PAD THAI (PHAT THAI)
Chef Ricker's version of this Thai classic is faithful to its street-food roots: authentic ingredients and techniques are key to its vibrancy and flavor.
Provided by Andy Ricker
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Noodles: Fill a bowl with lukewarm water. Pull apart noodles and roughly cut into 6-inch bunches. Place the noodles in the water so they are fully submerged and soak for 20 minutes. (Remaining noodles can be stored in a sealed plastic bag in the refrigerator for up to 1 week.) If you're using dried rice noodles, soak in water for 30 minutes, or until very pliable.
- While noodles are soaking, prep the other ingredients: Slice tofu into ¼-inch thick slices, then slice into small chunks, about ¾-inch long. Chop 6 garlic chives into 1½-inch pieces; you should have about ¼ cup. Soak salted radish in lukewarm water, 15 minutes; then drain and soak for another 5 minutes. Drain and roughly chop. Cut the Key lime into quarters. In a small bowl, combine tamarind water, palm sugar simple syrup, and fish sauce. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.)
- Pad thai: Heat wok over medium-high heat and add oil. Crack the egg into a small bowl. When wok is smoking hot, add the egg and let it cook undisturbed. Immediately add shrimp, followed by tofu, dried shrimp, and salted radish. Use metal spatula to break up egg yolk and turn everything over to sear. Remove noodles from water, shake off excess water, and add to the wok. Toss vigorously, then add the sauce; stir-fry for 1 minute, allowing the sauce to soak into the noodles. Add the bean sprouts and most of the chopped garlic chives; stir to combine, 20 seconds.
- Serve: Transfer pad thai to a serving platter. Garnish with crushed peanuts, remaining chopped garlic chives, chile powder, and a pinch of sugar. Serve immediately, with Key lime wedges and 4 garlic chives on the side.
PHAD THAI
Phad Thai is a stir-fried noodle dish which is very popular across the globe. Rice noodles are combined with bean sprouts, tofu, egg, chicken and peanuts and stir-fried in just the right sauces to give it that authentic taste.
Provided by Tastefully Thai
Categories Thai
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Soak noodles in warm water until rubbery, at least 30 minute Drain well.
- While noodles soak, prepare all the other ingredients.
- In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside.
- In same pan, add a little oil and cook chicken, stir-frying until done. Set aside.
- Put 3 Tbs. Oil in wok and heat until hot.
- Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over,.
- quickly add the tamarind/water mixture, stirring to soften noodles.
- Add all other ingredients; tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for 2 minute.
- Turn off heat.
- Add chives and mix well.
- Serve adding more bean sprouts, peanuts, sugar, dried chilies and squeeze lime wedges over to taste. (opt).
Nutrition Facts : Calories 483.9, Fat 34.7, SaturatedFat 5.8, Cholesterol 186, Sodium 2173.4, Carbohydrate 29.7, Fiber 5.3, Sugar 21, Protein 20.9
AUTHENTIC PAD THAI
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g
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
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
PHAT THAI WITH MUSHROOMS (PAD THAI)
This is a vegan version of a very popular noodle dish in Asia and worldwide. This version has no cilantro, good for those who find that cilantro tastes like soap. The recipe was found in The Giant Book of Tofu Cooking.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Soak the noodles in cold water in a medium sized mixing bowl for 20 minutes or until slightly limp; drain.
- While noodles are soaking: In a sausepan, saute garlic and turnips in oil for 5 minutes.
- Add mushrooms, scallions, chili pepper and tofu; cook, stirring for 2 minutes.
- Combine vinegar, sugar, paprika and tamarind in a small bowl; add to saucepan along with noodles and water and continue to cook, gently tossing until most of water is absorbed.
- Stir in 1/2 cup of roasted peanuts, bean sprouts, lime juice and chives; season to taste with salt and pepper.
- Place a serving of Phat Thai in center of each plate; arrange some of the lime wedges, carrot shreds and reserved peanuts on top.
Nutrition Facts : Calories 565.8, Fat 37.9, SaturatedFat 5.4, Sodium 543.1, Carbohydrate 45, Fiber 8.8, Sugar 17.1, Protein 23.2
PHAT THAI
Try an authentic version of this classic Thai snack food. You can swap the prawns for thin strips of chicken if you like
Provided by John Torode
Categories Dinner, Main course
Time 1h
Number Of Ingredients 15
Steps:
- Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
- Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.
- Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.
Nutrition Facts : Calories 750 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.73 milligram of sodium
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