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How To make Pad Thai General Notes
Information: Rice Noodles: ============= You can use fresh or dried, in widths from 1/8 to 1/2 inch wide. I've never tried fresh. The dried ones have to be soaked in water to soften them. The recipes call for soaking in cold water, lukewarm water, hot water, and boiling water for anywhere from 7 minutes to 2 hours. I put mine into warm tap water and let them soak while I'm
preparing everything else. Just before I start cooking, I dump them into a colander to drain. One recipe suggests cellophane noodles as an alternative to rice noodles
I've never tried that variation. Meat or No Meat: ================ The most common meat called for is shrimp, with chicken and/or pork use in addition to or in place of the shrimp. Some recipes add bean curd; some substitute it for the meat. Jeff Smith's recipe uses deep fried bean curd. My own variation is to substitute various veggies (asparagus, red bell pepper, broccoli, snow peas, or whatever else looks good.) As Nancie McDermott says, "Thai cooks blithely tinker with the classic formula to create signature variations, and you can, too." Oil and Seasonings: =================== Cooking pad thai starts with vegetable or peanut oil. Most versions add garlic, and sometimes shallots, shrimp paste (be prepared for the smell!), onions, fresh red chilies, and/or preserved sweet white radish. The Sauce: ========== What makes pad thai, in addition to the rice noodles, is the sauce. The general mix of flavors is sweet, salty, sour, and hot. Typical ingredients are: ~~ fish sauce (sometimes soy sauce is used in addition, or in place of for pure vegetarian versions) ~~ sugar (sometimes palm sugar is suggested) ~~ vinegar (various kinds specified; tamarind sauce or lime juice are sometimes used instead) ~~ "red stuff" :
may be paprika, tomato paste, catsup, chili powder, hot chili sauce, chili paste with garlic, tomato sauce, or cayenne pepper, depending on the recipe. ~~ Other possible additions: salt, black pepper, chicken stock, dried shrimp powder. One recipe calls for boiling the sauce before using. Eggs: ===== Anywhere from 0-6. Some recipes call for beating the eggs before adding; others suggested breaking the yolk after adding the egg to the pan. Various techniques are suggested for manipulating the egg while cooking. One recipe calls for cooking the egg before starting the pad thai, cutting it into strips, and then adding the egg strips back at the end of cooking. I haven't tried this myself but have had it in restaurants. Bean Sprouts and Scallions: ========================== These are usually added last in cooking, or added to the finished dish without cooking. Garnishes: ========= Various things can be added to finished dish as an edible garnish: ~~ lime or lemon wedges ~~ ground roasted chilies ~~ ground roasted peanuts ~~ dried red chili flakes ~~ fresh coriander leaves ~~ cucumber slices ~~ dried shrimps ~~ fried basil leaves ~~ cherry tomatoes ~~ mint sprigs Experiment, and enjoy! From: stigle@cs.unca.edu (Sue Stigleman)
How To make Pad Thai General Notes's Videos
How To Make Noodle Free Pad Thai
This noodle free pad thai recipe is delicious! I love pad thai and Thai cuisine in general so I wanted to create a delicious noodle free pad that.
This recipe is so simple to make that we can't help but eat it at least once a week.
Love pad that? Try out my noodle free pad thai recipe today!
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Pad Thai - Making Pad Thai from scratch│Pana Napa Kitchen
Recipe link:
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Pad Thai – Thai Stir-fry Noodle
Hello from Pana Napa Kitchen!
Finally I get to post everyone’s favourite dish!
I have been working on this recipe and very excited to share with you because it tastes so good and the colour of this Pad Thai recipe is great!
I have many queries from you guys saying that you are struggling with getting the right colour for Pad Thai, I know excatly what you mean because I was having the same questions the first time I cook this dish.
In This post I will write about….
A Brief story of Pad Thai
What is the secret ingredients that gives Pad Thai that nice red colour
Recipe of Pad Thai Sauce and how to stir-fry Pad Thai
How to plate Pad Thai and what are the essential condiments
A Brief story of Pad Thai
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Pad Thai was fist called “Guay Tieaw Pad” which means stir-fry noodles.
It’s become a Thai National dish later on, during the World War II because of the General Por. The General Por he was also the prime minister of Thailand during that time. He has a strong believe in Nationalism, therefore he came up with the idea of having a “Thai National Dish”.
Why stir-fry noodle was selected to be the Thai National Dish?
During that time, rice was expensive, so the General decide to promote people to consume more noodles because it was cheaper. Pad Thai dish was create and crafted until it comes one of the best tasting food in Thailand.
In the old day, The Thai Cooks or Chefs or actually the women of the house, are very delicate and details about the way she crafts her food. In the result of very sophisticate dish.
Before we are moving on to the next section, I would like to share with you a little story about Thai woman and Thai food.
Before, men doesn’t cook, it’s woman’s job to be in the kitchen. She takes pride of her skills in the kitchen. She craft her way up and become the a skillful chef and artist. The idiom to decribe woman’s charm in the old day is to say her charm of the tips of her spatular. Which means, her food creations makes her to be more attractive and charming.
What is the secret ingredients that gives Pad Thai that nice red colour?
Alright, I think everyone who’s made Pad Thai sauce by themselves before, would know the basic ingredients. Just incase any of you haven’t come across this dish, the main ingredinets to make Pad Thai sauce are fish sauce, salt, tamarind paste and coconut sugar.
But when you go to a local Thai restaurant, why does they Pad Thai dish has a nice, mild red colour? What do they put inside?
I have seen many recipes using Tomato catch-up to add the colour. I have never tried but it might work???
I will tell you the traditional way. So, to add red colour in most of the dishes include curry paste, we use Dried Bang Chang/Prik Chi Fah chilies skin.
Thai chilies
Dried Bang Chang Chilies
This Chilies doesn’t gives the spiciness, much. You can feel it but for me it’s nothing. So what you do is you chop and remove the chilie seeds and only use the skin.
Let’s me show you in the recipe section on how to make Pad-Thai-Sauce.
The recipe
There are so many different recipes of Pad Thai out there. Even on my Thai noodles cook book, there are 5-6 recipes. What I want to say is that there isn’t really the right or the wrong recipes. Different regions of Thailand have their own signature. Since Pad Thai is a national food. Of course everyone will be making it and the taste and serving styles adapt to fit with individual’s taste.
The recipe that I will present to you today is the one I develop to the style that I like.
My Pad Thai has a nice mild red colour with sticker sauce and heaps of fresh herbs and vegetables as a condiments. Here is the recipe below.
Pad thai with chicken
Hey everyone, today I will be making pad thai with chicken. Thanks for watching!
Ingredients-
Rice noodles
Whole egg
Yellow onion
Red bell pepper
Garlic
Carrots
Mung bean sprouts
Green onions
Pad thai sauce-
Fish sauce
Tamarind paste or concentrate
Garlic
Water
Cane sugar
Garnish-
Limes
Cilantro
Green onions
Peanuts
Mung bean sprouts
Carrots
Pad Thai noodles (with homemade Pad Thai sauce)ผัดไทยกุ้งสด ไม่ต้องปรุงเพิ่ม น้ำซอสเอาอยู่
#HowToMakePadThaiNoodles
Ingredients
Rice noodles or vermicelli
Bean sprouts
Chives or green onion
Chili paste
Pad Thai Sauce (please see the recipe on our channel) video link :
Fresh shrimp
Extra firm tofu
Sliced shallot
Sweet preserved radish
How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
You can make your own restaurant-quality Lo Mein at home... and in ONE PAN! Jet is here to show you the ropes step-by-step.
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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!
Lo Mein Noodles
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
Noodles:
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces
Directions
For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
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How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Grandma's Signature Noodles - Vegan (Pad Mee Sua) | Thai Recipe
Pad mee sua, also known as pad mee tiew, is a very popular noodle dish during the vegan eating festival in Thailand. My grandmother happens to love making this delicious and simple noodle stir-fry, and it has become her signature dish that I must have every time I come home! They're so satisfying and addictive! She usually puts pork in it, but I've chosen to make it vegetarian and so I'm using pressed marinated tofu which is delicious in this dish. You can absolutely use chicken, shrimp, beef, or no protein at all.
In Thailand this dish uses a special type of noodles that we call mee tiew or mee sua, but here I've discovered that you can substitute Chinese wheat, no-egg noodles that are similar in shape/size. Mine says chow mein on the package, but I find sometimes other chow mein noodles contain eggs. A note of caution, I've found that some noodles are only good for soup and do not hold up well for stir-frying, so when buying I would make sure the instructions on the back do say it is appropriate for stir-fry.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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