PAD THAI NOODLES
This popular Thai noodle dish has a delicate balance of spicy, sweet, salty, and sour flavors. This recipe is based on a traditional Bangkok-style version of the dish. It is not swimming in sauce like many Western versions found in restaurants. The dish is full of flavor with a light coating of delicious sauce in every bite. Serve with lime wedges, fish sauce, sugar, white pepper or pepper flakes, and vinegar on the table so guests can individually adjust tastes.
Provided by Bud W
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
- Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
- Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
- Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 66.4 g, Cholesterol 147.9 mg, Fat 14.5 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.8 g, Sodium 626.4 mg, Sugar 13.3 g
THAI NOODLES (PAD THAI)
This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea! From "Thai Home Cooking" by Kamomal Pootaraska -- NOTE: I replaced the original version of recipe #7941 (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."
Provided by Ms B.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
- (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
- Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
- Slice the scallions on the diagonal 1/4 inch thick, set aside.
- Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
- Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
- Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
- Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
STIR-FRIED THAI NOODLES: PAD THAI
Steps:
- Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
- In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
- Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
- Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
- When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.
THAI NOODLES (PHAD THAI)
This is my favorite recipe for Phad Thai. It comes from "Quick & Easy Thai Cuisine" by Judy Lew and Chef Rut. I've tried many other recipes but none are as easy or as good as this one. I highly recommend the optional ingredients if you fix this. The 3 hours prep. time is soaking the rice noodles.
Provided by Susan Dillard
Categories Thai
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Soak the noodles in cool water until they are soft (about 3 hours).
- Heat oil in skillet or wok until hot and then add garlic, shrimp and egg.
- Stir fry until shrimp and egg are cooked.
- Reduce the temperature if needed to keep from overcooking.
- Drain noodles and add to pan with shrimp mixture.
- Stir fry until noodles are translucent and become somewhat soft, loosing their stiffness.
- Add water as needed to keep from sticking.
- When noodles are soft, add the fish sauce, sugar and paprika; thoroughly combine.
- Add peanut, bean sprouts, green onion and mix well.
- Garnish with optional ingredients if desired and serve.
Nutrition Facts : Calories 500.4, Fat 19.4, SaturatedFat 2.9, Cholesterol 82.2, Sodium 1828.2, Carbohydrate 69.7, Fiber 4.1, Sugar 16.7, Protein 13.5
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