PAD THAI
The most famous Thai dish in America! Making a good Pad Thai takes time. There's a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb and soften. They first get pan-fried with all the ingredients. Be patient at this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking. My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives vs. green onions. I always say Pad Thai is like pancakes. You'll burn a few before you get the knack for it.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
- For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
- If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
- Heat a large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes.
- Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water.
- Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes.
- Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.
EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
CLASSIC PAD THAI RECIPE BY TASTY
Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile
Provided by Vaughn Vreeland
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak rice noodles in room temperature water 30 minutes prior to cooking.
- In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
- Heat a cast-iron pan or wok over high heat.
- Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
- Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
- Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
- Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
- Add 2 or 3 tablespoons of the reduced sauce and stir.
- Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
- Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
- Enjoy!
Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams
CHEAT'S PAD THAI
Make and share this Cheat's Pad Thai recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly beat the eggs and season. Heat the oil in a wok or frying pan and stir fry the spring onions for 2 minutes. Add the frozen peas and cook for another 1-2 minutes, or until thawed and hot.
- Add the bean sprouts and prawns and stir fry until the prawns just turn pink.
- Add the noodles and heat through. Make a hole in the middle, add the eggs and stir until set. Then combine with the rest of the stir fry.
- Stir in the soy sauce and sweet chilli sauce. Sprinkle on the peanuts, drizzle with the lime juice and serve with lime wedges.
Nutrition Facts : Calories 994.4, Fat 21.8, SaturatedFat 4.5, Cholesterol 370.2, Sodium 1542.9, Carbohydrate 149.4, Fiber 11, Sugar 10.1, Protein 49.8
JANET'S PAD THAI
Provided by Janet Johnston
Categories main-dish
Time 1h5m
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Put the sliced strip steak and red Thai curry powder in a resealable container and shake until the meat is thoroughly coated. Refrigerate for 30 minutes, to marinate.
- Meanwhile soak all the noodles in cold water for 30 minutes. Bring a large pot of water to a boil over medium heat. When the water comes to a boil add the noodles and cook for 3 minutes.
- While the noodles are cooking, heat the vegetable oil in a wok, over medium-high heat. Using a pair of tongs, remove the noodles from the boiling water and allow them to drain of any water over the top of the pot, and then carefully put them into wok and stir. Crack 2 unbeaten eggs directly into the wok along with the garlic, and stir until the egg is incorporated. Push the noodles to the rear portion of the wok and add the seasoned strip steak. Sear the meat for 1 minute, then turn and sear the other side for 1 minute. Mix the noodles back into the center of the wok along with the meat, and then add the sweet chili sauce, oyster sauce, tamarind, sugar, and a generous pinch of salt. Cook for 2 minutes, stirring. Stir in the basil and chives and remove from heat. Divide the noodles into 2 to 3 portions on serving plates. Garnish each serving with carrots, cabbage, sprouts, chopped peanuts, wedges of lime and spicy chili sauce, if desired.
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
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EASY PAD THAI RECIPE - CHEATER VERSION! - STEAMY KITCHEN …
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5/5 (1)Total Time 18 minsCategory Main CourseCalories 624 per serving
- In a large bowl, fully submerge the dry rice noodles in hot tap water (not boiling, just hot to touch). Let them soak for 8-10 minutes. Drain and set aside.
- In a wok or large saute pan over high heat, add just half of the cooking oil. When the oil is hot, swirl it around the bottom of the pan and add the shrimp in a single layer. Let cook for 2 minutes. Try not to move the shrimp too much, let them develop a sear and then flip to sear the other side for an additional minute. The shrimp should be half-cooked. Remove the half-cooked shrimp to a bowl and set aside.
- Keep the pan on the stove and add the beaten egg to the pan, stirring constantly to fry quickly. Remove cooked egg to the same bowl as the shrimp.
- Turn the heat down to medium-low and let the pan cool down a bit. Swirl in the remaining cooking oil. Add the garlic to the pan and stir fry until the garlic becomes fragrant, about 30 seconds. Add the snow peas and bean sprouts and stir fry for another minute. Add the sauce to the pan from the jar. To get every bit of sauce from the jar, add a tablespoon or so of water, close lid, shake jar and pour that into the pan. Add the drained noodles into the pan. Turn the heat back up to medium-high. Stir to combine.
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2.8/5 Total Time 15 minsServings 4Calories 916 per serving
- Fill a medium pot with water and bring to a boil over medium heat. Place the noodles in a large bowl and cover with the boiling water. Let sit until tender, 5 to 7 minutes.
- Meanwhile, heat the oil in a large skillet. Add the green onions and ginger; cook until softened, about 2 minutes. Add the pork and cook until it's well browned, about 5 minutes.
- Add the chicken broth, soy sauce, rice vinegar and sriracha to the skillet. Bring the mixture to a simmer over medium heat and cook until reduced slightly, about 3 minutes.
- Add the mustard greens and toss until wilted, 1 minute. Add the softened rice noodles and toss well to combine. Garnish with bean sprouts and peanuts.
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