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How To make Pad Thai (Sauteed Rice Noodles)
16 oz Rice noodles
1/2 c Vegetable oil
5 Garlic cloves (or more)
finely chopped 1 lb Medium shrimp
:
shelled and deveined 2 Firm-style bean curd squares
cut into 1/2 inch cubes 1/4 c Pickled turnips
:
(coarsely chopped) 1/2 c White vinegar
3/16 c Fish sauce
1 tb Paprika
1/4 c Sugar
2 Eggs; beaten
1/4 lb Mung bean sprouts
3 Scallions
cut into 1/2 inch pieces 1/2 c Ground unsalted peanuts
1 Fresh red chili pepper
:
seeded & coarsely chopped 1 Lemon; cut into wedges
Coriander leaves for garnish 1/4 c Crushed red pepper (opt.)
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy. From: stigle@cs.unca.edu (Sue Stigleman)
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The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen
Pad Mee Korat is a spicy Thai noodle dish from the area of Korat in Thailand. It's the spicy pad thai noodle dish you never knew existed!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
HOW TO MAKE PAD THAI RICE NOODLES | SIMPLE COOKING
PAD THAI RICE NOODLES | SIMPLE COOKING
How to Make Phad Thai (Stir-Fried Rice Noodles) | #WokWithUs S1E03
With its well-balanced array of textures and flavours, it’s no wonder that Phad Thai is such a popular street food. Get the recipe here:
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Easy Pad Thai Recipe | Thai Stir Fry Rice Noodles
One of our viewers asked for a stir-fry rice noodles so here it is, pad Thai. A super delicious Thai stir-fry rice noodles with a perfect balance of sourness, sweetness and saltiness. It's so easy to make and it cooks in a really short time. I've written a post with tips on how to get amazing stir-fry every time and also added ingredients modifications for this recipe. Link below.
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QUICK & EASY PAD THAI! Head to the description for the full recipe ????
Ingredients
For the stir-fry
500g firm tofu
4 cloves garlic
2 inches of ginger
2 carrots
8 baby corn
1 red pepper
2 red chillies
4 spring onions
1 cup mangetout
120g roasted peanuts
4 nests rice noodles
1 tbsp groundnut oil (optional - replace with 1 more tbsp of sesame oil if needed)
1 tbsp toasted sesame oil
For the sauce
120g smooth peanut butter
3 tbsp dark soy sauce
80ml Sriracha, plus more to drizzle
240ml water
1 tbsp coconut or brown sugar
To serve
Reserved spring onion slices
Drizzle sriracha
Reserved crushed peanuts
Method
1. Prepare the vegetables | Peel and finely chop the garlic | Peel and finely chop the ginger into matchsticks | Peel and finely dice the carrots | Slice the baby corn into thirds | Finely slice the red pepper | Finely slice the chillis (deseed if you want less heat) | Finely slice the spring onions, and set aside for garnish
2. Prepare the remaining ingredients | Cut the pressed tofu into 1cm cubes | Cook the rice noodles according to packet instructions, draining and rinsing in cold water if these are ready too soon before the stir fry | Crush or roughly chop the peanuts
3. Make the sauce | Add the smooth peanut butter, soy sauce, Sriracha, water and sugar to a bowl and mix well to combine | Stir to and cook down until you have a nice thick paste coating the tofu | Add the sugar and stir until it’s dissolved and mixed in thoroughly
4. Start the stir fry | Add both oils to a hot wok over medium-high heat | Add the ginger and garlic, and stir for about a minute | Add the tofu cubes to the pan and cook for a few minutes, until they start to darken on the outside | Add the mixed sauce to the pan and stir so it’s all mixed in nicely, then cook down until you have a nice thick paste coating the tofu and the sugar has all dissolved
5. Add the remaining vegetables and noodles | Add the prepared carrots, baby corn, red pepper, chillies and mangetout, and stir well to combine with the sauce (but don’t let them get too soft) | Add the crushed nuts and spring onions (reserving a handful of each for garnish), and mix it all through | Add the freshly cooked rice noodles fresh from the pan, with some water still coating the noodles | Mix everything together to coat
6. To serve | Serve immediately with a final drizzle of Sriracha, and the reserved crushed peanuts and spring onion slices
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