フライパンで！タイ風パッタイ

 

ぜひ作ってみてくださいね レシピはこちら 2人分材料 ソース酢 60mlしょうゆ 80mlきび砂糖 75gウスターソース 60mlタマリンドペースト 55g パッタイライスヌードル 2人分唐辛子 輪切り 2本分にんにく みじん切り 2片分にんじん スライス 2本分もやし 50g厚揚げ ひと口大 110gローストピーナッツ 無塩 30g万能ねぎ 1 2本サラダ油 大さじ2作り方 1 ライスヌードルは30分ほど水に浸けて戻す 2 鍋に酢 しょうゆ きび砂糖 ウスターソース タマリンドペーストを加えて混ぜ 中火にかける 沸騰したら弱火にし とろみが付くまで5分ほど煮て火からおろし 粗熱を取る 3 フライパンにサラダ油を引いて弱火に熱し 万能ねぎ 唐辛子 にんにくを入れて炒める 香りが立ったら にんじん もやし ライスヌードルを加えて炒める 4 全体に油が回ったら 2 を加えてさっと混ぜ合わせる 5 器に盛り もやし 万能ねぎ ピーナッツ 唐辛子を散らしたら 完成 English Recipe Vegan Pad ThaiServings 2INGREDIENTSSauce¼ cup rice vinegar⅓ cup soy sauce⅓ cup brown sugar¼ cup Worcestershire sauce¼ cup tamarind pastePad Thai2 tablespoons peanut oil½ bunch green onions or chinese chives sliced plus more for serving2 chiles sliced plus more for serving2 cloves garlic minced2 carrots peeled into ribbons½ cup bean sprouts¼ cup roasted unsalted peanuts8 ounces 110 grams cooked tofu cubedPREPARATIONSoak the rice noodles in room temperature water for 30 minutes prior to cooking Make the sauce in a small saucepan over medium high heat whisk together the rice vinegar soy sauce brown sugar Worcestershire sauce and tamarind paste Bring to a boil then reduce the heat to low Simmer for 5 minutes stirring constantly until the sauce thickens and coats the back of a wooden spoon Remove the sauce from the heat and set aside Heat a large cast iron pan or wok over high heat Add the peanut oil scallions chiles and garlic Stir and cook for about 2 minutes until scallions soften Add the carrots stir to incorporate and cook for about 1 minute Add the bean sprouts and stir to incorporate Add soaked rice noodles and stir to evenly distribute all ingredients then stir for 1 2 minutes to heat the noodles through Add the sauce and stir to combine Add the tofu stir to incorporate and remove the pan from the heat Serve immediately with peanuts bean sprouts scallions and red chiles if desired Enjoy INSPIRED BY

 

 

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