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.
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
PAD THAI
Provided by Kelsey Nixon
Time 25m
Yield serves 4
Number Of Ingredients 18
Steps:
- 1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.
- 2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.
- 3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.
- 4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.
- 5. Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
- 6. Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.
- 7. Remove from heat and adjust seasoning to your taste.
- 8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.
- Series: Kelsey & Spike Cook Episode: Thai (Ep. 0)
MY DAD'S PAD THAI
Steps:
- Prep all this stuff up in advance. Once you start cooking, this moves really fast. I like to fry the tofu while I do the rest of the prep, this condenses this whole affair into about a half-hour start to finish. Fry the tofu in veggie oil until it is crispy and firm. Remove from the oil and let sit on a paper towel to absorb excess oil. Discard the oil. Start up by boiling a pot of water deep enough to hold all the noodles. Once it reaches a boil, turn off the heat and dump the noodles in. Stir them well, so that not many stick together (though this is an inevitability). Any noodles that do not separate should be discarded. The noodles should sit for about 8 to 10 minutes in the not-quite-boiling water. Towards the end of this, heat your Fry oil and throw all of the Fry into a nice, wide pan. Fry it on medium heat until the garlic and onions become aromatic (2-3 minutes). Drain the noodles, which should be just barely too firm to eat at this point, and throw them directly into the Fry pan. Toss the noodles until they are well coated with the oil from the Fry. Add the Sauce and the Tofu, stirring constantly. The liquid should reduce away, and you will have a reddish-brown noodle concoction. Fry for about 3 to 5 minutes. It should be smelling pretty awesome by now. Taste your noodles. If they are not soft enough to eat, simply add a bit of water and cover the dish on the stove for a minute or two. The steam will soften up the noodles. Don't let them get too soft, or your dish is a mess of goo! Congrats! Your pad thai is done! You can either throw the Garnish in with noodles and fry it for a bit, or serve it raw on the side. I like the bean sprouts added in, and the rest sprinkled on top. Plate and enjoy, this recipe will serve 4 in a pinch, though a salad or side dish is recommended. For other recipes like this, check out my food blog eatatx.blogspot.com
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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