Pad Thai Sauce Food

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.

PAD THAI SAUCE

Steps:

• Combine all ingredients in a small saucepan over medium heat. Simmer until the brown sugar is dissolved, 2 to 3 minutes. (Do not let it reduce any further once the sugar is dissolved or it won't be the right consistency for making pad thai.)
• IMPORTANT: At this point, you need to taste the sauce and adjust it to fit your taste. Some people like their sauce a bit more sweet, so if that's you, add a bit more sugar and simmer for another minute. If you prefer a bit more salty/umami flavor, add a bit more soy or fish sauce. You can also add a bit of lime zest if you like a more pronounced citrus flavor. With all the flavorful elements of this sauce, you'll love it the most if you adjust it suit your own unique taste preferences.
• Store in an airtight container in the refrigerator for 3 weeks.
• Click here to get the recipe for Authentic Pad Thai using this sauce!

CHICKEN PAD THAI WITH PEANUT SAUCE

Steps:

• Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
• Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
• Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
• Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
• Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
• Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

PAD THAI

Steps:

• Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
• Mix Sauce in small bowl.
• Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook for 1 1/2 minutes until mostly cooked through.
• Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
• Add bean sprouts, tofu, noodles then Sauce.
• Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
• Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
• Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

PAD THAI

Steps:

• Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
• Mix all the ingredients in the Pad Thai Sauce in a small bowl until well combined and the sugar completely dissolved, set aside.
• Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
• Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

PRAWN & TOFU PAD THAI

Steps:

• Cook the rice noodles according to the packet instructions.
• Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water and mix well so the sugar dissolves. Taste, and adjust the flavours if needed - you're looking for sweet, sour and slightly salty.
• Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime to make a quick pickle.
• Drain the noodles and toss in a little oil.
• Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the basil and mint leaves.
• Slice the tofu into rough 1cm chunks. Run the tip of a knife down the back of each prawn and pull out the vein, meaning they'll butterfly as they cook. Rinse the dried shrimps under cold running water, then pat dry with kitchen paper.
• Place a large wok on a medium heat with a splash of oil, then add the dried shrimps, peanuts and chilli flakes. Toss for 2 to 3 minutes, or until golden.
• Take the pan off the heat, transfer half the mixture to a pestle and mortar and lightly crush, keeping to one side. Return the pan to a medium-high heat with another splash of oil, adding the shallots to the mix. Fry for 2 minutes, or until turning golden.
• Toss in the prawns, chives, chopped herbs and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost cooked through.
• Beat and add the egg, cook for 1 to 2 minutes, then fold through and toss in the tofu, noodles, beansprouts and tamarind sauce until well combined.
• Divide the pad Thai between bowls, sprinkle over the crushed nut mixture from the mortar and pick over the remaining mint and basil leaves. Serve with the quick pickled chillies and lime wedges for squeezing over. Delicious!

PAD THAI SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients in a cup or small bowl, starting with the lower measurement of chile sauce and sugar. Stir well until both the tamarind paste and sugar are totally dissolved.
• When taste-testing, keep in mind that your pad thai sauce should taste sweet first, followed by spicy and salty, then sour last. If needed, adjust the amount of sugar and chile sauce. Note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will mellow.
• Your pad thai sauce is now ready to be used, or store it in the refrigerator in a sealed container. Enjoy.

A FAVORITE THAI STIR FRY NOODLE DISH AT HOME: PAD THAI RECIPE

Steps:

• To make pad Thai sauce, heat a small pan on medium low and add the tamarind concentrate, water, palm sugar, fish sauce, and garlic. Cook the sauce until the palm sugar has completely dissolved. At this point, you will want to carefully taste the sauce and tweak the sweetness or tangyness by adding a tiny bit more palm sugar or tamarind. Be careful, the sauce will be hot.
• Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
• Boil the rice noodles on high heat for 2 minutes then drain immediately, rinsing the noodles with cold water for just a few seconds. Noodles should be slightly firmer than al dente. Don't worry, they will continue to soften and cook later when stir frying.
• Using kitchen shears, cut the noodle clump in half. This will make it a lot easier to stir-fry and eat.
• In a wok of large frying pan, heat 2 tablespoons of oil on high heat. Add to the pan the protein and cook for 2 minutes. Remove the protein and transfer to a plate or bowl.
• Return the pan to heat and add a tablespoon of oil. Allow the oil to heat up and add the onions and stir-fry (stir + fry) for one minute then add the garlic and cook for another minute, making sure to stir often enough so the garlic does not burn.
• Add the noodles to the pan and drizzle with the remaining 2 tablespoons of oil. Stir fry the noodles for two minutes. This will help the noodles soften a tiny bit more but more importantly will provide enough surface texture for the sauce to adhere to.
• Add 3-4 tablespoons of the pad Thai sauce continually stirring the noodles until they are coasted with sauce - about a minute.
• Add the protein back in and fry for an additional 2-3 minutes, adding more sauce if necessary. You don't want to noodles to be "wet." Instead you want to add a little bit at a time allowing the noodles and the other ingredients to soak in the sauce.
• Move the pad Thai over to one side of the pan. Add the last tablespoon of oil to the bare side then crack an egg over it. Scramble the egg with a wooden spoon and cook for 30 seconds.
• Add half the sprouts and half the carrots along with the scallions. Mix and stir-fry everything for 1 more minute, frying everything together.
• Test the firmness of the noodle. If the noodle is too firm, continue to stir-fry for an additional minute adding a spoonful of sauce if necessary.
• Remove pad Thai from heat and serve and garnish with remaining julienned carrots, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!

PAD THAI SAUCE

Steps:

• Mix all ingredients and boil for 10 minutes.
• Will keep in refrigerator for up to a month.

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:

• 1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.
• 2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.
• 3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.
• 4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.
• 5. Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
• 6. Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.
• 7. Remove from heat and adjust seasoning to your taste.
• 8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.
• Series: Kelsey & Spike Cook Episode: Thai (Ep. 0)

PAD THAI PEANUT SAUCE

Steps:

• Combine all ingredients in the bowl of a food processor or in a high speed blender and blend until smooth and creamy.

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.