HOW TO MAKE PAD THAI | AUTHENTIC PAD THAI SAUCE
I show you how to make Pad Thai Sauce from scratch using just a few ingredients and then how to make a classic Shrimp Pad Thai dish using the sauce. Pad Thai is the most iconic noodle dish from Thailand. It has a balance of sweet, sour, and salty, with a few textural ingredients that make this noodle addicting.
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????TIPS for PAD THAI
1. Make 1 serving (the most, 2 servings) of Pad Thai at a time. You will be able to control the texture of the noodles better. If you cook too much noodles at once, there's a risk the noodles will either become too mushy or undercooked.
2. Prep all of the Pad Thai ingredients before you start stir frying the noodles. The Pad Thai stir-frying process is very quick, about 7-10 minutes (including cooking the protein).
3. Pad Thai is best eaten right away. Make it as close as you can to the time it will be eaten. It loses it's textures and vibrancy the following day.
4. When making Pad Thai Sauce, have your windows open because the fish sauce may stink up the room.
5.The Pad Thai Sauce can last well in the fridge for up to 3 months. It's nice to have Pad Thai Sauce on hand and ready to use.
6.DON'T BE AFRAID to adjust the flavors of the sauce to your liking. With all of the variations of Pad Thai these days, have fun making it your own and adjusting it to how you like it.
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????INGREDIENTS
*PAD THAI SAUCE* (can make up to 14 servings of Pad Thai)
Palm Sugar - 17.6 oz / 500 g
Tamarind Liquid - (Tamarind Pulp - 10 tbsp (or 190g) + Boiling Hot Water - 2 cups)
Fish Sauce - 1 cup
Roasted Chili Flakes - as much as you like. I used 1 tbsp
*PAD THAI DISH* (The following ingredients make 1 large serving)
Rice Stick Noodles Medium Size - 4 oz / 113.5 g (weighed before soaking)
Asian garlic Chives - 1/2 cup
Bean Sprouts - 1 cup
Shallots - 2 small bulbs
Garlic - 2 cloves
Grounded Roasted Peanuts - 1 tbsp
Dried Shrimp - 1 tbsp / 8 g
Sweetened Radish - 1/2 tbsp
Pressed Tofu - less than 1/3 cup when cut (roughly 34 g)
Egg - 1 large egg
Shrimp - 6 jumbo shrimp
Water - 4 tbsp
Pad Thai Sauce - 4 tbsp
Vegetable Oil - (3 tbsp + 1 tbsp (used at different times, see video for technique))
Lime Wedge
*GARNISH*
Grounded Roasted Peanuts
Bean Sprouts
Asian Garlic Chives
Roasted Chili Flakes
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????CHAPTER
Intro 00:00
Making Pad Thai Sauce 00:34
Prepping Noodles 04:01
Prepping Additional Ingredients 04:24
Making Pad Thai 06:52
How to Serve 10:18
Eating & Outro 11:00
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This EASY Pad Thai Recipe Will Change Your LIFE!
This EASY Pad Thai Recipe Will Change Your LIFE!
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Easy Authentic Pad Thai At Home
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique.
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Easiest PAD THAI Recipe
VEGGIE Pad Thai Recipe - Easy Homemade Pad Thai
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Veggie Pad Thai RECIPE:
8 ounces flat rice noodles (labeled pad thai, M, or L)
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons packed brown sugar
2 tablespoons tamarind puree
1 tablespoon avocado oil
3 cloves garlic, minced
2 shallots, minced
1 carrot, shredded
1 cup shiitake mushrooms, sliced
1 cup canned baby corn
1 baby bok choy, leaves separated
2 eggs
Bean Sprouts
Roasted peanuts, crushed
Cilantro
Green Onions
In a large bowl, add rice noodles and submerge in hot but not boiling water. Let it sit for 5-10 minutes until it becomes soft and pliable. Once soft, stir so the noodles don’t stick together. The noodles should look opaque but still al dente. Drain, rinse and set aside.
In a small bowl, combine fish sauce, oyster sauce, packed brown sugar, and tamarind puree. Mix well and set aside.
Heat a large wok on high heat, drizzle some avocado oil and let it get hot. Add the garlic and minced garlic and stir fry for 2 minutes until fragrant. Add carrot, shiitake mushrooms, canned baby corn, and cook for another 2-3 minutes until the carrots are tender. Add the eggs and scramble with a cooking spoon. Mix with the vegetables and add baby bok choy, rice noodles, and ½ of the sauce. Continue mixing until the noodles have absorbed the sauce. You can add more sauce to continue cooking the noodles down or leave as is. Let the sauce come to a boil and the noodles should be soft and perfectly cooked.
Transfer the cooked noodles to a plate and garnish with bean sprouts, crushed peanuts, cilantro, and chopped green onions.
Take it from me:
If you want to make this fully vegetarian, substitute soy sauce for fish sauce, mushroom sauce for oyster sauce, and soft tofu for the eggs.
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How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The most-famous Thai dish in America! ???? Skip the takeout next time and make Pad Thai at home with some help from Jet tila!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pad Thai
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr (includes soaking of rice stick noodles)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Pad Thai Sauce:
4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
Pad Thai:
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed, or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch bias strips
1 lime, cut for garnish
Directions
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 cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute. Add the sauce mixture 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 green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan 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.
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Chicken pad Thai #shorts ????
Ingredients
- 500g chicken thigh fillets, cut into strips
- 200g rice sticks, soaked in water for at least 30 min
- 3 spring onions, sliced thin and separated into whites and greens
- 1 long red chilli, sliced thin
- 2 cloves garlic, finely cut
- 1 handful bean shoots
- 2 eggs, beaten
- 15g shrimp paste
- Coriander for garnish
- 1/2 lime
- 30g crushed peanuts
- 3 tbsp grapeseed oil
- 2 tbsp oyster sauce, mixed with the last 3 ingredients below
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
Method
1. Once you have all your ingredients ready to go, place a large wok over high heat.
2. Add your grapeseed oil. Once it's smoking hot, add the chicken.
3. Once the chicken is 50% cooked, add the shrimp paste and cook for a further 3 minutes.
4. Add the spring onion whites, garlic and chilli and cook for a further 2 minutes.
5. Push all of the ingredients to one side of the walk, add your beaten eggs and toss.
6. Next, drain the water off the rice sticks and add them to the wok.
7. Cook for 4-5 minutes, stirring constantly.
8. Now add your sauce mixture and toss until it’s well combined.
9. Finish with the spring onion greens and bean shoots.
10. Serve your pad thai with crushed peanuts, some fresh bean shoots, a wedge of lime, coriander and some fresh chilli
11. Enjoy!