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.
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
LOW-CARB PAD THAI RECIPE BY TASTY
Here's what you need: small zucchinis, medium sweet potato, daikon radish, brown sugar, fish sauce, tamarind paste, garlic, water, coconut oil, boneless, skinless chicken thighs, medium shallot, chili paste, roasted peanut, bean sprout, fresh cilantro leaves, lime wedge
Provided by Mercedes Sandoval
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
- In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
- Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
- Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
- Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
- Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, Sugar 11 grams
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
LEFTOVER PAD THAI MEAT OR NO MEAT
This is a delicious, cheap, and fast recipe that is perfect for my allergy riddled family. I love the rich flavors and the adaptability that makes this dish fresh and something that everyone can enjoy. I usually make this with whatever leftover meat and/or veggies we have in the fridge, or if I am in a pinch I just add extra veggies (more carrots, broccoli, cauliflower, whatever you have). Looking for a use for all of those broccoli stalks? Dice em up and saute them with the onions! They add a great flavor and crunch. I did not make this spicy because of the little one, feel free to add some peppers after you saute the onions. This is adapted from The Gluten Free Vegan by Susan O'Brien.
Provided by Pret-ty pret-ty good
Categories Onions
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a saucepan of water to a rolling boil.
- Remove from Heat!
- Add the noodles.
- Allow the hot water to slowly cook the noodles (so they don't get mushy).
- Check often and strain when cooked.
- Saute the onions, garlic, ginger, and carrots in the oil about 5 min
- Add cooked meat if using, and stir.
- Add the water chestnuts and peanuts, stir.
- Add vinegar, tamari, honey, nut butter and toss to coat. Heat through.
- Add green onions and lime juice.Toss to heat
- Toss the cooked noodles with the sauce and serve.
- Enjoy!
More about "no meat lotsa heat pad thai recipes"
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
HOW TO COOK PAD THAI – RECIPE | FOOD - THE GUARDIAN
From theguardian.com
EASY PAD THAI RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
PAD THAI RECIPE AUTHENTIC @ NOT QUITE NIGELLA
From notquitenigella.com
EASY CHICKEN PAD THAI NOODLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAD THAI - JO COOKS
From jocooks.com
PAD THAI - NO MEAT: DIRECTIONS, CALORIES, NUTRITION & MORE
From fooducate.com
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
AUTHENTIC PAD THAI RECIPE & VIDEO TUTORIAL - HOT THAI …
From hot-thai-kitchen.com
THE AUTHENTIC PAD THAI RECIPE - THE HIGH HEEL GOURMET
From highheelgourmet.com
WORLD'S BEST PAD THAI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
PAD THAI RECIPES | ALLRECIPES
From allrecipes.com
PAD THAI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NOODLE-FREE PAD THAI | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
3 BEST WAYS TO REHEAT PAD THAI LEFTOVERS (TASTE LIKE FRESH
From kitchenous.com
PAD THAI | RECIPETIN EATS
From recipetineats.com
SHIRATAKI MEATLESS MEAT PAD THAI - NONONSENSE.RECIPES
From nononsense.recipes
QUICK & EASY PAD THAI RECIPE (30-MINUTES OR LESS!) - TASTE OF HOME
From tasteofhome.com
HEALTHY NO NOODLE PAD THAI - COOKIE AND KATE
From cookieandkate.com
NO MEAT, LOTSA HEAT PAD THAI - CHAMPSDIET.COM
15-MINUTE CHEATER'S PAD THAI RECIPE - PUREWOW
From purewow.com
A CLASSIC PAD THAI RECIPE | COURAGEOUS KITCHEN
From courageouskitchen.org
NO MEAT LOTSA HEAT PAD THAI | | THEFOODTASTING
From thefoodtasting.com
NO NOODLE PAD THAI | THE MODERN PROPER
From themodernproper.com
ONE POT PAD THAI - A PERFECT EASY WEEKNIGHT DINNER - YUMMY …
From yummyaddiction.com
EASIEST PAD THAI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ONE POT PAD THAI ⋆ REAL HOUSEMOMS
From realhousemoms.com
PAD THAI - GIMME SOME OVEN
From gimmesomeoven.com
VEGETABLE PAD THAI - FORK IN THE KITCHEN
From forkinthekitchen.com
RECIPE: THE ONLY PAD THAI RECIPE YOU’LL EVER NEED - EATER
From eater.com
PAD THAI RECIPE - AUTHENTIC PAD THAI NOODLES + PALEO - LIFE MADE …
From lifemadesweeter.com
PAD THAI, THE WORLD'S FAVOURITE THAI NOODLES - LINSFOOD
From linsfood.com
PAD THAI RECIPE – HOW TO MAKE IN 4 SIMPLE STEPS - TASTE OF ASIAN …
From tasteasianfood.com
LEFTOVER PAD THAI MEAT OR NO MEAT - PLAIN.RECIPES
From plain.recipes
SHRIMP PAD THAI ON THE LIGHTER SIDE - SKINNYTASTE
From skinnytaste.com
BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU) - FEASTING …
From feastingathome.com
NOODLE-FREE PAD THAI | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SUGAR-FREE CHICKEN PAD THAI - DANIELLE DAEM
From danielledaem.com
KETO PAD THAI RECIPE (15-MINUTE DINNER) - KETO DIET YUM
From ketodietyum.com
WORLD BEST FILLET COOKING RECIPES : NO MEAT, LOTSA HEAT PAD THAI
From worldbestfilletrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love