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.
MY FAVORITE PAD THAI
This is from Hot Sour Salty Sweet, my favorite cookbook :) It's a culinary journey cookbook, which are the best reads!! The trick to wok cooking is to prep everything in little bowls so that you can quickly and easily add ingredients without trouble. This looks like a harder recipe than it actually is. All the effort is in the prep and then it's just tossing things into the wok til it seems done :)
Provided by Abi Fae
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced, lettuce leaves, 1 lime cut into wedges, salted radish (just dice radish and lightly sprinkle with salt), a small bowl of sugar, and a small bowl of cayenne pepper.
- Place the pork in a bowl and add the sugar (if using chicken or beef, add the sugar to the soy sauce mix instead).
- In a small bowl, mix the tamarind (feel free to strain it if you don't like the chunks. I like the pieces in it though), soy sauce, and fish sauce.
- In another bowl, lightly beat the eggs.
- Place all the bowls within reach. Place a large wok over high heat. Add about 1 1/2 T of the oil. Once hot, add the garlic and fry until the color changes (about 15 seconds). Toss in the pork and fry until it has all changed color. About 1 minute if it is cut thin.
- Add the tofu and press it against the hot sides of the wok to scorch it a little. 10-20 seconds.
- Pour in the egg mixture and let it cook until it starts to set (about a minute). Break up the egg with your spatula and set it all onto a plate and set it aside.
- Add the other 1 1/2 T oil to the wok and toss in the drained noodles and stir fry, pressing them against the side of the wok to slightly sear them. After about a minute they soften quite a bit.
- Move the noodles to the side of the wok and toss in most of the bean sprouts (leave some as garnish) and scallions. Stir fry until heated (about 20 seconds) but not wilted. Add the dried shrimp and salted radish (optional). Add the soy sauce mixture.
- Stir for about another half minute and then add the meat-egg mixture back inches Once it is gently mixed, turn it onto a platter or individual plates.
- Sprinkle some of the chopped peanuts onto the noodles and leave teh rest as a condiment.
- Add the coriander leaves.
- Everyone makes little portions with the various condiments. You can wrap bits in the lettuce leaves or just eat it from your plate. It's fun to play with the condiments as they change the flavor so much.
- I enjoy this with a side of cucumbers, quick pickled in mint and lime and rice vinegar.
Nutrition Facts : Calories 552.4, Fat 44.1, SaturatedFat 7.4, Cholesterol 151.4, Sodium 1135.2, Carbohydrate 20.2, Fiber 6.1, Sugar 7.6, Protein 26.2
MOOSEWOOD PAD THAI (VEGETARIAN) RECIPE
Provided by á-13
Number Of Ingredients 17
Steps:
- In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain. Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.
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EASIEST PAD THAI RECIPE | THE RECIPE CRITIC
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4.9/5 (11)Calories 328 per servingCategory Main Course
- In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter. Set aside.
- In a large saucepan over medium high heat, add olive oi and garlicl. Add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.
- Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.
PAD THAI - GIMME SOME OVEN
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4.5/5 (100)Total Time 45 minsServings 4-6
- Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined. Set aside until ready to use.
- Cook the noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss briefly with one tablespoon oil to prevent the noodles from sticking.
- Meanwhile, heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
- Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
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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.
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#60-minutes-or-less #time-to-make #course #cuisine #preparation #main-dish #asian #thai #stir-fry #technique
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