LIGHTENED-UP PAD THAI
This low calorie version of the classic has all the flavor and is super fresh tasting. We used clever ribbons of vegetables to cut back on the noodles, dropping some calories and adding nutrients.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.
- Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.
- Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate.
- Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water.
- Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.
Nutrition Facts : Calories 370 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 70 milligrams, Sodium 900 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 15 grams, Sugar 8 grams
COOKING LIGHT MAGAZINE PAD THAI
Make and share this Cooking Light Magazine Pad Thai recipe from Food.com.
Provided by That Napa Chicken R
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
- Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
- Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
- Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
- Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
Nutrition Facts : Calories 584.5, Fat 23.9, SaturatedFat 4.2, Cholesterol 201, Sodium 1841.5, Carbohydrate 71.1, Fiber 4.3, Sugar 15.9, Protein 22.7
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.
PAD THAI
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. Some ingredients in this recipe may be unfamiliar. The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don't need to be boiled; instead, you soak them in hot water until they're tender. Meanwhile, make a sauce from tamarind paste, now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. It can vary widely in its potency, so be sure to taste as you go. Fish sauce (nam pla) is another important ingredient. Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste. Honey and rice vinegar round things out.
Provided by Mark Bittman
Categories dinner, quick, weekday, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.
- Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
- When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 26 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 1872 milligrams, Sugar 29 grams, TransFat 0 grams
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
EASY PAD THAI
Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting
Provided by Mary Cadogan
Categories Lunch, Main course, Supper
Time 30m
Yield Serves 2-3
Number Of Ingredients 13
Steps:
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Nutrition Facts : Calories 531 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3 milligram of sodium
AUTHENTIC PAD THAI
Take the classic pad Thai to new levels, adding king prawns and tofu, pickled turnip and tamarind paste - a dish for two that's packed with flavour
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 15
Steps:
- Soak the noodles in warm water for about 20 mins until softened but with plenty of bite, then drain. Meanwhile, mix together the tamarind paste, fish sauce, sugar and lime juice until the sugar dissolves. Season with a pinch of chilli powder if you like it spicy. Can be made up to two weeks ahead and kept in the fridge. If you make pad Thai regularly, double the quantity and keep half.
- Heat half the oil in a frying pan and cook the tofu on each side until golden. Add the prawns and fry until they just start to turn pink. Tip the noodles into the pan and drizzle over the tamarind mixture with about 5 tbsp of water. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
- When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
- Scatter over half of the peanuts, half the spring onion and all the turnip, and quickly toss together. Divide between two plates with the remaining peanuts, spring onion, chilli powder, lime wedges and soy sauce on the side, to garnish as preferred.
Nutrition Facts : Calories 992 calories, Fat 45 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 7.5 milligram of sodium
PAD THAI
Maybe don't order pad Thai this weekend and make it yourself? Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home. This dish may introduce some new ingredients to your pantry (fish sauce and tamarind paste), and if you're a parent, it might become a family favorite.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside. Lightly steam the broccoli and carrot; set aside.
- Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer the shrimp to a plate, leaving the oil in the pan.
- Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrot, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the cilantro, lime wedges, sesame seeds and (for brave children) red pepper flakes.
Nutrition Facts : @context http, Calories 646, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 912 milligrams, Sugar 9 grams, TransFat 0 grams
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