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.
PIGS' EARS
Provided by Martha Stewart
Yield Makes 4 ears
Number Of Ingredients 5
Steps:
- Rinse the ears under cold running water. Place in a large saucepan with remaining ingredients. Add enough cold water to cover. Bring to a boil over high heat and cook, covered, for 2 hours. Remove from heat and let cool to room temperature. Remove ears from cooking liquid, and use as desired.
PAD THAI PIG EARS
Make and share this Pad Thai Pig Ears recipe from Food.com.
Provided by Food.com
Categories Pork
Time 25m
Yield 3 serving(s)
Number Of Ingredients 18
Steps:
- For the Pad Thai Chili Sauce:.
- Combine all ingredients and bring to a boil. Reduce to a simmer, for 10 minutes, blend mixture with burre-mixer. Strain though large perforated pan to catch any tamarind. Cool and store.
- For the pig ears:.
- Flash fry the pig ears after dredging in 'Oyster' flour. Once crispy remove and season. (Be careful, without the crust on the pig ears they tend to pop a little in the fryer, try to avoid looking directly at them.).
- Meanwhile, heat a small saute pan, brush with oil, add 2 T. whipped egg, scramble and add scallions, peanuts, 2oz Pad Thai sauce and the pig ears.
- Coat ears with mixture and plate immediately. Garnish with bean sprouts, then cilantro and mint sprigs, place a lime wedge beside the "Pig Ear Pad Thai".
Nutrition Facts : Calories 1116.5, Fat 1.4, SaturatedFat 0.5, Sodium 16343.3, Carbohydrate 269.2, Fiber 14, Sugar 238.2, Protein 18.4
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
More about "pad thai pig ears recipes"
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
4.7/5 (33)Total Time 50 minsCategory Main CourseCalories 698 per serving
- First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
- Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
- Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
- Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.
PAD THAI RECIPES
From allrecipes.com
PAD THAI - THE BEST PAD THAI RECIPE - RASA MALAYSIA
From rasamalaysia.com
PAD THAI | RECIPETIN EATS
From recipetineats.com
PAD THAI PIG EARS RECIPE - FOOD.COM - PINTEREST.CO.UK
From pinterest.co.uk
PAD THAI IN 15 MINUTES - TIFFY COOKS
From tiffycooks.com
PIG EAR IN CHILLI SAUCE RECIPE - EASY RECIPES
From recipegoulash.cc
CRISPY PIG'S EARS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAD THAI PIG EARS RECIPE - FOOD.COM
EXTREME CUISINE: PIG EAR PAD THAI AT EUCLID HALL IN DENVER
From youtube.com
BRAISED PIGS EAR RECIPE
From foodhousehome.com
PAD THAI PIG EARS - PLAIN.RECIPES
From plain.recipes
PAD THAI PIG EARS RECIPE - EASY RECIPES
From recipegoulash.cc
DISH OF THE WEEK | PIG EAR PAD THAI FROM MYERS + CHANG
From confessionsofachocoholic.com
10 BEST PIG EARS RECIPES | YUMMLY
From yummly.com
PAD THAI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PAD THAI PIG EARS RECIPE ~ MENUIVA.COM
From menuiva.com
You'll also love