Pad Thai Whole Wheat Noodles Recipes

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VEGETABLE PAD THAI



Vegetable Pad Thai image

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. -Sara Landry, Brookline, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1 package (12 ounces) whole wheat fettuccine
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
Dash Louisiana-style hot sauce
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
3 teaspoons canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved
3 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
3 green onions, chopped
1/2 cup minced fresh cilantro
1/4 cup unsalted peanuts, chopped

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,

Nutrition Facts : Calories 404 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 951mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 9g fiber), Protein 20g protein.

PAD THAI CLASSIC STIR-FRIED NOODLES



Pad Thai Classic Stir-Fried Noodles image

Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 18

2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
1 teaspoon sugar
2 tablespoons tamarind concentrate
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
4 tablespoons peanut or safflower oil
2 to 3 garlic cloves, minced
2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
3 large eggs, lightly beaten
Coarse salt
8 ounces dried rice stick noodles
8 ounces bean sprouts, rinsed and drained (about 4 cups)
3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
1 tablespoon dried shrimp, chopped
1 tablespoon salted radish (optional)
1 cup dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving

Steps:

  • Toss pork with sugar in a small bowl to mix. Combine tamarind concentrate, soy sauce, and fish sauce in another small bowl.
  • Preheat a 14-inch carbon-steel wok over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat sides and bottom. Cook garlic, turning over with a wooden spoon until golden, about 15 seconds.
  • Add pork, spreading into a single layer and cook until golden on all sides, about 1 minute. Add tofu and sear, pressing it against the sides of the wok, 10 to 20 seconds. Remove to a plate; set aside.
  • Season eggs with salt and pour into wok. Cook until the eggs start to set, about 1 minute. Using a spatula, cut into large pieces, and transfer to a shallow bowl or plate.
  • While meat rests, reheat wok over medium-high heat until sizzling-hot. Add 1 tablespoon oil and swirl to coat sides and bottom. Cook noodles, tossing and turning often and pressing against the sides of the wok to sear, until softened, about 2 to 3 minutes.
  • Push noodles up sides of wok and add remaining 1 tablespoon oil to bottom of wok and 2 to 2 1/2 cups bean sprouts and the scallions. Cook, tossing and turning, until wilted, about 20 seconds. Add dried shrimp and toss briefly with spatula. Add soy-sauce mixture. Cook, tossing and turning, about 30 seconds. Incorporate noodles. Transfer pork mixture to wok along with 1/2 cup peanuts and egg; toss gently to combine.
  • Divide among bowls and sprinkle with cilantro to serve. Remaining bean sprouts, additional peanuts, and other condiments should be served on the side.

AUTHENTIC PAD THAI NOODLES



Authentic Pad Thai Noodles image

This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.

Provided by Julia

Categories     World Cuisine Recipes     Asian     Thai

Time 2h

Yield 4

Number Of Ingredients 16

⅔ cup dried rice vermicelli
¼ cup peanut oil
⅔ cup thinly sliced firm tofu
1 large egg, beaten
4 cloves garlic, finely chopped
¼ cup vegetable broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon dried red chili flakes
3 tablespoons chopped peanuts
1 pound bean sprouts, divided
3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
3 tablespoons chopped peanuts
2 limes, cut into wedges for garnish

Steps:

  • Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
  • Heat peanut oil over medium heat in a large wok.
  • Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
  • Remove tofu with a slotted spoon and drain on plate lined with paper towels.
  • Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
  • Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
  • Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
  • Remove egg from the wok and set aside.
  • Pour reserved peanut oil in the small bowl back into the wok.
  • Toss garlic and drained noodles in wok until they are coated with oil.
  • Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
  • Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
  • Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
  • Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 39.5 g, Cholesterol 40.9 mg, Fat 23.3 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 3.9 g, Sodium 1233.8 mg, Sugar 9.9 g

PAD THAI NOODLES



Pad Thai Noodles image

This popular Thai noodle dish has a delicate balance of spicy, sweet, salty, and sour flavors. This recipe is based on a traditional Bangkok-style version of the dish. It is not swimming in sauce like many Western versions found in restaurants. The dish is full of flavor with a light coating of delicious sauce in every bite. Serve with lime wedges, fish sauce, sugar, white pepper or pepper flakes, and vinegar on the table so guests can individually adjust tastes.

Provided by Bud W

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 4

Number Of Ingredients 17

7 ounces 1/4-inch thick rice stick noodles
2 tablespoons vegetable oil
2 tablespoons raw peanuts, or more to taste
6 Thai chile peppers, seeded and minced, or more to taste
1 shallot, minced, or more to taste
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, cut into 1/4-inch strips
⅓ cup extra-firm tofu, cut into matchsticks
2 ½ tablespoons white sugar
2 tablespoons tamarind paste
1 ½ tablespoons fish sauce
½ teaspoon ground white pepper, or to taste
1 egg
¼ pound large shrimp - peeled, deveined, and tails removed
1 cup bean sprouts
1 cup chopped fresh chives
1 lime, juiced

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
  • Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
  • Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
  • Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

Nutrition Facts : Calories 535.8 calories, Carbohydrate 66.4 g, Cholesterol 147.9 mg, Fat 14.5 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.8 g, Sodium 626.4 mg, Sugar 13.3 g

PAD THAI (THAI STIR-FRIED NOODLES)



Pad Thai (Thai Stir-Fried Noodles) image

A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.

Provided by Ducky

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (454 g) package rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallot, chopped
2 -3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1 -2 tablespoon oyster sauce (optional)
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onion, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional)

Steps:

  • Boil noodles until just soft (do not overcook).
  • Drain water and place noodles in separate bowl.
  • Meanwhile, heat 3 Tbsp oil in wok on high heat.
  • Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
  • Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
  • Cook eggs.
  • Mix eggs and chicken.
  • Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
  • Stir in bean sprouts, green onion and peanuts.
  • Garnish with fresh cilantro and a quick squeeze of lime juice.
  • Serve immediately, with Pad Thai sauce, as desired.

PAD THAI WHOLE WHEAT NOODLES



Pad Thai Whole Wheat Noodles image

I had some left over cooked noodles and wanted to do something easy and a bit different withe them. It ended upas a very tasty dish so I'm posting this simple recipe. This recipe is enough for two servings as a side dish or 1 serving as your main meal. I used bought Pad Thai sauce .Watch that the Parmesan doesn't burn.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4

3 cups cooked whole wheat noodles
1/2 cup paad Thai sauce
1/4 cup grated parmesan cheese
salt & pepper

Steps:

  • Place your cooked noodles in a baking dish, pour the Pad Thai sauce overr the noodles and sprinkle with the Parmesan on top.
  • Bake in 350F for 25 minutes.

Nutrition Facts : Calories 53.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 11, Sodium 191.1, Carbohydrate 0.5, Sugar 0.1, Protein 4.8

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