Thai Stir-Fried Pokok Agricore Rice Vermicelli (Pad Thai)

Ingredients 食材

• 100g Pokok Agricore Rice Vermicelli, soaked in warm water until softened
• 100g fresh shrimp or chicken, cut into pieces
• 1 egg
• 1/4 block firm tofu, cut into small pieces
• 1/4 cup preserved sweet radish (chai poh), chopped
• 1/4 cup bean sprouts
• 2 tablespoons chopped Chinese chives
• 2 cloves garlic, minced
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1-2 tablespoons palm sugar (or regular sugar)
• 1/2 teaspoon chili powder (optional)
• 2 tablespoons vegetable oil
• Roasted peanuts, crushed, and lime wedges, for garnish

• 100克 常森树牌泰国银丝米粉，用温水浸泡至软化
• 100克 鲜虾或鸡肉，切块
• 1 个 鸡蛋
• 1/4 块 豆干，切小块
• 1/4 杯 腌制甜萝卜干 (chai poh)，切碎
• 1/4 杯 豆芽
• 2 汤匙 切碎的韭菜
• 2 瓣 大蒜，切碎
• 2 汤匙 罗望子酱 (tamarind paste)
• 2 汤匙 鱼露
• 1-2 汤匙 棕榈糖 (palm sugar)，或普通糖
• 1/2 茶匙 辣椒粉 (可选)
• 2 汤匙 植物油
• 烤花生碎和青柠角，用于装饰

Instructions 料理方式

1. Soak Pokok Agricore Rice Vermicelli: Place the Pokok Agricore Rice Vermicelli in warm water and soak for about 5 minutes until softened. Drain and set aside.
2. Sauté aromatics and protein: Heat oil in a wok or large pan over medium-high heat. Add minced garlic and stir-fry until fragrant. Add shrimp or chicken and cook until it changes color. Add tofu and sweet preserved radish, stir-frying evenly.
3. Scramble egg: Push the ingredients in the pan to one side, crack the egg into the empty space, and quickly scramble it.
4. Add Pokok Agricore Rice Vermicelli and sauce: Add the soaked Pokok Agricore Rice Vermicelli to the pan. Pour in the tamarind paste, fish sauce, palm sugar, and chili powder (if using). Stir-fry evenly, ensuring all the Pokok Agricore Rice Vermicelli are coated with the sauce. If it’s too dry, add a little water.
5. Add vegetables: Add bean sprouts and Chinese chives, stir-fry quickly and evenly until the vegetables soften.
6. Serve: Transfer the stir-fried Pad Thai to a plate, sprinkle with crushed roasted peanuts, and serve with lime wedges.

1. 浸泡米粉：将泰国银丝米粉放入温水中浸泡约 5 分钟，直至软化。沥干备用。
2. 炒香配料：热锅凉油，放入蒜末炒香。加入虾或鸡肉炒至变色。加入豆干和甜萝卜干翻炒均匀。
3. 炒鸡蛋：将锅中的食材拨到一边，打入鸡蛋并快速炒散。
4. 加入米粉和酱汁：加入浸泡好的泰国银丝米粉，倒入罗望子酱、鱼露、棕榈糖和辣椒粉（如果使用）。翻炒均匀，确保每根米粉都裹上酱汁。如果太干，可以加入少许水。
5. 加入蔬菜：加入豆芽和韭菜，快速翻炒均匀，直至蔬菜变软。
6. 上桌：将炒好的泰国银丝米粉盛入盘中，撒上烤花生碎，搭配青柠角即可享用。