CARRIE'S PAD THAI SALAD
This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!
Provided by Carrie Medina
Categories World Cuisine Recipes Asian Thai
Time 38m
Yield 4
Number Of Ingredients 19
Steps:
- Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
- Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
- Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
- Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
Nutrition Facts : Calories 806.7 calories, Carbohydrate 109.1 g, Cholesterol 186 mg, Fat 35.3 g, Fiber 6.1 g, Protein 16.6 g, SaturatedFat 6 g, Sodium 1244.2 mg, Sugar 30.1 g
PAD THAI PASTA SALAD
Using an LG range/cooktop, this recipe uses pad Thai flavors in an American-style pasta salad.
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.
PAD THAI-STYLE RICE SALAD
My basic technique works like this: Cook the rice as you would pasta, in abundant salted water, tasting as you go; the cooking time will range from around 15 minutes for white rice to as long as 45 minutes for the most stubborn brown varieties (almost all will be done in 30 minutes or so). Drain and rinse; you want to get any remaining surface starch off so the salad isn't too clumpy. When the rice is cool enough to handle, dress it; it will absorb a bit of the dressing. Add herbs and garnishes just before serving.
Provided by Mark Bittman
Categories main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 17
Steps:
- Cook rice in abundant salted water, as you would pasta, until it's just done; about 10 to 15 minutes. Drain, rinse in cold water, drain again, then put in a large salad bowl.
- Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat. Add eggs and scramble quickly for first minute or so with a fork almost flat against the bottom of pan; you're aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve. Cook just until set and remove crepe to a cutting board. Cut into 1/4-inch strips and add to bowl.
- Raise heat to high, and add remaining oil. When oil is hot, add garlic and shrimp, and cook, stirring occasionally, until shrimp lose their raw gray color; transfer to the bowl with a slotted spoon; add chicken and sauté until just done. Transfer with a slotted spoon; add scallions and half the bean sprouts; cook, stirring occasionally, for 3 minutes. Again transfer with a slotted spoon.
- To skillet add fish sauce; chiles; tamarind and sugar, or ketchup and lime juice; and a little water (start with 1/4 cup); stir just to combine and deglaze the pan (add a little more water, if necessary), then drizzle warm dressing over salad. Toss, taste, and adjust seasoning, then top with peanuts, cilantro and remaining bean sprouts. Serve with lime wedges on side.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 644 milligrams, Sugar 3 grams, TransFat 0 grams
PAD THAI SALAD
Recipe adapted from Good Housekeeping June 2013. Recipe called for grilled chicken breasts which I left out. (1 lb, rubbed with lime peel, salt and pepper, grilled, cooled, chopped). I couldn't find any watercress - used spring mix.
Provided by sheepdoc
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions, Rinse until cool. Drain. Cut apart.
- Whisk lime juice, soy sauce, sugar, oil, vinegar, and 1/8 tsp salt.
- Add noodles and vegetables. Toss to combine.
- Top with peanuts.
Nutrition Facts : Calories 382.9, Fat 16.6, SaturatedFat 2.3, Sodium 771, Carbohydrate 52.5, Fiber 4, Sugar 10, Protein 8.1
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