Thai Shrimp Fried Rice Kao Pad Goong Food

KAO PAD (THAI-STYLE FRIED RICE)

Steps:

• Choose and prepare vegetables. Select a combination with a variety of colors.
• In a wok, heat the oil and stir fry the ginger and garlic until golden.
• Remove them with a slotted spoon and save for later.
• In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
• Remove the vegetables from the wok and set aside.
• Add the rice to the wok and heat thoroughly.
• With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
• Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
• Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
• Finally, mix in the chili sauce, soy sauce and lime juice.
• For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

PAD THAI GOONG / GAI (PAD THAI WITH SHRIMP AND CHICKEN)

Steps:

• For the sauce:.
• Heat a deep frying pan or small pot over medium low heat adding all ingredients except the chili powder.
• Cook the sauce until the palm sugar and regular white granulated sugar have dissolved. Taste the sauce at this point and add a little more sugar if too sour. The end result should be a well balance sweet/sour flavor.
• To make it more spicy, add in the optional Thai chili flakes or chili powder to taste.
• Remove from heat, allow to cool and store in a jar until needed for the main dish.
• For the Pad Thai:.
• Note: Soak the dried or fresh rice noodles in cold water for up to a day in advance. If you boil a pot of water while cooking the Pad Thai, you can quickly dip the noodles you're going to use with a small strainer and watch them "melt" and become translucent. This only takes a few seconds; quickly drain and throw them in the wok when you get to that step.
• Heat up a wok and add oil. When the oil is near its smoke point, add the minced garlic and do a few quick stirs. Add chicken and shrimp into the wok stirring until half-cooked, then add the tofu pieces (if using). Add the eggs, stirring about to do a scramble of sorts.
• Dip, drain and stir in the noodles at this point. Add enough of the Pad Thai sauce to your taste. add the bean sprouts and chives shortly before removing from heat.
• Serve with some peanuts sprinkled on top, fresh bean sprouts and lime wedges. Garnish with cilantro.