Golden Dragon Pad Thai Recipes

EASY PAD THAI

Easy Pad Thai image

Found this recipe on Pinterest, and LOVED IT! Couldn't find it on food.com, so adding for safe keeping. Here is a note from the original poster Patricia Lawless: "Granted, the recipe is not 100% authentic - it doesn't use fish sauce and tamarind and the 100 other ingredients the authentic version calls for - but it is light and fresh and easy with a capital E. You can seriously have this ready in 30 minutes flat (and most of that time is just soaking the noodles). I've made it 4 times in 2 weeks and unless I am on a beach in Thailand, I am never ordering Pad Thai in a restaurant again."

Provided by Kendra in WI

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces wide rice noodles, dried
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 1/8 teaspoons spiracha hot chili sauce (optional)
2 teaspoons vegetable oil
3 scallions, white and green parts, separated and thinly sliced (green onions)
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup dry roasted salted peanut, chopped

Steps:

Soak noodles according to package instructions. Drain.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large nonstick skillet, heat oil over medium-high heat.
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
Transfer eggs to a plate.
Add noodles, scallion greens, and sauce to skillet.
Cook, tossing constantly, until noodles are soft (about 1 minute).
Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts.

Nutrition Facts : Calories 350.7, Fat 9.7, SaturatedFat 1.4, Sodium 977.7, Carbohydrate 59.5, Fiber 2.5, Sugar 7.9, Protein 7.1

PAD THAI

Pad Thai image

The owners of our favorite Thai restaurant decided to return to Bangkok, Before she left she very kindly shared her recipes with me.

Provided by ChefDebs

Categories Thai

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) package rice noodles
1 egg, hard boiled, chopped
2 teaspoons white vinegar
2 teaspoons fish sauce
3 teaspoons sugar
1/2 teaspoon paprika
1/2 cup water
1/2 cup bean sprouts
2 tablespoons unsalted dry roasted peanuts, chopped fine
1 chicken breast, cooked, sliced finely
4 shrimp, peeled & cooked

Steps:

Soak the rice sticks in cold water for 2 hours Drain.
Put some oil in a wok and add rice sticks, vinegar, fish sauce, sugar, paprika and water and stir fry for 5 minutes.
Add the chicken,bean sprouts and shrimp and stir fry for a further 3 minutes.
Put on a serving plate and garnish with the chopped peanuts.

Nutrition Facts : Calories 674.7, Fat 14.6, SaturatedFat 3.5, Cholesterol 170.4, Sodium 771.8, Carbohydrate 105.3, Fiber 3.2, Sugar 7.8, Protein 27.2

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