Ingredients
2
pound
dried rice noodles (1/8 inch wide)
2
pound
shrimp, chicken, or pork. *
1/4
cup
fish sauce
6
tablespoon
sugar 6 tb white vinegar
1
tablespoon
tomato paste
4
each
scallions
1/2
cup
vegetable oil, (approx.)
2
each
cloves garlic, chopped fine
2
each
eggs
4
pound
bean sprouts
2
tablespoon
ground roasted chilies
1/4
cup
roasted peanuts, ground
1
lime wedges
Directions:
* The meat used may be either fresh shrimps, chicken, pork, or
combinations. The traditional uses dried shrimps and hard tofu pieces
rather than fresh meat.
Soak the noodles for 20 to 25 minutes in enough warm water to cover. They
should be soft, but not so soft that they can be mashed easily with the
fingers. Later cooking will soften them more. Drain the noodles
thoroughly
in a colander while preparing the other ingredients. Traditionally, they
are
left in full length strands, but you may cut them into shorter lengths
(about
8-9 inches, say) to facilitate easier stir frying.
Peel and devein the shrimps, leaving the tails intact, OR slice the
chicken/pork across the grain into strips not more than 1/8 inch thick and
1-2 inches long.
Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. Stir until
the sugar is dissolved. Set the mixture aside. Slice the scallions, both
white and green parts, diagonally into pieces 1-1/2 inches long. Set
aside.
Heat a wok, and add the vegetable oil to the hot wok. Swirl the oil to
coat
the surface of the wok. Add garlic and fry till golden. Add shrimp and
fry
till they turn pink, or if chicken/pork is used, fry till the pink color
disappears completely. Add the noodles and toss lightly to coat them with
oil and to distribute the garlic and meat.
Add the liquid mixed earlier and bring to a boil rapidly, gently folding
the
noodle, being careful not to break them. Reduce the heat to medium and
boil
the mixture, folding frequently, until the noodles have absorbed the
liquid.
Using a wok scoop, or a stiff spatula, lift the noodles gently from one
side
of the wok. Pour a little oil along the side of the wok, then break one
egg
and slip it into the oil. Break the yolk, and cover the egg with the
noodles
immediately. Repeat this on the opposite side of the wok with the
remaining
egg. Allow the eggs to cook undisturbed, over moderate heat, until they
are
set and almost dry. Additional oil may be added if the eggs or the noodles
begin to stick to the wok.
When the eggs are set and almost dry, fold them gently but rapidly into the
noodles. Try not to break the noodles, which will be soft and fragile at
this point. An effective way is to insert the scoop under the eggs, lift
it
through, and fold the mixture over.
Continue the lifting and folding
motion
until the eggs are broken up and well distributed.
Add the bean sprouts and sliced scallions, and toss the mixture quickly and
gently, still avoiding breaking the noodles. Cook for about 2 minutes, or
until the bean sprouts and scallions are crisp-tender.
Place the mixture on a large, warm serving platter. Sprinkle ground
chilies
and peanuts over the top, and squeeze lime juice over that. Alternately,
these garnishes may be served on the side for each diner to add according
to
tastes.
NOTES:
Pad Thai is traditionally served accompanied with fresh
vegetables,
in particular whole scallion, a small pile of fresh raw bean sprouts (to be
mixed into the noodles), and if available, a wedge of banana blossom.
For the traditional recipe, omit the shrimps, pork/chicken, and all
references to them. Substitute 1/2 pound very firm tofu and 1/4 pound
dried
shrimps. Put the tofu on a triple layers of paper towels, cover it with
another triple layer, put a plate on top of that, and put a two pound
weight
(cans of vegetables for an example) on top of the plate. Let stand for 20
to
30 minutes to press out the excess water. Put the dried shrimp in a sieve,
rinse them quickly under hot running water, and set aside to drain. After
the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2
inch wide and 1 inch long.
How To make PAD THAI's Videos
How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The most-famous Thai dish in America! ???? Skip the takeout next time and make Pad Thai at home with some help from Jet tila!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pad Thai
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr (includes soaking of rice stick noodles)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Pad Thai Sauce:
4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
Pad Thai:
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed, or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch bias strips
1 lime, cut for garnish
Directions
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 cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute. Add the sauce mixture 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 green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan 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.
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How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
Pad thai made from scratch isn't exactly a quick meal—there's a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home! So watch the video and I'll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
Aside from the prep hacks, I'm sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!
WRITTEN RECIPE (for the sauce) + BLOG POST :
ORIGINAL PAD THAI RECIPE:
HOW TO MAKE TAMARIND PASTE:
CHOOSING THE BEST FISH SAUCE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
How I Make Pad Thai Street-food-style | Marion's Kitchen
You might think eating authentic street food pad thai was something only possible on the bustling streets of Thailand itself, but I'm here to tell you otherwise. This is my recipe for real street food pad thai, which you can make yourself... at home. For me, it comes down to three things: the noodles, the sauce and the technique. Accept no imitations – here, I’m teaching you how to make the real-deal, street food-style pad Thai.
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And if you're in Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
4 Levels of Pad Thai: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur John, home cook Natasha, and professional chef instructor King Phojanakong from The Institute of Culinary Education - to stir fry us their preferred Pad Thai recipe. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which Pad Thai take the prize in your eyes?
Check out the level 3 recipe here on the ICE blog:
Keep up with John at @johndlopresto
Follow Natasha at @natashajanardan
Chef King is on Instagram at @kumainn_uminom
Follow Rose at @rosemarytrout_foodscience
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
4 Levels of Pad Thai: Amateur to Food Scientist | Epicurious
PAD THAI (Stir-fried Thai Noodles)
PAD THAI (Stir-fried Thai Noodles)
400 g rice noodles boiled in water for 2-4 mins or until al dente
Sauce:
1/2 c brown sugar
1/2 c patis (fish sauce)
1/2 c lime juice
1-2 tbsp tamarind paste
1 tbsp soy sauce (optional for a darker Pad Thai)
Saute:
Cooking oil
2 red onions, sliced
1/2 cup minced garlic
1/2 cup spring onions
Cilantro roots
250 grams Tofu, cut into cubes
Chicken breast fillet
Shrimps
Bean sprouts
Crushed toasted peanuts
Chili flakes/ fresh red chilies
Easy Authentic Pad Thai At Home
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique.
Recipe:
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