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Categories:
sauce tamarind paste fish sauce lime juice palm sugar garlic Coriander chilli peanuts Spring rolls rice paper carrots cucumber onions
Viewed: 9 - Published at: 8 years agoIngredients
- For the Pad Thai Sauce
- 30 milliliters tamarind paste
- 30 milliliters fish sauce
- 30 milliliters lime juice
- 20 grams palm sugar
- 15 grams garlic, minced
- 7 grams cilantro/coriander, chopped
- 7 grams Thai chilli, chopped
- 20 grams roasted peanuts, chopped
- For the Spring Rolls
- 4 pieces rice paper
- 100 grams carrots, julienne
- 200 grams cucumber, cored and cut julienne
- 100 grams onions, thinly sliced
Method
- Whisk all ingredients except for the rice sauce in a bowl.
- Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
- Hydrate each sheet of rice paper by dipping for a few seconds in water.
- Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
