Fern Kaewtathip and Noree Pla, chefs of Luv2eat Thai Bistro in Los Angeles, teaches you how to make his famed Secret Lasagna.Follow Noree: @noree_plaFollow Fern: @fern_ktt7989Follow Luv2eat Thai Bistro: @luv2eat.thaibistroRECIPEIngredients:6 ounces pad Thai noodles1/3 cup ounces tamarind sauce or white distilled vinegar1/2 cup round large palm sugar, warmed, or granulated sugar1 teaspoon paprika powder1/3 cup fish sauce1/4 cup vegetable oil4 ounces small diced extra-firm tofu5 ounces sliced chicken breast2 tablespoons chopped Thai sweet radish or shallot1 to 2 eggs2 cups bean sprouts1 tablespoon dried shrimpGarlic chives or green onions, cut into 2-inch pieces, as desiredChili flakes, as desiredTo serve (optional):Banana leavesCrushed roasted peanutsGarlic chives or green onionsSugarChili flakesBanana blossomLime wedgesSteps:1. Soak pad Thai noodles in hot water for a few minutes. If using dried rice noodles you’ll need to soak in warm water first until soft, about 30 minutes.2. Make the sauce: Over low heat, combine tamarind sauce (or white distilled vinegar), sugar, paprika and fish sauce. Bring to a boil then set aside. 3. Prepare the pad Thai: Warm pan over medium-high heat. Add oil and pan-fry tofu until firm and golden brown. Add chicken and radish and cook them halfway through. Add egg and cook, scrambling.4. Add the noodles and stir-fry them a bit to soften. Add freshly made pad Thai sauce.5. Once the noodles are ready, add bean sprouts, dried shrimp, green onions and chili flakes. Mix, then put on a plate with banana leaves. Serve with crushed roasted peanuts, lime wedges, chili flakes, banana blossoms, shredded carrots and cabbage.6. (Make a vegan version by omitting shrimp and chicken, and substituting soy sauce for fish sauce.)___Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM
