Perfect Pad 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.

PERFECT PAD THAI

Steps:

• Marinate chicken in soy sauce for at least 15 minutes.
• Soak Pad Thai Noodles in very hot water for at least 20 minutes.
• Microwave water for 2 minutes, stir-in Pomegranate Molasses, Fish Sauce, Rice Vinegar, Brown Sugar, Cayenne, and Oil.
• Chop finely white-only part of green onions and sauté in oil for 1 minute (save green parts, cut into 1-inch pieces).
• Add Garlic and sauté for another minute.
• Add Shrimp Paste or Dried Shrimp and sauté for another minute.
• Add 2 eggs and scramble till gooey but not cooked through.
• Add Noodles and fold till blended with eggs, 1 minute.
• Add Water/Molasses mixture, stir for 1 minute.
• Add Bean Sprouts, fold for 1 minute.
• Add green-part of green onions, fold for 1 minute.
• Add chopped peanuts, sauté till sauce is gone and Pad Thai is gooey.
• Plate and top with chopped Cilantro, Chopped Peanuts, and Chopped Jalapeno.

PERFECT PAD THAI

Steps:

• First, soak the noodles. If they are long, break them into 15cm-long pieces. Place in a large bowl and cover with warm water. Leave for 10 mins so they start to soften, but no longer. You want them to be firm when you cook them, otherwise they'll go soggy.
• Next, make the sauce. Put 1 tbsp of the oil in a wok. Keep the heat low and add the garlic and chilli. Stir for 2-3 mins, then add the palm sugar, tamarind, fish sauce and soy sauce. Keep stirring until the sugar is dissolved. Pour into a bowl and clean the wok.
• You will need to make the pad Thai in 2 batches so that the wok cooks everything quickly and at a high heat. Have all your ingredients ready to go. Pour a little more oil into the clean wok and heat until hot. Add half the prawns, cook for 1 min, then push to the side. Add half the beaten eggs, leave to set for 1 min, then scramble. Add half the noodles, beansprouts and pickled turnip, if using. Stir constantly, using 2 long spoons, heating the noodles through. Pour in half the sauce and keep stir-frying until absorbed, then stir in half the chives. Tip onto 2 plates and top with half the peanuts, lime wedges and coriander.
• Clean out the wok and pour in the remaining oil. Repeat the process with the remaining ingredients and serve.

PAD THAI NOODLES

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.