Spam Pad Thai Recipes

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PAD THAI



Pad Thai image

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

4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) unseasoned rice wine vinegar
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 large eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias
1 lime, cut for garnish

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



SPAM® Pad Thai image

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

1 (12 ounce) can SPAM® Classic, cut into 1-inch cubes
½ cup chicken broth
¼ cup creamy peanut butter
3 ½ tablespoons soy sauce
freshly ground black pepper to taste
1 (10 ounce) package uncooked udon noodles
1 chopped green onion

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



SPAM® Pad Thai image

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

1 (12 ounce) can SPAM® Classic, cut into 1-inch cubes
½ cup chicken broth
¼ cup creamy peanut butter
3 ½ tablespoons soy sauce
freshly ground black pepper to taste
1 (10 ounce) package uncooked udon noodles
1 chopped green onion

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



SPAM® Pad Thai image

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

1 (12 ounce) can SPAM® Classic, cut into 1-inch cubes
½ cup chicken broth
¼ cup creamy peanut butter
3 ½ tablespoons soy sauce
freshly ground black pepper to taste
1 (10 ounce) package uncooked udon noodles
1 chopped green onion

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



Pad Thai image

Provided by Andy Ricker

Categories     Dinner     Peanut     Shrimp     Tofu     Tamarind     Noodle     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 14

5 ounces pad thai rice noodles
3 tablespoons vegetable oil
1 large egg, room temperature
6 medium shrimp, peeled, deveined (optional)
2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
1 cup bean sprouts
5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
1 1/2 tablespoons simple syrup, preferably made with palm sugar
4 garlic chives, 2 cut into 1" pieces
1/2 teaspoon ground dried Thai chiles, divided
2 tablespoons crushed roasted, unsalted peanuts, divided
2 lime wedges

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



Easy Pad Thai image

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

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

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



Pad Thai image

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

250g pack medium rice noodle
2 tsp tamarind paste
3 tbsp fish sauce
2 tsp sugar
1 garlic clove
3 spring onions
2 tbsp vegetable oil
1 egg
200g pack large cooked prawn
75g beansprout
handful salted peanut, chopped to serve
lime wedges, to serve

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

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