徳赢足球

脆豆腐垫泰式

Like a lot of people who go way back in the land of food blogs,I learned how to make pad thai from Pim Techamuanvivit.Pim wrote Chez Pim for many years before moving onto make jams (still the best apricot I've ever had) and then,homesick for the food she missed from growing up in Bangkok and disappointed by the versions of Thai food she saw in American restaurants (and"花生酱的暴政”),opened her first restaurant,,健考,in San Francisco in 2014.它在开张一年后就获得了米其林之星,因为为什么要做一些平庸的事??


你需要什么

但在2007年,she wrote a seminal post called初学者用泰语垫这些年来我读了很多遍又重读了很多次,我几乎把它记住了。因为泰国菜是泰国最受欢迎的街头食品之一,她鼓励我们像街头摊贩那样在家里解决问题:准备工作已经完成了,so you can finish it in a flash.第一,她想让你提前做酱汁,因为配料不规范——鱼酱和罗望子浓缩物在不同品牌之间的浓度会有所不同——你会想根据需要进行调整,not over a screaming hot pan while your noodles get soft.她想让你多挣点钱因为这样很好,and then if your dish needs a little more oomph,你不必再回到冰箱去测量更多的瓶子和罐子。最后,she wants us to never make more than two portions at once,这将导致clumps of oily,sticky noodles."她解释说,一个合适的泰式垫的质地和味道derive largely from the way the dish is cooked,也就是说它在一个超热的锅里快速的自由舞动。That simply means you can't do many servings at once."This doesn't mean you cannot feed a crowd,you simply prep as much as you'd need,但一次只能煮一两份。

成分peanutscrispy tofucook garlic and shallot

所以如果我在2007年第一次读到这个,为什么我要等到2018年才最终成功?Largely because the ingredients,取决于你住的地方,可能很难得到。While if it was simply a garnish here,you'd probably be fine without it,but something like tamarind isn't a maybe ingredient in pad thai,it's,事实上,最基本的风味之一——酸味。鱼露也在上面(它使食物变得咸而微妙)。而且,我认为,按降序排列,bean sprouts (lightness and crunch),腌萝卜(糖醋脆)garlic chives,和棕榈糖。And what took me so long to make it was trying to find a way to make peace with keeping the ingredients authentic* while finding swaps that might work if you're a hundred英里从最近的泰国杂货店。**

add the noodles and the liquid全熟的搅蛋把豆腐放回去,加韭菜

Eventually,尽管如此,当我想吃的时候,我对食谱的渴望,which is weekly,won,which brings us up to today.下面是一个我从皮姆混在一起的食谱,我找到的十几个视频on YouTube of street vendors making pad thai(a very dangerous thing to do on an empty stomach),来自Leela Punyaratabandhu's ExcellentSimple Thai Food.下面是我从网上收集到的关于成分交换的一些建议。My biggest change: Hearkening back to my 徳赢vwin走地vegetarian days,我总是点泰式豆腐(而不是传统的虾,或者不那么传统的猪肉或鸡肉,这是我现在唯一渴望的方式。也许我也会改变你。

香酥豆腐垫泰式

*我注意到的是,如果你谷歌泰国菜谱,"the first page of results has 徳赢足球recipes that include fettuccine,bell peppers,花生酱,honey,ketchup,洋白菜,cilantro,butter,lemon,not to mention rice vinegar,酱油,Thai basil,mint,更多,which might sound closer to the region but aren't actually typical in this.重要吗?我在谷歌上搜索它是否重要,因为我搜索了,事实上,想学学怎么做,that I'm unlikely to from these 徳赢足球recipes?也许它们很好吃,但他们不是真正的泰国人?Of course,on this site,没有一个食谱与教科书的版本完全一致;我根据个人品味做出改变,recipe ease,更多,and I do so here as well.但我的路线图,规则,have always been that I want to know the difference and to be able to talk about why I'm making the changes I have.毫无疑问,我们所有人都可以,并且应该,按照我们想要的方式做我们想要吃的食物,但也试着想象一下,如果有人告诉我他们做了我们祖母著名的鸡汤配方,但他们不使用鸡肉或面条,也改变了所有的蔬菜,我们会有什么感觉,他们只是callit our grandmother's chicken soup.We'd say"wait,什么?""

** I am not,几乎得到了我所需要的一切曼谷中心杂货店on Mosco Street;别错过隔壁有名的五元炒饺(现在是1.25美元)。然后去哥伦布公园,在酒吧里羞辱自己,令人惊奇的是,五点(纽约的黑帮和历史名气)只是一个无法辨认的斑点,or at least that's my routine.

Previously

One year ago: Granola Bark
Two years ago: Potato Pizza,Even BetterandCarrot Tahini Muffins
三年前: 美味鳄梨黄瓜沙拉andStrawberry Rhubarb Soda Syrup
四年前: 黑巧克力杏仁andBaked Eggs with Spinach and Mushrooms
Five years ago: Bee Sting Cake
Six years ago: 香蕉面包奶油松饼
Seven years ago: Blackberry and Coconut Macaroon Tart
Eight years ago: 杏仁杏仁饼配巧克力糖霜,,辛辣的胸肉,andNew York Cheesecake
Nine years ago: Chocolate Caramel Crackers
十年前: 杏仁橄榄鸡,,Shaker Lemon PieandSpring Panzanella
11年前: 鞑靼马格

对于世界的另一面:
Six Months Ago: Sausage and Potato Roast with Arugula
1.5年前: Garlic Wine and Butter Steamed Clams
2.5 Years Ago: My Old-School Baked Ziti
3.5 Years Ago: Better Chicken Pot Pies
4.5 Years Ago: 软糖巧克力蛋糕

泰国菜豆腐垫

  • Servings:2
  • 打印

  • 6 ounces firm or extra-firm tofu (not silken)
  • 5 ounces dried rice noodles (sticks),大约1/8英寸(3毫米)宽
  • 2 tablespoons fish sauce,常规(非素食)或徳赢vwin走地徳赢vwin走地,plus more to taste
  • 2 tablespoons tamarind concentrate,plus more to taste
  • 2 to 4 teaspoons dark brown sugar,plus more to taste
  • 一撮或两片泰国或其他智利片或辣椒粉,或者是斯里拉查的照片
  • Vegetable,葡萄柚或其他中性种,高温食用油,plus more as needed
  • 1 small shallot,切碎(可选)
  • 2 garlic cloves,切碎
  • 2 tablespoons sweet preserved radish,磨碎的或切碎的
  • 2把(约1杯,虽然很难用杯子来测量豆芽,plus more for garnish
  • 1个大鸡蛋
  • 4个蒜香葱,或者8个大葱或葱的绿色部分,切成2英寸的碎片,被分割的
  • Garnishes
  • Additional Thai or other chile flakes or chili powder
  • Remaining garlic chives and bean sprouts
  • 2 large lime wedges
  • 2大勺碎烤花生,加盐的还是不加盐的

准备豆腐:Drain the tofu,把它放在几条纸巾上;再放几条毛巾在上面。Place a heavy object—like a big frying pan over the tofu,and let it rest for 10 minutes (and up to 30,如果你有时间,to press out as much excess liquid as you can.When you can't wait any longer,cut it into 1/2 to 3/4-inch cubes.

准备面条:Meanwhile,把面条放在一个大碗里;pour hot water over to cover.别担心他们会不会有点崩溃;shorter noodles (even 6″ lengths) are common for pad thai.浸泡10分钟,after which they should be pliable but too al dente to enjoy without further cooking;浸泡时间越久,面条在锅里就会变得糊状。Drain and set noodles aside.

Prepare the sauce:Stir together fish sauce,tamarind,红糖,and chili powder.品尝并调整味道平衡,直到它适合你,and it will almost certainly require some adjusting because ingredient intensity varies between brands.理想情况下,你要找的是咸的,然后是轻微的酸味,有点甜,还有一点点热度。最后你会增加更多的热量和酸度。把这个放一边。

酥脆豆腐:把一个大煎锅或炒锅加热一整分钟,然后加入一汤匙或两汤匙油,让它加热一整分钟,and then add tofu cubes.把温度降到中高。Cook them until browned underneath,then use a thin spatula to turn them and cook some more,直到四面都是金黄而脆的。Drain on paper towels,and season while hot with a little salt and chili powder,to taste.

泰国菜:Add another generous glug oil to the hot pan and,一旦非常热,cook garlic,shallots,and radishes for a minute,直到它们呈现出一点颜色的边缘。加入面条和酱汁,煮至面条吸收酱汁。if needs longer to soften (you can use the edge of your spatula to try to cut them to get an idea if it's still too firm),you can add 2 tablespoons water at a time until they're fully cooked.你可以把面条切成小块,如果你愿意,用你的抹刀。Add half your bean sprouts and garlic chives (reserving the rest for garnishes) and toss to combine.

Push to the side,把你的鸡蛋加入锅里空的部分。半熟的时候,开始混乱,then mix into noodles.现在把脆豆腐放回锅里,and toss to combine.Transfer to plate.

完成:Around the rim,leave extra garnishes in a little piles.在吃之前把酸橙汁挤出来(它真的能把它唤醒)。

Let's talk ingredients:

Tamarind:这是豌豆科一棵树豆荚中的粘性棕色酸性果肉,它提供了泰国豆荚特有的淡淡酸味。It comes in paste,and concentrate;I used the latter.粘贴是最常见的。使用它,将1份糊状物在2份水中复原,搅拌至混合。通常情况下,人们往罗望子浓缩液中加水,也可以在食谱中使用。徳赢足球但是我让我们根据需要往锅里加水来煮面条。Some people don't like the intensity of tamarind.Pim says that if this is you,you use less and add white vinegar.Other swaps I've seen suggested online: a mixture of lime juice and brown sugar;一点番茄酱(看,我只是在这里报道!) plus lime juice or plain vinegar.

使用其他蛋白质:Almost all pad thai,即使是最常见的虾,里面有豆腐,通常是几大汤匙的小碎块豆腐,which you can find at many Asian grocery stores.Here I'm calling for firm or extra-firm,which come in water and are easier to find,and making it the star of the show.If you'd like to use shrimp here instead,I'd estimate 6 medium fresh shrimp,peeled and deveined,per serving,你可以把它和大蒜一起煮,香葱,and radish in the beginning.不要煮得太熟,it will finish with the noodles and sauce over the next few minutes.If you'd like to use chicken or pork,I'd estimate 2 ounces,chopped in rough chunks,per serving,烹饪就像虾一样。不想使用上面的任何一个吗?一个额外的鸡蛋可以给你的泰式垫所有你想要的蛋白质。最后,quite often,鸡蛋是和虾一起煮熟的,但我更喜欢把我的鸡蛋放在靠近虾尾的地方,这样它就有点多了。

鸡蛋:在泰国语中是可选的。In Thailand,他们会问你什么时候点菜,你是否要。Sometimes it is scrambled in,other times a paper-thin omelet is poured made and the pad thai is wrapped inside it,像一条绉布。I'll save that for Pad Thai for Intermediates.

棕榈糖:Is the standard sweetener in pad thai,not brown sugar,but on this,I defaulted to what was already in my pantry.我认为椰子糖也可以很好地交换。Palm sugar often comes in semi-solid blocks;you'll want to scrape some off and warm it in the microwave or over another heat and it will loosen.泰国酱,厨师们经常把棕榈糖放在平底锅里融化,然后加入其他酱料。just to warm them until liquefied.棕榈糖,you'll want to use a bit more for the same level of sweetness;I'd use 3 teaspoons for every 2 here,当然,你也会根据口味来调整。最后,palm sugar these days can be purchased in粒状的form.

鱼露:有点咸,有点怪,神奇的配料是我们最喜欢的菜。在品牌之间,甚至在生产国之间,,saltiness and funkiness vary a lot.越南鱼露通常被认为比泰国菜甜/咸。红船是最受欢迎的;I had MegaChef and Squid brands around — the latter is probably the strongest/saltiest I tried.我还没有测试过,but 徳赢vwin走地vegetarian fish sauce is available.Here is a brand with good reviews;it sounds like you'll want to use more to get the same intensity.

甜腌萝卜: Thisprovides a unique chewy sour/salty sweet flavor throughout in slightly crunchy bits I really enjoy it here,但是我认为没有它,你的泰式土豆泥还是很好吃的,you just might find you need a little more of the other sweet ingredients,such as tamarind and palm or brown sugar.

Shallots:I only spotted these in a minority of the 徳赢足球recipes I perused,但是把我的带着和不带着它们,and liked them here.我觉得烧好的青葱和泰式酱汁让我想起了腌制的萝卜味,同样,所以如果你找不到萝卜的话,当然值得一提。If you don't have a shallot and are using the green part of scallions instead of garlic chives,你可以像用葱一样用白色的部分吗?Oh,我喜欢你的想法。

Bean sprouts:这里又脆又神奇。如果你找不到或找不到他们,我敢打赌,白卷心菜丝或纳帕卷心菜非常薄的朱丽叶也能提供同样令人耳目一新的嘎吱声。我几乎不会做饭。

Leave a Reply

您的电子邮件地址将不会发布。已标记必需字段*

新来的?你可能想看看comment guidelines在插嘴之前。

125条评论脆豆腐垫泰式

  1. Deanna

    Ive been on a Thai food kick lately,thanks to the Night+Market cookbook,但我主要是让PAD看到EW。不过,我喜欢泰语,so I'll being giving this a shot soon.

  2. Bella Ben-Shach

    我多年来一直想做泰派,但不愿意在正宗口味上妥协,同时又被原料吓坏了。But if Deb can muster the courage and give it a go – so can I!!Thank you for this!!

  3. 山核桃

    Agh I've been to that dumpling place!那是2009年9月初。I remember doing the whole tourist thing around NYC and telling my husband,"Be on the lookout for a very pregnant,dark haired woman.因为可能是史密斯厨房,我想打个招呼。”.Then we came back and you posted J was here!!

  4. 里玛

    天哪,5 or 6 years ago I found Pim's blog and that particular Pad thai recipe hooked me on.当时我是一个经验不足的厨师,很难把酱汁的味道做好。但从那以后我就跟着她了。感谢您提供的Easy Pad Thai版本。It will be tried and tested.

  5. Marcia

    The dumpling place on Mosco Street is the best part of being on jury duty.
    My son heard it had closed because of (shhh) cooking in the back alley.
    肯定希望他是错的。

  6. kikieats

    百胜!!

    如果你想找些剩下的腌制萝卜和中国韭菜(除了把它们煮成更多的泰国菜之外)做点什么的话!) — I use preserved radish diced up,用一束切好的大葱煮熟,酱油,糖和足够的水使酱汁浓稠,然后冷却,得到美味的凉面。香葱碎是猪肉饺子馅的好选择——这是一个独立的项目,I know.

  7. 阿曼达

    黛布!你说我的语言!I have been making pad Thai based on an Annie Chun's recipe,但我总是觉得不够,and I will not touch any recipe that calls for Ketchup!You have saved me SO much time and effort as I have avoided making anything other than the recipe I have as I haven't had the time to really research the ingredients.
    谢谢你的体贴,well-researched recipe and suggestions for substitutes!I have found every recipe of yours that I have used to be delicious and easy,and a huge time saver as I like to make things knowing how they are typically made and what value and cost/benefit there is in a variety of substitutions.

    你摇滚!I will continue to rely on your 徳赢足球recipes!!!

  8. 珍妮佛

    这非常讽刺,因为我们星期一吃了泰式便当。Which means I'm now the proud owner of 11/12 of a package of tamerind goop,在使用前必须与温水混合并过滤,as it contains seeds'n' fibers.

    On the other hand,我们现在有了所有的原料,我们需要做更多的泰国菜,很快就会有了!!

  9. Years ago (prob 2008-ish) I found a recipe online somewhere that was the best/most authentic* pad thai recipe I'd found.

    唉,years later I was never able to find it again to recreate my favourite meal ever,可能因为as you rightly pointed out,google的前几页都是不真实的版本。斯托克,你已经提供了这个选择,并链接到皮条客的。I will endeavour to make it this week!!

    *当时从未去过泰国,我的观点是基于我在泰国当地餐馆的FAV版本。不幸的是,这些天,我现在发现大多数外卖版本也不符合我的喜好,因为我已经有了泰国街头美食的版本。

  10. barb

    我很兴奋能试试这个!我也更喜欢泰式豆腐,因为它就像我大学时吃素时的一半饮食(另一半是糖霜薄片)。徳赢vwin走地I crave pad thai all the time and always felt like homemade versions wouldn't be very good.谢谢你一如既往的精彩帖子!!

  11. 日本

    这看起来很像库克新食谱《素食者》中的豆腐垫泰国菜。我们昨晚做的,剩菜现在就在我的冰箱里。我们将让他们今晚,but it won't be nearly as good as day one because the tofu,while crispy when first fried,在冰箱里呆一晚后就不会变脆了。不过还是很好吃,I am sure.
    我们把酸橙汁/红糖换成了罗望子,这对我们来说似乎是个不错的交换。Of course,ours was vegan,所以没有鸡蛋,但我必须说,即使我经常吃泰国菜里的虾,the tofu makes it very satisfying.Will have to try your version for sure.谢谢!!

      1. 日本

        当我拿到那本书的时候”Vegan for Everybody"from the library,I copied the recipe by hand and just wrote down fish sauce (likely they suggested vegan fish sauce,但我甚至没有注意到)。我们不是素食主义者,we just want to eat healthier several times a week.所以我只是用了我们的普通鱼露,不适合那些严格吃素的人,显然。I do think the recipe needs something like fish sauce.像豆腐之类的清淡食物,bean sprouts and rice noodles you need plenty of flavors to compensate.祝你好运!!

      2. 曼尼沙

        In order to get the fish sauce taste,use powdered cumin + fenugreek powder.它在大多数印度商店都可以买到,也可以在家里买到。味道差不多,都是纯素食。

      3. Ttrockwood

        我买了很贵的(恶心的)素食主义者”鱼露从几个品牌,但发现这个简单的ATK食谱是我迄今为止最喜欢的,很简单-只需要干蘑菇和酱油。(After straining keep the mushrooms!Slice thin and add to another dish)
        https://www.splendidtable.org/徳赢足球recipes/vegan-fish-sauce#comments

        The tamarind is really important here,worth seeking out- whole foods and health food stores carry versions or order online.它保存了很长时间

  12. 梅格

    令人惊叹的!I just moved back to the U.S.在曼谷生活了4年,我也感受到了花生酱的暴政,as well as the bell pepper blues (never seen them in curries there;总是在咖喱里看到它们。这看起来非常接近我在曼谷一所烹饪学校学到的菜谱。谢谢您!!

    1. Angie Scarlett-Newcomen

      他们在英国做咖喱甜椒,同样,and most other dishes where I don't recall them appearing in Thailand.:-(我讨厌的事情!前几周的主厨决赛之一是泰国菜,我向我丈夫指出,他在盘子里没有用。

      1. deb

        Did you see white sugar as a condiment?我看到它在许多视频中作为一个可选完成,最后用勺子舀起来。其中一位厨师说,甜垫泰国菜在曼谷街头很受欢迎。I was completely unaware of this before.

  13. 布里吉特

    I've dregged tofu in cornstarch before frying and it gets a lovely,crispy outside.Might this be worth doing here?我期待着很快能做到这一点。

    1. Holly C

      That is what I did when I made this recipe!另外,豆腐在热盐水中浸泡15分钟,然后切成方块,因为这有助于使豆腐更脆。把这些结合起来,my tofu was so wonderfully crispy!It was my first time cooking tofu at home that I truly enjoyed..最常见的情况是,当我尝试时,它最终会被扔进垃圾桶——但这次不是!!

  14. 本年度

    I work right across the street from Kin Khao!Pricey,但是很好吃很受欢迎!我喜欢吃泰国菜,喜欢在家里做。因为旧金山拥有如此庞大的亚洲人口,我们还有许多很棒的亚洲餐厅(对!).We also have amazing Asian markets here,所以这些原料很容易找到,而且价格便宜。我最喜欢的越南菜,but Thai runs a close second.Thanks for doing all the hard work for us Deb.

  15. 谢丽尔

    Delicious Deb.这是一个不喜欢泰派的人写的……但有一个喜欢泰派的丈夫。快,简单可口。谢谢您!!

  16. Heather

    谢谢你!Your explanations are always enlightening,I now feel as if i might be able to tackle this dish.我读你的博客已经很多年了,and continue to thoroughly enjoy and appreciate it!!

  17. 我住在一个罗望子酱很难买到的地方,但我能买到石榴糖浆,发现它是一个相当不错的替代品:仍然在水果味中有浓烈的味道,slightly sweet way.

  18. 艾丽卡·格林

    This looks delicious.I don't have a wok and don't yet have a cast iron fry pan – though it is on my list of things to add to my kitchen.I see that you use one option.I am typically cooking for a family of 4.What size do you suggest/what size did you use in these photos.谢谢!!

  19. 伊丽莎白

    I spent a very long trip traveling from north to south in Thailand several years ago and one of our daily rituals was stopping at almost every little pad thai stand that we passed to try yet another street cook's hand at it.我们发现它们在基本口味和质地上都非常相似,在额外成分中有一些扭曲(例如Shrimp,豆腐,等等)。It was pure heaven,泰派的每一个纸盘都是赢家(那是很多纸盘)。Then we took an amazing memorable cooking class in Chang Mai,在河边的露天厨房里,周围是树木和植物,它们提供了我们那天使用的许多原料。Pad thai was one of the several 徳赢足球recipes we learned that day and when we returned home,it was a staple of our dinner table at least weekly for a long time.
    One thing I found out quickly upon returning to the States is that maybe 1% of restaurants actually know what good pad thai should be and even the Thai people who cook for Americans here seem to have forgotten.餐馆里的泰国菜几乎总是很甜(好吃!湿了!Pad Thai should be dryish with just enough shiny moisture to keep the noodles from being a big sticky clump and definitely not sweet in.any.way.Or rather,there is a balance of subtle"甜的and nutty-salty,也许是一种鲜味?American restaurant"“泰语垫”also almost always is missing several obvious ingredients like the egg or the peanuts or the bean sprouts.So sad that we can't just order a plate of comforting delicious pad thai from any number of restaurants nearby but your post has reminded me that making it for myself is not that time consuming or difficult.And your recipe has come the closest to the one I learned in Thailand with the interesting addition of clove.谢谢您!!

  20. Brittany W.

    这里的杂货店出售罗望子豆荚。Can I just buy one of those and try to take the pulp off instead of buying a whole container of tamarind pulp or concentrate?我以前从没用过,所以我不知道这是否可行,也不知道买豆荚的人用豆荚做什么。But I'd rather end up with a pod or two from the store than a packaged ingredient I won't use for anything else.I'm really excited to see pad thai on SK.I tried it once years ago using an Alton Brown recipe,太可怕了,though that was likely due to my cooking inexperience,不一定是配方。

  21. 曼尼沙

    哦,我的上帝!Never in a 1000 yrs would I have thought of tamarind in Pad Thai!!!!Tamarind is a staple in South Indian food giving it a distinct sour/sweet taste (cant explain it right but brings back memories of grandma's egg curry where boiled eggs are added to cooked tamarind/tomato paste with onion ginger garlic season.对不起,Deb。不想贴烹饪小费)。对我来说,这就像是一个灵感迸发的时刻!难怪我在家里做的泰国菜味道和东南亚的不一样!!!!仍然无法克服碎片落下时的兴奋:d
    Weekend menu is kinda set now!!!!

  22. 凯特

    I love pad thai and am glad you broke it down here.我一直觉得在家里尝试有点吓人。I also have a question about cookware.I just bought a cast iron skillet but have not yet used it and am on the hunt for 徳赢足球recipes that would do well in it besides searing meat which is what I keep running into.Is this a cast iron skillet (not enamel coated) I see in your photos??

  23. I cannot wait to make this.星期天晚上我花了几个小时在网上搜索泰国菜的食谱,对美国版的经典感到非常失望。徳赢足球I looked up Thai food bloggers and couldn't find anyone who made outstanding 徳赢vwin走地vegetarian 徳赢足球recipes.Thank you so much for this wonderful post!它不可能在更好的时候出现。如果你也能让面筋免费的话,我会很高兴的。免奶泰式蔬菜咖喱和GF DF蔬菜罗勒炒饭?I'm trying to find the best versions of those 徳赢足球recipes too.非常感谢!!

    1. 克丽斯塔

      I had the same issue with the sauce being very dark.I also found it overpoweringly flavorful,and thought I screwed something up.我用泰米康牌的

    2. 玛丽·贝丝·费尔德曼

      Tamicon also.Sauce too tart.面条黏糊糊的。Pad Thai is,在我看来,like sushi—— best left to the professionals.However,小鸡觉得很好吃。

  24. 巧克力0

    Thank you for this recipe and your words in the first starred bullet.现在泡菜越来越受欢迎了,it makes me really upset to see all the things marketed as kimchi at my local co-op – often labeled with bad fake-asian font and Korean flags – that have nothing to do with actual kimchi.I look forward to making your recipe!!

  25. 布里里

    昨晚做的-太棒了!Did not have tamarind,substituted equal parts lime juice and brown sugar.没有保存萝卜,went with 3 teaspoons brown sugar.Will absolutely make this again!!

  26. 皇家经济学会

    Tofu lovers- at some point cooks illustrated told me to brine my tofu,and while it seems fussy I can tell you that we have promised ourselves never to skip the step again.The improvement in texture and also behavior (MUCH friendlier to deal with in a hot wok or pan) is worth it.与所有豆腐一起使用,除了丝(甚至软的东西,如果你小心的话,在大多数情况下,可以在你准备和烹饪剩下的食物时完成。

    The technique: boil water and salt it like you would to make pasta (i.e.很多)。and then turn it off and placed the tofu (sliced into planks about an inch thick,所以每个街区4个)放入水中,静置15分钟。移到有纸巾内衬的切割板上,把纸巾放在上面,用手挤一点,让它单独呆15分钟。No need to weigh it down with anything.When the time is up (or you remember it's still there,哎呀,cut into cubes and proceed with your preparation,though our favorite is to toss it in cornstarch with a little salt,卡宴,and ginger powder,and pan fry it.

  27. 布雷亚

    我今晚要做这个!迫不及待。我犹豫着买萝卜,因为我不知道在用了几汤匙之后该怎么处理剩下的那包萝卜。Does anyone else have tips on what else to use them in?或者怎样储存它们,它们在冰箱或冰箱里能保存多久???

    1. Ttrockwood

      把腌制好的萝卜重新包装在密封的容器里,放在冰箱里,它们能持续很长时间,因为它们基本上像泡菜。不要冻僵,i think the texture would get mooshy once defrosted.

  28. 埃里卡

    We're moving.To a lighter,明亮的家,只有几扇门,有足够的空间容纳两个我们亲切地称之为“的小生物。”“孩子们”.

    我的新兄弟姐妹们正在帮助我们搬家。就像让别人从机场接你一样,这是一个大(但waaay更大)。

    How would the average person show thanks??
    Order a pizza and get a six pack?Um,no.

    So,I ask you the challenging question: what to feed a willing moving-mob to make them feel nourished and rewarded for such hard and noble labor,and make me feel so unstressed I could practically nap through the prep?Oh,and there's one 徳赢vwin走地vegetarian.

    德布,you're on…

  29. 帕特丽夏博文

    Effective love spell to get lost lover back/stop divorce/save broken marriage DR_MACK@ ( YAHOO.) COM,是紧急爱情法术的最佳选择,100%的效果保证我来自美国加州,我的男朋友欺骗了我,要求分手。我一开始不相信我想和他回去,但他只告诉我他和别人在一起。他不再有兴趣在那一刻嫁给我,我心碎了,因为我太爱我的男朋友了,我不能让他突然离开我,我真的爱他,没有他我永远无法想象我的生活。直到我遇到一个强大的真正的施法者麦克博士,他答应我48小时的紧急爱情咒语来和我的男朋友回来,很好,四十八小时。嗯,嗯,那天晚上10点05分是个很好的夜晚,麦克医生告诉我我男朋友会回来的,一开始我听到门铃响了,我听到有人在说亲爱的!!!,听起来很熟悉,我打开门,看到我的男朋友站在我面前哭泣。i was not surprised because its all i have been praying for him to come back home.Guess what in six days after i noticed my system and my body temperature is changed and i went to clinic for check up and the doctor told me that there is life in me which means i am pregnant i really wants to use this opportunity to thanks Dr Mack so much and my lovely collage who directed me to Dr Mack if you have any problem or predicament that is worse or exactly like this you have been into,我请求你联系

  30. 西蒙尼

    我决定在最后一分钟做这个,and couldn't find tamarind paste,所以我在一家印度餐馆点了一份萨摩萨,并用了它附带的罗望子酱。I replaced the tamarind paste 1:1 with the tamarind sauce but I might do it at 1.5x or 2x next time.

  31. 我昨晚做了这个食谱。简直难以置信,大多数配料是我最喜欢的。豆腐一直是我儿子最喜欢的,而且这个食谱在我的家庭里用不了多久。The instruction was so helpful for me.谢谢!!

  32. Oanh

    I was so thrilled to find a 徳赢足球Smitten Kitchen post citing a Chez Pim post!!!实际上,我也只是*终于*今年回到了泰语垫上的那个长书签2007帖子,to great results.我用我做的所有酱汁做了一个豆腐垫泰式折弯机!我走的一条捷径是烤豆腐,而不是油炸,以节省时间和油渍。加入中性油,加点盐,在400华氏度的温度下,在锡板上烤25-30分钟,就可以得到酥脆的方块了!Not as air-y and light as fried but a lot less work.

    我在评论中看到了很多关于罗望子“糊”的问题,我想我可以解释一下。罗望子有很多种形式,the most common being pods (most Southeast Asian or Indian stores),1 lb blocks of pulp or ‘paste' as Deb refers to in the post (this is tamarind pulp that has been deseeded;在东南亚或印度的商店里,它们是用塑料包裹的矩形块出售的,有时在高档杂货店的“民族”区,比如全食店)。and potent tamarind concentrate in bottles (like the one Karen linked to in the comments) which is also confusingly called ‘paste' by many.
    You'll get slightly different ‘strengths' of tamarind depending on which form you start with.Already-made,瓶装浓缩液是最方便的形式,也是最有效的,所以如果你用这个,我建议稀释这个1:1(所以对于这个配方,try 1 T concentrate plus 1 T water instead of 2 T straight concentrate).If you are making your own concentrate from pulp as per Deb's instructions (1 part pulp : 2 parts water),the 2 T will probably work just fine.Beware that even though the pulp is de-seeded,你仍然需要从纸浆中过滤出纤维。豆荚将产生更新鲜的罗望子-Y风味,但不如果肉的效力。and you also have to deal with seeds and pieces of pod.

    不确定是否可以在评论中发布到其他网站的链接(我遵从Deb的意见!) but this video shows how to work with tamarind pulp if you haven't done so before (and also,这是罗望子酸辣酱的好食谱!):http://www.manjulaskitchen.com/tamarid-chutney/

    1. Holly C

      Thanks for this info!I used 2T of tamarind concentrate (the nearly-black,厚的,sticky stuff) for the recipe and it turned out to be *very* flavourful and intense,但并非绝对如此。I also did not use any water in the pan as my noodles were nearly cooked when then were added so there was no need.Perhaps if I had added some water to the pan (or the sauce) the flavours would have been slightly more balanced.

    2. 谢谢你这么做。My market had the pods,我决定集中精力。再也不要这样了。It took forever and I wasted so much that didn't strain.

      I was wondering,why can't I just scrape the tamarind off the pod with my finger and use it directly?为什么我要做浆糊或纸浆呢??

  33. 赢!A Pad Thai that does not have unachievable ingredients for Montana!“的食谱徳赢足球柠檬草,泰国罗勒,and Curry Leaves",or whatever,如此遥远,这永远不会发生!!

    But,this actually has ingredients that I can find here!Pad Thai!!

  34. Risa

    德布,你是宝石!Thank you for acknowledging all the very"非PAD泰语”把泰国食谱放在那里徳赢足球。在泰国长大,pad thai is a weirdly sensitive topic for me,and it bugs the hell out of me that so many people who love"pad thai"好像觉得这只是炒面,而不是一道有着特殊风味的菜。我喜欢在厨房里自由活动,but if a food blogger is going to peddle a"pad thai"recipe made with a peanut sauce,should it really be called"pad thai"完全?In Thailand,你唯一能找到花生酱的地方就是蘸上撒旦(撒旦最初是马来语/印度尼西亚语)。

  35. Elle

    今天做了午餐,真的很好。
    我加了虾,因为我的女儿喜欢吃。
    我通常先让豆腐泡在酱汁里,然后再煎,这就是我下次要做的,因为没有它,我们觉得很平淡。

    1. Bill

      我喜欢结果,but I agree with Elle about the tofu being too bland.下一次,I might toss the cubes in 1tsp soy sauce + 1tsp dry sherry before frying.Also,(刚接触米粉)I'll use more hot water and stir the noodles to prevent any from gluing themselves together.

  36. Ttrockwood

    I loved her blog!!也读过很多次这篇精彩的博文。I haven't made it in a while,but i need to fix that!!
    It's one of those 徳赢足球recipes that make tofu skeptics and haters love it :))
    I love Bangkok grocery!!I stock up on all the coconut milk and various curry pastes that often blow my head off.Oh,还有那些脆炸大蒜片,它们对任何东西都有好处。

    FYI- Uncle Boon's Sister in soho has the only pad thai worth ordering in manhattan,i get the 徳赢vwin走地vegetarian version but it's actually vegan.

  37. Rocky Mountain Woman

    我总是在我们当地的越南餐馆点这个,而且做了一两次。I can't wait to try your version!很大的剩余潜力。

  38. it is a great post,"I never saw my weight gain over the years as a big problem,until everything fell apart at once when my girlfriend left me.Years of bad habits all came together at once and I was a mess
    之后,我尝试过各种根本不起作用的极端饮食。That's when a friend recommended The 2 Week Diet to me and it's honestly changed my life.Even after reading it the first time,I was amazed to see how many things I believed about health and nutrition were just dead wrong.
    For more information click herehttps://weekdiet87.weebly.com网站

  39. 布雷亚

    这真是美味又正宗!!Closest recipe ive found to get me the true taste of Pad Thai ive looked for.我唯一发现的是,当我开始炒面条时,面条似乎要煮多长时间,so next time i ill either let them sit in boiling hot water for the ten minutes OR increase the time to 15 minutes in the hot water bath.Thank you for the informative recipe!:)

  40. 我注意到你用的是铸铁平底锅而不是铁锅?Do you need a wok for stir frying?Do you have to do anything different on a skillet??

    Also,I have tamarind pods.I've googled but I can't find an explanation for why I just can't scrape off the tamarind from one or two and use them directly??

  41. 莉兹

    这个。Was.太神了。With some adjustments to sauce proportions and the addition of some shrimp,我刚刚找到了一个快速的方法让我最喜欢的外卖在家里放纵。So,这是我剩下的时间里吃的所有东西。

  42. 希拉里

    This was an epic fail for me.Which isn't typical with all of the many 徳赢足球Smitten Kitchen 徳赢足球recipes that are normally perfection.我觉得罗望子的分量在酱汁里很硬。我用了罗望子”粘贴“从整个食物,这是一个很好的深棕色厚液体,我混合它与1:1的温水比例。But I wasn't sure if the Tamarind concentrate amount in the ingredient list was the diluted version or not and how much to use?我的酱汁很黑。最后我不得不多加些面条来平衡我有太多酱汁,而且太黑的事实。因此,我把整道菜煮得太久了,面条更像是糊状的。这件事对我来说并不快。不管怎样,it was a difficult dish that required 3 trips to the grocery stores for the various ingredients and did not work out for me.我可能不会再尝试了。

  43. 雷什玛德瓦尔

    "..fish sauces and tamarind concentrates will vary in intensity between brands — and you'll want to adjust as needed,当你的面条变软的时候,不要在一个尖叫的热锅上。"
    这正是我第一次做泰语垫时发生在我身上的事(这也是为什么它也是最后一次!).我太习惯印度罗望子酱了,所以我在全食店买的那道菜非常虚弱/令人失望,当我可怜的面条都湿透了的时候,我不得不即兴发挥。
    Thank you (and Pim) for the spot-on advice to make the sauce in advance!绝对有意义!!

  44. 劳伦

    这太棒了。泰语垫真的不容易。I have made it before a few years ago.你真的需要了解酱汁的味道,我想你解释得很好,我以前尝过几次。我很熟悉罗望子的用法,所以有帮助。
    我把几乎沸腾的水放在我的面条上,我想他们有点超额预定了,所以下次会看。然后我用冷水冲洗。
    My tofu fell apart,was too soft (it said firm on the box) but didn't matter just let it get crispy and when all mixed together didn't matter.
    You really need a hot hot pan for this and need to work quickly.
    我用小屋的铸铁锅用煤气做饭,don't have a wok.它工作得很好。以前从来没有听说过腌萝卜,我在泰国商店找到了保存下来的萝卜,干得很好。I think it's the same thing.
    I thought this was delicious,not wet,味道很好,好脆的小块。一定会再做一次。Thanks Deb!!

  45. 贝勒斯

    太棒了!So excited that you posted a pad thai recipe as it's one of my favorite foods.我在附近的一个亚洲市场停下来拿罗望子浓缩液,鱼露,腌萝卜和米粉。当我检查时,那个亚洲女人问我要不要加些酸橙叶——她知道我在做泰国菜。我说是的——味道好极了!!强烈推荐。This dish turned out fantastic and pleased my mom,who is a HUGE pad thai person.

  46. Callie

    我从未对我试过的你的数百种食谱发表评论,徳赢足球but so loved this,所以一定要!I didn't have the radishes,but alas.I used pre-fried tofu from our local Phoenix Bean Co.在芝加哥,这让它更容易一步。德里希!!

  47. 瓦莱丽

    I can't eat tofu because it is soy.My family has a history of thyroid disease.这个食谱和鸡肉一样管用吗??

  48. Dani

    今晚做的很棒,next time i'll probably bake the tofu and season them after baking a bit more as they were a tad bland for me but otherwise this was AMAZING and so easy.Side note: I couldn't find sweet preserved radish so used sweet preserved turnip instead and it was delicious.

  49. Memasu

    This was just so delicious.I prepped everything in the afternoon and then it came together quickly when I made it for dinner.It will be fun to tinker with the amounts of the different elements of the sauce;I made it with Red Boat fish sauce and reconstituted tamarind paste and found it needed more sugar and heat than the recipe called for.I added shrimp too.我找不到蒜香葱,但后来我发现它们也叫中国香葱,所以下次我再找。我还使用了文章中的链接配方作为参考,这很有帮助。This was so much more satisfying than the Thai takeout we usually get!Yum.谢谢分享!!

  50. 艾米丽

    哇,太好了!I made this last night and my fiancé said it's the best pad thai he's ever had… and I absolutely agree!迫不及待想再做一次!!

  51. 布里吉特

    我把这个食谱和101本食谱混合在一起,把姜黄放在面条里,浸泡在水里徳赢vwin沙巴体育,做成了一个漂亮的黄色面条。我的第一批相当小,我知道我应该做3次,不是2,但不管怎样,这是我做过的最好的泰国菜。Thanks for taking the time to write all the notes.

  52. 几个月来,我和我的朋友一直在努力制作完美的泰式垫。We tried your version last night,had one bite,then looked at each other and asked,"What now?"This was perfect and will now become our Friday night tradition.

  53. Thanks for the amazing recipe!本周早些时候我做了这个,计划今天用剩下的配料再做一批。面条和酱汁很好吃,but there's one element I'm still trying to debug – the tofu pieces were so,so bland,as if they were never even in the vicinity of the sauce.I'm not sure if I just need to make more sauce,or if frying the tofu less would make it more absorbent,或者如果有其他的技巧,我应该试试。(I saw a couple comments mentioning brining the tofu or coating it in cornstarch before frying,但我不确定这是在多大程度上,因为味道的原因,对。纹理原因。)有什么建议吗??

  54. 洛洛易

    This looks so good!我读过煎炸前在豆腐上撒点玉米淀粉会使豆腐变得非常脆,但我从未尝试过。

  55. 这太棒了!我买了特别的配料(萝卜,the tamarind paste,亚马逊的素食鱼露,because I didn't want to count on my local Whole Foods and I am so glad I did.

    我还做了一些米粉和一些”胡萝卜面”(basically spiralized carrots) to cut the carbs and amp up the veggies further,and carrot noodles worked beautifully with this (just adding them in when I added in the partially-cooked rice noodles).It was delicious,很快就到了一起,与泰式外卖垫的味道非常接近,不会感觉太重或油腻。

  56. 经过6个月的东南亚旅行,我刚刚回到家。我在泰国呆了一个半月,泰国菜是我最喜欢的泰国菜之一。谢谢分享这个可爱的食谱-泰国菜明天在我的菜单上!!

  57. 赖安

    这很简单,但很有感染力!我又加了些大蒜和辣椒酱。最后我用狮子鬃毛而不是豆腐做的。简直不可思议!!
    谢谢分享

  58. 金佰利

    德布,I'm confused by the instructions for soaking the noodles.What does"热水”意思是?Boiling or hot water from the tap??

  59. Petrina

    Thanks Deb,再一次,你成功了!美味可口,not goopy,not too much overpowering sauce [like many 徳赢足球recipes have].很轻,多味[浓烈/甜美]和所有这些伟大的纹理。你摇滚!!

  60. 玛丽安

    Hi Deb,我已经做了两次了。我第二次把鱼露切成两半,but still perhaps I have extremely fishy fish sauce,似乎是TSP。Measure might work better.总之,你仍然是我的最爱,你的食谱令徳赢足球人振奋,美味可口。If you have any advice for helping me get through perfecting the pad Thai,i'd Appreciate it!!

  61. Katarina

    这太神奇了。我不得不用一个擀面杖敲击我的棕榈糖块,把它拆开,这样测量就不准确了,我用罗望子玩得有点快,有点松,但很好吃。谢谢你提供的所有细节。这道菜真的很好吃。

  62. Lipstick Librarian

    我在YouTube上跟踪了jet tila的视频,在视频中他演示了制作pad-thai的配方和方法,下面是链接:

    It's taken me a couple of tries,but the end result is authentic and FABULOUS!!

    I make a large vat of the Tamarind Sauce so that it is in my fridge at all times.

    生活在温哥华,有着丰富多样的亚洲人口,我能找到的最多,如果不是全部,the ingredients,including raw tamarind pods.

  63. 娜塔利

    这个食谱对我来说是9/10!我可以很容易地在我们当地的H-Mart找到所有的配料。我真的很欣赏食谱下面的配料说明——这些非常有用,因为我以前从来没有用罗望子浓缩物或腌制的萝卜做过。我丈夫评论说豆腐是我做过的最好的——喜欢吃盐和辣椒粉,very snackable!After putting together the sauce,我们做了一次味觉测试,结果是100%的斑点pad thai taste."这道菜轻而易举地放在一起。我唯一想改变的就是多加些酱汁。我们的很轻(可能用了太多面条)。but overall loved it.很快就会再次出现了!!

  64. 麦琪

    We made this tonight.不喜欢它。我想问题是我们用的鱼露太便宜了。我们买了最便宜的瓶子,我认为那是个错误。我混合了3到4批酱,and my husband and I both said we wouldn't eat it.I finally made another bowl of sauce,and reduced the fish sauce amount and made up the difference with soy sauce.This time it wasn't bad,我们吃完饭吃了。但这不是我们渴望的真正味道。经验教训:原料质量很重要!We might seek out a better brand fish sauce and try again.菜谱很好学,面条的质地很好。

  65. 夫人Fakename

    WOAH.我们用的是塔米康牌罗望子浓缩液,它非常强大,而且太刺鼻了。酱汁变成了深棕色——一定比原配方中使用的品牌浓缩得多。其他的好东西,如果你直拨的话。

  66. 紫罗兰

    I did it!我不敢相信我做到了!两次去亚洲市场,读了32遍菜谱,我做到了!I would have never ever tried this without your encouragement Deb.I feel so cool and important!!

  67. 埃斯韦

    太高兴了,我在家里追求完美的泰国垫结束了!I made this tonight,但不加鱼露。By coincidence I had everything else the recipe called for and didn't want to wait.我用了酸橙汁,一汤匙一汤匙,and I was surprised at how well it turned out.I used Desiam brand tamarind sauce – its ingredients are tamarind,水和糖,我也没有其他评论员所说的那些带有压倒性味道或粘性的问题。谢谢你,黛布!!