Thaipineapplefriedricepadkaosaparod Recipes

A PAD THAI WORTH MAKING

Steps:

• Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
• In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
• Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
• Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
• Serve garnished with fresh cilantro and remaining bean sprouts with lime wedges on the side.

CLASSIC PAD THAI RECIPE BY TASTY

Steps:

• Soak rice noodles in room temperature water 30 minutes prior to cooking.
• In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
• Heat a cast-iron pan or wok over high heat.
• Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
• Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
• Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
• Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
• Add 2 or 3 tablespoons of the reduced sauce and stir.
• Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
• Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
• Enjoy!

THAI PINEAPPLE FRIED RICE - PAD KAO SAPAROD

Steps:

• In a wok, heat oil over medium heat and stir-fry onion and garlic until golden brown.
• Add the carrots and green beans and stir-fry 2 minutes.
• Add pineapple, rice, ketchup, and salt, mixing well and stir-frying for 3 minutes.
• Garnish with green onion and cilantro before serving.
• Serve with soy sauce, if desired.

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!

KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)

Steps:

• Cut half of the pineapple into cubes.
• Prepare all remaining ingredients and have at hand.
• In a small saucepan, heat the coconut milk to a boil.
• Add the coriander root, white pepper, sugar and fish sauce.
• Reduce heat and simmer the sauce for 3-5 minutes, then strain.
• Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
• When the oil is hot, add the meat, pineapple, cashews and rice.
• Stir and toss to combine well.
• Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
• You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
• Continue stif frying until the rice is heated through.
• If desired, fill the empty pineapple half with the rice mixture.
• Garnish and serve.