Pad Thai Thai Fried Noodles Recipes

PAD THAI (THAI STIR-FRIED NOODLES)

Steps:

• Boil noodles until just soft (do not overcook).
• Drain water and place noodles in separate bowl.
• Meanwhile, heat 3 Tbsp oil in wok on high heat.
• Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
• Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
• Cook eggs.
• Mix eggs and chicken.
• Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
• Stir in bean sprouts, green onion and peanuts.
• Garnish with fresh cilantro and a quick squeeze of lime juice.
• Serve immediately, with Pad Thai sauce, as desired.

PAD THAI OR THAI FRIED NOODLE

Steps:

• Soak rice noodle stick in warm water for 15 minutes or in cold water for 1 hour; drain.
• In a hot frying pan, add oil; add eggs and stir.
• Add shrimp or chicken and stir fry until cooked.
• Mix rice noodle stick with cold water, vinegar, black soy sauce, sugar, fish sauce, and chili powder in the pan, stirring occasionally until absorbed; turn off heat.
• Add bean sprouts, ground peanuts, and chopped green onion; mix well.
• Serve with slice of lime.

STIR-FRIED THAI NOODLES: PAD THAI

Steps:

• Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
• In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
• Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
• Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
• When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

THAI STIR-FRIED NOODLES (PAD SEE EW)

Steps:

• Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
• Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
• Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
• Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.