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.
SPAM® PAD THAI
Sauteed SPAM® Classic is stirred into a simple peanut sauce, then served with udon noodles for a quick and easy Thai-inspired dish.
Provided by SPAM(R)
Categories SPAM® Brand
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Cook and stir SPAM® Classic in a skillet over medium heat until lightly browned all over, about 10 minutes. Set aside on paper towel lined plate to drain.
- Stir chicken broth, peanut butter, and soy sauce together in a small saucepan over low heat; cook, stirring, until a smooth peanut sauce forms. Season peanut sauce with pepper.
- Bring a pot of salted water to a boil; cook udon noodles just until tender, about 10 minutes. Drain, then add back to pot over low heat.
- Stir peanut sauce and SPAM® Classic into noodles until noodles and SPAM® Classic are coated; turn out onto a plate and garnish with chopped green onion, if desired.
Nutrition Facts : Calories 454.6 calories, Carbohydrate 38.3 g, Cholesterol 48.1 mg, Fat 25.8 g, Fiber 1.1 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 2058.8 mg, Sugar 1.6 g
SPAM® PAD THAI
Sauteed SPAM® Classic is stirred into a simple peanut sauce, then served with udon noodles for a quick and easy Thai-inspired dish.
Provided by SPAM(R)
Categories SPAM® Brand
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Cook and stir SPAM® Classic in a skillet over medium heat until lightly browned all over, about 10 minutes. Set aside on paper towel lined plate to drain.
- Stir chicken broth, peanut butter, and soy sauce together in a small saucepan over low heat; cook, stirring, until a smooth peanut sauce forms. Season peanut sauce with pepper.
- Bring a pot of salted water to a boil; cook udon noodles just until tender, about 10 minutes. Drain, then add back to pot over low heat.
- Stir peanut sauce and SPAM® Classic into noodles until noodles and SPAM® Classic are coated; turn out onto a plate and garnish with chopped green onion, if desired.
Nutrition Facts : Calories 454.6 calories, Carbohydrate 38.3 g, Cholesterol 48.1 mg, Fat 25.8 g, Fiber 1.1 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 2058.8 mg, Sugar 1.6 g
SPAM® PAD THAI
Sauteed SPAM® Classic is stirred into a simple peanut sauce, then served with udon noodles for a quick and easy Thai-inspired dish.
Provided by SPAM(R)
Categories SPAM® Brand
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Cook and stir SPAM® Classic in a skillet over medium heat until lightly browned all over, about 10 minutes. Set aside on paper towel lined plate to drain.
- Stir chicken broth, peanut butter, and soy sauce together in a small saucepan over low heat; cook, stirring, until a smooth peanut sauce forms. Season peanut sauce with pepper.
- Bring a pot of salted water to a boil; cook udon noodles just until tender, about 10 minutes. Drain, then add back to pot over low heat.
- Stir peanut sauce and SPAM® Classic into noodles until noodles and SPAM® Classic are coated; turn out onto a plate and garnish with chopped green onion, if desired.
Nutrition Facts : Calories 454.6 calories, Carbohydrate 38.3 g, Cholesterol 48.1 mg, Fat 25.8 g, Fiber 1.1 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 2058.8 mg, Sugar 1.6 g
PAD THAI
Steps:
- Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.
- Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.
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.
PAD THAI
Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time - then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
- Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it's really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they're moving all the time. Cook for 30 secs, just until they begin to soften.
- Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
- Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.
Nutrition Facts : Calories 359 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.17 milligram of sodium
More about "spam pad thai recipes"
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (29)Total Time 50 minsCategory Main CourseCalories 698 per serving
- 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.
- Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
- Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
- Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.
PAD THAI RECIPES | ALLRECIPES
From allrecipes.com
PAD THAI, THE WORLD'S FAVOURITE THAI NOODLES - LINSFOOD
From linsfood.com
EASY PAD THAI USING PREMADE SAUCE RECIPE - COOKING WITH LANE
From cookingwithlane.com
AUTHENTIC PAD THAI RECIPE - MRSFOODIEMUMMA - THAI RECIPE
From mrsfoodiemumma.com
PAD THAI - A THAI NOODLE CLASSIC - RECIPE | SCMP COOKING
From scmp.com
SPAM® PAD THAI | RECIPE IN 2021 | STUFFED PEPPERS, PAD THAI …
From pinterest.com
SHRIMP PAD THAI RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
WORLD'S BEST PAD THAI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
PAD THAI | RECIPETIN EATS
From recipetineats.com
QUICK AND EASY PAD THAI RECIPE | ANNABEL KARMEL
From annabelkarmel.com
PAD THAI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
28 SLAMMIN' THINGS TO DO WITH SPAM® | ALLRECIPES
From allrecipes.com
PAD THAI - CAFE DELITES
From cafedelites.com
EASIEST PAD THAI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE DELICIOUS SHRIMP PAD THAI AT HOME - TASTYTHAIS
From tastythais.com
PAD THAI (THE BEST) | RICARDO
From ricardocuisine.com
AUTHENTIC EASY THAI PAD RECIPE - VICTORIA HANEVEER
From victoriahaneveer.com
PAD THAI - THE BEST PAD THAI RECIPE - RASA MALAYSIA
From rasamalaysia.com
SPAM® PAD THAI
From pinterest.ca
10 BEST PAD THAI RECIPES | YUMMLY
From yummly.com
CLASSIC PAD THAI RECIPE | PICKLED PLUM
From pickledplum.com
PAD THAI RECIPE – HOW TO MAKE IN 4 SIMPLE STEPS
From tasteasianfood.com
PAD THAI - THAILAND IN A BOWL - SAFFRONSTREAKS
From saffronstreaks.com
PAD THAI SPAM RAMEN - YOUTUBE
From youtube.com
PAD THAI SAUCE RECIPE FOR THE BEST AUTHENTIC PAD THAI
From savorysweetlife.com
BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
From feastingathome.com
EASY PAD THAI RECIPE - HOW TO MAKE BEST PAD THAI - DELISH
From delish.com
QUICK & EASY PAD THAI RECIPE (30-MINUTES OR LESS!)
From tasteofhome.com
HOW TO MAKE AUTHENTIC PAD THAI IN 5 MINS! + PAD THAI SAUCE …
From youtube.com
PAD THAI - GIMME SOME OVEN
From gimmesomeoven.com
PAD THAI RECIPE | MYRECIPES
From myrecipes.com
TRADITIONAL PAD THAI NOODLES - THAI KITCHEN
From mccormick.com
EASY PAD THAI RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
PAD THAI - DAVID LEBOVITZ
From davidlebovitz.com
PAD THAI RECIPE | BON APPéTIT
From bonappetit.com
PAD THAI - JO COOKS
From jocooks.com
PAD THAI RECIPE (WITH CHICKEN OR SHRIMP) - COOKING CLASSY
From cookingclassy.com
THAI SPAM® SALAD CUPS | SPAM® RECIPES
From spam.com
SPAM® BRAND RECIPE: SPAM® PAD THAI BY SPAM(R) – REDCIPES
From redcipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love