Lemonypadthai Recipes

PAD THAI

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.

CHICKEN PAD THAI

Steps:

• Bring water to a boil in a large pot, about 5 minutes. Remove from heat and toss in rice noodles; wait 5 minutes. Stir and wait 5 minutes more. Drain and rinse in a colander.
• Combine fish sauce, agave syrup, lime juice, and garlic in a bowl and set aside.
• Heat 1 tablespoon coconut oil in a small omelet pan over low heat. Add egg and cook through without flipping, about 5 minutes. Set aside on a cutting board until cooled, about 15 minutes. Roll into a log and cut into thin strips. Set egg aside.
• Heat 2 tablespoons coconut oil in a skillet over high heat. Add chicken, onion, and shallot and saute until fairly browned, 5 to 10 minutes. Add cabbage, carrots, and drained noodles; saute until well combined, about 5 minutes more.
• Add fish sauce mixture, egg slices, basil, and sriracha sauce to the saute pan with the noodle mixture. Toss well, cover with a lid, and cook for 2 minutes.
• Remove lid from saute pan and toss in peanuts. Serve in the pan or transfer to a large platter.

CHICKEN PAD THAI

Steps:

• Gather the ingredients.
• Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve. Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.
• Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly crunchy (they will finish cooking later in the pan).
• Drain the noodles and rinse well with cold water to prevent sticking. Set aside.
• Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.
• Preheat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
• Add the marinated chicken. When the wok or pan becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.
• Add the drained noodles and pour the prepared sauce over. Using two utensils or chopsticks, use a gentle "lift and turn" method to fry the noodles (like tossing a salad). Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your pan too dry, add a little more oil.
• Add the bean sprouts and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky. Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).
• Top with generous sprinklings of fresh cilantro, green onion, and crushed/chopped nuts. Serve with fresh lime wedges on the side.

EASY HOMEMADE PAD THAI

Steps:

• Cook noodles as directed on package.
• Heat oil in wok or large skillet on medium-high heat. Add egg, cook and stir 30 seconds (egg will not be fully cooked).
• Stir in cooked noodles and remaining ingredients, except bean sprouts. Cook and stir until most of the liquid has been absorbed by the noodles, about 1 minute. Stir in bean sprouts. Serve with crushed peanuts, sliced green onions and lime wedges, if desired.

PAD THAI

Steps:

• Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
• Mix Sauce in small bowl.
• Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook for 1 1/2 minutes until mostly cooked through.
• Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
• Add bean sprouts, tofu, noodles then Sauce.
• Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
• Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
• Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

LEMONY PAD THAI

Steps:

• Season the chicken with salt and black pepper. Heat the oil in a wok over medium-high heat. Add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
• Return the wok to medium-high heat. You should have a good bit of oil left; if not, add a some more. When the oil is hot, add the lemongrass, onion and serrano pepper. Stir-fry until the onion is soft, about 1 minute.
• Push the mixture to one side of the wok, then add the eggs to the other side. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir everything together.
• Return the chicken to the pan, add the bell pepper, and stir. Add the fish sauce, lemon zest and juice, tamarind concentrate and noodles. Stir and cook until heated through, about 2 minutes.
• Transfer to plates and top with peanuts, cilantro, and bean sprouts.

PAD THAI

Steps:

• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
• Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

AUTHENTIC PAD THAI RECIPE

Steps:

• Add palm sugar to a small pot and melt over medium heat. Once the sugar is melting, keep stirring until it darkens in colour (see video for colour). Immediately add water, fish sauce, and tamarind paste. The sugar will harden immediately and this is okay.
• Bring sauce to a simmer, then turn off heat. The hardened sugar will not have dissolved at this point, but let it sit while you prep other ingredients and it should be dissolved by the time you need it. Check that it is dissolved before you start cooking!
• Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.
• In a bowl, combine tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.
• Heat a wok or a large nonstick skillet over high heat and add just enough oil to coat the bottom. Sear shrimp, or whatever protein you're using, until done and remove them from pan.
• In the same wok over medium heat, add a little more oil if needed, then add everything in the tofu bowl and sauté for a few minutes until garlic starts to turn golden and shallots are wilted. If the wok looks dry, add a little more oil. (Don't skimp on oil otherwise the noodles will clump up together.)
• Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.
• Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they're still undercooked, add a little more water and continue cooking, being careful not to add too much water!
• Once noodles are done, push them to one side of the pan. Add add little extra oil to the empty space and add eggs. Break the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
• Toss the cooked protein back in, plus any collected juices. Then add bean sprouts, garlic chives and half of the peanuts. Turn off the heat and toss until well mixed.
• Serve immediately with a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.
• Be sure to squeeze a bit of lime on top before eating!