Paad Thai Recipes

PAD THAI

Steps:

• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
• Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

PAD THAI

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.

PAD THAI

Steps:

• Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.
• Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
• When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

PAAD THAI PAILIN

Steps:

• In a large bowl cover rice noodles with cold water and soak 30 minutes, or until softened. Drain noodles.
• While noodles are soaking, wrap tofu in paper towels and put a heavy weight, such as a skillet, on top. Let tofu stand 30 minutes to press out any excess liquid.
• In a small bowl combine tamarind and 1/4 cup hot water and let stand, stirring occasionally, 20 minutes. Strain tamarind mixture through a fine sieve into another bowl, pressing hard on solids and scraping bottom of sieve, and discard solids. Stir in brown sugar until dissolved.
• Cut tofu into 1/2-inch dice. Put cornstarch and half of egg in separate bowls. In a heavy saucepan at least 4 inches deep heat 2 1/2 cups oil (about 1 inch) over moderately high heat to 360°F. on a deep-fat thermometer. Dredge a small batch of tofu in cornstarch, shaking off excess, and dip in egg, letting excess drip off. Carefully drop coated tofu, 1 piece at a time, into hot oil and fry until golden. Transfer tofu with a slotted spoon as fried to paper towels to drain. Coat and fry remaining tofu in the same manner.
• In a 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir-fry garlic until fragrant, about a few seconds. Add shrimp, radish, and fried tofu and stir-fry 3 minutes. Add remaining egg and stir-fry until egg sets. Add noodles, tamarind mixture, remaining 2 tablespoons oil, and fish sauce, tossing. Cook mixture, stirring, until noodles are al dente and most of cooking liquid is absorbed, about 5 minutes. Add bean sprouts, chives, and red pepper flakes, tossing to combine well.
• Mound noodles on a serving plate and sprinkle with peanuts and chives. Arrange bean sprouts and lime wedges around noodles.

CLASSIC PAD THAI RECIPE BY TASTY

Steps:

• Soak rice noodles in room temperature water 30 minutes prior to cooking.
• In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
• Heat a cast-iron pan or wok over high heat.
• Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
• Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
• Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
• Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
• Add 2 or 3 tablespoons of the reduced sauce and stir.
• Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
• Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
• Enjoy!

PHAD THAI

Steps:

• Soak noodles in warm water until rubbery, at least 30 minute Drain well.
• While noodles soak, prepare all the other ingredients.
• In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside.
• In same pan, add a little oil and cook chicken, stir-frying until done. Set aside.
• Put 3 Tbs. Oil in wok and heat until hot.
• Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over,.
• quickly add the tamarind/water mixture, stirring to soften noodles.
• Add all other ingredients; tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for 2 minute.
• Turn off heat.
• Add chives and mix well.
• Serve adding more bean sprouts, peanuts, sugar, dried chilies and squeeze lime wedges over to taste. (opt).

PAD THAI

Steps:

• Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside. Lightly steam the broccoli and carrot; set aside.
• Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer the shrimp to a plate, leaving the oil in the pan.
• Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrot, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the cilantro, lime wedges, sesame seeds and (for brave children) red pepper flakes.

PAAD THAI

Steps:

• Drain water from noodles and rinse three times.
• Heat wok.
• Add two eggs and stir fry for approximately 5 seconds.
• Add garlic, shrimp, chicken, and hot pepper.
• Stir fry for an additional 3 minutes.
• Add rice noodles and stir fry 2-3 minutes.
• Add Paad Thai sauce and cover wok for 1 minute.
• Uncover, add turnip, peanuts, cilantro, green onions and bean sprouts.
• Squeeze lime over mixture; serve.

PAAD THAI

Steps:

• In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, the ketchup, the vinegar, the brown sugar, and the cayenne.
• In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.
• In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the ketchup mixture, the noodles, 2 cups of the bean sprouts, the scallions, and the water and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.
• Sprinkle the noodle mixture with the peanuts and the red pepper flakes and arrange the remaining 1 cup bean sprouts around it. Garnish the dish with the chilies, the coriander sprigs, and 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.

EASY PAD THAI

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.

EASY PAD THAI

Steps:

• Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
• Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
• Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
• Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

PAD THAI

Steps:

• Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time - then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
• Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it's really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they're moving all the time. Cook for 30 secs, just until they begin to soften.
• Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
• Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!