Vegetarian Pad Thai Recipe TO MAKE TONIGHT (ผัดไทย)!
LEARN HOW TO MAKE VEGGIE PAD THAI RECIPE AT HOME!
LAY HO MA!! Pad Thai is one of my favourite dishes of all time. It's got the sweet, sour, and spicy flavours packed into one easy to cook noodle dish. There's definitely a good reason why this dish is one of the most popular (if not the most popular) dishes in Thailand. Join me in this episode and learn how to make an easy vegan pad thai recipe right at home. Let's begin
Ingredients:
1/4lb fried tofu
70g broccoli
1/2 carrot
1/2 red onion
35g Chinese chives
1/4lb thin rice noodles
2 tbsp tamarind paste
1 tbsp maple syrup
2 tbsp soy sauce
1 red Thai chili pepper
drizzle of olive oil
50g bean sprouts
2 tbsp roasted peanuts
few sprigs cilantro
lime wedges to serve
Directions:
1. Bring a small saucepan of water to boil for the noodles
2. Thinly slice the fried tofu. Chop the broccoli into bite sized pieces. Thinly slice the carrot into matchsticks. Slice the red onion and chop down the Chinese chives
3. Spread the rice noodles in a pan. Then, pour in the hot water and let it soak for 2-3mins. Stir the noodles occasionally to get rid of the excess starch
4. Make the sauce by combining the tamarind paste, maple syrup, soy sauce, and a thinly sliced red Thai chili pepper
5. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
6. Sauté the onions for a couple of minutes. Then, add in the tofu and broccoli. Sauté for another few minutes
7. Add in the carrots. Give it a stir
8. Add in the noodles, chives, bean sprouts, and the sauce
9. Sauté for another few minutes
10. Plate and sprinkle over some crushed roasted peanuts and freshly chopped cilantro. Serve with some lime wedges
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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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30 MINUTE Thai Stir Fry Noodles | WEEKNIGHTING
Click and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. I didn't start making Pad Woon Sen at home until recently, but now it's one of our favorite quick weeknight dishes. It's REAL satisfying, easy to make, and comes together in about 30 minutes.
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14 NONSTICK SAUTE PAN:
BOOS BLOCK CUTTING BOARD:
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INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
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RECIPE (makes 4 portions)
▪200g/7-8oz mung bean vermicelli noodles
▪1lb/.5kg boneless skinless chicken thighs
▪200g (¼ head) cabbage, cut into thin strips
▪100g or about 1.5c snow peas, sliced into strips
▪100g (about 1) red bell pepper, cut into thin strips
▪100g (about 1 med-lrg) carrot, shredded
▪15g, 3-5 cloves garlic, minced
▪100g (½) white onion, thinly sliced
▪2 eggs, beaten
▪Neutral oil (light olive, avocado, canola, etc)
▪Salt
▪Fresh cilantro
▪Scallions, thinly sliced
▪Sesame seeds
▪Sriracha or sambal
STIR FRY SAUCE (stir to combine):
▪50g soy sauce
▪20g fish sauce
▪25g brown sugar
▪100g oyster sauce
▪150g water
Soak noodles in warm water until soft (i soak the brand im using for 15-20mins)
Prep the chicken by removing any excess fat then cut into thin strips. Cut and prep all veg, beat eggs, and mix stir fry sauce. Cut noodles into 6-9” (15-22cm) if they’re super long.
Preheat large saute pan or wok over med-high. Add a long glug/drizzle of oil to pan and add chicken. Add a pinch of salt. Cook for 2-3min or until browned and nearly cooked. Transfer chicken to a bowl, return pan to med-high. Add eggs and scramble. When 90% cooked, add to bowl with chicken.
Return pan to heat, add a drizzle of oil followed by bell peppers, snow peas, cabbage and a pinch of salt toss and stir to cook. When veggies begin to soften (about 2-3 min), add carrots. Cook for an additional 1-2 minutes until veg has taken on some caramelization. Transfer veggies to bowl with eggs and chicken.
Return pan to med-high heat, add a squeeze of oil. Add sliced onion. Cook for about 60 seconds. When beginning to brown add garlic, stirring constantly for about 20 seconds. Add in soaked vermicelli noodles and stir. Add stir fry sauce, stir to coat and bring to a simmer and cook until noodles are fully softened. Add veggies/chicken into pan, ½ at a time, stirring and tossing to combine.
Plate up and garnish with cilantro, sliced scallions, sesame seeds, and sriracha or sambal.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#padwoonsen #stirfrynoodles #weeknighting
CHAPTERS
0:00 Intro
0:26 Mise en place
4:27 Cooking the woon sen
6:06 Vessi ad
7:07 Finishing the cook & making sauce
9:07 Plate up and garnish
10:00 Let’s eat this thing
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Authentic-ish Pad Thai at Home
Just a few easy ingredients and techniques stand between you and great Pad Thai at home. Watch to see what they are. Start speaking a new language in 3 weeks with Babbel???? Get up to 60% off your subscription here ➡️
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BOOS BLOCK CUTTING BOARD:
12 WOK:
SMALL PREP BOWL:
SWEET RADISH:
TAMARIND CONCENTRATE:
THAI RICE NOODLE:
PALM SUGAR:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE -- (makes 2 portions)
▪150g or 5.5oz Thai style medium rice noodles
▪225g or 1/2lb raw shrimp (cut into large bitesize pieces)
▪75g or 1/2c shallot, rough chopped
▪15g or 3-4 cloves garlic, minced
▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped
▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
▪100g or 1c fresh bean sprouts
▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce]
▪Chile flakes
▪Lime
▪2 eggs
▪Neutral oil (canola, avocado, light olive, etc)
▪Salt
▪Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:22 Prepping the rice noodles
1:37 Ingredient prep
5:15 discovering food cultures with Babbel (ad)
6:09 stir frying the pad thai
9:40 Let’s eat this thing
#padthai
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Simple and Easy PAD SEE EW with beef - Thai Stir Fried Noodles #shorts
Aloha! I'm Rose and welcome to my kitchen! If you are new to my channel and you enjoy my recipes, please consider subscribing. Your support means a lot to me and I will do my best to create and share new recipes 2-3 times a week. Also, click the bell (located next to the subscribe button) so you can be notified every time I post a new video.
INGREDIENTS:
1/2 lb thinly sliced beef (I used flank steak)
2 tbsp dark soy sauce, divided
1 tsp cornstarch
4 tbsp neutral oil, divided (I used avocado oil)
2 tbsp low sodium soy sauce
2 tsp fish sauce
2 tbsp oyster sauce
1 tsp sugar
2 cloves garlic, minced
1 bunch or 5 stalks of chopped Chinese broccoli
2 eggs
1 lb fresh wide rice noodles
DIRECTIONS:
1.) In a bowl, combine thinly sliced beef, dark soy sauce, cornstarch, and 1 tbsp of oil. Mix well and set aside.
2.) In another bowl, combine light soy sauce, 1 tbsp dark soy sauce, fish sauce, oyster sauce, and sugar. Stir until sugar dissolves and set aside.
3.) On medium-high heat, add 1 tbsp of oil to a large pan or wok. Once the oil is hot, add the beef and stir fry for 5 min. Once it's done, transfer beef to a bowl.
4.) Wipe the pan clean and add 1 tbsp of oil. Throw in the minced garlic and Chinese broccoli. Stir fry for 1 min. Push the broccoli to one side of the pan. Add 2 eggs and scramble. Incorporate the eggs with the broccoli, then transfer to a bowl.
5.) Turn the heat to medium and add the remaining oil. Throw in the rice noodles. Pour in the soy sauce mixture and stir fry for 2-3 minutes. The noodles will start to get soft and loosen up.
6.) Toss in the Chinese broccoli, eggs, and cooked beef. Keep mixing until ingredients are combined.
7.) Enjoy!
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Gordon Ramsay Makes Asian Inspired Street Food Noodles
Gordon has spent a lot of time in Asia especially at Street Food Markets. So today he's taking all that inspiration and turning it into a delicious Asian Noodle Dish packed with Asian greens, bacon, and of course an egg. Hopefully, this is a dish worthy of Uncle Roger's approval!
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Thai stir-fry noodles: the BEST recipe for Pad See Ew Beef
In this video, I will show you a recipe for Pad See Ew beef, broccoli, and a delicious beef marinade that will make the meat extremely tender! This is not any Pad See Ew noodle recipe that I will show you, but the real Thai street food style, with crunchy broccoli, super tender beef, a tasty sauce, and noodles with a burnt wok flavor that's iconic to this Pad See Ew recipe! ????????
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MORE DELICIOUS NOODLES RECIPES ????
???? Green curry with rice noodles:
???? Khao Soi Chicken (Chiangmai curry noodles):
???? Pad Thai Goong:
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???? WRITTEN RECIPE + PHOTOS:
???? PAD SEE EW INGREDIENTS ????
• 300g Flank steak
• 1 Cup wide rice noodles
• 1 Cup Broccoli
• 2 Eggs
• 10 Garlic
• ½ Tbsp Black soy sauce
» Beef Marinade
• ½ tsp Baking soda
• 2 tsp Sugar
• ½ Tbsp Cornflour (or Cornstarch)
• 1 Tbsp Soy sauce
• 1 Tbsp Coconut cooking oil (any vegetable oil)
» Pad See Ew sauce
• 3 tsp Sugar
• ½ Tbsp Fish sauce
• 1 Tbsp Oyster sauce
If there’s no Asian store around you, almost everything I used for this recipe is available on Amazon:
» Mushroom soy sauce:
» Oyster sauce:
» Fish sauce:
» Dark soy sauce:
» Coconut cooking oil:
» Taste of Thai wide rice noodles:
• Options for Gluten Free
» Wok Mei Oyster sauce:
» Thai Kitchen Fish sauce:
» San-J Tamari Soy sauce:
» Taste of Thai wide rice noodles:
• Options for Vegetarian/Vegan
» Yondu Vegetable Umami:
» Wan Ja Shan Oyster Sauce:
» Fish sauce:
» Lee Kum Kee Vegetarian Stir-fry Sauce:
» Taste of Thai wide rice noodles:
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???? WHAT’S IN MY KITCHEN ????
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
» KROK Mortar: (Use the code NIN10 for a 10% discount!)
» Wok:
» Black knife:
» Portable gas stove:
» Cutting board:
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???? CAMERA GEAR (SOLO FILMING & ON BUDGET) ????
» Sony a6400 + 16-50mm:
» Tripod:
» Video head:
» Ring light:
» Light:
» Microphone:
These links are affiliate links from Amazon.com, which means that if you use my links to buy these products or ingredients, Amazon will pay me a small fee, and there is no extra cost to you. If you use these links, I really appreciate your support ????????
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???? TIMESTAMPS ????
00:00 Introduction
00:10 Cut the meat
00:39 Meat Marinade
01:39 Prepare broccoli
02:16 Prepare garlic
02:40 Pad See Ew sauce
03:08 Prepare rice noodles
03:29 Cook
05:25 Outtro
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Have a wonderful day!
❤ Nin
#niniscooking #ThaiFood #PadSeeEw #Athome