iairu
ENSK

2020-02-08

Pad Thai-inspired rice noodles

Ingredients

  • 1 egg
  • 2.5 inches of scallion
  • sesame seeds (optional)
  • rice noodles
  • hot pepper powder
  • Chinese spices powder
  • pad thai sauce
  • red (spicy) curry sauce
  • grated mozzarella

Instructions

  1. Heat up the wok a bit.
  2. Chop the onion.
  3. Get a bit of oil to boil.
  4. Start preparing the special sauce:
    • 1 teaspoon of spicy curry sauce (or not spicy, it doesn't matter much)
    • a drop of pad thai sauce
    • mix in 0.5 teaspoon of hot paprika (or powdered chilli)
    • add 3 drops of freshly squeezed lemon juice
    • mix in a teaspoon of Chinese seasoning
    • add 0.5 teaspoon of baking soda
    • mix thoroughly
  5. Fry the onion.
  6. Finish the special sauce.
  7. Fast part: when the onion starts to caramelise, drop in halved rice noodles and add a bit more oil.
  8. Then quickly pour the special sauce over the rice noodles, and a splash of pad thai sauce.
  9. While holding the cover for the wok, pour in a full glass of water and quickly cover.
  10. After 10 seconds uncover for a quick mix, then cover again until the water starts to boil off.
  11. Chop about 2.5 inches of scallion, preferably only the green part.
  12. Prepare a plate and fork in the meantime.
  13. After the water starts to boil off and the noodles are left in a sauce-like mix, slowly add another 1 to 1.5 cups of water over time and leave uncovered.
  14. After the sauce boils down enough that it is no longer moving on its own, move the noodles to one side of the wok. Ingredients in the sauce can cause the oil to splatter high, so try to avoid that.
  15. Add a bit of oil to the other side of the wok; you can let it run under the noodles.
  16. Right afterwards crack an egg into the oil-only side and mix it around in itself (leave the noodles untouched for now).
  17. Drop the chopped scallion and mozzarella onto the noodles, with no mixing until the egg fries down a little.
  18. Mix it all up. It should turn quite sticky.
  19. Pour a splash of oil around the sides and 0.25 glass of water, mix well and serve immediately with bonus scallion and sesame seeds on top.

The finished noodles

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