Easy Authentic Pad Thai At Home
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique.
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Pad Thai with shrimp: The National Dish of Thailand. The Traditional Recipe. Cooking Secret.
????????Ingredients for 4 people:
1 lb fresh rice noodles (or dehydrated)
20 frozen raw shrimp
3 eggs
5 shallots
4 cloves of garlic
2 oz salted radish
3 tbsp small dried shrimp
½ lb pressed tofu
4 oz garlic leaves
½ lb bean sprouts
4 tbsp roasted peanuts
¼ tsp salt
6 tbsp vegetable oil
Seasoning sauce:
3 oz palm sugar
2 tbsp sugar
4 tbsp tamarind juice
1 tbsp lime juice
6 tbsp fish sauce
Topping:
Lime
Chilli flakes
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The EASIEST & BEST Pad Thai SAUCE You'll EVER Need
Years ago we made a video on making Pad Thai, today we'll be updating that recipe by showing you how to make a shallot infused Pad Thai sauce that's the easiest and best. This sauce can be kept in the fridge, when you need to use it only 3-4 Tbsp will ensure your Pad Thai is out of this world.
These amounts will give you a fairly large containers worth of sauce, if you want less just halve the amounts.
Here's the recipe:
400g Tamarind pulp
500g Palm sugar
500g Sliced shallots
200g White sugar
4-5 Tbsp Salt
Coconut oil
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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Easiest PAD THAI Recipe
VEGGIE Pad Thai Recipe - Easy Homemade Pad Thai
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Veggie Pad Thai RECIPE:
8 ounces flat rice noodles (labeled pad thai, M, or L)
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons packed brown sugar
2 tablespoons tamarind puree
1 tablespoon avocado oil
3 cloves garlic, minced
2 shallots, minced
1 carrot, shredded
1 cup shiitake mushrooms, sliced
1 cup canned baby corn
1 baby bok choy, leaves separated
2 eggs
Bean Sprouts
Roasted peanuts, crushed
Cilantro
Green Onions
In a large bowl, add rice noodles and submerge in hot but not boiling water. Let it sit for 5-10 minutes until it becomes soft and pliable. Once soft, stir so the noodles don’t stick together. The noodles should look opaque but still al dente. Drain, rinse and set aside.
In a small bowl, combine fish sauce, oyster sauce, packed brown sugar, and tamarind puree. Mix well and set aside.
Heat a large wok on high heat, drizzle some avocado oil and let it get hot. Add the garlic and minced garlic and stir fry for 2 minutes until fragrant. Add carrot, shiitake mushrooms, canned baby corn, and cook for another 2-3 minutes until the carrots are tender. Add the eggs and scramble with a cooking spoon. Mix with the vegetables and add baby bok choy, rice noodles, and ½ of the sauce. Continue mixing until the noodles have absorbed the sauce. You can add more sauce to continue cooking the noodles down or leave as is. Let the sauce come to a boil and the noodles should be soft and perfectly cooked.
Transfer the cooked noodles to a plate and garnish with bean sprouts, crushed peanuts, cilantro, and chopped green onions.
Take it from me:
If you want to make this fully vegetarian, substitute soy sauce for fish sauce, mushroom sauce for oyster sauce, and soft tofu for the eggs.
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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!❤️
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
Looking for the Institute of Culinary Education? @iceculinary
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4 Levels of Pad Thai: Amateur to Food Scientist | Epicurious