Pad Thai Eating Well Recipes

BEEF PAD THAI

Steps:

• Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
• Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.

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.

A PAD THAI WORTH MAKING

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.

PAD THAI (EATING WELL)

Steps:

• Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes.
• Heat oil over high heat in a wok until very hot.
• Add garlic and stir-fry until golden, about 10 seconds.
• Add egg and cook, stirring, until scrambled, about 30 seconds.
• Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
• Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
• Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes.
• Sprinkle with peanuts and serve immediately.
• 354 calories, 9 g fat, 50 g carb, 3 g fiber.

CLASSIC PAD THAI

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.

ULTIMATE PAD THAI

Steps:

• Soak rice noodles in a bowl with 4 cups hot water, or as needed to cover, until noodles are slightly softened, about 15 minutes; drain.
• Heat 1 tablespoon vegetable oil in a wok over medium heat.
• Cook and stir tofu and basil leaves in hot oil until basil is crisp and tofu is golden, about 10 minutes. Remove tofu-basil mixture and set aside.
• Heat 2 tablespoons vegetable oil in the same skillet; cook and stir chicken, shrimp and paprika until chicken is no longer pink in the center and shrimp are bright pink on the outside and no longer transparent in the center, 5 to 8 minutes.
• Pour eggs into chicken and shrimp; stir until eggs are lightly cooked, 2 to 3 minutes. Remove and set aside.
• Heat 7 tablespoons vegetable oil in a clean wok over medium heat. Cook and stir garlic in hot oil until fragrant, a few seconds.
• Stir white vinegar, fish sauce, brown sugar, ketchup, tamarind paste, and hot chili sauce into garlic until the brown sugar has dissolved; simmer for 1 minute.
• Stir lemon grass and drained rice noodles into wok until sauce is almost absorbed, 2 to 3 minutes. Pour 1/2 cup water into the skillet if noodles are still too firm.
• Stir tofu with basil, peanuts, chicken and shrimp mixture, and bean sprouts into noodles; cook and stir until fully heated and combined with sauce, 1 to 2 minutes.
• Garnish with lime wedges and green onions.