Pad Thai With Bok Choy Recipes

Steps:

• Cook the noodles according to the package directions. Strain, rinse with cold water, drain well and reserve.
• While the noodles are soaking, make the sauce for the pad thai. Whisk together the honey, tamarind concentrate, fish sauce and rice vinegar in a small bowl. Set aside.
• Preheat a wok over high heat. Gather all the mise en place for the dish in the order you will add the ingredients to the wok.
• Add 1 tablespoon of peanut oil to the hot wok, swirling from the top. Add the garlic, carrots and scallions and cook for 30 seconds, tossing with a wooden spatula. Add the cabbage and bok choy. Cook, tossing for 1 minute.
• Push everything to the sides of the wok, leaving an empty space in the center. Add another drizzle of oil if needed, then add the beaten eggs and scramble with a wooden spatula. Toss everything together.
• Add the noodles, reserved sauce, red pepper and bean sprouts. Toss to combine and cook until the sauce thickens to a syrupy texture, 2 to 3 minutes. Transfer to a large serving platter. Garnish with peanuts, cilantro and lime wedges.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
• Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
• Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
• Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
• Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Steps:

• Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.
• Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 1/2 minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.
• To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
• Drizzle in reserved lime juice mixture and toss for 5 seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.

Steps:

• Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
• Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
• Fry the chicken until brown then set aside.
• Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
• Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
• Add the chinese leaves and half the beansprouts.
• Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
• While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
• Drain the noodles and add to your stir fry and mix well.
• Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.

Steps:

• Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
• Cover and cook for 3-5 mins until tender, then tip into a warmed serving dish.
• Meanwhile heat a wok or large frying pan until hot. Add the oil, ginger, chili and garlic and stir fry for 1 minute.
• Add the soy sauce and fish sauce, heat through and drizzle over the bok choy to serve.