PAD THAI (THAI STIR-FRIED NOODLES)
A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Boil noodles until just soft (do not overcook).
- Drain water and place noodles in separate bowl.
- Meanwhile, heat 3 Tbsp oil in wok on high heat.
- Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
- Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
- Cook eggs.
- Mix eggs and chicken.
- Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
- Stir in bean sprouts, green onion and peanuts.
- Garnish with fresh cilantro and a quick squeeze of lime juice.
- Serve immediately, with Pad Thai sauce, as desired.
PAD THAI CLASSIC STIR-FRIED NOODLES
Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 18
Steps:
- Toss pork with sugar in a small bowl to mix. Combine tamarind concentrate, soy sauce, and fish sauce in another small bowl.
- Preheat a 14-inch carbon-steel wok over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat sides and bottom. Cook garlic, turning over with a wooden spoon until golden, about 15 seconds.
- Add pork, spreading into a single layer and cook until golden on all sides, about 1 minute. Add tofu and sear, pressing it against the sides of the wok, 10 to 20 seconds. Remove to a plate; set aside.
- Season eggs with salt and pour into wok. Cook until the eggs start to set, about 1 minute. Using a spatula, cut into large pieces, and transfer to a shallow bowl or plate.
- While meat rests, reheat wok over medium-high heat until sizzling-hot. Add 1 tablespoon oil and swirl to coat sides and bottom. Cook noodles, tossing and turning often and pressing against the sides of the wok to sear, until softened, about 2 to 3 minutes.
- Push noodles up sides of wok and add remaining 1 tablespoon oil to bottom of wok and 2 to 2 1/2 cups bean sprouts and the scallions. Cook, tossing and turning, until wilted, about 20 seconds. Add dried shrimp and toss briefly with spatula. Add soy-sauce mixture. Cook, tossing and turning, about 30 seconds. Incorporate noodles. Transfer pork mixture to wok along with 1/2 cup peanuts and egg; toss gently to combine.
- Divide among bowls and sprinkle with cilantro to serve. Remaining bean sprouts, additional peanuts, and other condiments should be served on the side.
STIR-FRIED THAI NOODLES: PAD THAI
Steps:
- Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
- In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
- Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
- Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
- When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.
THAI STIR-FRIED NOODLES (PAD SEE EW)
Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.
Provided by Nina
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
- Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
- Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
- Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g
THAI NOODLES (PAD THAI)
This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea! From "Thai Home Cooking" by Kamomal Pootaraska -- NOTE: I replaced the original version of recipe #7941 (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."
Provided by Ms B.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
- (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
- Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
- Slice the scallions on the diagonal 1/4 inch thick, set aside.
- Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
- Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
- Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
- Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
PAD THAI NOODLES
Steps:
- Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
- Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
- *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.
CLASSIC PAD THAI
This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
- Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
- Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
- Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
Nutrition Facts : Calories 553 calories, Carbohydrate 70.2 g, Cholesterol 103.6 mg, Fat 18.2 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 1298.1 mg, Sugar 15.2 g
More about "pad thai classic stir fried noodles food"
CLASSIC PAD THAI RECIPE - PICKLED PLUM
From pickledplum.com
PAD SEE EW (THAI STIR FRIED NOODLES) - RECIPETIN EATS
From recipetineats.com
PAD THAI | TRADITIONAL NOODLE DISH FROM THAILAND
From tasteatlas.com
PAD SEE EW: THAI STIR-FRIED NOODLES [VEGAN] - ONE …
From onegreenplanet.org
THAI FRIED NOODLES (PAD THAI) - THAI FOOD ONLINE
From thai-food-online.co.uk
PAD THAI – THAI STIR-FRIED NOODLES & PAD THAI RECIPE
From thaiest.com
Estimated Reading Time 3 mins
PAD THAI GAI: THAI STIR-FRIED NOODLES RECIPE - THE SPRUCE …
From thespruceeats.com
Ratings 52Category Dinner, EntreeAuthor Darlene SchmidtCalories 482 per serving
THAI GLASS NOODLE STIR FRY PAD WOON SEN RECIPE
From dobbernationloves.com
PAD THAI RECIPE (THAI STIR-FRY NOODLES) - HERVECUISINE.COM
From hervecuisine.com
PAD THAI: A DELICIOUS NOODLE STIR-FRIED WITH SHRIMP AND BEANSPROUT
From howdaily.com
PAD SEE EW THAI NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
THAI STIR FRY NOODLES - PAD SEE EW | CHEW OUT LOUD
From chewoutloud.com
ORIGINAL PAD THAI STIR-FRY RICE NOODLES WITH SAUCE
From clubhouse.ca
PAD THAI - A THAI NOODLE CLASSIC - RECIPE | SCMP COOKING
From scmp.com
PAD THAI - CAFE DELITES
From cafedelites.com
PAD THAI (THAI STIR-FRIED NOODLES) | THAI STREET FOOD - YOUTUBE
From youtube.com
HOW TO MAKE PAD THAI - MANILA SPOON
From manilaspoon.com
15 MINUTE PAD SEE EW (THAI STIR FRIED NOODLES) - ASIAN FOOD FIESTA
From asianfoodfiesta.com
EASY PAD THAI (STIR-FRY RICE NOODLES) RECIPE - EL MUNDO EATS
From elmundoeats.com
PAD SEE EW (THAI STIR FRIED NOODLES) - DINNER, THEN DESSERT
From dinnerthendessert.com
PAD SEE EW (THAI STIR-FRIED NOODLES) RECIPE - AARON & CLAIRE
From aaronandclaire.com
EASY THAI PAD SEE EW (STIR-FRIED NOODLES) - ASIAN CAUCASIAN FOOD …
From asiancaucasian.com
PAD THAI RECIPE (THAI STIR-FRIED RICE NOODLES) | WHATS4EATS
From whats4eats.com
5,155 THAI FOOD PAD THAI STIR FRY NOODLES STOCK PHOTOS
From dreamstime.com
PAD SEE EW (THAI STIR-FRIED NOODLES) - A FAMILY FEAST®
From afamilyfeast.com
HOMEMADE EASY PAD THAI NOODLES - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
PAD THAI: A FAVORITE STIR-FRIED NOODLE RECIPE
From ihavenet.com
PAD THAI (STIR-FRIED NOODLES) RECIPE | MYRECIPES
From myrecipes.com
PAD THAI NOODLES - JOYOUS APRON
From joyousapron.com
EASY PAD THAI (STIR FRIED NOODLES) RECIPE - INTERNATIONAL CUISINE
From internationalcuisine.com
BANGKOK STATION - FOOD MENU
From bangkokstationthaifood.com
THAI-INSPIRED FRIED NOODLES | RECIPE | KITCHEN STORIES
From kitchenstories.com
5 BEST STIR-FRIED NOODLE DISHES IN THAILAND | THAIEST
From thaiest.com
PAD THAI - WOK & SKILLET
From wokandskillet.com
PAD THAI – THAI STYLE NOODLE STIR FRY | JOY'S THAI FOOD
From joysthaifood.com
WASABI THAI SUSHI - 77 PHOTOS & 64 REVIEWS - THAI - YELP
From yelp.com
PAD THAI STIR FRIED NOODLES – ASIAN FAMILY FOODS
From asianfamilyfoods.com
PAD THAI RECIPE | STIR-FRIED NOODLES | JOY'S THAI FOOD
From joysthaifood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love