Jet Tilas Pad Thai Recipes

Steps:

• Combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set it aside.
• Place the broccoli florets in a bowl with about 1 tablespoon (15 milliliters) of water and cover with plastic wrap. Microwave for 1 1/2 minutes on high, then set aside until ready to use.
• Heat the oil on high in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken and garlic to the pan and saute for about 1 minute or until the exterior of the chicken is mostly seared and opaque. Don't be scared to really scrape the bits off the pan before they burn.
• Add in the eggs, then "cradle" the noodles in the eggs, tossing to coat the noodles with the egg.
• Drain the broccoli and add, tossing it constantly until it starts to turn dark green, 1 to 2 minutes. Then add the sauce and stir constantly to combine for about 3 minutes until the noodles soak up the sauce and start to crisp slightly on the edges.
• When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.

Steps:

• Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
• Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
• Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
• Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
• Transfer to a platter and top with the reserved fried eggs.

Steps:

• Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
• To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
• Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
• Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
• Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.

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.

Steps:

• Sauce, Mix first 6 ingredients. Make larger batch for future.
• Mix: Sugar, Tamarind Paste, Lime Juice, White Vinegar, Fish Sauce, & Sriracha Chili Sauce.
• Cook in Wok:
• Pre Heat Wok,
• Add: Vegetable Oil, Garlic, Dried Shrimp, Pickled Radish, & Stir up.
• Add: Tofu, Chicken, Shrimp.
• Stir and move ingredients around to sides.
• Add the eggs to the center, and gently break the yokes, but do not scramble.
• Let eggs start to cook, and slowly mix the ingredients from sides into the eggs.
• Soak Rice Noodles in warm water until Al Dente.
• Add Rice Noodles, and fold all ingredients
• Cook until shrimp, and chicken are a little over half way cooked.
• Noodles should go from Al Dente to almost cooked
• Add Pad Thai Sauce
• Set half of the Bean Sprouts, and Scallions on the top and fold the other ingredients over the top to steam them. Do not let sprouts and scallions scorch on hot wok.
• Add half of the peanuts to the sprout, scallion nest.
• Cook till ingredients are cooked, and sauce is reduced.
• Plate on 2/3's of plate,
• Add remaining fresh Bean Sprouts, Scallions, and Peanuts to bare side of plate.
• Bon Appetite, Enjoy!

Steps:

• Before we begin: Relax, don't get too technical with it. Follow the sauce mixture to a 'T', but the proteins and garnishes are all subject to your liking. Anyone can follow this recipe and do well. Just use your instincts, and don't get scared when that super pungent fish sauce hits the pan. The flavors will get to know one another and come together to make a stunning dish.
• Soak rice (Pad Thai) noodles according to package instruction. If you are using fresh noodles you may skip this step.
• To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika (optional - adds deep color), and chili paste until the sugar is completely dissolved.
• Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
• Slice chicken thighs into quarter inch strips and peel shrimp.
• Crush and coarsely chop the garlic while heating skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
• Place chicken in the pan and sere until the outside has just changed to white.
• Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
• Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
• Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
• Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
• Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
• (Recommended) Step back, take notice of the consistency, the noodles should be softer now and if you press a wooden spatula down, the noodles should stick a bit.
• Once you are satisfied, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. This step really depends on preference.