Pad Thai but it's a Sad Thai
Making the worst rated pad thai recipe from the food network #padthai #sad #bland
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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
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Thai Massaman curry |
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Pad Thai, SIMPOL!
No need to order sa restaurant ng paborito ninyong Pad Thai! With our Simpol recipe, we can now make our own version ng famous Thai streetfood na Pad Thai!???? #SimpolRecipe
Ingredients:
1 cup chicken breast strips
1/2 cup prawns, shelled and deveined
1 tbsp. sriracha
2 eggs
4 tbsps. sugar
2 tbsps. Thai fish sauce
1 tbsp. dried shrimp or hibe
1 tbsp. vinegar
1 tsp. chili flakes
1 tbsp. calamansi or lime juice
1 tbsp. tamarind powder
3 cups rice noodles
2 cloves garlic
3/4 cup bean sprouts
crushed peanuts
Cooking oil
Toppings:
1/2 cup diced fried tofu
3 tbsps. crushed peanuts
1/4 cup bean sprouts
Spring onions or garlic chives
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Meat: Fresh Options Meatshop
Seafood: Sustainable Grocer Online Shop
Cookware: Masflex Cookware
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.)
How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The most-famous Thai dish in America! ???? Skip the takeout next time and make Pad Thai at home with some help from Jet tila!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
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!
Pad Thai
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr (includes soaking of rice stick noodles)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Pad Thai Sauce:
4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
Pad Thai:
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed, or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch bias strips
1 lime, cut for garnish
Directions
For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
Heat a cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute. Add the sauce mixture and fold together until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.
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How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
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