How To make Pad Thai (1)
1/2 lb Thai flat rice noodles
- (bahn pho), OR rice sticks Oil; for deep-frying 1/2 lb Fresh firm bean curd
- cut into tiny cubes 1/4 c Peanut oil
1/2 tb Garlic, chopped
1/2 c Chicken breast meat
-- (very thinly sliced) 1/4 lb Shrimp, peeled
- cut in half the long way 2 Eggs; beaten
1 tb Dried shrimp powder
1/4 ts Freshly ground black pepper
3 tb Finely chopped peanuts
- (dry-roasted salted type) 2 tb Lime juice, freshly squeezed
1 tb Sugar
6 tb Thai fish sauce
1/4 c Tamarind sauce
2 ts Red chili paste with garlic
2 c Fresh bean sprouts
2 Limes; quartered
1/3 c Fresh coriander leaves
3 Chopped scallions
4 tb Finely chopped peanuts
- (dry-roasted type) Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle@cs.unca.edu (Sue Stigleman)
How To make Pad Thai (1)'s Videos
Pad Thai Recipe part 1 - World Kitchen
Nici prepares a traditional Thai dish, a Pad Thai which encapsulates all the best bits of Thai Cuisine!
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!❤️
I TESTED 4 different PAD THAI recipes (AUTHENTIC and KETCHUP SUBSTITUTE)
You asked me on Insta stories for the best Pad Thai recipe. This is what I learned from testing 4 different Pad Thai recipes. I explored using 3 different ways to soften the noodles and then tried a ketchup substitution. Which one turned out the best?
Like and subscribe if you learned something ????
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Recipe
2 servings
Traditional sauce recipe
1/3 cup palm sugar
1/4 tbsp tamarind paste
1/8 cup fish sauce
1/4 cup water (or more if tamarind paste is too strong or noodles are too firm after soaking)
Ketchup substitution sauce recipe
1 tbsp ketchup
2 tbsp brown sugar
2 tsp oyster sauce
1 tsp soy sauce
2 tbsp rice vinegar
Noodle recipe
4 oz flat rice noodles
1/2 cup firm or pressed tofu
6-8 medium shrimp
2 eggs
1-2 handfuls of beansprouts
1/4 scallion tips cut to 1-inch pieces
For garnish
2 tbsp chopped roasted peanuts
2-3 scallion bottoms
1 handful beansprouts
chili flakes as desired
half a lime
All music from Sound Epidemic
salamanca - sarah, the illstrumentalist
suggestive dreams - sight of wonders
rainbow mystery - kikoru
mischievous operations - alfred-jay winters
red ruby - sarah, the illstrumentalist
multidimentional - sarah, the illstrumentalist
we're maxin - hell nasty
cymatics - sarah, the illstrumentalist
mind over matter - rippled stone
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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Vegetarian Pad Thai Recipe TO MAKE TONIGHT (ผัดไทย)!
LEARN HOW TO MAKE VEGGIE PAD THAI RECIPE AT HOME!
LAY HO MA!! Pad Thai is one of my favourite dishes of all time. It's got the sweet, sour, and spicy flavours packed into one easy to cook noodle dish. There's definitely a good reason why this dish is one of the most popular (if not the most popular) dishes in Thailand. Join me in this episode and learn how to make an easy vegan pad thai recipe right at home. Let's begin
Ingredients:
1/4lb fried tofu
70g broccoli
1/2 carrot
1/2 red onion
35g Chinese chives
1/4lb thin rice noodles
2 tbsp tamarind paste
1 tbsp maple syrup
2 tbsp soy sauce
1 red Thai chili pepper
drizzle of olive oil
50g bean sprouts
2 tbsp roasted peanuts
few sprigs cilantro
lime wedges to serve
Directions:
1. Bring a small saucepan of water to boil for the noodles
2. Thinly slice the fried tofu. Chop the broccoli into bite sized pieces. Thinly slice the carrot into matchsticks. Slice the red onion and chop down the Chinese chives
3. Spread the rice noodles in a pan. Then, pour in the hot water and let it soak for 2-3mins. Stir the noodles occasionally to get rid of the excess starch
4. Make the sauce by combining the tamarind paste, maple syrup, soy sauce, and a thinly sliced red Thai chili pepper
5. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
6. Sauté the onions for a couple of minutes. Then, add in the tofu and broccoli. Sauté for another few minutes
7. Add in the carrots. Give it a stir
8. Add in the noodles, chives, bean sprouts, and the sauce
9. Sauté for another few minutes
10. Plate and sprinkle over some crushed roasted peanuts and freshly chopped cilantro. Serve with some lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Pad Thai in 15 Minutes
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