Pad Thai recipe, Quick and Easy!
I love spicy Thai food, and Pad Thai is definitely a favourite! This is my quick and easy recipe for making this tasty dish. If you are interested in the Wok I use in this video, have a look here: (this is an affiliate link)
Garlic Crusher from the vid:
Recipe:
** Update - A comment for this video brought up a good point. Make sure your beansprouts are marked as ready to eat on the package if you are going to have them raw, otherwise please cook them to avoid food poisoning. **
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Authentic-ish Pad Thai at Home
Just a few easy ingredients and techniques stand between you and great Pad Thai at home. Watch to see what they are. Start speaking a new language in 3 weeks with Babbel???? Get up to 60% off your subscription here ➡️
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????MY GEAR:
BOOS BLOCK CUTTING BOARD:
12 WOK:
SMALL PREP BOWL:
SWEET RADISH:
TAMARIND CONCENTRATE:
THAI RICE NOODLE:
PALM SUGAR:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE -- (makes 2 portions)
▪150g or 5.5oz Thai style medium rice noodles
▪225g or 1/2lb raw shrimp (cut into large bitesize pieces)
▪75g or 1/2c shallot, rough chopped
▪15g or 3-4 cloves garlic, minced
▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped
▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
▪100g or 1c fresh bean sprouts
▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce]
▪Chile flakes
▪Lime
▪2 eggs
▪Neutral oil (canola, avocado, light olive, etc)
▪Salt
▪Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:22 Prepping the rice noodles
1:37 Ingredient prep
5:15 discovering food cultures with Babbel (ad)
6:09 stir frying the pad thai
9:40 Let’s eat this thing
#padthai
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Try This High Protein Chicken Pad Thai for Meal Prep! #foodie #recipe #fatloss #thaifood #fitness
High Protein Chicken Pad Thai! 558 calories per serving with 62 of protein!
A perfect example that you can eat your favorite foods for weight loss! Pad Thai is one of my favourite comfort foods, this taste incredible, so flavourful & easy to make!
Macros per serving (2 servings total)
558 calories - 62 protein / 50g carbs / 12g fat
INGREDIENTS
For the chicken:
• 300g cubed chicken breast
• 1 tbsp light & dark soy sauce
• 1 tsp garlic powder
• 1 tsp black pepper
For the sauce:
• 1 tbsp light & dark soy sauce (brand: Kikkoman)
• 20g tamarind paste or ketchup (brand: Mahi from Sainsbury’s)
• 1 tsp fish sauce (optional)
• 1/2 lime juice
• 1 tbsp brown sugar stevia or any sweetener
• 3 tbsp water
Noodles:
• 100g uncooked rice noodles (brand: MAMA instant rice noodles)
For cooking:
• 1 tsp olive oil
• 3-4 garlic cloves chopped
• 2 shallots chopped or 1 white onion chopped
• Green onion thinly sliced
• 2 eggs
• Cooked rice noodles
• Sauce
• Cooked chicken
• 15-20g crushed peanuts
• Green onion & 50g bean sprouts
• Lime juice & optional more peanuts
SERVE & ENJOY!
I can’t wait for you all to try this one!❤️
How to Make Classic Pad Thai | Cooking with Poo
Poo’s back FoodTubers and this time she’s got a classic Pad Thai recipe to share with you. Fresh juicy prawns stir fired with tofu, crunchy veg and egg fried rice noodles. Serve with a wedge of lime, chilli powder and crushed peanuts – better than any takeaway and cheaper!
NEWS: Since filming with us the Cooking With Poo kitchen in Thailand has suffered a devastating fire. While no one was hurt, the entire cooking school building, Poo's home along with the homes of her parents and neighbours have been completely destroyed.
Money is being raised to reopen the school – vital in giving those living in the slums a good future and money left over will help to re-house Poo, her family and friends.
To find out more about the project and help with a donation visit:
Or you can buy Poo’s book – Cooking with Poo - available here:
Our friends on the Food Tube Network Tobie Puttock, Food Busker and Danny McCubbin have recipes from her book on their channels.
Watch them here:
Tobie Puttock:
Danny McCubbin:
Food Busker -
Alternative- Sweet radish gives Thai food a unique sweet and salty flavour but it can be difficult to source. While you can leave sweet radish out altogether adding tamarind paste will add a sweet and sour flavour that can be used as a substitute ingredient.
But guys if you know of any other good alternatives, tell us! We love to hear from you
Links from the video:
Thai Massaman curry |
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Jamie Oliver's Food Tube |
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Nicky's Easy Homemade Pad Thai | Ready in less than 30 Mins
Pad Thai with ALL the toppings is way less complicated than it looks. I'm using a couple of shortcuts and some BIG flavours to make this a lip-smackingly tasty dinner. Ready in less than 30 minutes, its a quick and easy delicious Thai recipe.
Full recipe inc hints and tips here:
Ingredients for this Pad Thai:
6 oz 175g dried 5mm-wide flat rice noodles
1 tsp sesame oil
1 3/4 oz 50g pot of potted brown shrimp (the teeny tiny shrimp in butter) - * (see note 1)
1 1/2 tbsp vegetable oil
1/4 tsp salt
pinch of garlic salt
20 large raw king prawns - peeled and de-veined
3 cloves garlic - peeled and minced
½ tsp dried chilli flakes
2 eggs - beaten
2 tbsp fish sauce
1 tsp tamarind paste
2 tbsp sweet chilli sauce
1 tbsp soft brown sugar
2 tsp shrimp paste
2 tbsp dark soy sauce or tamari for gluten free
1 tbsp Thai preserved radish - chopped (optional)
1/3 cup 40g roasted peanuts, coarsely chopped
4 spring onions (scallion - halved, then finely sliced lengthways
3 1/2 oz 100g fresh bean sprouts (mung bean sprouts)
2 tbsp roughly chopped coriander/cilantro
To Serve:
2 limes - sliced into wedges
1 fresh red chilli - sliced
Extra chopped coriander/cilantro - spring onions, chopped peanuts and chilli flakes
*Potted shrimp usually used in authentic Pad Thai. If you prefer you can replace the potted shrimp with 30g of dried shrimp (available from Asian supermarkets). Add an extra 1 1/2 tbsp of vegetable oil when frying them up. I find dried shrimp a little too chewy and pungent. The potted shrimp are small and juicy.
#CookingShow #ThaiFood #Dinner
Pad Thai Recipe, authentic Thai food
Pad Thai has been defined as “a dish from Thailand made with a type of noodles made from rice, spices, egg, vegetables and sometimes meat or seafood.”
The addition of fish sauce, tamarind juice and palm sugar provide the sweet and sour flavour.
Pad Thai is a favourite form of street food, loved by many foreign travellers, and this dish is as popular as Tom Yum Goong and traditional omelette on rice.
Formerly, pad Thai was called “Guay Tiew Pad”, which originated during World War II, when Thailand’s then leader Field Marshal Plaek Pibulsongkram had the idea for a national dish, as the country was experiencing high rice prices. Noodles were a cheaper alternative and could be used with other local ingredients. With its unique flavour, the dish become very popular, and many people ended up calling it pad Thai.