JASMIN'S PAD THAI
Provided by Suzanne Pirret
Categories Wok Fish Kid-Friendly Quick & Easy Dinner Cashew Tamarind Noodle Green Onion/Scallion Small Plates
Yield Makes 1 serving
Number Of Ingredients 16
Steps:
- Get your mise completely ready to go, because this dish only takes about 5 minutes to cook.
- In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil. Add the shrimp (or calamari, chicken, or pork). Cook for a minute. They'll continue so don't worry too much if they're still slightly opaque, and move them over to the side. Make a well in the center. Crack the egg in there and scramble with a fork till cooked. Push over to the side along with the shrimp.
- Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the fi sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile flakes. Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
- Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don't clump together. The noodles should be just softened-you want them nice and chewy. Taste and adjust the seasoning-and add more stock if necessary.
- Now add the bean sprouts and the scallions, stir everything together, and heat it through. Immediately turn onto large plate and top with the chopped cashews. Garnish with lime and cucumber slices.
- You now just need a pair of chopsticks and an ice cold Singha.
KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)
This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what I had on hand. Be sure to make just what you need, I couldn't stop picking at the leftovers!
Provided by Chef Christine
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut half of the pineapple into cubes.
- Prepare all remaining ingredients and have at hand.
- In a small saucepan, heat the coconut milk to a boil.
- Add the coriander root, white pepper, sugar and fish sauce.
- Reduce heat and simmer the sauce for 3-5 minutes, then strain.
- Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
- When the oil is hot, add the meat, pineapple, cashews and rice.
- Stir and toss to combine well.
- Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
- You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
- Continue stif frying until the rice is heated through.
- If desired, fill the empty pineapple half with the rice mixture.
- Garnish and serve.
Nutrition Facts : Calories 679.3, Fat 33.4, SaturatedFat 18.6, Sodium 1535.1, Carbohydrate 89.4, Fiber 2.7, Sugar 25.1, Protein 10.3
SPICY PAD THAI
A great dish to please your need for spicy Asian cuisine! Feel free to add your favourite veggies, these are just some suggestions
Provided by chefnicole
Categories Poultry
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 20
Steps:
- Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
- Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
- Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
- Add 1/3 sauce to the veggies, heat through for 5 minutes.
- Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
- Cook noodles according to package directions.
- When cooked, add 1/3 of sauce to noodles.
- Place veggies and chicken over the noodles, and enjoy!
Nutrition Facts : Calories 756.5, Fat 36.5, SaturatedFat 7.6, Cholesterol 92.8, Sodium 3324.8, Carbohydrate 67.6, Fiber 13.1, Sugar 41.3, Protein 47.9
JASMINE KELLY'S PAD THAI
I threw this together with what I had on hand, wanting something "Asian". I couldn't think of a name for it, so when a student tasted it, I decided to name it for her.
Provided by mightyro_cooking4u
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak rice sticks in hot water for 10minutes. Drain and set aside.
- Cut pork chops into matchsticks, coat with flour. Saute in oil until browned, set aside. Shred cabbage, chop pepper and slice leeks. Add vegetables to pan and saute until crisp tender. Add pork, sesame oil, soy sauce, srirachi. Coat all in pan, add rice sticks and toss to coat well. Serve immediately.
Nutrition Facts : Calories 374.6, Fat 18.9, SaturatedFat 4, Cholesterol 37.5, Sodium 577.1, Carbohydrate 35.8, Fiber 3.3, Sugar 4.6, Protein 15.7
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