Phad Thai Very Simple Version Recipes

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).

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.

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.

VEGETARIAN PHAD THAI

Steps:

• Submerge the rice noodles in a large bowl of hot water for about an hour.
• Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
• In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
• Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

PHAD THAI (VERY SIMPLE VERSION)

Steps:

• Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
• Heat wok or large non-stick frying pan; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned.
• Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly. Add noodles, onion and sprouts to wok; stir-fry until hot. Serve phad thai sprinkled with coriander.

SHRIMP PHAD THAI

Steps:

• 1. Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes. Drain and set aside.
• 2. Whisk sugar with fish sauce and vinegar in a small bowl. Set aside Heat a large skillet over medium heat until hot and add 1 tablespoon of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2 inch pieces. Set aside.
• 3. Heat 1 tablespoon more peanut oil in skillet over high heat. Add shrimp and season with 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 11/2 minutes. Transfer to a plate. 4. Heat remaining 2 tablespoons peanut oil over high heat. Add garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts, and 13 cup peanuts; toss until hot. Divide Phad Thai among plates and top with remaining 14 cup sprouts, additional peanuts, and chopped scallions. Serve immediately with lime wedges and Sriracha.