Perfect Pad Thai Sauce Recipe that I made for my customers all times : Thai Food l Tasty Food
Perfect Pad Thai Sauce Recipe that I made for my customers all times: Thai Food l Tasty Food
Perfect Pad Thai Sauce Recipe that I made for my customers all times.
The taste will be perfect with rice noodles
No more fish sauce, no more sugar, doesn't need to add more nothings
Just this pad thai sauce is enough to taste and delicious
You will get around 850 g Pad Thai Sauce from this recipe
You can make delicious Pad Thai at home around 20 - 23 portions
You can keep this pad thai sauce in the fridge long more than 6 months for using
Ingredients for making Perfect Pad Thai Sauce Recipe that I made for my customers all times
400 ml water
150 g tamarind
2 medium-size purple onion
10 cloves of garlic
5 tbsp cooking oil
200 g soy sauce
1 tbsp black soy sauce
50 g oyster sauce
80 g fish sauce
150 g tomatoes ketchup
300 g brown sugar
200 g palm sugar
2 tbsp salt
For more instruction please follow the clip video Thank you
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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.)
Vegan Pad Thai Recipe | EASY HOW TO MAKE (ผัดไทย) (ˌpäd ˈtī)
LAY HO MA everyone! Probably one of the most popular dishes ever is the delicious Pad Thai. The secret to this dish is that the sauce needs to be sweet, sour, salty and the noodles need to be cooked just right. Join me in this episode and learn how to make an easy restaurant quality vegan Pad Thai right at home.
Ingredients:
1/2lb extra firm tofu
1 portion rice noodles (use a medium thin one as for pho)
1 cup broccoli
1/2 cup carrot
1 shallot
1/2 cup Chinese chives
drizzle of olive oil
2 tbsp cane sugar
2 tbsp tamarind paste
2 tbsp lime juice
3 tbsp soy sauce
1 cup water
1 handful bean sprouts
2 tbsp peanuts
1 lime wedge
Directions:
1. Pre-heat your oven to 375F
2. Dry your tofu with a paper towel. Slice the tofu into flat stripes, line them onto a baking tray with parchment paper, and bake in the oven for 25min
3. Pre-soak the noodles in room temperature water for 15min
4. Prep the broccoli into bite sized pieces. Prep the carrot into sticks. Chop the shallot. Chop the Chinese chives into about 1.5 inch pieces
5. Set the tofu aside when finished
6. Heat up a sauté pan on medium high heat. Add a drizzle of olive oil
7. Sauté the shallot for 2min. Add the veggies and sauté for 2min. Add the tofu and sauté for 1min. Set the veggies aside
8. Turn the heat down to medium. Add the cane sugar, tamarind paste, lime juice, soy sauce, and water
9. Stir to dissolve the tamarind paste
10. Add the chives, veggies, and noodles
11. Stir the noodles into the sauce for 3-5min
12. Add the bean sprouts, turn off the heat, and give it a quick stir
13. Plate the Pad Thai. Top with peanuts and serve with a fresh lime wedge
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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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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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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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