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.
EASY PAD THAI RECIPE
Forget delivery and try this Easy Pad Thai Recipe tonight! Enjoy this Easy Pad Thai Recipe for a flavorful weeknight dish. Keep the tip money to yourself!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook spaghetti in large saucepan as directed on package. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Lightly beat egg whites and whole egg. Add to skillet; cook until eggs are scrambled and set, stirring frequently. Transfer to bowl; cover to keep warm.
- Add pea pods to skillet; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add teriyaki sauce; cook until heated through, stirring frequently.
- Drain spaghetti; return to pan. Add pea pod mixture, eggs, nuts and cilantro; mix lightly.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
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
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
POD'S PAD THAI
This isn't really authentic, but it's easy and very tasty. It comes from a Canadian low fat cookbook called "Crazy Plates" by sisters Janet & Greta Podleski.
Provided by Scarycarrie_ca
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Cook noodles in boiling water for 3 minutes, or until tender.
- Drain.
- Rinse with cold water and drain again.
- Set aside.
- To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl.
- Set aside.
- Heat oil in a large, non-stick wok or skillet over medium heat.
- Add onions and garlic.
- Cook and stir until onions are tender, about 3 minutes.
- Add sauce and bring to a boil.
- Add cooked noodles, bean sprouts, carrot, green onions and cilantro.
- Mix well.
- Cook until noodles are heated through, about 2 minutes.
- Srpinkle individual servings with chopped peanuts.
Nutrition Facts : Calories 469.4, Fat 9.7, SaturatedFat 1.4, Sodium 741.2, Carbohydrate 88.7, Fiber 4.4, Sugar 18.2, Protein 8.6
PAD THAI
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. Some ingredients in this recipe may be unfamiliar. The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don't need to be boiled; instead, you soak them in hot water until they're tender. Meanwhile, make a sauce from tamarind paste, now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. It can vary widely in its potency, so be sure to taste as you go. Fish sauce (nam pla) is another important ingredient. Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste. Honey and rice vinegar round things out.
Provided by Mark Bittman
Categories dinner, quick, weekday, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.
- Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
- When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 26 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 1872 milligrams, Sugar 29 grams, TransFat 0 grams
EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
More about "pods pad thai recipes"
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 Calories 624 per servingCategory Main Course
- Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
THE BEST EASY PAD THAI - FOODIECRUSH .COM
From foodiecrush.com
5/5 (14)Total Time 40 minsCategory Main CourseCalories 583 per serving
- Place the tamarind paste in a small bowl. Cover with 1/2 cup of hot water and let sit for 10 minutes for the paste to soften. Massage the pods with your fingers, squeezing the juice from the fiber and pods. The juice will be dark and somewhat thick. Discard any extra fiber and pods, then strain the tamarind juice through your fingers into a medium bowl. Whisk in the 3 tablespoons warm water, sugar, fish sauce, and chili powder until the sugar is dissolved. Set aside.
- Place the rice stick noodles in a baking dish and cover them with boiled water. Let the noodles sit for about 20 minutes, stirring and agitating occasionally so the noodles separate and don't stick together. The noodles should still be firm but pliable so they don't fall apart when stir-fried, where they'll soften more. Drain and set aside.
- Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the garlic and cook for 1 minute until aromatic, stir frying the whole time. Add the shrimp and tofu and continue stirring as the shrimp cooks and begins to change color. When the shrimp begins to turn pink, add the noodles, and cook for another 30 seconds, stirring continuously.
- Move everything to one side, add the remaining tablespoon of oil to the pan, let it get hot, then add the whisked eggs. Cook undisturbed for 20 seconds then whisk to scramble. Combine with the noodles and add the bean sprouts and sauce and cook, stirring constantly, until the noodles are softened and the shrimp and tofu are well coated. Stir in the green onion and the peanuts, and remove from the heat. Top with more peanuts if desired and serve immediately with lime wedges.
AUTHENTIC PAD THAI RECIPE & VIDEO TUTORIAL | HOT THAI …
From hot-thai-kitchen.com
SHRIMP PAD THAI - THE WOKS OF LIFE
From thewoksoflife.com
DELIGHTFUL ONE POT PAD THAI NOODLES RECIPE - APRIL …
From aprilgolightly.com
PAD THAI | RECIPETIN EATS
From recipetineats.com
EASY PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY PAD THAI RECIPE WITH CASHEW SAUCE + VEGGIE NOODLES - CLEAN …
From cleancuisine.com
POD'S PAD THAI: POPULAR, SPICY THAI NOODLE DISH RECIPE - EAT YOUR …
From eatyourbooks.com
PAD THAI - THE BEST PAD THAI RECIPE - RASA MALAYSIA
From rasamalaysia.com
EASY PAD THAI | HY-VEE
From hy-vee.com
PAD THAI SAUCE RECIPE WITH TAMARIND - THE SPRUCE EATS
From thespruceeats.com
INSTANT POT PAD THAI WITH TOFU : MY CRAZY GOOD LIFE
From mycrazygoodlife.com
PAD THAI RECIPE | BON APPéTIT
From bonappetit.com
You'll also love