STIR-FRIED THAI NOODLES: PAD THAI
Steps:
- Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
- In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
- Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
- Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
- When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.
PAD SI-IEW
This great site is missing one of the best Thai recipes out there! I had this at my very first Thai restaurant visit and fell in love. I've tried several different recipes, and this is by far the best; I found it somewhere on the net, and adapted it a little! I made this for the first time on DH's birthday, and he loved it! Looks like lots of ingredients, but is mega easy, just toss everything together to marinate the night before and dinner's ready when you get home! Preparation time does not include marinating time.
Provided by currybunny
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix together first 13 ingredients; add beef and marinate for at least an hour or overnight.
- Soak the noodles in warm water for about 5 minutes, then drain and seperate with your fingers.
- Heat wok, add a little oil and stir fry the marinaded beef until it just begins to cook (as the beef should be cut very thinly, this should not take long).
- Add noodles and remaining ingredients, stir until blended and heated through.
- Serve with rice and any Thai table condiments you want!
Nutrition Facts : Calories 1259.7, Fat 82.5, SaturatedFat 33.8, Cholesterol 112.4, Sodium 1442.7, Carbohydrate 109.7, Fiber 2.6, Sugar 7.4, Protein 15.3
THAI STIR-FRIED NOODLES (PAD SEE EW)
Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.
Provided by Nina
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
- Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
- Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
- Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g
THAI STIR FRIED WIDE RICE NOODLES, "PAD SI-IEW"
Make and share this Thai Stir Fried Wide Rice Noodles, "Pad Si-iew" recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 22m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Slice about 8 ounces of beef paper thin (you might persuade your butcher to put it through the bacon slicer) and marinade the beef in the marinade for about an hour.
- Cook the noodles until tender, in plain water, then put in cold water to halt the cooking process.
- Heat a wok and a little oil to stir fry the marinaded beef until it just begins to cook (because it is cut very thin, this is quite quick so be careful not to overcook).
- Add the noodles and the remaining ingredients, and stir until blended and heated through.
- Taste the sauce for balance of flavors (it should be just on the sweet side with a salty tang).
Nutrition Facts : Calories 1386.7, Fat 85.8, SaturatedFat 34.7, Cholesterol 194.1, Sodium 5190.9, Carbohydrate 125.3, Fiber 3.1, Sugar 14.3, Protein 24
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- Over high heat, add 1 Tablespoon of oil and quickly stir fry the broccoli and carrots for about 1 - 2 minutes. Remove and set aside. Then crack two eggs into the pan and quickly scramble and set aside. Add more oil if necessary.
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- To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.
- For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.
- Make sure your fresh rice noodles are at room temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.
- The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home. If either of these options don’t work, then use dried rice noodles. If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.
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