PAD THAI (THAI STIR-FRIED NOODLES)
A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Boil noodles until just soft (do not overcook).
- Drain water and place noodles in separate bowl.
- Meanwhile, heat 3 Tbsp oil in wok on high heat.
- Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
- Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
- Cook eggs.
- Mix eggs and chicken.
- Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
- Stir in bean sprouts, green onion and peanuts.
- Garnish with fresh cilantro and a quick squeeze of lime juice.
- Serve immediately, with Pad Thai sauce, as desired.
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.
PAD THAI (SHIRATAKI NOODLES)
All the taste of Chicken Pad Thai but low carb... My boyfriend and I both love this since we weight train. It's a favorite.
Provided by Little Britches
Categories One Dish Meal
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice the chicken breasts into very thin slivers. Drain the Shirataki noodles and make sure they're dry (don't want to retain the smell of the water they're packaged in).
- Add 1 tablespoon oil to pan and heat. Add the garlic and ginger and heat until fragrant. Stir in the meat and cook until browned. Stir in the noodles until separated and coated.
- Separately, combine the soy sauce, peanut butter, water and red pepper paste. Pour the sauce over the noodles and meat.
- Add the vinegar and brown sugar and toss it all together. Allow the sauce to heat through. Remove from the heat.
- Top with peanuts and serve.
Nutrition Facts : Calories 501.6, Fat 33.3, SaturatedFat 7, Cholesterol 92.8, Sodium 638.4, Carbohydrate 13.7, Fiber 2.2, Sugar 8.4, Protein 38.2
PAD THAI
Steps:
- Soften the noodles according to the package directions (noodles usually need to soak in warm water for about 15 minutes), and drain. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, add the basil leaves and fry just until crisp, about 1 minute. Lift leaves out with a slotted spoon and drain on paper towels. Add 1 more tablespoon of oil to wok. Add the tofu, chicken or shrimp, salt and paprika, and stir-fry until cooked through and browned, about 3 to 5 minutes. Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set. Transfer everything from wok to a bowl. Wipe out the wok.
- Reheat wok and add remaining tablespoon oil. Add the garlic and stirfry until aromas are released, about 10 seconds. Add the vinegar, fish sauce, palm or brown sugar, and heat through. Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes. Add the red chile paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu, chicken or shrimp and eggs, and toss thoroughly.
- Transfer the mixture to a platter. Garnish with reserved fried basil leaves, mint leaves, scallions and lime wedges.
AUTHENTIC PAD THAI NOODLES
This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.
Provided by Julia
Categories World Cuisine Recipes Asian Thai
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
- Heat peanut oil over medium heat in a large wok.
- Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
- Remove tofu with a slotted spoon and drain on plate lined with paper towels.
- Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
- Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
- Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
- Remove egg from the wok and set aside.
- Pour reserved peanut oil in the small bowl back into the wok.
- Toss garlic and drained noodles in wok until they are coated with oil.
- Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
- Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
- Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
- Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 39.5 g, Cholesterol 40.9 mg, Fat 23.3 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 3.9 g, Sodium 1233.8 mg, Sugar 9.9 g
PAD SIEU (THAI RICE NOODLES)
After watching a version of this recipe prepared on "Calling All Cooks" on the Food Network by a lady named Poolie who was from Thailand, I immediately wanted to give it a try. I had to watch the episode several times to get the recipe correct - as the version they provided was not exactly as described by Poolie while she cooked. Poolie seasoned everything to taste, so please take the measurements very loosely and taste & season as you prefer. She did not add anything spicy to this dish. The Thai sweet soy sauce is very dark and thick and sweet - almost syrupy. You would need to look in an Asian foods store to find it. I used seasoned rice wine vinegar instead of the Thai white vinegar, which I was unable to locate. The wide rice noodles resemble slightly wider fettuccine or egg noodles.
Provided by HeatherFeather
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare noodles according to package directions, usually by soaking in water for a specified time,drain and have cut into 1/2 pieces (I used kitchen shears for this) before you been cooking.
- Prep all of your ingredients before you start as this cooks very quickly.
- Have the meat strips in a small bowl.
- Heat oil and garlic in a wok or large deep skillet on about medium or medium high heat and saute for about 1 minute.
- Sprinkle the meat quickly with salt& pepper, sprinkle lightly with some soy sauce, and just a little cornstarch or flour to coat very lightly and add to the pan.
- Stir fry until almost cooked (just a few minutes- try not to overcook), then add the broccoli (if using shrimp, add with the broccoli) and stir fry another couple of minutes (it will still be rather crisp).
- Lower heat to medium, add noodles, and stir fry to heat together- about 1-2 minutes.
- Clear a spot in the middle of the pan and pour in the beaten egg- tossing quickly to scramble the egg in that spot, then mixing the cooked egg in with the rest of the ingredients.
- Add remaining seasonings to taste quickly, stir to coat,remove from heat, and serve.
Nutrition Facts : Calories 231.4, Fat 18.7, SaturatedFat 5.5, Cholesterol 127, Sodium 481.9, Carbohydrate 3.3, Fiber 0.1, Sugar 0.3, Protein 12.5
PAD THAI
Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time - then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
- Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it's really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they're moving all the time. Cook for 30 secs, just until they begin to soften.
- Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
- Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.
Nutrition Facts : Calories 359 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.17 milligram of sodium
PAD THAI WHOLE WHEAT NOODLES
I had some left over cooked noodles and wanted to do something easy and a bit different withe them. It ended upas a very tasty dish so I'm posting this simple recipe. This recipe is enough for two servings as a side dish or 1 serving as your main meal. I used bought Pad Thai sauce .Watch that the Parmesan doesn't burn.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place your cooked noodles in a baking dish, pour the Pad Thai sauce overr the noodles and sprinkle with the Parmesan on top.
- Bake in 350F for 25 minutes.
Nutrition Facts : Calories 53.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 11, Sodium 191.1, Carbohydrate 0.5, Sugar 0.1, Protein 4.8
CHICKEN PAD THAI
Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 20
Steps:
- Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
- Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
- When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
- Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.
Nutrition Facts : Calories 1004 calories, Fat 45 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 60 grams protein, Sodium 5.73 milligram of sodium
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