PAD THAI (PHAT THAI)
Chef Ricker's version of this Thai classic is faithful to its street-food roots: authentic ingredients and techniques are key to its vibrancy and flavor.
Provided by Andy Ricker
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Noodles: Fill a bowl with lukewarm water. Pull apart noodles and roughly cut into 6-inch bunches. Place the noodles in the water so they are fully submerged and soak for 20 minutes. (Remaining noodles can be stored in a sealed plastic bag in the refrigerator for up to 1 week.) If you're using dried rice noodles, soak in water for 30 minutes, or until very pliable.
- While noodles are soaking, prep the other ingredients: Slice tofu into ¼-inch thick slices, then slice into small chunks, about ¾-inch long. Chop 6 garlic chives into 1½-inch pieces; you should have about ¼ cup. Soak salted radish in lukewarm water, 15 minutes; then drain and soak for another 5 minutes. Drain and roughly chop. Cut the Key lime into quarters. In a small bowl, combine tamarind water, palm sugar simple syrup, and fish sauce. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.)
- Pad thai: Heat wok over medium-high heat and add oil. Crack the egg into a small bowl. When wok is smoking hot, add the egg and let it cook undisturbed. Immediately add shrimp, followed by tofu, dried shrimp, and salted radish. Use metal spatula to break up egg yolk and turn everything over to sear. Remove noodles from water, shake off excess water, and add to the wok. Toss vigorously, then add the sauce; stir-fry for 1 minute, allowing the sauce to soak into the noodles. Add the bean sprouts and most of the chopped garlic chives; stir to combine, 20 seconds.
- Serve: Transfer pad thai to a serving platter. Garnish with crushed peanuts, remaining chopped garlic chives, chile powder, and a pinch of sugar. Serve immediately, with Key lime wedges and 4 garlic chives on the side.
EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
PHAT THAI WITH MUSHROOMS (PAD THAI)
This is a vegan version of a very popular noodle dish in Asia and worldwide. This version has no cilantro, good for those who find that cilantro tastes like soap. The recipe was found in The Giant Book of Tofu Cooking.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Soak the noodles in cold water in a medium sized mixing bowl for 20 minutes or until slightly limp; drain.
- While noodles are soaking: In a sausepan, saute garlic and turnips in oil for 5 minutes.
- Add mushrooms, scallions, chili pepper and tofu; cook, stirring for 2 minutes.
- Combine vinegar, sugar, paprika and tamarind in a small bowl; add to saucepan along with noodles and water and continue to cook, gently tossing until most of water is absorbed.
- Stir in 1/2 cup of roasted peanuts, bean sprouts, lime juice and chives; season to taste with salt and pepper.
- Place a serving of Phat Thai in center of each plate; arrange some of the lime wedges, carrot shreds and reserved peanuts on top.
Nutrition Facts : Calories 565.8, Fat 37.9, SaturatedFat 5.4, Sodium 543.1, Carbohydrate 45, Fiber 8.8, Sugar 17.1, Protein 23.2
AUTHENTIC PAD THAI
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
- Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
- Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g
PHAT THAI
Try an authentic version of this classic Thai snack food. You can swap the prawns for thin strips of chicken if you like
Provided by John Torode
Categories Dinner, Main course
Time 1h
Number Of Ingredients 15
Steps:
- Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
- Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.
- Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.
Nutrition Facts : Calories 750 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.73 milligram of sodium
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