Pad Thai Noodles - I Have created this Veg Phad Thai version after trying at few places in Thailand
Pad Thai Noodles - Vegetarian Recipe
Just took 5 minutes to make these Thailand ke famous Phad Thai Noodles in Vegetarian version as I had in Bangkok. Recipe is slightly altered given lack of availability of certain ingredients in India. And yet taste wise it’s as good as the authentic Phad Thai Noodles you’d ever eat with Tofu. Enjoy.
Ingredients :
Noodles (soaked in water for 1 hour)
Tofu cut into small cubes (alternatively paneer can be used)
Beansprouts
Chopped Spring Onions
2 tbs Tamarind Pulp
1 tbs Jaggery
2 tsp Dark Soya Sauce
2 tbs Light Soya Sauce
1-2 spoon Oil
Salt as per taste
Finely chopped Garlic
Thinly sliced Onions
Chilli Flakes
Little Water
For Garnish : Roasted Peanuts, Lemon Slice, Red Chilli Powder & Beansprouts
Method :
First let's make Pad Thai Sauce
Take 2 tbs Tamarind Pulp in a small bowl
Add 1 tbs Jaggery
Add 2 tsp Dark Soya Sauce
Add 2 tbs Light Soya Sauce
Mix it well and keep aside
Further Heat Oil in a pan
Add Tofu cut into small cubes
Add a pinch of salt
Fry them until golden-brown
Transfer in a bowl
Add a spoonful of Oil in the same pan
Add finely chopped Garlic
Add thinly sliced Onions
Add handful soaked Noodles (for one serving)
Sprinkle some Chilli Flakes
Add 2 tbs of sauce prepared
Add a little Water and cook it on medium heat for 5 min
Add Beansprouts
Add Chopped Spring Onions
Give it a good mix and transfer in a serving plate
Garnish with Roasted Peanuts, Lemon Slice, Red Chilli Powder & Beansprouts
Enjoy Scrumptious Pad Thai Noodles warm
.
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00:00 - Making Pad Thai Noodles
00:05 - What is Pad Thai Noodles
00:58 - How to Cook Pad Thai Noodles
02:10 - Making Pad Thai Sauce
03:09 - Prepping for Pad Thai
04:47 - Serving
05:40 - Meghna Tastes Pad Thai Noodles
This EASY Pad Thai Recipe Will Change Your LIFE!
This EASY Pad Thai Recipe Will Change Your LIFE!
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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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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