My Husbands Pad Thai Noodles Recipes

PAD THAI NOODLES

Steps:

• Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
• Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
• *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.

THAI NOODLES (PAD THAI)

Steps:

• Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
• (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
• Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
• Slice the scallions on the diagonal 1/4 inch thick, set aside.
• Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
• Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
• Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
• Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.

MY HUSBAND'S PAD THAI NOODLES

Steps:

• Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
• Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
• Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
• Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
• Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
• Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
• Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
• Remove from heat and toss cilantro, peanuts, and red chiles into noodles.

MY HUSBAND'S PAD THAI NOODLES

Steps:

• Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
• Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
• Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
• Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
• Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
• Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
• Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
• Remove from heat and toss cilantro, peanuts, and red chiles into noodles.