by: 肥丁Posted on: Friday November 20th, 2015Wednesday May 13th, 2020

Prawn & Pork Pad Thai Recipe

材料 ( 2人份 )

豬絞肉 Pork Mince 200 g
虎蝦 Medium King Prawns 8 ~ 10 隻
紅蘿蔔 Carrots 2 根 (可以青瓜或夏南瓜/翠玉代替)
雞蛋 Eggs 2 顆
水芹菜 Water Celery 2 棵 (可以豆芽代替)
蔥 Spring Onion 1 棵
腰果 Cashew 20 顆 (可以你喜歡的堅果代替，打磨成堅果米更好吃)

豬肉醃料

淡醬油 Light Soy Sauce 2 小匙
魚露 Fish Sauce 1 小匙
原蔗糖 Demerara Raw Cane Sugar 1 小匙
青檸皮屑 Lime Zest 1 個
黑胡椒粉 Fresh Ground Black Pepper 適量
粟粉 / 玉米粉 Cornstarch 1/2 小匙
清水 Water 1 大匙

調味料

椰子油 Coconut Oil 2 小匙
泰式甜辣醬 Thai Sweet Chilli Sauce 60 ml （做法點這裡 )
青檸汁 Lime Juice 適量

豬肉加入除粟粉外的所有醃料，攪拌均勻後，加入粟粉拌勻，最後加入清水，拌勻，醃 10 ~ 15 分鐘
紅蘿蔔去皮，用削皮刀削成薄片。水芹菜洗淨，瀝乾，切段，分放擺放莖和葉。蔥洗淨，去根，切成蔥花。青檸磨皮屑，切半榨汁
輕輕打發雞蛋成蛋液，加入 1/2 小匙糖和少許海鹽調味，拌勻
炒豬肉 ~ 鍋子加入少許油，調至大火，加入豬絞肉，快速撥開豬肉，別讓豬肉結塊，大火炒肉若不加油容易煮焦，肥丁以水代油，若鍋底已乾而豬肉仍未煮熟，可加 1 ~ 2 大匙水，豬肉炒成肉碎後，調至小火，加蓋悶 1 分鐘讓豬肉熟透，盛起，放入碗中備用
用剪刀前去虎蝦的鬚、蝦腳及蝦眼，去蝦腸，在蝦身的第三節明顯看到蝦腸所在，用牙籤挑出蝦腸，小心別挑出蝦膏
炒蛋 ~ 入椰子油燒熱平底鍋，蛋液下入鍋後，馬上用筷子或打蛋器快速撥開，蛋液炒至 6 ~ 8 分熟便要離火，盛起，放入碗中備用。鍋子越厚，導熱愈快，愈要早熄火，炒蛋才不會太熟
炒豬肉 ~ 鍋子加入少許油，調至大火，加入豬絞肉，快速撥開豬肉，別讓豬肉結塊，大火炒肉若不加油容易煮焦，肥丁以水代油，若鍋底已乾而豬肉仍未煮熟，可加 1 ~ 2 大匙水，豬肉炒成肉碎後，調至小火，加蓋悶 1 分鐘讓豬肉熟透，盛起，放入碗中備用
炒虎蝦 ~ 鍋中加入少許水，加入虎蝦和腰果，中火把虎蝦一面烘熟，再反轉另一面煮熟，盛起
炒蔬菜 ~ 加入水芹菜的莖和紅蘿蔔，炒香，炒至你喜歡的硬度，紅蘿蔔炒愈久質感愈軟，加入泰式甜辣醬，讓蔬菜沾上醬汁，加入芹菜葉，加入已炒熟的豬肉、蛋及蔥花，快速拌勻，離火，鋪上虎蝦，加少許青檸汁，即可享用

Pad Thai is usually served with more noodles than meat and veggies usually stir-fried with loads of oil. Try this recipe to replace noodles with carrots which can reduce oil.

Ingredients ( Serve 2 )

200 g Pork Mince
8 ~ 10 Medium King Prawns
2 Carrots ( Can replace with Zucchini or Cucumber )
2 Eggs
2 stalk Water Celery ( Can replace with bean sprouts )
1 stalk Spring Onion
20 Cashews

Pork Marinade

2 tsp Light Soy Sauce
1 tsp Fish Sauce
1 tsp Demerara Raw Cane Sugar
1 Lime Zest
Punch of Fresh Ground Black Pepper
1/2 tsp Cornstarch
1 tbsp Water

Seasonings

2 tsp Coconut Oil
60 ml Thai Sweet Chilli Sauce（ Click Here for Recipe )
Lime Juice

Preparation

1. Add all the marinade except cornstarch and water to the pork mince. Mix well, then add cornstarch follow with water. Let is stand for 10 ~ 15 minutes.

2. Removing just the outer layer that was exposed to the ground. Then, hold the carrot by the thicker end and slide the vegetable peeler away from you. This will produce thin ribbons of carrot. Continue to shave from the same place in order to get wide ribbons. Cut water celery into sticks, separate with the leaves. Remove the trim off the root of spring onion. Cut the green tops lengthways with a knife. Zest lime using a citrus zester, the green part only.

3. Beat the eggs slightly, add 1/2 tsp sugar and punch of salt and mix well.

4. Remove the shrimp eyes and legs to the shrimp with scissors. Use a toothpick to remove the vein at the third section of shrimp.

Method

5. Stir-Fried Eggs. Heat half of the coconut oil in a wok over a high heat. Add the egg. Stir-fry for 1 minute or until cooked but not golden. Transfer the egg to a bowl.

6. Stir-Fried Mince Pork ~ Heat the remaining oil in the same pan over a high heat and add the pork. Stir-fry, breaking up any lumps with the back of a wooden spatula. Turn to low heat and cover with lid for about 1 ~ 2 minutes or until cooked and golden. Transfer to a bowl.

7. Stir-Fried Shrimp ~ Add the prawns and cashews. Add some water, stir-fry for another 2 ~ 3 minutes, turn over until just cooked. Transfer to a bowl.

8. Stir-fried vegetables ~ Add chunks of water celery and carrots, stir-fried until carrots are just tender as you like. Add Thai spicy mixture, toss gently to combine. Add water celery leaves, pork, eggs and spring onion. Mix well quickly, transfer to a serving platter, place shrimp and serve.