Ingredients
2
pound
dried rice noodles (1/8 inch wide)
2
pound
shrimp, chicken, or pork. *
1/4
cup
fish sauce
6
tablespoon
sugar 6 tb white vinegar
1
tablespoon
tomato paste
4
each
scallions
1/2
cup
vegetable oil, (approx.)
2
each
cloves garlic, chopped fine
2
each
eggs
4
pound
bean sprouts
2
tablespoon
ground roasted chilies
1/4
cup
roasted peanuts, ground
1
lime wedges
Directions:
* The meat used may be either fresh shrimps, chicken, pork, or
combinations. The traditional uses dried shrimps and hard tofu pieces
rather than fresh meat.
Soak the noodles for 20 to 25 minutes in enough warm water to cover. They
should be soft, but not so soft that they can be mashed easily with the
fingers. Later cooking will soften them more. Drain the noodles
thoroughly
in a colander while preparing the other ingredients. Traditionally, they
are
left in full length strands, but you may cut them into shorter lengths
(about
8-9 inches, say) to facilitate easier stir frying.
Peel and devein the shrimps, leaving the tails intact, OR slice the
chicken/pork across the grain into strips not more than 1/8 inch thick and
1-2 inches long.
Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. Stir until
the sugar is dissolved. Set the mixture aside. Slice the scallions, both
white and green parts, diagonally into pieces 1-1/2 inches long. Set
aside.
Heat a wok, and add the vegetable oil to the hot wok. Swirl the oil to
coat
the surface of the wok. Add garlic and fry till golden. Add shrimp and
fry
till they turn pink, or if chicken/pork is used, fry till the pink color
disappears completely. Add the noodles and toss lightly to coat them with
oil and to distribute the garlic and meat.
Add the liquid mixed earlier and bring to a boil rapidly, gently folding
the
noodle, being careful not to break them. Reduce the heat to medium and
boil
the mixture, folding frequently, until the noodles have absorbed the
liquid.
Using a wok scoop, or a stiff spatula, lift the noodles gently from one
side
of the wok. Pour a little oil along the side of the wok, then break one
egg
and slip it into the oil. Break the yolk, and cover the egg with the
noodles
immediately. Repeat this on the opposite side of the wok with the
remaining
egg. Allow the eggs to cook undisturbed, over moderate heat, until they
are
set and almost dry. Additional oil may be added if the eggs or the noodles
begin to stick to the wok.
When the eggs are set and almost dry, fold them gently but rapidly into the
noodles. Try not to break the noodles, which will be soft and fragile at
this point. An effective way is to insert the scoop under the eggs, lift
it
through, and fold the mixture over.
Continue the lifting and folding
motion
until the eggs are broken up and well distributed.
Add the bean sprouts and sliced scallions, and toss the mixture quickly and
gently, still avoiding breaking the noodles. Cook for about 2 minutes, or
until the bean sprouts and scallions are crisp-tender.
Place the mixture on a large, warm serving platter. Sprinkle ground
chilies
and peanuts over the top, and squeeze lime juice over that. Alternately,
these garnishes may be served on the side for each diner to add according
to
tastes.
NOTES:
Pad Thai is traditionally served accompanied with fresh
vegetables,
in particular whole scallion, a small pile of fresh raw bean sprouts (to be
mixed into the noodles), and if available, a wedge of banana blossom.
For the traditional recipe, omit the shrimps, pork/chicken, and all
references to them. Substitute 1/2 pound very firm tofu and 1/4 pound
dried
shrimps. Put the tofu on a triple layers of paper towels, cover it with
another triple layer, put a plate on top of that, and put a two pound
weight
(cans of vegetables for an example) on top of the plate. Let stand for 20
to
30 minutes to press out the excess water. Put the dried shrimp in a sieve,
rinse them quickly under hot running water, and set aside to drain. After
the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2
inch wide and 1 inch long.
How To make PAD THAI's Videos
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.
This EASY Pad Thai Recipe Will Change Your LIFE!
This EASY Pad Thai Recipe Will Change Your LIFE!
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SOY SAUCE:
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MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
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Fast and Easy to make PAD THAI | How to make Classic Pad Thai Sauce with simple Ingredients
#thaifood #padthai #noodles
How to make Pad Thai Sauce
How to make Sriracha Hot Sauce
Pad thai, or phad thai is a stir fried noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country cusines.
It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. The ingredients are sautéed together in a wok, which creates even heat distribution. Once the dish is completed it is tossed in pad thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness.
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Authentic Pad Thai, Uncle Rodger would approve!
The Pad Thai is probably the most common Thai dish outside of Thailand, and for good reason. It's delicious!
Ingredients for this recipe are below.
If you make this one, I want to see it! So feel free to share a picture or video and tag me:
Tiktok @andy_cooks
Instagram @andyhearnden
Big thanks to:
Babe @katelynflood_
Dazz @dazz_b
Mitch @just_mitch
for helping me film and taste test this one.
Chicken Pad Thai
The below is for one (adult size) portion:
60g Pad Thai dried rice sticks
0.75 tbsp tamarind puree
1.5 tbsp brown sugar
1 tbsp fish sauce
1 tbsp oyster sauce
Juice of 1/2 lime plus ¼ for serving
2 tbsp peanut oil
¼ brown onion
½ red chili (keep some for garnish)
2 cloves garlic
2 spring onion greens
80g chicken thigh
1 egg
3/4 cup beansprout (keep some for garnish)
Small handful finely chopped peanuts
Small bunch coriander
4 Levels of Pad Thai: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur John, home cook Natasha, and professional chef instructor King Phojanakong from The Institute of Culinary Education - to stir fry us their preferred Pad Thai recipe. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which Pad Thai take the prize in your eyes?
Check out the level 3 recipe here on the ICE blog:
Keep up with John at @johndlopresto
Follow Natasha at @natashajanardan
Chef King is on Instagram at @kumainn_uminom
Follow Rose at @rosemarytrout_foodscience
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4 Levels of Pad Thai: Amateur to Food Scientist | Epicurious
Authentic Pad Thai!
#shorts #padthai #thaifood
Authentic Pad Thai
Ingredients:
4 oz Chicken Thighs or Breasts (thinly sliced)
6 oz Rice Stick Noodles
2 Tbsp Vegetable Oil
1/4 Cup Shallot (diced)
1 tsp Dried Shrimp
1 tsp Pickled Daikon Radish
1 Tbsp Garlic (minced)
1 Egg
1/3 Cup Mung Bean Sprouts
1/3 Cup Green Onion (sliced)
3 Tbsp Crushed Peanuts
Lime Slices
Salt
Pad Thai Sauce Ingredients:
1/4 Cup Fish Sauce
1/4 Cup Palm Sugar or Granulated Sugar
3 Tbsp Tamarind
1 Tbsp Rice Wine Vinegar
1 Tbsp Lime Juice
1 Tbsp Sriracha
Instructions:
In a medium size bowl combine all the pad thai sauce ingredients then whisk until combined and until the sugar is dissolved. Set aside until ready to use.
In a large pot bring 2 quarts of water to a boil. Once the water is boiling, turn off the heat and add the rice stick noodles. Let the noodles sit in the hot water for 6 minutes or until softened. Drain and rinse in cold water to stop the cooking process.
Next in a wok or large pan on high heat, add the oil and the shallots. Once the shallots are caramelized slightly, add the chicken and season with salt. Cook the chicken 80% of the way done then add the dried shrimp, pickled radish, and garlic. Sauté for 1 minute or until fragrant then add a touch of oil and 1 egg. Scramble the egg then add the rice stick noodles and the pad thai sauce. Continue to cook and toss until the sauce caramelizes and coats the noodles then finish with Ming beans, green onion, and crushed peanuts. Garnish and serve with lime wedges.
Enjoy!
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