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
LEMONGRASS CHICKEN PAD THAI
I'm not sure how this recipe found me. It arrived in my inbox last week. It's a Ming Tsai recipe which states: Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others - I've eliminated the traditional tamarind, which is hard to find and fussy to prepare - but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish. **I did some looking around because I wanted to add the tamarind back in! I have a jar of tamarind concentrate that I found at a Middle Eastern store,**
Provided by Elmotoo
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside. You're aiming for noodles that are soft but not mushy, as the noodles will continue to cook when heated through before serving.
- Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
- Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeño. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining 1 TB oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.
- Return the chicken to the pan, add the bell pepper, and stir. Add the tamarind concentrate, fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.
LEMONY PAD THAI
Everyone has their own way of making pad thai. This recipe is mine- a lighter version with a pleasant citrus flavor. The ramen used in this recipe is not the kind that comes packaged with a flavor packet- it's the good-quality kind that can be bought from Asian grocery stores. You can also use rice sticks or even spaghetti noodles if in a pinch.
Provided by rpgaymer
Categories Chicken Breast
Time 25m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with salt and black pepper. Heat the oil in a wok over medium-high heat. Add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
- Return the wok to medium-high heat. You should have a good bit of oil left; if not, add a some more. When the oil is hot, add the lemongrass, onion and serrano pepper. Stir-fry until the onion is soft, about 1 minute.
- Push the mixture to one side of the wok, then add the eggs to the other side. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir everything together.
- Return the chicken to the pan, add the bell pepper, and stir. Add the fish sauce, lemon zest and juice, tamarind concentrate and noodles. Stir and cook until heated through, about 2 minutes.
- Transfer to plates and top with peanuts, cilantro, and bean sprouts.
Nutrition Facts : Calories 708.3, Fat 39, SaturatedFat 10.7, Cholesterol 212.1, Sodium 3511.4, Carbohydrate 50.2, Fiber 5.8, Sugar 7.7, Protein 41.9
PAD THAI
Pad Thai is one of my all-time Takeout Dishes.. I had to learn to make it at home.. This is the best recipe I found. It's from Throwdown with Bobby Flay
Provided by GingerlyJ
Categories Thai
Time 40m
Yield 1 Dish, 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
- Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
- Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
- Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
- For the sauce.
- 1 cup tamarind juice
- 1 cup palm sugar plus 3 tablespoons
- 1 cup water
- 1/2 cup fish sauce
- 2 teaspoons salt
- Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
Nutrition Facts : Calories 703.6, Fat 40.4, SaturatedFat 6.3, Cholesterol 305.6, Sodium 830.9, Carbohydrate 58.9, Fiber 4.1, Sugar 5.4, Protein 27.8
MY FRIEND MING'S PAD THAI
Finally a decent pad thai recipe that does not use ketchup as a ingredient. Make this...you will enjoy.
Provided by loveleesmile
Categories Thai
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
- Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
- Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.
- Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.
Nutrition Facts : Calories 545.7, Fat 20.2, SaturatedFat 3.1, Cholesterol 183.5, Sodium 1257.9, Carbohydrate 60.1, Fiber 5.7, Sugar 13.4, Protein 33.9
BEST EVER PAD THAI
Make and share this Best Ever Pad Thai recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 695.8, Fat 25.3, SaturatedFat 6.8, Cholesterol 133.4, Sodium 1049.6, Carbohydrate 83.3, Fiber 5.1, Sugar 13.1, Protein 34.3
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