Pad Thai (vegan) ☆ パッタイの作り方
No music version of this video is below:)
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Ingredients:
100g rice noodles(soak 10 - 30 minutes beforehand)
50g onion
a clove of garlic
200g firm tofu or deep fried tofu
20g garlic chives
3 tbsp oil
20g tamarind paste
4 - 6 tbsp soy sauce
1 - 2 palm sugar
water as needed
50g bean sprouts
roasted peanuts
lime wedges
Instructions:
1. soak rice noodles for 10 - 30 minutes.
2. fry garlic and onion. add tofu and seasonings.
3. put rice noodles into the pan and gently keep heating until the noodles get softens. add water as needed.
4. add bean sprouts and garlic chives.
5. garnish with peanuts and lime wedges.
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Ingredients in this recipe are:
Eden Foods, Organic, Shoyu Soy Sauce
Sunfood, Coconut Palm Sugar
Annie Chun's, Pad Thai, Brown Rice Noodles
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I often order organic foods from iHerb.
Check out their HP below.
Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.
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材料
ライスヌードル 100g
たまねぎ 50g
木綿豆腐か厚揚げ 200g
ニラ 20g
にんにく 一片
オイル 大さじ3
タマリンドペースト 20g
醤油 大さじ 4〜6
パームシュガー 1〜2
水 必要に応じて
もやし 50g
ピーナッツ
ライム
作り方
１、ライスヌードルを10〜30分ほど浸水します。
２、にんにくと玉ねぎを炒め、豆腐と調味料を加えます。
３、ライスヌードルを加え、水気が足りないようなら水を足します。
４、もやしとニラを加え火が通ったら器に盛ります。
５、ピーナッツとライムを添えて出来上がり！
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Equipments & etc:
Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Software : Adobe Premiere Pro CC
Music : A Family Story / ARTiria Productions(
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Quick & Easy Veg Pad Thai Noodles Recipe In 20-Minutes | VEG NOODLES STIR FRY
INGREDIENT :
for the sauce:
3 tbsp peanut butter
1 medium size lime juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp hot chilli sauce
1 tbsp honey
for noodles stir-fry:
1 tbsp oil
1 medium onion
4-5 clove garlic
1/2 cup carrot
1/2 cup capsium
1 cup cabbage
1/4 cup broccoli
prepared sauce
cooked noodles 1 packet
salt to taste
peanut (as needed)
lime juice (as needed)
THANKS FOR WATCHING !
Pad Thai || Vegetarian Pad Thai || Vegetarian Medley by Madhavi
????PAD THAI' the most popular noodle dish from Thai Cuisine. Easy to make at home without compromising the taste???? #vegetarianmedley#padthai#thaicuisine
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The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen
Pad Mee Korat is a spicy Thai noodle dish from the area of Korat in Thailand. It's the spicy pad thai noodle dish you never knew existed!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Pad Thai | Simple no-wok recipe, cooks in 3 minutes
Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! →
***RECIPE, MAKES TWO BIG PORTIONS***
For the sauce:
1 tablespoon fish sauce (can use soy sauce instead)
2-3 tablespoons sugar
1/2-2 teaspoons tamarind concentrate (I used 2 and loved it, but Lauren thought it was way too acidic)
2 tablespoons ketchup
1 teaspoon soy sauce (very optional)
***It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good.
Everything else:
1 bunch green onions
1 thumb of ginger
3-4 garlic cloves
1 red chili (very optional)
4-8 oz (60-120g) mung bean sprouts (I like a lot of them)
4 oz (60g) Pad Thai noodles (narrow, flat rice noodles)
1 boneless, skinless chicken breast (shrimp or tofu work great too)
2 eggs
a big handful of roasted peanuts (50g?)
picked cilantro leaves and lime wedges for garnish
salt
oil
Mix up the sauce and let the sugar dissolve while you do everything else. Put a big pinch of salt in the eggs and beat them thoroughly — let them sit and loosen while you do the rest. Coarsely chop the peanuts.
Thinly slice the green onions, keeping the greens and whites separate. Peel and coarsely chop the garlic and ginger, and put them in the same bowl as your onion greens. Thinly slice the chili and put it in with the onions and ginger/garlic. Pick the cilantro leaves and cut the lime wedges.
Cut the chicken into three sections and then into very thin slices against the grain. Separate into two piles. Get the bean sprouts open and ready, get your salt and a glass of water handy.
Fill a nonstick pan with water (not the water you have in the glass) and bring it to a boil. Put in a pinch of salt and the noodles. Cook, stirring constantly, for half as long as the package suggests (I did 2-3 minutes). Dump them in a strainer and pour cold water over them to stop the cooking and keep them from sticking to each other. Leave them in the strainer for now.
Wipe out the pan and return it to the high heat, and put in a thin film of oil. Season the first pile of chicken with salt. When the oil just starts to smoke, put in the chicken and quickly get it spread out to a thin layer. Let it brown without moving it for a minute.
When the chicken pieces are opaque 2/3rds of the way up, put in half of your onion/ginger/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's ok that the chicken and veg aren't fully cooked yet), then pour half of the eggs into the other side and get them spread out to a thin layer. Let the egg partially solidify before breaking it up into sheets with your spoon.
When egg seems almost cooked, dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), half the bean sprouts, a few chopped peanuts, and stir to combine. Finally, use a splash of water from the glass to help you get everything stirred up, deglaze the pan, and get the level of saucy texture you want.
Put it on a plate, garnish with the cilantro, onion greens, lime wedges and more peanuts. Wipe out the pan and cook the second portion. (It's possible to cook both at once if you have a wok or a really big nonstick pan with a really powerful burner, but I think this comes out better if you do one at a time so it can get the necessary intense heat.)
Dr Rupy's Speedy & Easy Veggie Pad Thai | This Morning
Ahead of an often over-indulgent Easter weekend, Dr Rupy is helping you balance it out with his guilt-free speedy vegetable Pad Thai. Ready in just 10 minutes it’s the perfect dish if you have a busy few days ahead.
Broadcast on 14/04/22
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