Pad Thai Recipe By Tasty

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
• Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
• In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
• Enjoy!

Steps:

• To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika, and chili paste until the sugar is completely dissolved.
• Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
• Slice chicken thighs into quarter inch strips and peel shrimp.
• Heat skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
• Place chicken in the pan and sear until the outside has just changed to white.
• Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
• Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
• Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
• Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
• Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
• Now, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. Serve warm.

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!

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.

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Steps:

• Sear tofu in a pan. Once seared on both sides, add remaining ingredients and let simmer until sauce thickens
• Serve warm.

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Steps:

• Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Steps:

• Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
• In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
• Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
• Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
• Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
• Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
• Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
• Enjoy!

Steps:

• Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
• Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
• Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
• Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
• Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
• Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
• Add the sauce and stir to combine.
• Add the tofu, stir to incorporate, and remove the pan from the heat.
• Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
• Enjoy!