Pods Pad Thai Recipes

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EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)



Easy Pad Thai Recipe ( Chicken, Shrimp or Tofu) image

An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients prepped it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks! Read the directions all the way through before starting. Watch the video above!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 30m

Yield 2

Number Of Ingredients 15

4 ounces dry pad thai noodles (rice noodles)
Boiling water to cover noodles
1 large shallot, finely diced ( much better than onion here)
4 chopped garlic cloves
1 teaspoon chopped ginger (optional)
2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
6-8 ounces tofu, chicken breast or peeled prawns
salt and pepper to taste
2 tablespoons peanut oil, wok oil or coconut oil
1 lime
3 tablespoons fish sauce (see notes- or use vegan fish sauce)
3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar) see notes
3 tablespoons of rice vinegar (or tamarind water- see notes)
1 teaspoon soy sauce (or GF liquid aminos like Braggs)
lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

Steps:

  • Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
  • shallot, garlic and ginger and set aside.
  • the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
  • Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
  • slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
  • Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
  • Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
  • Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
  • and cook 1 minute. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
  • and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
  • with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

Nutrition Facts : ServingSize ( with chicken breast), Calories 588 calories, Sugar 16.9 g, Sodium 1063.3 mg, Fat 21.4 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 65.3 g, Fiber 1.2 g, Protein 30.1 g, Cholesterol 248.1 mg

PAD THAI



Pad Thai image

Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.

Provided by Nagi

Categories     Mains

Time 30m

Number Of Ingredients 17

125 g / 4oz Chang's Pad Thai dried rice sticks ((Note 1))
1 1/2 tbsp tamarind puree ((Note 2))
3 tbsp (packed) brown sugar
2 tbsp fish sauce ((Note 3))
1 1/2 tbsp oyster sauce ((Note 4))
2 - 3 tbsp vegetable or canola oil
1/2 onion (, sliced (brown, yellow))
2 garlic cloves (, finely chopped)
150 g/5oz chicken breast (or thigh) (, thinly sliced)
2 eggs (, lightly whisked)
1 1/2 cups of beansprouts
1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo)
1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces
1/4 cup finely chopped peanuts
Lime wedges ((essential))
Ground chilli or cayenne pepper ((optional))
More beansprouts

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.

Nutrition Facts : Calories 650 kcal, ServingSize 1 serving

PAD THAI



Pad Thai image

This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.

Provided by TRANSMONICON

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 6

Number Of Ingredients 13

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
⅛ tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g

PAD THAI



Pad Thai image

Authentic and the best Pad Thai recipe with rice noodles stir-fried with homemade Pad Thai sauce. Learn how to make Pad Thai noodles with this easy recipe!

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 20m

Number Of Ingredients 15

4 oz. (115 g) packaged flat rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz. (115 g) medium-sized shrimp, shelled and deveined
2 oz. (56 g) fried firm tofu, cut into slices
1 large egg
4-6 oz. (115 g-170 g) bean sprouts
1 oz. (30 g) chinese chives or scallions, cut into 2-inch lengths
2 tablespoons crushed peanuts
lime wedges
1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons water
1 tablespoon rice vinegar
1/2 teaspoon chili powder or more to taste

Steps:

  • Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
  • Mix all the ingredients in the Pad Thai Sauce in a small bowl until well combined and the sugar completely dissolved, set aside.
  • Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
  • Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Nutrition Facts : Calories 357 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 225 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 2 people, Sodium 1651 milligrams sodium, Sugar 12 grams sugar

PAD THAI



Pad Thai image

Provided by Andy Ricker

Categories     Dinner     Peanut     Shrimp     Tofu     Tamarind     Noodle     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 14

5 ounces pad thai rice noodles
3 tablespoons vegetable oil
1 large egg, room temperature
6 medium shrimp, peeled, deveined (optional)
2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
1 cup bean sprouts
5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
1 1/2 tablespoons simple syrup, preferably made with palm sugar
4 garlic chives, 2 cut into 1" pieces
1/2 teaspoon ground dried Thai chiles, divided
2 tablespoons crushed roasted, unsalted peanuts, divided
2 lime wedges

Steps:

  • Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.
  • Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.

PAD THAI RECIPE



Pad Thai Recipe image

This recipe is the upgraded version of the original recipe I posted in 2015. Please read the content of the post for full details.

Provided by KP Kwan

Categories     Main

Time 30m

Number Of Ingredients 18

100 g dry rice noodles
35 g palm sugar
2 tablespoons tamarind paste
2 tablespoons fish sauce
3 tablespoons water
6 prawns, deveined and shelled, use medium to large
1 shallot, thinly sliced
2 cloves garlic, chopped
1 tablespoon dry shrimps, chopped and soaked in water
½ teaspoon chili flakes
1 tablespoon sweet preserved radish, chopped
2 cups bean sprouts
1 pressed tofu, cut into small pieces, about 150g
2 eggs
2 stalks Chinese chives, cut into 2" pieces
2 tablespoons peanuts, roasted and coarsely chopped
1 lime, halves
3 tablespoons vegetable oil

Steps:

  • Cut the Chinese chives into 2cm length.
  • Wash the bean sprouts with water.
  • Clean and devein the prawns.
  • Cut the tofu into 2cm length julienne.
  • Heat up some vegetable oil in the wok. Fry the tofu until golden brown. Set aside.
  • Pan fry the prawns over low to medium heat until both sides turn golden brown. Do not move the prawns around in the wok so that they are sheared nicely. Flip over only once should be good enough. Remove the shrimps and set aside.
  • Saute and chopped shallots and minced garlic over low heat until fragrant with the prawn oil. Add the dry shrimps, chili flakes, and preserved radish.
  • Add the soaked, drained noodles to the wok. Stir and mix with the sauteed ingredients. Then add the Pad Thai sauce. Stir-fry over medium heat for a minute.
  • Add 2/3 of the bean sprouts and continue frying over high heat.
  • Push the noodles to the side of the wok. Add a small amount of oil to the center and make an omelet. Scramble the egg and mix with the noodles.
  • Add half of the crushed peanuts.
  • Add the Chinese chives.
  • Finally, add the remaining bean sprouts to the noodles and turn off the heat immediately. Dish up and serve.

Nutrition Facts : Calories 725 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 35 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 servings, Sodium 1827 milligrams sodium, Sugar 28 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 27 grams unsaturated fat

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.

AUTHENTIC PAD THAI RECIPE



Authentic Pad Thai Recipe image

This pad thai recipe is the real deal. Fully loaded with all the classic ingredients an authentic pad thai should have. Perfectly balanced flavour that is complex and not overly sweet. It's also naturally gluten-free. Vegetarian or vegan? Check out my vegan pad thai recipe.

Provided by Pailin Chongchitnant

Categories     Noodles

Time 40m

Number Of Ingredients 19

35 g palm sugar, chopped (3 Tbsp tightly packed)
3 Tbsp (45 ml) water
4 Tbsp Thai cooking tamarind (see note 1, and also see how to make tamarind paste from pulp)
2 Tbsp good fish sauce (how to choose good fish sauce)
4oz (115g) dry rice noodles, medium size, soak in room temp water for 1 hour (see note 2)
2 Tbsp dried shrimp, medium size, roughly chopped
3 cloves garlic, chopped
¼ cup roughly chopped shallots
3 oz (85 g) pressed tofu, cut into small pieces
3 Tbsp finely chopped SWEET preserved daikon radish (see note 3)
Dried chili flakes, to taste (optional)
3 Tbsp (45 ml) vegetable oil
10 medium sized shrimp, or as many as you like (to sub other protein, see note 4)
2 eggs
2 ½ cups (120 g)bean sprouts, loosely packed
7-10 stalks (70 g) garlic chives, cut into 2" pieces
¼ cup roasted peanuts, roughly chopped
1 lime
Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts and garlic chives.

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!

Nutrition Facts : ServingSize 1, Calories 682 calories

EASY PAD THAI RECIPE



Easy Pad Thai Recipe image

Forget delivery and try this Easy Pad Thai Recipe tonight! Enjoy this Easy Pad Thai Recipe for a flavorful weeknight dish. Keep the tip money to yourself!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 lb. thin spaghetti, broken in half, uncooked
2 egg whites
1 whole egg
4 cups fresh snow peas
1/3 cup lite teriyaki sauce
1/2 cup chopped PLANTERS COCKTAIL Peanuts
1/2 cup chopped fresh cilantro

Steps:

  • Cook spaghetti in large saucepan as directed on package. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Lightly beat egg whites and whole egg. Add to skillet; cook until eggs are scrambled and set, stirring frequently. Transfer to bowl; cover to keep warm.
  • Add pea pods to skillet; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add teriyaki sauce; cook until heated through, stirring frequently.
  • Drain spaghetti; return to pan. Add pea pod mixture, eggs, nuts and cilantro; mix lightly.

Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g

PAD THAI (WITH CHICKEN OR SHRIMP)



Pad Thai (with Chicken or Shrimp) image

This is such a flavorful, hearty, approachable Pad Thai that anyone can make! It's made with ingredients you can find at the regular grocery store and it's sure to leave you craving more!

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 17

10 oz Thai rice noodles
1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, (peeled and deveined)
2 Tbsp vegetable oil
1/4 cup packed dark-brown sugar
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp lime juice
1 Tbsp fish sauce
1 red bell pepper, (sliced into thin strips and strips halved)
1 1/2 cups matchstick carrots
2 cloves garlic
5 green onions, (whites minced, greens sliced into 1-inch pieces)
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, (chopped)
1/3 cup cilantro, (chopped)
Red pepper flakes and sesame seeds ((optional))

Steps:

  • Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  • While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
  • Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
  • Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  • Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Nutrition Facts : Calories 572 kcal, Carbohydrate 71 g, Protein 31 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 156 mg, Sodium 1212 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving

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.

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

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  • Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.


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  • In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter. Set aside.
  • In a large saucepan over medium high heat, add olive oi and garlicl. Add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.
  • Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.


PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
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2020-09-28 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 …
From thewoksoflife.com
4.8/5 (24)
Total Time 50 mins
Category Main Course
Calories 698 per serving
  • 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 pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
  • Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
  • Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
  • Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.


EASY PAD THAI RECIPE - HOW TO MAKE BEST PAD THAI
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2020-06-18 Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and …
From delish.com
5/5 (33)
Category Vegetarian, Dinner, Main Dish
  • Drain. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper.


EASY PAD THAI RECIPE - THE SPRUCE EATS
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2012-02-26 Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble. Add the …
From thespruceeats.com
Ratings 222
Calories 550 per serving
Category Dinner, Entree, Lunch, Pasta


QUICK & EASY PAD THAI RECIPE (30-MINUTES OR LESS!)
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2020-04-27 The dish’s full name—kway teow pad thai—translates roughly to “Thai-style stir-fried noodles.” The cooking method of stir-frying meat, vegetables and noodles …
From tasteofhome.com
Estimated Reading Time 7 mins


WORLD'S BEST PAD THAI NOODLE RECIPES - THE SPRUCE EATS
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2020-09-22 This scrumptious noodle recipe for Pad Thai Gai features stir-fried rice noodles with chicken in a tangy sauce topped by chopped nuts and basil. You'll love the balance of sweet and sour flavors along with the comforting combination of chicken …
From thespruceeats.com


PERFECT PAD THAI RECIPE » TEMPLE OF THAI
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Crush peanuts with a mortar and pestle lightly to break up. Set aside. Prepare Pad Thai: Heat a large wok or 12" skillet over high heat and add 2 teaspoons of cooking oil. Add garlic and stir quickly for about 30 seconds. Add shrimp (or pork) and cook until pink …
From templeofthai.com


THAI CHICKEN WITH BASIL AND PEA PODS - THE SPICED LIFE
2019-04-06 Instructions. Toss the chicken with the soy sauce, 1 tablespoon of fish sauce and 1/2 teaspoon of ground white pepper. Let marinate for 15 minutes, then drain and pat the chicken pieces …
From thespicedlife.com
Cuisine Thai
Estimated Reading Time 6 mins
Category Entree
  • Toss the chicken with the soy sauce, 1 tablespoon of fish sauce and 1/2 teaspoon of ground white pepper. Let marinate for 15 minutes, then drain and pat the chicken pieces dry.
  • Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Add the chicken pieces and cook until the chicken is browned and cooked through. Transfer to a clean bowl and then toss in the basil vinegar. Set aside.
  • Heat the remaining 2 tablespoons of oil. Add the garlic first, stirring continuously to prevent burning. When it darkens a bit, add the chipped white parts of the scallions. Cook for 2-3 minutes.


~HOW TO PREPARE TAMARIND PODS~ | PRANEE'S THAI KITCHEN
2015-01-27 From Pod to Paste Tamarind Fruit – ... This is a real snapshot of the Thai-food-ways that are at the heart of my Thai village where Thai culinary tradition is still practiced sustainably. Tamarind Tree More Than 50 Years Old. Tamarind pods dry and mature on the tree, then are removed or shaken to fall on the ground. After collecting many baskets of the dried pods, we gather around the table ...
From praneesthaikitchen.com
Estimated Reading Time 3 mins


PAD THAI (THAI STYLE NOODLES, SPROUTS & EGGS) - AMERICAN ...
2015-06-18 Directions. COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl, and MIX. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. ADD mushrooms; SAUTE until tender, 3 to 4 minutes. BEAT eggs and garlic powder in medium bowl until blended; POUR over mushrooms. COOK, stirring to break up eggs, until ...
From incredibleegg.org
Calories 342
Saturated fat 2 g
Polyunsaturated fat 2 g
Total fat 11 g


HOW TO MAKE CLASSIC PAD THAI | COOKING WITH POO - YOUTUBE
Poo’s back FoodTubers and this time she’s got a classic Pad Thai recipe to share with you. Fresh juicy prawns stir fired with tofu, crunchy veg and egg frie...
From youtube.com


HOW TO MAKE TAMARIND PASTE - INQUIRING CHEF
2016-02-17 When I first began researching Thai recipes and ingredients, I looked at lots of commercial Pad Thai sauces, and many of them didn’t even list tamarind paste as an ingredient. This is stunning. Because tamarind paste is where it’s all at in Pad Thai. If you want to make authentic Pad Thai at home, you’ll want to follow the 5 steps below. And once you’ve had Pad Thai made with pure ...
From inquiringchef.com


PAD THAI RECIPES | BBC GOOD FOOD
Vegan pad Thai. A star rating of 4.3 out of 5. 10 ratings. An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges. 30 mins.
From bbcgoodfood.com


PODS PAD THAI - TFRECIPES.COM
Pods Pad Thai. PAD THAI. This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up. Recipe From allrecipes.com. Provided by TRANSMONICON. Categories World Cuisine Recipes Asian Thai. Time 1h. Yield 6. Number Of Ingredients 13. Ingredients; Nutrition; 1 (12 ounce) package ...
From tfrecipes.com


POD'S PAD THAI: POPULAR, SPICY THAI NOODLE DISH RECIPE ...
Save this Pod's pad Thai: popular, spicy Thai noodle dish recipe and more from Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You to your own online collection at EatYourBooks.com
From eatyourbooks.com


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