Jasmine Kellys Pad Thai Recipes

SUKHOTHAI PAD THAI

Steps:

• To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
• To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
• Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
• Serve with lime and bean sprouts on the side.

JASMIN'S PAD THAI

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.

JANET'S PAD THAI

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.

MY FRIEND MING'S PAD THAI

Steps:

• Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
• Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
• Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.
• Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.

PAD THAI (PHAT THAI)

Steps:

• Noodles: Fill a bowl with lukewarm water. Pull apart noodles and roughly cut into 6-inch bunches. Place the noodles in the water so they are fully submerged and soak for 20 minutes. (Remaining noodles can be stored in a sealed plastic bag in the refrigerator for up to 1 week.) If you're using dried rice noodles, soak in water for 30 minutes, or until very pliable.
• While noodles are soaking, prep the other ingredients: Slice tofu into ¼-inch thick slices, then slice into small chunks, about ¾-inch long. Chop 6 garlic chives into 1½-inch pieces; you should have about ¼ cup. Soak salted radish in lukewarm water, 15 minutes; then drain and soak for another 5 minutes. Drain and roughly chop. Cut the Key lime into quarters. In a small bowl, combine tamarind water, palm sugar simple syrup, and fish sauce. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.)
• Pad thai: Heat wok over medium-high heat and add oil. Crack the egg into a small bowl. When wok is smoking hot, add the egg and let it cook undisturbed. Immediately add shrimp, followed by tofu, dried shrimp, and salted radish. Use metal spatula to break up egg yolk and turn everything over to sear. Remove noodles from water, shake off excess water, and add to the wok. Toss vigorously, then add the sauce; stir-fry for 1 minute, allowing the sauce to soak into the noodles. Add the bean sprouts and most of the chopped garlic chives; stir to combine, 20 seconds.
• Serve: Transfer pad thai to a serving platter. Garnish with crushed peanuts, remaining chopped garlic chives, chile powder, and a pinch of sugar. Serve immediately, with Key lime wedges and 4 garlic chives on the side.

JASMINE KELLY'S PAD THAI

Steps:

• Soak rice sticks in hot water for 10minutes. Drain and set aside.
• Cut pork chops into matchsticks, coat with flour. Saute in oil until browned, set aside. Shred cabbage, chop pepper and slice leeks. Add vegetables to pan and saute until crisp tender. Add pork, sesame oil, soy sauce, srirachi. Coat all in pan, add rice sticks and toss to coat well. Serve immediately.