Pad Thai | Simple no-wok recipe, cooks in 3 minutes
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***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.)
PAD THAI NOODLES WITH SHRIMP
For full recipes click recipe30.com
A stir fried rice noodle dish made simple.
If you travel to Thailand, you will always see Pad Thai served as street food in local eateries. Pad Thai is made with tamarind pulp, palm sugar and fish sauce. This recipe is made simple with options of buying or making your own sauce.
SHRIMP PAD THAI NOODLES RECIPE || HOW TO MAKE PAD THAI SAUCE FROM SCRATCH?
Making this DELICIOUS Pad Thai at home is EASIER than you think! Pad Thai sauce is simple to make too, you don't have to buy the bottled sauce anymore.
Shrimp Pad Thai Noodles is a dish that I love having whenever I crave for noodles. It has a lot of things going, in terms of textures and flavours; from the slight bounciness of the noodles, to the crunchy texture of the peanuts, garlic chives, beansprouts, and backed with salty, sweet, tangy and spicy flavor! They all make this dish so delicious and addictive!
Although making Pad Thai noodles requires quite a lot of ingredients, but once you gather them, the cooking process is fairly easy! For the Pad Thai sauce, it only needs three main ingredients to make: tamarind, palm sugar and fish sauce. I also added a little bit of Sriracha for colour and some spicy kick. You don't have to buy tamarind paste just to make Pad Thai.
We can make it with tamarind pulp, follow the recipe below for the best shrimp Pad Thai you can make at home!
INGREDIENTS (2 servings)
100g dried rice noodles for Pad Thai
Shrimp, as much as you like
1.5 cup beansprouts
3-4 garlic chives
50g firm pressed tofu
2 eggs
1 medium shallot
2 garlic cloves
2 tbs shredded sweet preserved radish
1.5 tbs dried shrimps
2 tbs freshly roasted peanuts, skinned
1 lime
Chili flakes to taste
Sauce ingredients:
100 ml hot water
50g tamarind pulp (about 2.5 tbs)
40g palm sugar (about 3.5 tbs after shaving)
2.5 tbs fish sauce
Optional: 1/2 tbs Sriracha, for color and extra spice
TIPS:
- Choose a wider type of noodle, it has better bite and less likely to break
- Add a little bit more water to help cooking the noodles if needed
- Chopping the dried shrimp will bring out more of its flavor, but they stick on the noodles and may be tiring to chew after a while.
- If you plan to add more noodles or more ingredients, make more sauce, otherwise it will be pretty bland.
- Always taste and adjust, since different brands of tamarind paste, fish sauce, palm sugar have very different level of salt/acid/sweetness.
- There are 2 types of Thai preserved radish: salty, and sweet. Just check the label carefully.
- For palm sugar, we need the light golden one, not the darker version.
STEPS:
1. Preparing Pad Thai sauce:
- Soak tamarind pulp in hot water. Stir and let sit for 20 mins. Strain and set aside.
- Shave palm sugar disk, add to a sauce pan under low heat, stir.
- When it is slightly caramelized, add tamarind mixture, continue to stir until dissolved then turn off the heat. Add fish sauce, mix and set aside.
- Taste: a balance of sweet, sour, and salty.
2. Making Pad Thai:
- Soak dried noodle in cold water for at least 1 hour
- Chop chives and tofu into 4cm length sticks
- Roughly chop shallot, finely mince garlic
- Finely chop sweet preserved radish.
- Crush peanuts into medium chunks
- Cut some lime wedges
- In a large pan under medium heat, add 3 tbs of oil, fry shrimp until cooked, set aside.
- Add shallot and garlic, fry until fragrant then add tofu, dried shrimp and preserved radish.
- Add drained rice noodle and a little bit of water. Cook until soft then add sauce and mix.
- Push the noodles to one side, add oil, crack 2 eggs
- Break the yolks, spread them out and move the noodles on top of the eggs. Mix well.
- Turn off the heat, add chives and beansprouts. Mix and let them cook in the remaining heat.
- Add crushed peanuts, chili flakes to taste, and shrimps back.
- Serve hot, garnish with extra bean sprouts, chives, lime wedges, some chili flakes, a little bit of sugar. Enjoy!!
#shrimppadthai #padthaisauce #padthainoodlesrecipe
Other delicious recipes:
Seafood Tom Yum Soup:
Tom Yum Fried Rice:
Authentic Vietnamese Fresh Spring Rolls with 3 different Sauce:
Vietnamese Lemongrass Pork Chop Rice:
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Take care & keep cooking!
Chubby Whale
How to: Authentic Shrimp Pad Thai Noodles Recipe
Today I will show you how to make an authentic shrimp pad thai noodles recipe. There are many different ways to cook the mythic Thai dish, but today I will show you the authentic way to prepare this Thai street food. As you might know, you can find Pad Thai noodles with different kinds of meat: chicken, or pork, or even a vegan version with tofu. But the most common and most popular pad thai recipe is the shrimp pad thai, spicy, of course! Are you ready to learn how to make pad thai?
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???? SHRIMP PAD THA INGREDIENTS
Sauce (for 500ml)
● 250ml Water (for the sauce)
● 250ml Tamarind juice (100g of tamarind purp with 250ml of warm water)
● 130ml Fish sauce
● 170g Palm sugar
● 1 tsp Salt
● 10-15 Dried red chilies
● 8 Shallots, peeled
● 15 Garlic, peeled
Pad Thai (For 1 big potion)
● 200g Rice noodles
● 140ml Pad Thai sauce
● 6 Shrimp
● 1 Egg
● 1 Tbsp preserved radish
● 1 Tbsp dried small shrimp
● ½ cup firm tofu
● ⅓ cup garlic chives
● ⅓ cup beansprout
● ⅓ cup crushed peanuts
● 3 Tbsp cooking oil
● 1 lime wedge
● 1 Tbsp chili powder
If there’s no Asian store around you, almost everything I used for this recipe is available on Amazon ????
» Fish sauce:
» Palm sugar blocks:
» Tamarind pulp seedless:
» Pad Thai rice noodles:
» Dried shrimp:
» Dried red chili:
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Most of my gear is not available on Amazon or online, because it's Thai brands that sell only in Thailand. But I found very similar items that you might like as well
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» Cutting board:
» Silicone spatula set:
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???? TIMESTAMPS
00:00 Introduction
00:27 Pad Thai Sauce - Part 1 - Ingredients
01:31 Making Tamarind Paste
03:13 How to Support the Channel
03:48 Pad Thai Sauce - Part 2 - Ingredients
04:59 Pad Thai Sauce - Part 3 - Cooking
07:12 Prepare Ingredients for Shrimp Pad Thai
09:57 Cooking Pad Thai
11:54 How to Serve Pad Thai
12:35 Outro
Have a wonderful day
Nin ❤
#PadThai #AuthenticPadthai #ThaiFood
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
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:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
MY COOKBOOK:
CONNECT WITH ME!
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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