Jasmine Kellys Pad Thai Recipes

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AUTHENTIC PAD THAI RECIPE



Authentic Pad Thai Recipe image

This pad thai recipe is the real deal. Fully loaded with all the classic ingredients an authentic pad thai should have. Perfectly balanced flavour that is complex and not overly sweet. It's also naturally gluten-free. Vegetarian or vegan? Check out my vegan pad thai recipe.

Provided by Pailin Chongchitnant

Categories     Noodles

Time 40m

Number Of Ingredients 19

35 g palm sugar, chopped (3 Tbsp tightly packed)
3 Tbsp (45 ml) water
4 Tbsp Thai cooking tamarind (see note 1, and also see how to make tamarind paste from pulp)
2 Tbsp good fish sauce (how to choose good fish sauce)
4oz (115g) dry rice noodles, medium size, soak in room temp water for 1 hour (see note 2)
2 Tbsp dried shrimp, medium size, roughly chopped
3 cloves garlic, chopped
¼ cup roughly chopped shallots
3 oz (85 g) pressed tofu, cut into small pieces
3 Tbsp finely chopped SWEET preserved daikon radish (see note 3)
Dried chili flakes, to taste (optional)
3 Tbsp (45 ml) vegetable oil
10 medium sized shrimp, or as many as you like (to sub other protein, see note 4)
2 eggs
2 ½ cups (120 g)bean sprouts, loosely packed
7-10 stalks (70 g) garlic chives, cut into 2" pieces
¼ cup roasted peanuts, roughly chopped
1 lime
Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts and garlic chives.

Steps:

  • Add palm sugar to a small pot and melt over medium heat. Once the sugar is melting, keep stirring until it darkens in colour (see video for colour). Immediately add water, fish sauce, and tamarind paste. The sugar will harden immediately and this is okay.
  • Bring sauce to a simmer, then turn off heat. The hardened sugar will not have dissolved at this point, but let it sit while you prep other ingredients and it should be dissolved by the time you need it. Check that it is dissolved before you start cooking!
  • Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.
  • In a bowl, combine tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.
  • Heat a wok or a large nonstick skillet over high heat and add just enough oil to coat the bottom. Sear shrimp, or whatever protein you're using, until done and remove them from pan.
  • In the same wok over medium heat, add a little more oil if needed, then add everything in the tofu bowl and sauté for a few minutes until garlic starts to turn golden and shallots are wilted. If the wok looks dry, add a little more oil. (Don't skimp on oil otherwise the noodles will clump up together.)
  • Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.
  • Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they're still undercooked, add a little more water and continue cooking, being careful not to add too much water!
  • Once noodles are done, push them to one side of the pan. Add add little extra oil to the empty space and add eggs. Break the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
  • Toss the cooked protein back in, plus any collected juices. Then add bean sprouts, garlic chives and half of the peanuts. Turn off the heat and toss until well mixed.
  • Serve immediately with a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.
  • Be sure to squeeze a bit of lime on top before eating!

Nutrition Facts : ServingSize 1, Calories 682 calories

JASMIN'S PAD THAI



Jasmin's Pad Thai image

Provided by Suzanne Pirret

Categories     Wok     Fish     Kid-Friendly     Quick & Easy     Dinner     Cashew     Tamarind     Noodle     Green Onion/Scallion     Small Plates

Yield Makes 1 serving

Number Of Ingredients 16

2 tablespoons red onions, finely chopped
A dash of peanut or olive oil
Shrimp (deveined), or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
An egg
A small handful of thai rice noodles
1/2 a cup (max) of chicken stock or water
4 to 5 glugs of fish sauce
A heaping tablespoon tamarind sauce*
1/2 tablespoon palm sugar or unrefined caster sugar
A pinch or 2 of crushed red chile flakes
A handful of bean sprouts
3 or 4 scallions, cut into 3-inch sticks
2 to 3 tablespoons raw cashews, coarsely chopped
For garnish:
Fresh lime wedges and cucumber slices
*Tamarind sauce-of course you can buy this already prepared, but it's an entirely different sauce when it's fresh: place a small handful (about 2 to 3 tablespoons) of dried, vacu-packed tamarind nuggets in a bowl and cover with very hot water for about 5 to 10 minutes to soften. Use your hands to squish the nuggets until the water becomes really thick and gloopy. You'll notice your hands getting really soft, so spread a good amount of it all over your arms and face. Great for the skin. Anyway, using a rubber spatula, rub the sauce through a strainer, leaving the pits behind. Store the sauce in an airtight mason jar (keeps about a week). Rinse off your arms and face.

Steps:

  • Get your mise completely ready to go, because this dish only takes about 5 minutes to cook.
  • In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil. Add the shrimp (or calamari, chicken, or pork). Cook for a minute. They'll continue so don't worry too much if they're still slightly opaque, and move them over to the side. Make a well in the center. Crack the egg in there and scramble with a fork till cooked. Push over to the side along with the shrimp.
  • Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the fi sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile flakes. Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
  • Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don't clump together. The noodles should be just softened-you want them nice and chewy. Taste and adjust the seasoning-and add more stock if necessary.
  • Now add the bean sprouts and the scallions, stir everything together, and heat it through. Immediately turn onto large plate and top with the chopped cashews. Garnish with lime and cucumber slices.
  • You now just need a pair of chopsticks and an ice cold Singha.

CLASSIC PAD THAI RECIPE BY TASTY



Classic Pad Thai Recipe by Tasty image

Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile

Provided by Vaughn Vreeland

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

½ lb wide rice noodle
¼ cup palm sugar
¼ cup fish sauce
¼ cup tamarind paste
1 tablespoon oil
6 oz boneless, skinless chicken breast
2 cloves garlic, minced
2 shallots, minced
1 teaspoon pickled turnip, optional
1 egg
4 oz tofu, cubed, optional
½ bunch green onion, or chinese chives, sliced, plus more for serving
½ cup bean sprout, plus more for serving
lime, for serving
peanut, for serving
red thai chile, diced, for serving, optional

Steps:

  • Soak rice noodles in room temperature water 30 minutes prior to cooking.
  • In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
  • Heat a cast-iron pan or wok over high heat.
  • Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
  • Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
  • Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
  • Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
  • Add 2 or 3 tablespoons of the reduced sauce and stir.
  • Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
  • Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
  • Enjoy!

Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams

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