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.
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
ARTICHOKE PAD THAI
For a lighter take on the classic Thai dish, a can of artichokes serves as a hearty meat substitute. The picture shows the preparation with maifun noodles, but the method is the same with rice noodles.
Provided by Late Night Gourmet
Categories Artichoke
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cook rice noodles according to directions on package.
- Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
- Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
- Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.
Nutrition Facts : Calories 509.7, Fat 16.8, SaturatedFat 2.7, Sodium 575.5, Carbohydrate 83.5, Fiber 13.5, Sugar 15.4, Protein 11.2
CHEAT'S PAD THAI
Make and share this Cheat's Pad Thai recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly beat the eggs and season. Heat the oil in a wok or frying pan and stir fry the spring onions for 2 minutes. Add the frozen peas and cook for another 1-2 minutes, or until thawed and hot.
- Add the bean sprouts and prawns and stir fry until the prawns just turn pink.
- Add the noodles and heat through. Make a hole in the middle, add the eggs and stir until set. Then combine with the rest of the stir fry.
- Stir in the soy sauce and sweet chilli sauce. Sprinkle on the peanuts, drizzle with the lime juice and serve with lime wedges.
Nutrition Facts : Calories 994.4, Fat 21.8, SaturatedFat 4.5, Cholesterol 370.2, Sodium 1542.9, Carbohydrate 149.4, Fiber 11, Sugar 10.1, Protein 49.8
ARTICHOKE PAD THAI
For a lighter take on the classic Thai dish, a can of artichokes serves as a hearty meat substitute. The picture shows the preparation with maifun noodles, but the method is the same with rice noodles.
Provided by Late Night Gourmet
Categories Artichoke
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook rice noodles according to directions.
- Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
- Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
- Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.
Nutrition Facts : Calories 492.7, Fat 16.7, SaturatedFat 2.7, Sodium 572.1, Carbohydrate 80.1, Fiber 12.4, Sugar 13.1, Protein 9.5
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