Authentic Pad Thai Recipes

Steps:

• Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
• Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
• Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
• Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Steps:

• Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
• Heat peanut oil over medium heat in a large wok.
• Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
• Remove tofu with a slotted spoon and drain on plate lined with paper towels.
• Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
• Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
• Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
• Remove egg from the wok and set aside.
• Pour reserved peanut oil in the small bowl back into the wok.
• Toss garlic and drained noodles in wok until they are coated with oil.
• Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
• Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
• Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
• Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

Steps:

• Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes.
• Julienne tofu and cut into pieces 1 inch long.
• Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
• Rinse the bean sprouts and save half for serving fresh.
• Mince shallot and garlic together.
• Heat the oil in a wok on high.
• Fry the peanuts until toasted and remove them from the wok.
• Add shallot, garlic and tofu and stir them until they start to brown.
• The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
• Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
• Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
• Add shrimp and stir for a minute.
• Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
• Pour onto the serving plate and sprinkle with the fried peanuts. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.