A PAD THAI WORTH MAKING
The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
Provided by Fatty Arbuckle
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 3
Number Of Ingredients 18
Steps:
- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
- In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
- Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
- Serve garnished with fresh cilantro and remaining bean sprouts with lime wedges on the side.
Nutrition Facts : Calories 742.1 calories, Carbohydrate 83.1 g, Cholesterol 280.2 mg, Fat 27.8 g, Fiber 5.5 g, Protein 41.4 g, SaturatedFat 5.2 g, Sodium 1591.2 mg, Sugar 11.4 g
MY FRIEND MING'S PAD THAI
Finally a decent pad thai recipe that does not use ketchup as a ingredient. Make this...you will enjoy.
Provided by loveleesmile
Categories Thai
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 545.7, Fat 20.2, SaturatedFat 3.1, Cholesterol 183.5, Sodium 1257.9, Carbohydrate 60.1, Fiber 5.7, Sugar 13.4, Protein 33.9
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.
PAD GA POW
Make and share this Pad Ga Pow recipe from Food.com.
Provided by Oat57
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grind the garlic, shallots, curry powder and peppercorns into a paste. Put the paste into a medium sized skillet, and stir-fry the paste until thick. Add in the chicken and the remaining ingredients and stir fry until the chicken is thoroughly cooked.
- Serve over rice.
Nutrition Facts : Calories 206.6, Fat 4.1, SaturatedFat 1, Cholesterol 79.5, Sodium 1190.1, Carbohydrate 16.6, Fiber 3.4, Sugar 7.6, Protein 26.8
CLASSIC PAD THAI
This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
- Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
- Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
- Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
Nutrition Facts : Calories 553 calories, Carbohydrate 70.2 g, Cholesterol 103.6 mg, Fat 18.2 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 1298.1 mg, Sugar 15.2 g
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LEMONGRASS CHICKEN PAD THAI RECIPE BY MING TSAI
From thedailymeal.com
3.7/5 (4)Estimated Reading Time 2 mins
- Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside.
- Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
- Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeño. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.
- Return the chicken to the pan, add the bell pepper, and stir. Add the fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.
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4.8/5 (29)Total Time 50 minsCategory Main CourseCalories 698 per serving
- 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.
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