泰国Pad Thai酱炒鸡肉

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材料,

  • Pad Thai酱15-30克(注意其含大量糖)
  • 鱼露2茶勺(咸, 不要再放盐)
  • 辣椒粉0.5小勺(辣)
  • 蚝油1小勺(咸鲜, 可用味精代替)
  • 青柠0.5个(酸和香,注意不能用普通柠檬代替)
  • 椰子糖1大勺(甜,可选),可用番茄酱代替
  • 300-400克鸡肉(二人份, 一片鸡胸足够了, 否则没有锅气)切片且晾干5-10分钟后加少量油搅拌
  • 红洋葱1个切末
  • 大蒜3瓣切碎
  • 鸡蛋2个搅拌
  • 豆芽1小把
  • 韭菜一小把切段
  • 豆腐干半块切条(或方豆腐干2块)
  • 青椒1个切条
  • 泰国米粉热水泡5分钟(可选)后用冷水浸泡降温

作法,

  • 鱼露,蚝油,糖和2勺水混合(按个人口味可调整比例)
  • 油热后放入大蒜和洋葱翻炒至洋葱透明出水
  • 倒入鸡肉片翻炒1分钟至8成熟(鸡肉刚发白)
  • 锅中流出空地, 可适当加少量油防沾锅, 倒入鸡蛋略搅拌加热至其成粥状,和鸡肉翻炒让其裹上鸡蛋(炒鸡蛋利用炒肉流出的油,之后的蔬菜和酱会稀释鸡蛋,所以鸡蛋要早点炒出形状)
  • 加入豆芽等其他蔬菜,米粉,酱汁翻炒(注意蔬菜都是易熟的, 试吃鸡肉刚嫩就行了. 不要盖锅盖焖,鸡肉容易老)
  • 出锅后按个人口味加青柠汁和小米辣末搅拌

参考了 https://www.recipetineats.com/chicken-pad-thai/ , 其菜谱抄录如下, 

Ingredients:
- 125g Chang’s Pad Thai dried rice sticks(Chang's rice nooddles in Australian is best)

Sauce:
- 1 1/2 tbsp tamarind puree , NOT concentrate (Tamarind is the heart and soul of Pad Thai)
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce (Note 3)
- 1 1/2 tbsp oyster sauce (Note 4)

Stir Fry:
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion , sliced (brown, yellow)
- 2 garlic cloves , finely chopped
- 150 g/5oz chicken breast (or thigh) , thinly sliced
- 2 eggs , lightly whisked
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons (see photo)
- 1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces
- 1/4 cup finely chopped peanuts

For serving:
- Lime wedges (essential)
- Ground chilli or cayenne pepper (optional)
- More beansprouts

Instructions:
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.
- Mix Sauce in small bowl.
- Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
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