Golden Dragon Pad Thai Recipes

PERFECT PAD THAI

Steps:

• Marinate chicken in soy sauce for at least 15 minutes.
• Soak Pad Thai Noodles in very hot water for at least 20 minutes.
• Microwave water for 2 minutes, stir-in Pomegranate Molasses, Fish Sauce, Rice Vinegar, Brown Sugar, Cayenne, and Oil.
• Chop finely white-only part of green onions and sauté in oil for 1 minute (save green parts, cut into 1-inch pieces).
• Add Garlic and sauté for another minute.
• Add Shrimp Paste or Dried Shrimp and sauté for another minute.
• Add 2 eggs and scramble till gooey but not cooked through.
• Add Noodles and fold till blended with eggs, 1 minute.
• Add Water/Molasses mixture, stir for 1 minute.
• Add Bean Sprouts, fold for 1 minute.
• Add green-part of green onions, fold for 1 minute.
• Add chopped peanuts, sauté till sauce is gone and Pad Thai is gooey.
• Plate and top with chopped Cilantro, Chopped Peanuts, and Chopped Jalapeno.

PAD THAI

Steps:

• Soak the noodles in hot water for 1-2 minutes or until soft, then drain.
• Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly (leave prawn joined along the base and at the tail, leaving the tail attached).
• Combine the tamarind with the fish sauce and palm sugar in a bowl.
• Heat 1 1/2 tablespoons oil in a wok or fying pan and stir-fry the garlic over a medium heat until light brown. Add the prawns and cook for 2 minutes.
• Using a spatula, move the prawns out from the middle of the wok. Add another 1 1/2 tablespoons oil to the wok. Add the eggs and stir to scrample for 1 minute. Add the noodles and chives and stir-fry for a few seconds. Add the fish sauce mixture, chilli powder, dried shrimp, preserved turnip and half of the peanuts. Add half of the bean sprouts and spring onions. Test the noodles for tenderness and adjust the seasononing if necessary.
• Spoon onto the serving place and sprinkle the remaining peanuts over the top. Garnish with shredded chillies and a few coriander leaves. Place the lime wedges and remaining bean sprouts and spring onions at the side of the dish and serve.

BEST EVER PAD THAI

Steps:

• Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
• Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
• Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
• Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.

GOLDEN DRAGON NOODLES

Steps:

• Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside.
• Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften.
• Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well.
• Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender.
• Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.