Janets Pad Thai Recipes

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PAD THAI



Pad Thai image

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

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
⅛ tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

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

PAD THAI



Pad Thai image

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

4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) unseasoned rice wine vinegar
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 large eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias
1 lime, cut for garnish

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.

NICOLA'S PAD THAI



Nicola's Pad Thai image

The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.

Provided by Nicole

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 8h30m

Yield 4

Number Of Ingredients 29

2 cups pad Thai rice noodles, soaked in water overnight and drained
½ cup vegetable broth
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 ½ teaspoons peanut butter
1 teaspoon chopped fresh cilantro
1 teaspoon onion powder
1 teaspoon tamarind paste
1 teaspoon hot chile paste
¾ teaspoon garlic powder
½ teaspoon sesame oil
½ teaspoon crushed red pepper flakes
¼ teaspoon ground coriander
¼ teaspoon ground ginger
salt and ground black pepper to taste
3 tablespoons vegetable oil
⅓ cup chopped broccoli
⅓ cup chopped carrots
⅓ cup snow peas, trimmed
⅓ cup sliced water chestnuts, drained
⅓ cup baby corn, drained
⅓ cup sliced fresh mushrooms
⅓ cup sliced zucchini
1 tablespoon vegetable oil
1 tablespoon chopped peanuts for topping
1 tablespoon chopped cilantro
1 pinch paprika for garnish

Steps:

  • Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
  • Drain rice noodles and set aside.
  • Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
  • Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
  • Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
  • Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
  • Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
  • Remove the wok from heat and pour the sauce over vegetables and rice noodles.
  • Toss to fully coat the vegetables and rice noodles with sauce.
  • Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 70.9 g, Fat 24.2 g, Fiber 4.1 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 467.3 mg, Sugar 6.7 g

JASMIN'S PAD THAI



Jasmin's Pad Thai image

Provided by Suzanne Pirret

Categories     Wok     Fish     Kid-Friendly     Quick & Easy     Dinner     Cashew     Tamarind     Noodle     Green Onion/Scallion     Small Plates

Yield Makes 1 serving

Number Of Ingredients 16

2 tablespoons red onions, finely chopped
A dash of peanut or olive oil
Shrimp (deveined), or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
An egg
A small handful of thai rice noodles
1/2 a cup (max) of chicken stock or water
4 to 5 glugs of fish sauce
A heaping tablespoon tamarind sauce*
1/2 tablespoon palm sugar or unrefined caster sugar
A pinch or 2 of crushed red chile flakes
A handful of bean sprouts
3 or 4 scallions, cut into 3-inch sticks
2 to 3 tablespoons raw cashews, coarsely chopped
For garnish:
Fresh lime wedges and cucumber slices
*Tamarind sauce-of course you can buy this already prepared, but it's an entirely different sauce when it's fresh: place a small handful (about 2 to 3 tablespoons) of dried, vacu-packed tamarind nuggets in a bowl and cover with very hot water for about 5 to 10 minutes to soften. Use your hands to squish the nuggets until the water becomes really thick and gloopy. You'll notice your hands getting really soft, so spread a good amount of it all over your arms and face. Great for the skin. Anyway, using a rubber spatula, rub the sauce through a strainer, leaving the pits behind. Store the sauce in an airtight mason jar (keeps about a week). Rinse off your arms and face.

Steps:

  • Get your mise completely ready to go, because this dish only takes about 5 minutes to cook.
  • In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil. Add the shrimp (or calamari, chicken, or pork). Cook for a minute. They'll continue so don't worry too much if they're still slightly opaque, and move them over to the side. Make a well in the center. Crack the egg in there and scramble with a fork till cooked. Push over to the side along with the shrimp.
  • Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the fi sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile flakes. Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
  • Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don't clump together. The noodles should be just softened-you want them nice and chewy. Taste and adjust the seasoning-and add more stock if necessary.
  • Now add the bean sprouts and the scallions, stir everything together, and heat it through. Immediately turn onto large plate and top with the chopped cashews. Garnish with lime and cucumber slices.
  • You now just need a pair of chopsticks and an ice cold Singha.

EASY PAD THAI



Easy Pad Thai image

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

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

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.

POD'S PAD THAI



Pod's Pad Thai image

This isn't really authentic, but it's easy and very tasty. It comes from a Canadian low fat cookbook called "Crazy Plates" by sisters Janet & Greta Podleski.

Provided by Scarycarrie_ca

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 16

8 ounces rice noodles, uncooked
1/4 cup ketchup
2 tablespoons reduced sodium soy sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon vegetable oil
1/2 cup diced red onion
2 cloves garlic, minced
1 cup bean sprouts
1/2 cup grated carrot
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts

Steps:

  • Cook noodles in boiling water for 3 minutes, or until tender.
  • Drain.
  • Rinse with cold water and drain again.
  • Set aside.
  • To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl.
  • Set aside.
  • Heat oil in a large, non-stick wok or skillet over medium heat.
  • Add onions and garlic.
  • Cook and stir until onions are tender, about 3 minutes.
  • Add sauce and bring to a boil.
  • Add cooked noodles, bean sprouts, carrot, green onions and cilantro.
  • Mix well.
  • Cook until noodles are heated through, about 2 minutes.
  • Srpinkle individual servings with chopped peanuts.

Nutrition Facts : Calories 469.4, Fat 9.7, SaturatedFat 1.4, Sodium 741.2, Carbohydrate 88.7, Fiber 4.4, Sugar 18.2, Protein 8.6

JET TILA'S PAD THAI



Jet Tila's Pad Thai image

A traditional Pad Thai recipe inspired By Jet Tila's family recipe and my favorite Thai place in Charlotte, NC - Siam Garden. Perfect balance of spicy, sweet, sour, savory, and salty. Truly an umami bomb of a dish made with ingredients readily available at any super market. I did not include adjustments to spice levels, but with a dish this simple, you can add more or less chili sauce to suit your taste. This is a wonderful opportunity to add homemade chili oil!

Provided by Elliott N.

Categories     Thai

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup fish sauce
3 tablespoons tamarind paste
1 tablespoon lime juice
1 tablespoon rice vinegar
1/4 cup white sugar
1 tablespoon chili sauce
1 tablespoon paprika
4 tablespoons vegetable oil
3 cloves, Garlic
12 ounces rice noodles
4 chicken thighs
4 eggs
1/2 lb medium shrimp
1 bunch green onion
1 cup dry roasted peanuts (Unsalted)
3 cups bean sprouts

Steps:

  • Before we begin: Relax, don't get too technical with it. Follow the sauce mixture to a 'T', but the proteins and garnishes are all subject to your liking. Anyone can follow this recipe and do well. Just use your instincts, and don't get scared when that super pungent fish sauce hits the pan. The flavors will get to know one another and come together to make a stunning dish.
  • Soak rice (Pad Thai) noodles according to package instruction. If you are using fresh noodles you may skip this step.
  • To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika (optional - adds deep color), and chili paste until the sugar is completely dissolved.
  • Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
  • Slice chicken thighs into quarter inch strips and peel shrimp.
  • Crush and coarsely chop the garlic while heating skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
  • Place chicken in the pan and sere until the outside has just changed to white.
  • Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
  • Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
  • Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
  • Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
  • Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
  • (Recommended) Step back, take notice of the consistency, the noodles should be softer now and if you press a wooden spatula down, the noodles should stick a bit.
  • Once you are satisfied, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. This step really depends on preference.

Nutrition Facts : Calories 1183.6, Fat 62.4, SaturatedFat 11.5, Cholesterol 336.6, Sodium 2563.4, Carbohydrate 109.5, Fiber 9.2, Sugar 23.5, Protein 51

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Fried shallots, sliced red chilli, fresh coriander leaves, crushed peanuts, lime wedges
From kitchen.nine.com.au


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From foodfolio.net


BACON AND CALAMARI PAD THAI RECIPE | JAMES BEARD FOUNDATION
Method. Make the pad Thai sauce: in a small saucepan, combine the fish sauce, tamarind concentrate, honey, vinegar, garlic, and red pepper flakes and bring up to a boil. In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until smooth to make a slurry (see note). Whisk the slurry into the tamarind sauce and reduce the ...
From jamesbeard.org


JANET’S PAD THAI – RECIPES NETWORK
2017-11-15 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. Step 2. 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 ...
From recipenet.org


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