Pad Thai Pasta Salad Food

THAI CHICKEN PASTA SALAD

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

PAD THAI PASTA SALAD

Steps:

• Shell all the tamarind and put into a sauce pot with about 1/4 cup of water. Simmer, stirring occasionally, for about 10 minutes. Let cool slightly, then push through a mesh strainer, retaining the tamarind pulp and discarding the seeds and strings. Be sure to scrape the pulp off the bottom of the strainer and mix it with the rest. Now stir in the sriracha, lime juice, fish sauce, and mayo. Salt and taste the sauce and adjust to your liking.
• Chop and prep the rest of the ingredients. Drop the pasta in some boiling water. Cook the peas in with the pasta during the last 2 minutes of boiling. When it's ready, strain and immedietly toss in a bowl with the sauce, bean sprouts, and carrots. Put into the fridge to cool. When cool, add the cilantro, green onion, and peanuts and mix well. Taste and adjust your seasonings.
• I said "about" and "to taste" and "adjust seasonings" a lot in this recipe. That's cause I started with a certain amount of lime, mayo, fish sauce and sriracha, but I wasn't happy with the way it tasted after everything was mixed so I ended up adding a bunch more of all of the ingredients. The final product came out awesome, but it took a lot of tinkering. Just wanted to make sure you understand before making this!

PAD THAI PASTA SALAD

Steps:

• 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.

LIGHTENED-UP PAD THAI

Steps:

• Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.
• Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.
• Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
• Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate.
• Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water.
• Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.

PAD THAI WITH SHRIMP

Steps:

• In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
• Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
• In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
• Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

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.

EASY PAD THAI

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.

THAI NOODLE SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

CARRIE'S PAD THAI SALAD

Steps:

• Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
• Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
• Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
• Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

THAI NOODLE SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
• Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes.
• Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
• Simmer sauce 1 minute; cool to room temperature.
• Pour over pasta and toss to coat.
• Add sprouts and carrots; mix well.
• Transfer to platter; sprinkle with remaining green onions.

PAD THAI-STYLE RICE SALAD

Steps:

• Cook rice in abundant salted water, as you would pasta, until it's just done; about 10 to 15 minutes. Drain, rinse in cold water, drain again, then put in a large salad bowl.
• Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat. Add eggs and scramble quickly for first minute or so with a fork almost flat against the bottom of pan; you're aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve. Cook just until set and remove crepe to a cutting board. Cut into 1/4-inch strips and add to bowl.
• Raise heat to high, and add remaining oil. When oil is hot, add garlic and shrimp, and cook, stirring occasionally, until shrimp lose their raw gray color; transfer to the bowl with a slotted spoon; add chicken and sauté until just done. Transfer with a slotted spoon; add scallions and half the bean sprouts; cook, stirring occasionally, for 3 minutes. Again transfer with a slotted spoon.
• To skillet add fish sauce; chiles; tamarind and sugar, or ketchup and lime juice; and a little water (start with 1/4 cup); stir just to combine and deglaze the pan (add a little more water, if necessary), then drizzle warm dressing over salad. Toss, taste, and adjust seasoning, then top with peanuts, cilantro and remaining bean sprouts. Serve with lime wedges on side.

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!

COLD THAI NOODLE SALAD

Steps:

• Cook noodles al dente (do not overcook - mushy noodles won't work).
• Strain and rinse under cold water until cooled.
• Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
• In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
• Chill minimum 2 hours.
• Transfer to a bowl or platter, if you you want.
• Before serving pour reserved "dressing" over noodles.
• Sprinkle sesame seeds and reserved green onions (and cilantro if used).