Pad Thai Without Bean Sprouts Recipes

A PAD THAI WORTH MAKING

A Pad Thai Worth Making image

The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.

Provided by Fatty Arbuckle

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 3

Number Of Ingredients 18

Ingredients

1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
¼ cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
5 teaspoons Asian chile pepper sauce, divided
¼ cup chicken stock
¼ cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 large eggs, beaten
3 cups bean sprouts
6 medium green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh cilantro
1 medium lime, cut into 8 wedges
2 cups bean sprouts

Steps:

Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts with lime wedges on the side.

Nutrition Facts : Calories 742.1 calories, Carbohydrate 83.1 g, Cholesterol 280.2 mg, Fat 27.8 g, Fiber 5.5 g, Protein 41.4 g, SaturatedFat 5.2 g, Sodium 1591.2 mg, Sugar 11.4 g

NO NOODLE PAD THAI

No Noodle Pad Thai image

Provided by David Frenkiel

Number Of Ingredients 16

Ingredients

1 daikon radish, peeled or zucchini
4 carrots, peeled
4 cups mung bean sprouts
4 scallions, thinly sliced
12 oz organic, GMO-free firm tofu, cut in quarters
1 small handful cilantro leaves, chopped, plus extra for serving
2 tablespoons black sesame seeds, plus extra for serving
4 slices of lime, to serve
Peanut sauce:
1/2 cup peanut butter (adjust to allergies by choosing a different seed or nut butter)
4 tablespoons lime juice
2 tablespoons clear honey, preferably unheated
2 tablespoons organic, GMO-free tamari or soy sauce
1 pinch ground cayenne pepper or more to taste
2 teaspoons grated fresh ginger
About 3 tablespoons water, to thin

Steps:

Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top.

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