Pad Thai Popcorn Recipes

PAD THAI

Steps:

• For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
• For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
• If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
• Heat a large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes.
• Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water.
• Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes.
• Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.

PAD THAI POPCORN

Steps:

• Preheat oven to 250 degrees F.
• Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover.
• Once the first kernel pops, shake the pot frequently until all the kernels have popped.
• Transfer the popcorn to a large bowl and add in the peanuts.
• In the same pot, add in the brown sugar, vegetable oil and corn syrup over medium heat, followed by the fish sauce and lime juice.
• Stir this and allow it to cook until thickened.
• Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest.
• Pour this over the popcorn and peanuts and mix well.
• Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time.
• Allow the sticky popcorn to cool and then garnish with cilantro, if desired.

THAI POPCORN

Steps:

• Place popcorn in a large bowl.
• Combine sauces in a small bowl; toss popcorn with sauce mixture, then immediately with coriander& salt.