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@hungpoihanam: #xuhuong khi mẹ tôi rang lại mấy miếng dò và cái kết#xuhuong #em

🥰Hùng😘Trai 🥰 Họ (Nguyễn)
🥰Hùng😘Trai 🥰 Họ (Nguyễn)
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Wednesday 30 September 2026 16:33:39 GMT
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Authentic Pad Thai (Shrimp) Ingredients For the Pad Thai Sauce 3 tbsp tamarind paste 3 tbsp fish sauce 2 tbsp palm sugar (or light brown sugar) 1 tbsp oyster sauce 1 tsp soy sauce For the Noodles 8 oz (225 g) dried rice noodles 2 tbsp vegetable oil 8 oz (225 g) shrimp, peeled and deveined 2 cloves garlic, minced 2 eggs, lightly beaten 1 cup firm tofu, cubed 1½ cups bean sprouts 3 green onions, cut into 2-inch pieces ¼ cup roasted peanuts, crushed For Serving Lime wedges Extra bean sprouts Extra crushed peanuts Red chili flakes (optional) Instructions Soak the rice noodles in warm water for 25–30 minutes, or until pliable but still slightly firm. Drain well. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, oyster sauce, and soy sauce until the sugar dissolves. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until just pink. Remove and set aside. Add the remaining oil to the pan. Sauté the garlic for about 30 seconds until fragrant. Add the tofu and cook until lightly golden. Push everything to one side and pour in the beaten eggs. Scramble until just set. Add the drained noodles and pour in the prepared sauce. Toss continuously for 2–3 minutes until the noodles absorb the sauce and become glossy. Return the shrimp to the pan. Add the bean sprouts, green onions, and half of the crushed peanuts. Toss for about 1 minute, just until the vegetables are slightly softened but still crisp. Serve immediately with lime wedges, extra bean sprouts, crushed peanuts, and chili flakes if desired. Tips Don’t over-soak the noodles—they’ll finish cooking in the wok. The sauce should coat the noodles, not pool on the plate. High heat and constant tossing help create the signature caramelized Pad Thai flavor.
Authentic Pad Thai (Shrimp) Ingredients For the Pad Thai Sauce 3 tbsp tamarind paste 3 tbsp fish sauce 2 tbsp palm sugar (or light brown sugar) 1 tbsp oyster sauce 1 tsp soy sauce For the Noodles 8 oz (225 g) dried rice noodles 2 tbsp vegetable oil 8 oz (225 g) shrimp, peeled and deveined 2 cloves garlic, minced 2 eggs, lightly beaten 1 cup firm tofu, cubed 1½ cups bean sprouts 3 green onions, cut into 2-inch pieces ¼ cup roasted peanuts, crushed For Serving Lime wedges Extra bean sprouts Extra crushed peanuts Red chili flakes (optional) Instructions Soak the rice noodles in warm water for 25–30 minutes, or until pliable but still slightly firm. Drain well. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, oyster sauce, and soy sauce until the sugar dissolves. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until just pink. Remove and set aside. Add the remaining oil to the pan. Sauté the garlic for about 30 seconds until fragrant. Add the tofu and cook until lightly golden. Push everything to one side and pour in the beaten eggs. Scramble until just set. Add the drained noodles and pour in the prepared sauce. Toss continuously for 2–3 minutes until the noodles absorb the sauce and become glossy. Return the shrimp to the pan. Add the bean sprouts, green onions, and half of the crushed peanuts. Toss for about 1 minute, just until the vegetables are slightly softened but still crisp. Serve immediately with lime wedges, extra bean sprouts, crushed peanuts, and chili flakes if desired. Tips Don’t over-soak the noodles—they’ll finish cooking in the wok. The sauce should coat the noodles, not pool on the plate. High heat and constant tossing help create the signature caramelized Pad Thai flavor.

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