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
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI COCONUT RICE NOODLES WITH CHICKEN
If you like Pad Thai you will love this. If you love Thai curries, you will love this even more. It's not really that spicy, so add chopped Thai chiles if you like it more hot. It makes a ton, so invite a few of your friends over and have a martial arts film fest. Everybody will be so happy.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
- Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
- Meanwhile, toast coconut if necessary.
- Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
- Heat oil in large pan until almost smoking.
- Add chicken and stir-fry until almost done and nicely browned.
- Add bell pepper and cook 1-2 minutes.
- Add mushrooms and cook until they are tender.
- Add chopped scallions, basil, and the juice of the lime and cook briefly.
- Stir in sauce mixture and allow to heat.
- Add cooked noodles and chopped cilantro and toss until thoroughly coated.
- Allow to heat through then remove from heat.
- Serve garnished with toasted coconut, chopped cashews, and minced chiles.
Nutrition Facts : Calories 419.3, Fat 12.9, SaturatedFat 4.9, Cholesterol 36.3, Sodium 537, Carbohydrate 58.5, Fiber 3.8, Sugar 4.9, Protein 17.6
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