PAD THAI (PHAT THAI)
Chef Ricker's version of this Thai classic is faithful to its street-food roots: authentic ingredients and techniques are key to its vibrancy and flavor.
Provided by Andy Ricker
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Noodles: Fill a bowl with lukewarm water. Pull apart noodles and roughly cut into 6-inch bunches. Place the noodles in the water so they are fully submerged and soak for 20 minutes. (Remaining noodles can be stored in a sealed plastic bag in the refrigerator for up to 1 week.) If you're using dried rice noodles, soak in water for 30 minutes, or until very pliable.
- While noodles are soaking, prep the other ingredients: Slice tofu into ¼-inch thick slices, then slice into small chunks, about ¾-inch long. Chop 6 garlic chives into 1½-inch pieces; you should have about ¼ cup. Soak salted radish in lukewarm water, 15 minutes; then drain and soak for another 5 minutes. Drain and roughly chop. Cut the Key lime into quarters. In a small bowl, combine tamarind water, palm sugar simple syrup, and fish sauce. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.)
- Pad thai: Heat wok over medium-high heat and add oil. Crack the egg into a small bowl. When wok is smoking hot, add the egg and let it cook undisturbed. Immediately add shrimp, followed by tofu, dried shrimp, and salted radish. Use metal spatula to break up egg yolk and turn everything over to sear. Remove noodles from water, shake off excess water, and add to the wok. Toss vigorously, then add the sauce; stir-fry for 1 minute, allowing the sauce to soak into the noodles. Add the bean sprouts and most of the chopped garlic chives; stir to combine, 20 seconds.
- Serve: Transfer pad thai to a serving platter. Garnish with crushed peanuts, remaining chopped garlic chives, chile powder, and a pinch of sugar. Serve immediately, with Key lime wedges and 4 garlic chives on the side.
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.
PHAT THAI WITH MUSHROOMS (PAD THAI)
This is a vegan version of a very popular noodle dish in Asia and worldwide. This version has no cilantro, good for those who find that cilantro tastes like soap. The recipe was found in The Giant Book of Tofu Cooking.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Soak the noodles in cold water in a medium sized mixing bowl for 20 minutes or until slightly limp; drain.
- While noodles are soaking: In a sausepan, saute garlic and turnips in oil for 5 minutes.
- Add mushrooms, scallions, chili pepper and tofu; cook, stirring for 2 minutes.
- Combine vinegar, sugar, paprika and tamarind in a small bowl; add to saucepan along with noodles and water and continue to cook, gently tossing until most of water is absorbed.
- Stir in 1/2 cup of roasted peanuts, bean sprouts, lime juice and chives; season to taste with salt and pepper.
- Place a serving of Phat Thai in center of each plate; arrange some of the lime wedges, carrot shreds and reserved peanuts on top.
Nutrition Facts : Calories 565.8, Fat 37.9, SaturatedFat 5.4, Sodium 543.1, Carbohydrate 45, Fiber 8.8, Sugar 17.1, Protein 23.2
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