Pad Thai Pig Ears Recipes

PAD THAI

Pad Thai image

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

Ingredients

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
⅛ tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

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

PAD THAI PIG EARS

Pad Thai Pig Ears image

Make and share this Pad Thai Pig Ears recipe from Food.com.

Provided by Food.com

Categories Pork

Time 25m

Yield 3 serving(s)

Number Of Ingredients 18

Ingredients

2 cups fish sauce
1/2 cup dried baby shrimp
1 cup lime juice
1 cup distilled white vinegar
1 1/4 quarts pork stock
2 cups sugar
1 cup sambal oelek chili sauce
1 lb tamarind pulp, seedless
3 ounces garlic, Chopped
1/2 ounce dried Thai chiles
pig, ears Cartilage intact, julienned
whole fresh cilantro stem
whole mint sprig
chopped scallion
toasted peanuts (gently broken)
lime
mung bean sprouts
whipped egg

Steps:

For the Pad Thai Chili Sauce:.
Combine all ingredients and bring to a boil. Reduce to a simmer, for 10 minutes, blend mixture with burre-mixer. Strain though large perforated pan to catch any tamarind. Cool and store.
For the pig ears:.
Flash fry the pig ears after dredging in 'Oyster' flour. Once crispy remove and season. (Be careful, without the crust on the pig ears they tend to pop a little in the fryer, try to avoid looking directly at them.).
Meanwhile, heat a small saute pan, brush with oil, add 2 T. whipped egg, scramble and add scallions, peanuts, 2oz Pad Thai sauce and the pig ears.
Coat ears with mixture and plate immediately. Garnish with bean sprouts, then cilantro and mint sprigs, place a lime wedge beside the "Pig Ear Pad Thai".

Nutrition Facts : Calories 1116.5, Fat 1.4, SaturatedFat 0.5, Sodium 16343.3, Carbohydrate 269.2, Fiber 14, Sugar 238.2, Protein 18.4

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