Teds Pad Thai Recipes

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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

Provided by Beth Moncel

Categories     Dinner     Lunch     Pescatarian     Dairy Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 12

8 ounces pad thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped, unsalted peanuts

Steps:

  • Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
  • In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
  • Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
  • In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
  • Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
  • Budget Byte:
  • Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.

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

DAD'S PAD THAI



Dad's Pad Thai image

This is the best Pad Thai recipe ever. My father's Pad Thai is better than most Thai restaurants! I like it because of all the fresh ingredients, it is not greasy. It's satisfying and healthy. There is no meat in this recipe.

Provided by Jenny

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 4

Number Of Ingredients 14

¾ pound bean sprouts
6 ounces pad thai rice noodles
4 eggs
salt
3 tablespoons lime juice
3 tablespoons ketchup
1 tablespoon brown sugar
¼ cup fish sauce
3 tablespoons peanut oil
1 tablespoon minced garlic
1 ½ teaspoons red pepper flakes
2 cups grated carrots
⅔ cup chopped peanuts
1 cup green onions cut into 1-inch pieces

Steps:

  • Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
  • Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
  • Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 62.4 g, Cholesterol 186 mg, Fat 28 g, Fiber 7 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 1420.8 mg, Sugar 15.1 g

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 WITH CHICKEN AND SHRIMP



Pad Thai with Chicken and Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish

Steps:

  • In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
  • Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
  • Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
  • Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

TED'S PAD THAI



Ted's Pad Thai image

I have always loved Pad Thai, so I decided to figure out how to make it. My recipe doesn't use tamarind juice or shrimp, but it does taste delicious! Or so my wife says... If you do want a more authentic Pad Thai, reduce the chicken to a 1/2 lb. and add a 1/2 lb. of shrimp to the recipe. Be sure not to marinate the shrimp, and to add at the same time as the eggs. Also, replace the rice vinegar with tamarind juice. Enjoy!

Provided by Ted8332

Categories     One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
8 ounces wide rice noodles
2 large eggs
6 -8 green onions
8 ounces fresh bean sprouts
2 garlic cloves
2 teaspoons rice wine or 2 teaspoons dry sherry
1 1/2 tablespoons vegetable oil
3 tablespoons fish sauce
3 tablespoons rice vinegar
2 1/2 tablespoons brown sugar
1 tablespoon chili-garlic sauce
1/4 cup unsalted dry roasted peanuts
1 lime

Steps:

  • Cut chicken into 1/2 inch cubes and marinate in the 2 teaspoons of wine for 10 minutes.
  • Prepare rice noodles according to package.
  • Mince the garlic.
  • Lightly beat the eggs.
  • Cut the green onions into 2 inch lengths.
  • Rinse the bean sprouts.
  • Chop the peanuts.
  • Cut the lime into wedges.
  • Place a stir-fry pan or wok over high heat until hot. Add vegetable oil and swirl it around the sides of the pan.
  • Add garlic and stir-fry till fragrant, about 15 seconds.
  • Add chicken and stir-fry till done, about 3 minutes.
  • Push the chicken to one side of the pan, then add the eggs and scramble on the other side.
  • Add noodles, fish sauce, rice vinegar, brown sugar, and chili garlic sauce all at once. Continue stir-frying until everything is well mixed.
  • Add the green onions and bean sprouts and continue cooking till heated through.
  • Place Pad Thai in a serving dish or on separate plates and garnish with the peanuts and lime.

Nutrition Facts : Calories 355.4, Fat 9.3, SaturatedFat 1.7, Cholesterol 114.4, Sodium 844.1, Carbohydrate 43.8, Fiber 2.5, Sugar 8.1, Protein 23.9

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