以在家就能輕鬆做出這道菜來!今天就試試吧!不過我必須提醒你,可能會好吃得讓你停不下來哦。食材:1,水1杯2,米粉/越南河粉/麵條280g3,橄欖油2湯匙4,盒裝北豆腐半塊(大約170克)5,醬油1/4杯6,花生醬2湯匙7,青檸2個8,黃糖3湯匙9,“是拉差牌”Sriracha泰式辣醬適量10,花生碎(用於點綴)適量做法:1.燒開一小鍋水,然後小心地把米粉放入水中浸泡約15分鐘。2.大號煎鍋,倒入橄欖油中火加熱,加入豆腐塊。灑1湯匙醬油將豆腐煎至金棕色。3.在小碗中將花生醬,青檸汁,糖,甜辣醬,剩下的醬油和1杯水混合均勻。4.將泡軟的米粉和混合醬汁以及豆腐倒入鍋中一起翻炒約5分鐘。5.待湯汁收乾後盛盤,點綴上花生碎(還可以撒上香菜葉或羅勒葉),就可以上桌了。盡情享用吧!碎碎念:可以在炒米粉的時候加入新鮮的蔬菜,例如:蘆筍,西蘭花,胡蘿蔔,紫甘藍,紅椒絲等等,綠豆芽也是泰式米粉中常見的配菜,不過要在出鍋的時候再加,保持脆脆的口感哦〜加一些羅勒或香菜(或九層塔),會讓米粉更加美味! 訪客觀看過: 1,145 Share this:ShareClick to share on WhatsApp (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) Related
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