PAD THAI
The most famous Thai dish in America! Making a good Pad Thai takes time. There's a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb and soften. They first get pan-fried with all the ingredients. Be patient at this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking. My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives vs. green onions. I always say Pad Thai is like pancakes. You'll burn a few before you get the knack for it.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
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.
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 THAI NOODLES
This popular Thai noodle dish has a delicate balance of spicy, sweet, salty, and sour flavors. This recipe is based on a traditional Bangkok-style version of the dish. It is not swimming in sauce like many Western versions found in restaurants. The dish is full of flavor with a light coating of delicious sauce in every bite. Serve with lime wedges, fish sauce, sugar, white pepper or pepper flakes, and vinegar on the table so guests can individually adjust tastes.
Provided by Bud W
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
- Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
- Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
- Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 66.4 g, Cholesterol 147.9 mg, Fat 14.5 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.8 g, Sodium 626.4 mg, Sugar 13.3 g
THAI NOODLES
A spicy Thai noodle dish with chicken and vegetables.
Provided by Sharon
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 16
Steps:
- Cook rice noodles according to package directions.
- Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
- In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
- Toss cooked rice noodles with saute. Garnish with sesame seeds.
Nutrition Facts : Calories 570.8 calories, Carbohydrate 65.4 g, Cholesterol 65.9 mg, Fat 18.5 g, Fiber 5.4 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 371.7 mg, Sugar 5.3 g
THAI NOODLES (PHAD THAI)
This is my favorite recipe for Phad Thai. It comes from "Quick & Easy Thai Cuisine" by Judy Lew and Chef Rut. I've tried many other recipes but none are as easy or as good as this one. I highly recommend the optional ingredients if you fix this. The 3 hours prep. time is soaking the rice noodles.
Provided by Susan Dillard
Categories Thai
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Soak the noodles in cool water until they are soft (about 3 hours).
- Heat oil in skillet or wok until hot and then add garlic, shrimp and egg.
- Stir fry until shrimp and egg are cooked.
- Reduce the temperature if needed to keep from overcooking.
- Drain noodles and add to pan with shrimp mixture.
- Stir fry until noodles are translucent and become somewhat soft, loosing their stiffness.
- Add water as needed to keep from sticking.
- When noodles are soft, add the fish sauce, sugar and paprika; thoroughly combine.
- Add peanut, bean sprouts, green onion and mix well.
- Garnish with optional ingredients if desired and serve.
Nutrition Facts : Calories 500.4, Fat 19.4, SaturatedFat 2.9, Cholesterol 82.2, Sodium 1828.2, Carbohydrate 69.7, Fiber 4.1, Sugar 16.7, Protein 13.5
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.
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