【泰式炒粉】

泰式炒粉是我超喜欢的一个东南亚风味的料理，其实炒起来跟我们国内大排档吃的干炒牛河一样，简单不复杂，不过在调料上面有添加点异域风情的。关键是这是一款特别适合自己一个人吃的料理，有菜有肉有淀粉，一款炒粉滋味全有…

首先把越南河粉泡软，这种粉比我们平常吃的米粉要宽一点，而且炒起来不容易粘锅，更有韧性。鸡蛋打散煎好，盛起备用。接着清洗韭黄（是的要用韭黄，对不起不能用韭菜替换，他们的味道真的不一样）、青椒红椒洗干净切丝，鲜虾去壳去虾线。

热油之后，放入辣椒粉+咖喱粉+蒜粉，炒香后放入韭黄翻炒，紧接着加入青椒红椒跟虾仁继续翻炒。炒制5成熟，加入剪好的鸡蛋。

煎炒均匀之后，把河粉捞起放去，炒均匀之后，加入少量鱼露+酱油+蚝油，家里有柠檬的可以滴几滴柠檬汁调味，没有就不用了。不加水，盖锅盖焖3-5分钟（虾跟青椒都会出水的，不怕会粘锅），开盖加入九层塔跟葱花香菜就可以了。

其实就跟普通炒粉一样，但是咖喱粉+九层塔+鱼露的加入，会让整个炒粉的风味显得特别不一样。九层塔不能太早放，会有苦味，所以在最后的时候加入翻炒几下就可以了。希望大家都能喜欢这个炒粉~

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