Janets Pad Thai Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAD THAI



Pad Thai image

The most famous Thai dish in America! Making a good Pad Thai takes time. There's a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb and soften. They first get pan-fried with all the ingredients. Be patient at this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking. My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives vs. green onions. I always say Pad Thai is like pancakes. You'll burn a few before you get the knack for it.

Provided by Jet Tila

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

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) unseasoned rice wine vinegar
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
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 large 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 lengths on a bias
1 lime, cut for garnish

Steps:

  • 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 large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes.
  • Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water.
  • Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce 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 scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet 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.

EASY PAD THAI



Easy Pad Thai image

Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.

PAD THAI



Pad Thai image

Provided by Alton Brown

Categories     main-dish

Time 12h45m

Yield 2 servings

Number Of Ingredients 20

1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder

Steps:

  • Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
  • Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
  • Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
  • Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
  • Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
  • If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
  • Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
  • Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.

POD'S PAD THAI



Pod's Pad Thai image

This isn't really authentic, but it's easy and very tasty. It comes from a Canadian low fat cookbook called "Crazy Plates" by sisters Janet & Greta Podleski.

Provided by Scarycarrie_ca

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 16

8 ounces rice noodles, uncooked
1/4 cup ketchup
2 tablespoons reduced sodium soy sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon vegetable oil
1/2 cup diced red onion
2 cloves garlic, minced
1 cup bean sprouts
1/2 cup grated carrot
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts

Steps:

  • Cook noodles in boiling water for 3 minutes, or until tender.
  • Drain.
  • Rinse with cold water and drain again.
  • Set aside.
  • To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl.
  • Set aside.
  • Heat oil in a large, non-stick wok or skillet over medium heat.
  • Add onions and garlic.
  • Cook and stir until onions are tender, about 3 minutes.
  • Add sauce and bring to a boil.
  • Add cooked noodles, bean sprouts, carrot, green onions and cilantro.
  • Mix well.
  • Cook until noodles are heated through, about 2 minutes.
  • Srpinkle individual servings with chopped peanuts.

Nutrition Facts : Calories 469.4, Fat 9.7, SaturatedFat 1.4, Sodium 741.2, Carbohydrate 88.7, Fiber 4.4, Sugar 18.2, Protein 8.6

More about "janets pad thai recipes"

BEST PAD THAI RECIPE (30 MINUTES) - TWO KOOKS IN THE …
Jul 27, 2024 Think of the best pad Thai recipe as perfect Asian comfort food. The flavors and textures in this sweet, salty, umami noodle stir fry are simply …
From twokooksinthekitchen.com
  • SOFTEN NOODLES: Make noodles according to package instructions. Typically, place in bowl with warm-hot water for 5-7 minutes or until soft. Drain and rinse under cold water if not using right away to keep them from sticking.
  • MAKE PAD THAI SAUCE: While the noodles are soaking, whisk all sauce ingredients together is a small bowl or measuring cup. Set aside.
  • COOK SHRIMP, TOFU OR CHICKEN (if needed): If using fresh chicken or shrimp and/or tofu, see Note 1 for cooking instructions. Tofu doesn't need to be cooked (up to you). You can use leftover, rotisserie or precooked chicken or shrimp. Just cut into small pieces - and skip this step.
  • SAUTE VEGGIES: Heat pan to medium high and add 1/2 tbsp oil. Add green onions, carrots and peppers. Saute 4 minutes. Add garlic and cook another 30 seconds.


JANET'S DELICIOUS PAD THAI RECIPE - PINTEREST
Try this mouthwatering Pad Thai recipe by Janet Johnston. It's packed with flavorful noodles, fresh carrots, and other delicious ingredients. Get ready for a culinary delight!
From pinterest.co.uk


THE BEST EASY HOMEMADE PAD THAI RECIPE - PEANUT BUTTER RUNNER
Apr 30, 2015 Whisk together sauce ingredients and set aside. Cook noodles according to package direction. Rinse and set aside in a colander. Preheat a skillet over medium heat and …
From peanutbutterrunner.com


PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
May 6, 2024 Pad Thai Recipe Instructions. First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the …
From thewoksoflife.com


JANET'S PAD THAI RECIPE | JANET JOHNSTON | FOOD NETWORK
Summer Pasta with Grilled Eggplant Sauce. Gazpacho. Tofu Lettuce Wraps
From foodnetwork.cel28.sni.foodnetwork.com


THAI DRUNKEN NOODLES (PAD KEE MAO) - HAPPY MUNCHER
1 day ago 2 birds eye or Thai chillies, deseeded and finely chopped; 1/2 onion, sliced; 7 oz (200g) chicken thighs, cut into bite-size pieces; 2 tsp fish sauce (or soy sauce) 2 green onions, …
From happymuncher.com


HOW TO MAKE CLASSIC PAD THAI VIDEO - JAMIE OLIVER
Poo’s back and this time she’s got a classic Pad Thai recipe. Fresh juicy prawns stir fired with tofu, crunchy veg and egg fried rice noodles. Serve with a wedge of lime, chilli powder and …
From jamieoliver.com


THE EASY PAD THAI RECIPE THAT’S SO MUCH BETTER THAN TAKEOUT - MSN
Finally, let’s talk fish sauce. It’s made by fermenting salt-packed fish (like anchovies), and its flavor is hard to describe. Undoubtedly fishy, yes, but also sweet, savory and a little bit ...
From msn.com


JANET'S PAD THAI - PUNCHFORK
Discover new recipes, share them with family & friends, and build your own curated collections from over 300k ideas. 1,132 people joined this week Get started
From punchfork.com


JANET'S RECIPES: PAD THAI
Janet's Recipes Favourite tried and true recipes from family & friends. Thursday 22 September 2011. Pad Thai 1 package of rice noodles for 4x the sauce recipe SAUCE 1 tsp rice or white …
From wwwjanetsrecipes.blogspot.com


PAD THAI - CANADIAN LIVING
%RDI. Iron 21.0; Folate 31.0; Calcium 9.0; Vitamin A 15.0; Vitamin C 97.0; Method. In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl.
From canadianliving.com


JANET'S PAD THAI (JANET JOHNSTON) RECIPE - RECIPEOFHEALTH
Rate this Janet's Pad Thai (Janet Johnston) recipe with 5 oz strip steak, cut into 1/2-inch thinly sliced strips, 1/2 tbsp red thai curry powder, 1 (7-oz) package rice stick noodles, 1/2 cup …
From recipeofhealth.com


MARK BITTMAN'S PAD THAI RECIPE - SERIOUS EATS
Jun 11, 2019 In a large wok or skillet, pour in the remaining three tablespoons of oil and turn the heat to medium-high. When oil starts to shimmer, add the scallions and garlic.
From seriouseats.com


PAD THAI PARADISE: UNVEIL THE SECRETS OF AUTHENTIC THAI RICE NOODLE ...
16 hours ago Cooking the Pad Thai. 1. Prepare the sauce: In a small bowl, whisk together tamarind sauce, fish sauce, sriracha sauce, and a splash of water to create a flavorful sauce. …
From cooknight.net


PAD THAI - RECIPETIN EATS
Jan 14, 2020 Authentic Pad Thai. Authentic Pad Thai on the streets of Thailand has a distinct fishy/prawny “funk” (which sounds thoroughly unappetising but is actually completely addictive and the very essence of true Thai street food). If …
From recipetineats.com


PAD SEE EW (THAI STIR FRIED NOODLES) - RECIPETIN EATS
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!. Pad See Ew. Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular …
From recipetineats.com


AUTHENTIC PAD THAI RECIPE & VIDEO TUTORIAL - HOT THAI …
Sep 27, 2019 Janet Levy says. May 08, 2024 at 8:37 pm. ... WOW, This is the best pad thai recipe, I made my own tamarind paste, I prepared the pad thai sauce ahead, so was easier just to put everything together for dinner. Thank …
From hot-thai-kitchen.com


VEGETARIAN PAD THAI - SIMPLY SUWANEE
1 day ago Crushed Peanuts: A must-have topping for authentic Pad Thai. Chili Garlic Sauce or Chili Flakes: For a spicy kick. Homemade Vegan Pad Thai Sauce. These are the 3 key sauce …
From simplysuwanee.com


CHICKEN PAD THAI - MAEBELLS
2 days ago QUICK – This recipe is ready to eat in just 25 minutes!You can even mix up the sauce and prep ingredients ahead of time to make sure your time in the kitchen is short and …
From maebells.com


JANET'S PAD THAI FROM FOOD NETWORK | JAN CAN COOK
May 8, 2010 Put the sliced strip steak and red Thai curry powder in a resealable container and shake until the meat is thoroughly coated. Refrigerate for 30 minutes, to marinate. Meanwhile …
From jancooks.com


Related Search