Spicypadthai Recipes

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
• Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
• Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Steps:

• Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
• Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
• Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
• Add 1/3 sauce to the veggies, heat through for 5 minutes.
• Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
• Cook noodles according to package directions.
• When cooked, add 1/3 of sauce to noodles.
• Place veggies and chicken over the noodles, and enjoy!

Steps:

• 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
• 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
• 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
• 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
• 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.

Steps:

• 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
• 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
• 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
• 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
• 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.

Steps:

• Mix everything together in a bowl. Let it sit over night if you really want the flavor to blow you away, otherwise, use it right away.
• add to well-drained Shirataki noodles and enjoy!

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!