泰美食系列 滋味泰式炒金邊粉
炒金邊粉是世界各地最受歡迎的泰國菜之一，這菜看似簡單，其實大有學問，浸粉的水溫應多少？要浸多久？金邊粉要浸軟還是浸至有嚼頭？種種問題令我反覆試驗改良，以達心目中的完美口感。炒金邊粉的味道也是甜、酸、鹹、辣共冶一爐，吃時加點鮮榨青檸汁，更添風味。一啖入口，甜味強勁，隨之酸味一點一點滲出，魚露跟着也散發出鮮鹹，最後是香料的辛辣刺激感覺。青檸汁的酸味及時為口腔舌頭帶來清新氣息，滋味絕妙！
泰式炒金邊粉 / Phad Thai
| 材料 | Ingredients |
| 泰式金邊粉（準確份量） 120克 | 120g dried Thai rice noodle (the weight of noodle has to be exact) |
| 大蝦（去殼、挑腸） 6隻 | 6 prawns, shelled and deveined |
| 雞蛋 1隻 | 1 egg |
| 油1湯匙＋1茶匙 | 1 tbsp + 1 tsp oil |
| 紅葱頭（切片） 2粒 | 2 red shallots, sliced |
| 辣椒粉 1/2茶匙 | 1/2 tsp roasted ground chilies |
| 豆腐乾（切方粒） 1/2杯 | 1/2 cup firm bean curd (cut into cubes) |
| 醃蘿蔔粒 2湯匙 | 2 tbsp sweet turnip |
| 蝦米碎 3湯匙 | 3 tbsp dried shrimp, minced |
| 脆花生碎 1湯匙 | 1 tbsp crushed roasted peanuts |
| 韭菜（切一吋長） 2安士 | 2oz Chinese chives, cut ino to 1" lengths |
| 銀芽 2安士 | 2oz bean sprouts |
| 青檸汁 1茶匙 | 1 tsp lime juice |
| 醬汁 | Sauce |
| 魚露 2湯匙 | 2 tbsp fish sauce |
| 羅望子汁 1湯匙 | 1 tbsp tamarind water |
| 椰糖 1湯匙 | 1 tbsp palm sugar |
| 白砂糖 1湯匙 | 1 tbsp white sugar |
| 配菜 | Garnish |
| 白砂糖 2湯匙 | 2 tbsp white sugar |
| 鮮烤辣椒粉 2湯匙 | 2 tbsp freshly roasted and ground chilies |
| 脆花生碎 2湯匙 | 2 tbsp crushed roasted peanuts |
| 青檸 1至2角 | 1-2 lime wedges |
| 韭菜（切成4吋長） | Chinese chives, trimmed to 4" lengths |
| 銀芽 | bean sprouts |
製法
金邊粉放入室溫的清水中，浸二小時半軟身。瀝水。
Soak dried rice noodle in room temperature water for 2 hours until semi-soft. Drain
Soak dried rice noodle in room temperature water for 2 hours until semi-soft. Drain
在小鍋內混合醬汁材料：魚露二湯匙、羅望子汁一湯匙、砂糖一湯匙及椰糖一湯匙，以慢火煮至糖溶，放一旁備用。
In a saucepan, mix the sauce ingredients: 2 tbsp fish sauce, 1 tbsp tamarind water, 1 tbsp sugar and 1 tbsp palm sugar. Simmer over low heat until all the sugar is dissolved. Set aside.
In a saucepan, mix the sauce ingredients: 2 tbsp fish sauce, 1 tbsp tamarind water, 1 tbsp sugar and 1 tbsp palm sugar. Simmer over low heat until all the sugar is dissolved. Set aside.
起鑊燒熱一湯匙油，爆香葱頭和蝦米。
Heat 1 tbsp oil in a wok. Fry the shallots and dried shrimp until fragrant.
Heat 1 tbsp oil in a wok. Fry the shallots and dried shrimp until fragrant.
加入大蝦，炒至蝦肉轉色。
Mix in the prawns. Fry until the prawns change colour.
Mix in the prawns. Fry until the prawns change colour.
再加入醃蘿蔔粒和豆腐乾粒，若炒得太乾可加少許開水，然後將炒好的材料推到鑊的一旁。
Then add the sweet turnip and bean curd cubes; sprinkle some water if it gets too dry. Now push the fried ingredients to one side of the wok.
Then add the sweet turnip and bean curd cubes; sprinkle some water if it gets too dry. Now push the fried ingredients to one side of the wok.
在鑊內的空位放入一茶匙油，打下蛋，調低火，將蛋炒至半熟，即與其他材料炒勻，再灑下1/2茶匙辣椒粉，然後又將所有材料推到鑊的一旁。
Add 1 tsp oil to the free side of the wok. Crack in the egg. turn down the heat and stir to partially cook only. Mix with the other ingredients and sprinkle in 1/2 tsp roasted ground chili. Push everything to one side of the wok.
Add 1 tsp oil to the free side of the wok. Crack in the egg. turn down the heat and stir to partially cook only. Mix with the other ingredients and sprinkle in 1/2 tsp roasted ground chili. Push everything to one side of the wok.
在鑊內的空位放入醬汁……
Add the prepared sauce to the empty side of the wok...
Add the prepared sauce to the empty side of the wok...
將浸過的金邊粉放在醬汁中，快炒一會……
Put in the soaked rice noodles to mix with the sauce...
Put in the soaked rice noodles to mix with the sauce...
然後將金邊粉和其他材料略為快手兜勻。
Give this a quite stir-fry then incorporate the rice noodles with the rest of the fried ingredients.
Give this a quite stir-fry then incorporate the rice noodles with the rest of the fried ingredients.
撒下韭菜和銀芽，炒一分鐘後離火，加入一茶匙青檸汁，試試味道，應該會是酸甜中帶少少鹹。
Toss the Chinese chives and bean sprouts with the rest of ingredients in the wok; fry for a minute and remove from heat. Add the 1 tsp lime juice. Check seasoning, it should taste sweet, sour and salty.
Toss the Chinese chives and bean sprouts with the rest of ingredients in the wok; fry for a minute and remove from heat. Add the 1 tsp lime juice. Check seasoning, it should taste sweet, sour and salty.
灑上一湯匙脆花生碎，剷起各材料放碟上，加韭菜和銀芽作裝飾。白糖、花生碎、辣椒粉和青檸角作配菜，一起上菜。
Pile everything onto a serving plate. Garnish the palte with Chinese chives and bean sprouts. Serve with sugar, crushed peanuts, ground chili, and lime wedges on the side.
Pile everything onto a serving plate. Garnish the palte with Chinese chives and bean sprouts. Serve with sugar, crushed peanuts, ground chili, and lime wedges on the side.
備註Notes
基本材料 Basic ingredients
醃蘿蔔粒（sweet turnip）
泰式金邊粉（dried Thai rice noodle）
羅望子（tamarind）
鮮烤辣椒粉（freshly roasted and ground chili）
椰糖（palm sugar）
豆腐乾（firm bean curd）
羅望子汁處理 Preparing Tamarind Water
Step1
將40克羅望子果肉放入1/2杯滾水中浸30分鐘，直至果肉融化，果核和纖維易於脫落。
Soak 40g tamarind pulp in 1/2 cup boiling water for 30 minutes until the tamarind pulp is dissolved, and the seeds and fibres easily removed.
將40克羅望子果肉放入1/2杯滾水中浸30分鐘，直至果肉融化，果核和纖維易於脫落。
Soak 40g tamarind pulp in 1/2 cup boiling water for 30 minutes until the tamarind pulp is dissolved, and the seeds and fibres easily removed.
Step2
用濾網將羅望子肉渣滓隔起並去掉。
Strain the tamarind pulp through a strainer and discard the solids left in the strainer.
用濾網將羅望子肉渣滓隔起並去掉。
Strain the tamarind pulp through a strainer and discard the solids left in the strainer.
如何令金邊粉有咬口？/ How to Make the Rice Noodles al dente?
Step1
將金邊粉放入室溫清水中浸二小時，令它變軟，但粉質仍然保持結實和十分煙韌。
Soak rice noodles in room temperature water for 2 hours until it is soft but still firm and very chewy.
將金邊粉放入室溫清水中浸二小時，令它變軟，但粉質仍然保持結實和十分煙韌。
Soak rice noodles in room temperature water for 2 hours until it is soft but still firm and very chewy.
Step2
浸軟的金邊粉放入鑊內醬汁後要快手兜炒。我喜歡用兩隻叉打散金邊粉，使它快速吸收醬汁。
After the soaked noodles are added into the prepared sauce in the wok, give it a quick stir-fry. I like to use two forks to separate the noodles quickly to allow it to soak up the sauce.
浸軟的金邊粉放入鑊內醬汁後要快手兜炒。我喜歡用兩隻叉打散金邊粉，使它快速吸收醬汁。
After the soaked noodles are added into the prepared sauce in the wok, give it a quick stir-fry. I like to use two forks to separate the noodles quickly to allow it to soak up the sauce.
Step3
在金邊粉還未煮腍時已可跟其他材料拌勻，金邊粉很快便會炒腍。
Mix the rice noodles with the rest of the ingredients when it is still firm in texture. It will turn soft very quickly.
在金邊粉還未煮腍時已可跟其他材料拌勻，金邊粉很快便會炒腍。
Mix the rice noodles with the rest of the ingredients when it is still firm in texture. It will turn soft very quickly.
入貨點Where to buy
所有材料均於「曼谷泰國雜貨」有售，地址：灣仔石水渠街6號地下，查詢：2591 1236、2591 1526，黃小姐洽。
All ingredients can be purchased at「Bangkok Thai Product」, G/F, No.6 Stone Nullah Lane, Wanchai. Tel：2591 1236, 2591 1526. Ask for Ms Wong.
梁許安璞
梁許安璞（Annie Leong）於2005 年4 月開始撰寫這個專欄，隨後更出版了《安璞．滋味．知美》及《安璞．滋味．知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱，對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜，深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站，透過網站的討論區，與會員直接互動，交流各式各樣的題材、疑問和意見，也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅，就只等你開卷一讀！ annie.leong@singtaonewscorp.com
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