How To make Phat Thai (Pad Thai)
- Darwin Smith WXWG27A - MM:MK VMXV03A 1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsley chopped garlic
8 Shrimp, peeled and deveined
(here you can use a 1/4 lb Of pork or beef and more Shrimp) 1 Egg, lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarse chpd, dry-roasted
Peanuts 1 c Bean sprouts
4 Slender green onions,
-sliced in 1 inch length 1 Lime, quartered lengthwise
Soak rice noodles in warm water to cover for 15 to 20 minutes. Prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure 2-1/2 cups. Set by the stove as well. The idea is to keep everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs oil and swirl to coat the surface. When oil if very hot drop in garlic and toss until golden, about 30 seconds. Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min. for shrimp. Remove from pan and set aside. Add the egg to pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. repeat this process until the noodles soften and curl into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add sugar and peanuts and continue to turn the noodles to season. Reserve some of the bean sprouts, green onion for garnish. Add the bean sprouts, green onions and the shrimp and egg mixture. Cook for 1 minute, turning often. Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining beansprouts and lime and serve at once. Serves 1 very hungry, or 2 appetizers.
How To make Phat Thai (Pad Thai)'s Videos
PAD THAI (Stir-fried Thai Noodles)
PAD THAI (Stir-fried Thai Noodles)
400 g rice noodles boiled in water for 2-4 mins or until al dente
Sauce:
1/2 c brown sugar
1/2 c patis (fish sauce)
1/2 c lime juice
1-2 tbsp tamarind paste
1 tbsp soy sauce (optional for a darker Pad Thai)
Saute:
Cooking oil
2 red onions, sliced
1/2 cup minced garlic
1/2 cup spring onions
Cilantro roots
250 grams Tofu, cut into cubes
Chicken breast fillet
Shrimps
Bean sprouts
Crushed toasted peanuts
Chili flakes/ fresh red chilies
REZEPT: Pad Thai | gebratene Nudeln mit Tofu und Garnelen | thailändische Reisnudeln kochen
Pad Thai ist ein typisches Nudelgericht aus Thailand. Die gebratenen Nudeln mit Tofu und Garnelen schmecken lecker und sehr aromatisch. Mit meinem Rezept zeige ich euch, wie man thailändische Reisnudeln ganz einfach und schnell selber kochen kann.
Zutaten für 3 Portionen:
- 180 g Reisnudeln *
- 10 Garnelen (roh, geschält, entdarmt)
- 200 g fester Tofu *
- 120 g Sojasprossen oder Mungobohnensprossen
- 5 g getrocknete Shrimps *
- 50 g eingelegter Rettich *
- 2 Eier
- 2 Schalotten
- 5 Knoblauch-Schnittlauch
- 50 g Erdnüsse (geröstet, ungesalzen)
- 1/2 Limette
Pad Thai Sauce:
- 2 EL Palmzucker *
- 3 EL Fischsauce *
- 1 TL Tamarindenpaste *
- 1 TL dunkle Sojasauce (optional) *
- 1 TL Chiliflocken (nach Belieben) *
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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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BOOS BLOCK CUTTING BOARD:
12 WOK:
SMALL PREP BOWL:
SWEET RADISH:
TAMARIND CONCENTRATE:
THAI RICE NOODLE:
PALM SUGAR:
10 Chef's Knife:
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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.
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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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How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
Pad thai made from scratch isn't exactly a quick meal—there's a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home! So watch the video and I'll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
Aside from the prep hacks, I'm sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!
WRITTEN RECIPE (for the sauce) + BLOG POST :
ORIGINAL PAD THAI RECIPE:
HOW TO MAKE TAMARIND PASTE:
CHOOSING THE BEST FISH SAUCE:
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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
Gordon tries to make Pad Thai | The F Word
Gordon Ramsay prepares pad thai for the Buddhist monks in the Wimbledon Thai temple. He gets help from head chef at the Blue Elephant restaurant.
Season 5 of The F Word. A bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond. .
#TheFWord #GordonRamsay #Food #Cooking .