Pad Thai Recipes
Pad Thai Recipes
Ingredients
* 8 ounces rice noodles
* 1 tablespoon tamarind paste
* 1 1/2 tablespoons fish sauce
* 1 1/2 tablespoons sugar
* 1 tablespoon lime juice
* 4 cups broccoli florets
* 1 carrot, thinly sliced
* 1/2 cup canola oil
* 2 teaspoons minced garlic
* 1 teaspoon minced ginger
* 16 large shrimp, peeled and deveined
* 2 large eggs, lightly beaten
* 3 scallions, thinly sliced
* 1 cup bean sprouts
* 1/3 cup chopped salted peanuts
* 3 tablespoons chopped cilantro
* 1 lime, cut into wedges
* Sesame seeds
* Red pepper flakes (optional)
Preparation
1.
Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside. Lightly steam the broccoli and carrot; set aside.
2.
Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer to a plate.
3.
Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrot, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the cilantro, lime wedges, sesame seeds and (for brave children) red pepper flakes.
YIELD
Serves 2 adults and 2 children
Pad Thai Recipes
Pad Thai is a stir fried noodle dish, traditionally made with shrimps or prawns but can also be made with pork, chicken, beef, and even tofu. It can be made to be dry and light or heavy and oily depending on your tastes.
A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.
Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.
Pad Thai Recipe Ingredients
Serves 2
200g of Shrimps or prawns (raw preferred)
2 medium sized eggs
approx 130g of dry rice noodles
4 tablespoons of pad thai sauce
1/2 lime
1/2 cup chinese chives
1 cup of bean sprouts
1 tablespoon of crushed chillis
1 tablespoon crushed peanuts
2 teaspoons of fish sauce
1 carrot (optional)
2 spring onions (optional)
2 tablespoons of vegetable oil
Pad Thai Cooking Instructions
Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.
Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside (see video) Once this is done, wash them all under cold water.
Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.
Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.
Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.
Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.
Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.
Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles. Serve and Enjoy!
Pad Thai at Home
Work time: 10 minutes
Total time: 10 minutes + freezing time
Servings: 4
Actual work time is brief, but because of the 3-hour freezing, this is definitely a make-ahead recipe. When you're squeezing juice for breakfast (I jest, but a girl can hope), keep going so you have extra for dessert.
4 c freshly squeezed juice, from 8 tangerines and 1/2 lime
1/4 tsp salt
3 Tbsp sugar, more or less to taste
1. Leave juice in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweetness.
2. Pour into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer.
Nutritional Info Per Serving: 142 cal, 1 g pro, 34 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 0 mg chol, 148 mg sodium
Pick Your Citrus
You can make the ice with just about any kind of juice you like. Orange is good, and when clementines are at their peak of deliciousness, I almost always juice them for ice. If you're lucky enough to have Meyer lemons at a store near you, try one instead of a lime.
Ingredients
* 8 ounces rice noodles
* 1 tablespoon tamarind paste
* 1 1/2 tablespoons fish sauce
* 1 1/2 tablespoons sugar
* 1 tablespoon lime juice
* 4 cups broccoli florets
* 1 carrot, thinly sliced
* 1/2 cup canola oil
* 2 teaspoons minced garlic
* 1 teaspoon minced ginger
* 16 large shrimp, peeled and deveined
* 2 large eggs, lightly beaten
* 3 scallions, thinly sliced
* 1 cup bean sprouts
* 1/3 cup chopped salted peanuts
* 3 tablespoons chopped cilantro
* 1 lime, cut into wedges
* Sesame seeds
* Red pepper flakes (optional)
Preparation
1.
Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside. Lightly steam the broccoli and carrot; set aside.
2.
Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer to a plate.
3.
Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrot, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the cilantro, lime wedges, sesame seeds and (for brave children) red pepper flakes.
YIELD
Serves 2 adults and 2 children
Pad Thai Recipes
A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.
Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.
Pad Thai Recipe Ingredients
Serves 2
200g of Shrimps or prawns (raw preferred)
2 medium sized eggs
approx 130g of dry rice noodles
4 tablespoons of pad thai sauce
1/2 lime
1/2 cup chinese chives
1 cup of bean sprouts
1 tablespoon of crushed chillis
1 tablespoon crushed peanuts
2 teaspoons of fish sauce
1 carrot (optional)
2 spring onions (optional)
2 tablespoons of vegetable oil
Pad Thai Cooking Instructions
Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.
Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside (see video) Once this is done, wash them all under cold water.
Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.
Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.
Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.
Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.
Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.
Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles. Serve and Enjoy!
Pad Thai at Home
Work time: 10 minutes
Total time: 10 minutes + freezing time
Servings: 4
Actual work time is brief, but because of the 3-hour freezing, this is definitely a make-ahead recipe. When you're squeezing juice for breakfast (I jest, but a girl can hope), keep going so you have extra for dessert.
4 c freshly squeezed juice, from 8 tangerines and 1/2 lime
1/4 tsp salt
3 Tbsp sugar, more or less to taste
1. Leave juice in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweetness.
2. Pour into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer.
Nutritional Info Per Serving: 142 cal, 1 g pro, 34 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 0 mg chol, 148 mg sodium
Pick Your Citrus
You can make the ice with just about any kind of juice you like. Orange is good, and when clementines are at their peak of deliciousness, I almost always juice them for ice. If you're lucky enough to have Meyer lemons at a store near you, try one instead of a lime.
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