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.
QUICK VEGGIE PAD THAI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water.
- For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.
- Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires.
DAD'S PAD THAI
This is the best Pad Thai recipe ever. My father's Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It's satisfying and healthy. There is no meat in this recipe.
Provided by Jenny
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
- Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 62.4 g, Cholesterol 186 mg, Fat 28 g, Fiber 7 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 1420.8 mg, Sugar 15.1 g
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.
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