1. wash the shrimp cleanly , split the back takes the entrails goes out 2. wash the galingale , lemongrass crowds into , mushroom , 3. parsleys stand the water s are angry , add , galingale crowds into , mushroom , flavor with chili sauce burns , fish sauce , 4. lime juices add the shrimp that s reserve , pour the fresh milk , put something down fetch add the utensils , decorate with the parsley , the guinea-pepper is fresh , ++ hot
1. Tofu (hard one) 2. Shallots 3. Tamarind 4. Dry noodles (sen jun is the best) 5. roasted peanuts 6. Lime juice 7. sugar 8. Fish sauce 9. Kui chai (don't know what it is called in English) 10. Bean sprouts 11. eggs 12. Chicken 13. water
Cookings steps
1. Cut tofu into small pieces and fry. Set aside 2. Chop shallots finely and fry with vegetable oil until soft. Add fried tofu. Add chicken. (if you want to make Kung Pad Thai, you can add shrimps now BUT YOU HAVE TO TAKE IT OUT FROM THE PAN WHEN IT IS COOKED. IF YOU LEAVE IT UNTIL YOU FINISH FRYING PAD THAI, SHRIMP WILL BE VERY HARD)
3. When chicken is almost cooked, add dry noodles. do not soak it as it will be too soft
4. Add tamarind juice and sugar. Then fry the noodles with that. If it is too dry, add more juice and more vegetable oil. chilli powder as desired. If you want to put eggs in it you can do at this stage. Taste it and add anything you want now.
5. Add fish sauce, ground roasted peanut, kui chai leaves and bean sprouts. Hmm...yummy...
For Khai Hor (egg wrapping)
1. Beat 1 egg with 2 table spoon of mixed corn flour with water (1/1) and 1 teaspoon of lime juice
2. With big frying pan, use the towel tissue dip in the vegetable oil and rub the pan (like when people make khanom krok). Use low heat of stove. Then you just pour the beaten egg to the pan and turn the pan SLOWLY until the egg covers all space of the pan. About 1 or 2 minute, put your pud thai in and wrap it.
Put it upside down carefully. Cut in the middle of the egg beautifully to show the content inside.
1.the shrimp is fresh
