Pad Thai Style Rice Salad Recipes

CARRIE'S PAD THAI SALAD

Steps:

• Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
• Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
• Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
• Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

PAD THAI-STYLE RICE SALAD

Steps:

• Cook rice in abundant salted water, as you would pasta, until it's just done; about 10 to 15 minutes. Drain, rinse in cold water, drain again, then put in a large salad bowl.
• Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat. Add eggs and scramble quickly for first minute or so with a fork almost flat against the bottom of pan; you're aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve. Cook just until set and remove crepe to a cutting board. Cut into 1/4-inch strips and add to bowl.
• Raise heat to high, and add remaining oil. When oil is hot, add garlic and shrimp, and cook, stirring occasionally, until shrimp lose their raw gray color; transfer to the bowl with a slotted spoon; add chicken and sauté until just done. Transfer with a slotted spoon; add scallions and half the bean sprouts; cook, stirring occasionally, for 3 minutes. Again transfer with a slotted spoon.
• To skillet add fish sauce; chiles; tamarind and sugar, or ketchup and lime juice; and a little water (start with 1/4 cup); stir just to combine and deglaze the pan (add a little more water, if necessary), then drizzle warm dressing over salad. Toss, taste, and adjust seasoning, then top with peanuts, cilantro and remaining bean sprouts. Serve with lime wedges on side.

PAD THAI PASTA SALAD

Steps:

• 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.

STIR-FRIED RICE NOODLE SALAD (PAD THAI)

Steps:

• Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside.
• Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside.
• In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them.

PAD THAI FRIED RICE

Steps:

• Cook rice as per package instructions, fluff and set aside.
• While rice is cooking make the sauce. Whisk together brown sugar, lime juice, soy sauce, fish sauce, and Sriracha Chili Sauce in a small bowl; set aside.
• Heat oil in deep, large skillet over medium-high heat. Add whites of green onions, and garlic and cook until fragrant, about 60 seconds. Add eggs and cook and scramble until eggs are nearly set (they should still be a little wet), about 1 minutes. Transfer egg mixture to a small bowl.
• Next, add fluffed rice, green parts of onions, carrots, bean sprouts, and sauce to skillet. Cook while stirring constantly until rice is well coated sauce, about 2 minutes. Cover and cook 2 more minutes, or until bean sprouts soften. Add egg mixture and toss to coat, breaking up eggs gently as you go.
• Top rice with chopped cilantro and peanuts. Serve with lime wedges.

PAD THAI-STYLE RICE SALAD

Steps:

• 1) cook rice, drain in cold water, and set aside in large bowl 2) put 2 T oil in wok over medium heat. add eggs and scramble quickly to create an egg crepe. cook until just set and remove to a cutting board. cut into 1/4 inch strips and add to bowl with rice. 3) raise heat to high and add remaining oil. when oil is hot, add garlic and shrimp and cool until shrimp lose grey color; transfer to bowl with slotted spoon. add chicken and cook until just done; transfer to bowl. add scallions and veggies, cook, and transfer. 4) to skillet add fish sauce, chilies, ketchup and lime juice, and a little water (1/4 to 1/2 C). pour over salad. 5) put all salad ingredients back into work and toss to heat through. add peanuts and cilatro and serve!

THAI NOODLE SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.