My Friend Mings Pad Thai Food

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.

THIS HAS HARDLY ANY CALORIES, SPICY PAD THAI

Steps:

• Mix everything together in a bowl. Let it sit over night if you really want the flavor to blow you away, otherwise, use it right away.
• add to well-drained Shirataki noodles and enjoy!

ARTICHOKE PAD THAI

Steps:

• Cook rice noodles according to directions on package.
• Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
• Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
• Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.

AUTHENTIC PAD THAI

Steps:

• Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes.
• Julienne tofu and cut into pieces 1 inch long.
• Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
• Rinse the bean sprouts and save half for serving fresh.
• Mince shallot and garlic together.
• Heat the oil in a wok on high.
• Fry the peanuts until toasted and remove them from the wok.
• Add shallot, garlic and tofu and stir them until they start to brown.
• The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
• Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
• Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
• Add shrimp and stir for a minute.
• Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
• Pour onto the serving plate and sprinkle with the fried peanuts. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.

MY FRIEND MING'S PAD THAI

Steps:

• Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
• Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
• Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.
• Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.