PAD THAI SAUCE
My family loves Pad Thai, but the pre-made sauces are so expensive! So, I did a bunch of research, looked at many ways of making the sauce, tried several versions, and this is the one I have landed on. IMPORTANT NOTE: Because the ingredients listed below come in so many variations and strengths, it will take a little taste testing to get your sauce right.
Provided by Shylocke
Categories Sauces
Time 20m
Yield 1 Full Portion, 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk Tamarind Concentrate and Sugar in a medium sauce pot over medium heat until sugar dissolves.
- Add Fish Sauce, Soy Sauce, Garlic and a pinch of Chili Paste or Red Pepper and whisk.
- Bring heat to high, boil for 30 seconds, remove from heat immediately.
- Taste the sauce. If it is not salty enough, add 2 DROPS of Fish Sauce (watch out, the flavor is very strong). If it is too sour, add more sugar. If it is too sweet, add more Tamarind Concentrate. If it is too fishy, add a squirt of Lime Juice. If not spicy enough, add more Chili paste or ground red pepper.
- Allow to cool for 10 minutes before using or bottling.
Nutrition Facts : Calories 276.6, Fat 0.4, SaturatedFat 0.1, Sodium 314.2, Carbohydrate 70.3, Fiber 1.6, Sugar 67.3, Protein 2
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.
PAD THAI RECIPE
Make this restaurant quality Pad Thai recipe at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce, my favorite!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 22
Steps:
- Prep the Noodles. Soak the dried rice noodles for 1 hour in room temperature water, or until the noodles become pliable (or soak them 5-7 minutes, then boil for 10 minutes). Refer to your packaging directions for preparation to cook them through as needed.
- Prep the Ingredients. Set up 5 bowls and add the ingredients into the bowls as listed above. Prepping makes the recipe much easier.
- Make the Pad Thai Sauce (Bowl 1). Whisk together the sauce ingredients in a small bowl until well combined and set aside.
- Cook the Shrimp (Bowl 2). Heat a large wok to medium heat. Toss the shrimp in bowl 2 with oil and salt, then add to the wok. Stir fry for 1-2 minutes, or until the shrimp is partially cooked through (they will continue to cook as we continue). Push the shrimp aside in the pan.
- Add Bowl 3. Stir in the contents of the 3rd bowl and cook, stirring, for 1 minute, until the garlic becomes fragrant. Push the ingredients to the side of the pan.
- Add Bowl 4. Add more oil if needed, stir in the eggs. Cook, stirring for 2-3 minutes, until the eggs are cooked and mixed with the ingredients.
- Sauce and Noodles. Stir in the Pad Thai sauce and prepped rice noodles. Stir to coat the noodles with the sauce.
- Add Bowl 5. Stir in the contents of the 5th bowl. Toss to combine.
- Garnish with extra bean sprouts, roasted peanuts, chili flakes, and serve.
Nutrition Facts : Calories 704 kcal, Carbohydrate 90 g, Protein 30 g, Fat 27 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 248 mg, Sodium 4785 mg, Fiber 8 g, Sugar 23 g, UnsaturatedFat 20 g, ServingSize 1 serving
PAD THAI SAUCE
Steps:
- Gather the ingredients.
- Place all ingredients in a cup or small bowl, starting with the lower measurement of chile sauce and sugar. Stir well until both the tamarind paste and sugar are totally dissolved.
- When taste-testing, keep in mind that your pad thai sauce should taste sweet first, followed by spicy and salty, then sour last. If needed, adjust the amount of sugar and chile sauce. Note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will mellow.
- Your pad thai sauce is now ready to be used, or store it in the refrigerator in a sealed container. Enjoy.
Nutrition Facts : Calories 62 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 1323 mg, Sugar 13 g, Fat 0 g, ServingSize 2/3 cup (2 to 4 servings), UnsaturatedFat 0 g
PAD THAI WITH PEANUT BUTTER SAUCE
Traditional Pad Thai served with a delicious Peanut Butter Sauce poured over the noodles. It's absolutely addictive. The Peanut Butter Sauce is also a nice dip for fresh Spring Rolls.
Provided by Northern Cook
Categories Thai
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Pad Thai:.
- Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside.
- Heat oil in skillet or wok over medium heat. Stir-fry garlic for 3-4 minutes. Add the noodles and stir-fry until the noodles are translucent. Reduce heat if the noodles begin to stick together.
- Add fish sauce, sugar, vinegar and paprika. Continue to stir-fry until combined.
- Stir in egg. Increase heat to high and cook, until egg sets. Reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid is reduced.
- Stir in soy sauce, green onions, peanuts and bean sprouts. Mix well and plate.
- Peanut Butter Sauce:.
- Combine chili paste, coconut milk, fish sauce and peanut butter in sauce pan and bring to a boil.
- Add sugar and boil for approximately 2 minutes. Remove from heat.
- Pour approximately 2 tablespoons of sauce over individual servings of Pad Thai.
- Serve with:.
- Side dishes filled with bean sprouts, chopped green onion tops, lemon wedges.
Nutrition Facts : Calories 949.1, Fat 47.2, SaturatedFat 17, Cholesterol 46.5, Sodium 2194, Carbohydrate 119.3, Fiber 6.8, Sugar 60.4, Protein 18.7
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
CLASSIC PAD THAI RECIPE BY TASTY
Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile
Provided by Vaughn Vreeland
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams
AUTHENTIC PAD THAI
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
- Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
- Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g
EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
ONE-POT PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
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!
Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams
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- 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.
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