PAD THAI RECIPE
Sweet and savoury Pad Thai with ALL the toppings is way easier than it looks. A fantastic street food dish you can make at home in 30 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 24
Steps:
- Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together - to prevent the noodles from sticking.
- Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt and garlic salt. Fry for 2-3 minutes until lightly golden.
- Remove the shrimp with a slotted spoon and place in a bowl - leaving the oil in the wok.
- Add the king prawns, garlic and dried chilli flakes to the oil in the wok. Fry for 2-3 minutes until the king prawns just start to turn pink.
- Whisk the eggs together and add to the prawns.
- Fry, stirring often with a spatula until the eggs are just scrambled.
- Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce/tamari.
- Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.
- Add the preserved radish, peanuts, spring onions (scallions), beansprouts and coriander (cilantro).
- Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.
- Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts and chilli flakes if you like.
Nutrition Facts : Calories 616 kcal, Carbohydrate 57 g, Protein 53 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 494 mg, Sodium 3383 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)
An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients prepped it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks! Read the directions all the way through before starting. Watch the video above!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
- shallot, garlic and ginger and set aside.
- the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
- Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
- slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
- Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
- Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
- Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
- and cook 1 minute. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
- and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
- with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!
Nutrition Facts : ServingSize ( with chicken breast), Calories 588 calories, Sugar 16.9 g, Sodium 1063.3 mg, Fat 21.4 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 65.3 g, Fiber 1.2 g, Protein 30.1 g, Cholesterol 248.1 mg
PAD THAI
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
- Mix Sauce in small bowl.
- Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
EASY PAD THAI
Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting
Provided by Mary Cadogan
Categories Lunch, Main course, Supper
Time 30m
Yield Serves 2-3
Number Of Ingredients 13
Steps:
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Nutrition Facts : Calories 531 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3 milligram of sodium
AUTHENTIC PAD THAI RECIPE
This pad thai recipe is the real deal. Fully loaded with all the classic ingredients an authentic pad thai should have. Perfectly balanced flavour that is complex and not overly sweet. It's also naturally gluten-free. Vegetarian or vegan? Check out my vegan pad thai recipe.
Provided by Pailin Chongchitnant
Categories Noodles
Time 40m
Number Of Ingredients 19
Steps:
- Add palm sugar to a small pot and melt over medium heat. Once the sugar is melting, keep stirring until it darkens in colour (see video for colour). Immediately add water, fish sauce, and tamarind paste. The sugar will harden immediately and this is okay.
- Bring sauce to a simmer, then turn off heat. The hardened sugar will not have dissolved at this point, but let it sit while you prep other ingredients and it should be dissolved by the time you need it. Check that it is dissolved before you start cooking!
- Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.
- In a bowl, combine tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.
- Heat a wok or a large nonstick skillet over high heat and add just enough oil to coat the bottom. Sear shrimp, or whatever protein you're using, until done and remove them from pan.
- In the same wok over medium heat, add a little more oil if needed, then add everything in the tofu bowl and sauté for a few minutes until garlic starts to turn golden and shallots are wilted. If the wok looks dry, add a little more oil. (Don't skimp on oil otherwise the noodles will clump up together.)
- Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.
- Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they're still undercooked, add a little more water and continue cooking, being careful not to add too much water!
- Once noodles are done, push them to one side of the pan. Add add little extra oil to the empty space and add eggs. Break the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
- Toss the cooked protein back in, plus any collected juices. Then add bean sprouts, garlic chives and half of the peanuts. Turn off the heat and toss until well mixed.
- Serve immediately with a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.
- Be sure to squeeze a bit of lime on top before eating!
Nutrition Facts : ServingSize 1, Calories 682 calories
A FAVORITE THAI STIR FRY NOODLE DISH AT HOME: PAD THAI RECIPE
A popular restaurant style Pad Thai noodle stir-fry dish.
Provided by Savory Sweet Life / Alice Currah
Categories Main
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make pad Thai sauce, heat a small pan on medium low and add the tamarind concentrate, water, palm sugar, fish sauce, and garlic. Cook the sauce until the palm sugar has completely dissolved. At this point, you will want to carefully taste the sauce and tweak the sweetness or tangyness by adding a tiny bit more palm sugar or tamarind. Be careful, the sauce will be hot.
- Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
- Boil the rice noodles on high heat for 2 minutes then drain immediately, rinsing the noodles with cold water for just a few seconds. Noodles should be slightly firmer than al dente. Don't worry, they will continue to soften and cook later when stir frying.
- Using kitchen shears, cut the noodle clump in half. This will make it a lot easier to stir-fry and eat.
- In a wok of large frying pan, heat 2 tablespoons of oil on high heat. Add to the pan the protein and cook for 2 minutes. Remove the protein and transfer to a plate or bowl.
- Return the pan to heat and add a tablespoon of oil. Allow the oil to heat up and add the onions and stir-fry (stir + fry) for one minute then add the garlic and cook for another minute, making sure to stir often enough so the garlic does not burn.
- Add the noodles to the pan and drizzle with the remaining 2 tablespoons of oil. Stir fry the noodles for two minutes. This will help the noodles soften a tiny bit more but more importantly will provide enough surface texture for the sauce to adhere to.
- Add 3-4 tablespoons of the pad Thai sauce continually stirring the noodles until they are coasted with sauce - about a minute.
- Add the protein back in and fry for an additional 2-3 minutes, adding more sauce if necessary. You don't want to noodles to be "wet." Instead you want to add a little bit at a time allowing the noodles and the other ingredients to soak in the sauce.
- Move the pad Thai over to one side of the pan. Add the last tablespoon of oil to the bare side then crack an egg over it. Scramble the egg with a wooden spoon and cook for 30 seconds.
- Add half the sprouts and half the carrots along with the scallions. Mix and stir-fry everything for 1 more minute, frying everything together.
- Test the firmness of the noodle. If the noodle is too firm, continue to stir-fry for an additional minute adding a spoonful of sauce if necessary.
- Remove pad Thai from heat and serve and garnish with remaining julienned carrots, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!
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.
CSA PHAD THAI
My favorite answer to using the beets from our weekly vegetable delivery. I have used both a spiralizer (Paderno® brand) and an ordinary shredder. I have been creative and used leftover chicken, added sautéed kale, garlic-roasted broccoli, and any other number of vegetables I had on hand. Other delightful garnishes are chopped peanuts, shredded purple cabbage, shredded carrot, and/or bean sprouts. This is a flexible recipe that will welcome what you have on hand.
Provided by Idena Suzanne
Categories Main Dish Recipes Pasta
Time 1h48m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap beets loosely with aluminum foil and place on a baking sheet.
- Roast in the preheated oven until tender, 45 to 60 minutes. Cool until easily handled, about 10 minutes. Peel off skin and shred beets.
- Bring a large pot of water to boil. Remove from heat; add rice noodles. Let stand, stirring occasionally, until softened, 8 to 10 minutes. Drain.
- Heat 2 tablespoons oil in a wok or large skillet over medium heat. Add eggs; cook and stir until scrambled, 3 to 5 minutes. Transfer to a large bowl. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Pour over eggs in the bowl.
- Heat 2 tablespoons oil in the wok over high heat. Add cabbage and onion; saute until crisp-tender, about 3 minutes. Transfer to the bowl. Add remaining 2 tablespoons oil, ginger, and garlic; cook and stir until fragrant, about 1 minute. Stir in rice vinegar, peanut butter, tamarind sauce, and tamari sauce.
- Stir beets, noodles, scrambled eggs, shrimp, cabbage, and onion into the wok; toss carefully until heated through, 1 to 2 minutes. Transfer to a large serving bowl. Garnish with cilantro, chives, and lime wedges.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 60.6 g, Cholesterol 208 mg, Fat 20.1 g, Fiber 4.1 g, Protein 21.4 g, SaturatedFat 3.6 g, Sodium 669.4 mg, Sugar 5.3 g
PHAD THAI - " ผัดไทย "
Provided by Alf Birnecker
Yield 4 People
Number Of Ingredients 15
Steps:
- Mix tamarind with some water and use only the liquid, like learned in the cooking course, put aside. On the pic are the ingredients: Tamarind and the finished Tamarind Sauce, Palm Sugar, Red Onions and Salt.
- Heat cooking oil in a pot and fry the red onions in it until golden brown.
- Add tamarind sauce, palm sugar and salt. Mix well.
- Add water, bring to boil and put aside
- Ingredients
- Fry the garlic and add the egg(s) and stir until a little solid.
- Add Phad Thai Sauce with the noodles. Make sure that the Phad Thai sauce covers the noodles. Bring to boil and let it simmer until the noodles are cooked. At this point most of the liquid should have evaporated
- Add Cabbage and Carrots. Mix well.
- Add prawns, bean sprouts and chives. Stir well. Add soy sauce and be careful not to overcook the prawns.
- Ready to serve
More about "csa phad thai recipes"
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
Estimated Reading Time 6 mins
- First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
- Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
- Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
- Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.
EASY PAD THAI USING PREMADE SAUCE RECIPE
From cookingwithlane.com
Estimated Reading Time 7 mins
- Prepare your noodles. If you are using dehydrated rice noodles, you will want to soak them in hot (not boiling water) for 10 minutes. If you are using hydrated noodles, you will want to separate the noodles and cut them into shorter lengths.
- Get the other ingredients ready. The eggs should be cut into pieces. The chicken should be chopped into bite-sized pieces, uncooked. The shrimp should be cooked, deveined with the tail still on.
- Put a large wok or pot on medium heat. Add in the cooking oil. Next, add in the minced garlic until lightly golden.
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
- Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
THE BEST PAD THAI RECIPE - YOUTUBE
From youtube.com
WORLD'S BEST PAD THAI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE PERFECT PAD THAI | THAI FOOD AND DRINK ...
From theguardian.com
Estimated Reading Time 8 mins
SEAFOOD SIZZLING STIR FRY 'PAD CHA' - ROSA'S THAI CAFE
From rosasthaicafe.com
RECIPE CSA PHAD THAI - ALL RECIPES FOR COOKING
From recipes4food.com
SPRING PAD THAI WITH GREEN GARLIC, ASPARAGUS, AND PEAS
From saveur.com
CSA PHAD THAI THE BEST RECIPES - MAIN DISH - …
From recipes101.net
TASTY RECIPES CSA PHAD THAI - RECIPES MY CAFE
From recipesmycafe.blogspot.com
PAD THAI RECIPES | ALLRECIPES
From allrecipes.com
PAD THAI RECIPES | BBC GOOD FOOD
CSA PHAD THAI
From crecipe.com
CSA PHAD THAI TASTY RECIPES - VIDEO RECIPES SEARCH
From videorecipessearch.blogspot.com
CSA PHAD THAI RECIPE - ALL RECIPES
From recipesfresher.com
CSA PHAD THAI RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love