Homemade Pad Thai Food

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.

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.

PAD THAI

Steps:

• Prepare all the ingredients beforehand as once the stir fry starts it's all very quick. First you want to cook the noodles to packet instructions (I boiling water for 5 minutes) then briefly rinse in cold water and set aside.
• Heat a pan with a tablespoon of vegetable oil and cook the chicken until just cooked, then set aside. If you are using frozen prawns, defrost in a little warm water, then also set aside.
• Heat the groundnut oil to a very high heat, then add the chilli, garlic and the red onion and cook for 1 - 2 minutes until slightly softening. Add the radish to the pan for 30 seconds, then add in the cooked chicken and defrosted prawns for a couple of minutes. (If using uncooked prawns add these prior to the chicken and ensure they are fully cooked first).
• Once the chicken and prawns are cooked, add the lime juice and the fish sauce and cook for a few minutes more. Add the noodles to the pan and give everything a good mix, turning the heat down slightly. Add in the tomato ketchup and mix again.
• Pour in the egg over the noodles and leave to set for 1 minute. Once the egg starts to set, start to stir the noodles again and the egg should break up into thin strands. Keep stirring until the egg is cooked then serve with the following garnishes.

PAD THAI

Steps:

• To soften noodes, place in a large bowl. Cover with very hot water and let stand for 10 to 12 minutes, or until softened but still firm (pinch them to check). Rinse well with cold water and drain.
• In a small bowl or measuring cup, combine stock, lime juice, fish sauce, sugar, and chili sauce.
• Heat a wok or large skillet over medium-high heat and add 1 Tbsp oil. Add beaten eggs to hot pan and swirl to coat bottom of pan. Cook until starting to set, then stir to break into pieces. Remove from wok and reserve.
• Add remaining oil to wok. When hot, add garlic, shrimp, and chicken and stir fry for 2 minutes, or until shrimp and chicken are just cooked. Stir in noodles and reserved sauce mixture and cook for 1-2 minutes, or until noodles are soft but not mushy.
• Add 1 cup of bean sprouts and cooked eggs and toss to combine.
• Turn noodles onto a serving platter. Sprinkle with remaining bean sprouts, green onions, peanuts, cilantro, and chilies, if using. Garnish with lime wedges.

PAD THAI

Steps:

• Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time - then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
• Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it's really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they're moving all the time. Cook for 30 secs, just until they begin to soften.
• Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
• Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.