How To make Pad Thai (1)
1/2 lb Thai flat rice noodles
- (bahn pho), OR rice sticks Oil; for deep-frying 1/2 lb Fresh firm bean curd
- cut into tiny cubes 1/4 c Peanut oil
1/2 tb Garlic, chopped
1/2 c Chicken breast meat
-- (very thinly sliced) 1/4 lb Shrimp, peeled
- cut in half the long way 2 Eggs; beaten
1 tb Dried shrimp powder
1/4 ts Freshly ground black pepper
3 tb Finely chopped peanuts
- (dry-roasted salted type) 2 tb Lime juice, freshly squeezed
1 tb Sugar
6 tb Thai fish sauce
1/4 c Tamarind sauce
2 ts Red chili paste with garlic
2 c Fresh bean sprouts
2 Limes; quartered
1/3 c Fresh coriander leaves
3 Chopped scallions
4 tb Finely chopped peanuts
- (dry-roasted type) Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle@cs.unca.edu (Sue Stigleman)
How To make Pad Thai (1)'s Videos
Pad Thai Noodles | Popular Thai Food Recipe | The Bombay Chef - Varun Inamdar
Learn how to make Pad Thai Noodles an yummylicious noodle recipe with The Bombay Chef Varun Inamdar.
If you love Asian food, we are sure Pad Thai Noodles are top on your list of favorites. So with the Bombay Chef Varun Inamdar learn to make tempting and delicious Pad Thai Noodles only on Rajshri Food.
Subscribe to Get Curried to watch more episode of Chef Varun Inamdar :
150 grams Flat Rice Noodles
For the Vegetable Mix
2 tbsp peanut oil
1 tbsp garlic, minced
2- 3 bulbs spring onion, sliced
2 tbsp fried onion
3 tbsp bean sprouts
1/4 th cup red cabbage, sliced
3 nos bok choy sliced and blanched
2 tbsp roasted peanuts
handful spring greens
3-4 tbsp water
For the sauce
2 tbsp tamarind pulp
1.5 tbsp light soy sauce
1 tbsp palm sugar
1Salt as required
1/2 wedge lemon juice
Garnish
2 tbsp bean sprouts
1 tbsp fried onion
2 tbsp toasted peanuts
few spring greens
1/2 wedge lemon
Method
- Soak the rice noodles for 8-10 minutes
- In a pan add- Peanut oil, minced garlic, whites of spring onion, fried onion, sprouts, red cabbage, peanuts, bok choy and stir fry them properly
- In a bowl add Tamarind pulp, soya sauce, palm sugar, salt, lime juice
- Add the sauce in the stir fried vegetables, little bit of water and stir again
- Add the Thai Noodles into the sauce and add some spring greens.
- Pad Thai Noodles are ready to be served!
-Assemble them with bean sprouts, dried onion, roasted peanuts, and lemon.
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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Chicken Pad Thai
This is a terrific version that truly stacks up to great Thai restaurants yet is totally doable for every home cook with just a trip to the supermarket. You're going to love it!
HOW TO MAKE PAD THAI | AUTHENTIC PAD THAI SAUCE
I show you how to make Pad Thai Sauce from scratch using just a few ingredients and then how to make a classic Shrimp Pad Thai dish using the sauce. Pad Thai is the most iconic noodle dish from Thailand. It has a balance of sweet, sour, and salty, with a few textural ingredients that make this noodle addicting.
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????TIPS for PAD THAI
1. Make 1 serving (the most, 2 servings) of Pad Thai at a time. You will be able to control the texture of the noodles better. If you cook too much noodles at once, there's a risk the noodles will either become too mushy or undercooked.
2. Prep all of the Pad Thai ingredients before you start stir frying the noodles. The Pad Thai stir-frying process is very quick, about 7-10 minutes (including cooking the protein).
3. Pad Thai is best eaten right away. Make it as close as you can to the time it will be eaten. It loses it's textures and vibrancy the following day.
4. When making Pad Thai Sauce, have your windows open because the fish sauce may stink up the room.
5.The Pad Thai Sauce can last well in the fridge for up to 3 months. It's nice to have Pad Thai Sauce on hand and ready to use.
6.DON'T BE AFRAID to adjust the flavors of the sauce to your liking. With all of the variations of Pad Thai these days, have fun making it your own and adjusting it to how you like it.
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????INGREDIENTS
*PAD THAI SAUCE* (can make up to 14 servings of Pad Thai)
Palm Sugar - 17.6 oz / 500 g
Tamarind Liquid - (Tamarind Pulp - 10 tbsp (or 190g) + Boiling Hot Water - 2 cups)
Fish Sauce - 1 cup
Roasted Chili Flakes - as much as you like. I used 1 tbsp
*PAD THAI DISH* (The following ingredients make 1 large serving)
Rice Stick Noodles Medium Size - 4 oz / 113.5 g (weighed before soaking)
Asian garlic Chives - 1/2 cup
Bean Sprouts - 1 cup
Shallots - 2 small bulbs
Garlic - 2 cloves
Grounded Roasted Peanuts - 1 tbsp
Dried Shrimp - 1 tbsp / 8 g
Sweetened Radish - 1/2 tbsp
Pressed Tofu - less than 1/3 cup when cut (roughly 34 g)
Egg - 1 large egg
Shrimp - 6 jumbo shrimp
Water - 4 tbsp
Pad Thai Sauce - 4 tbsp
Vegetable Oil - (3 tbsp + 1 tbsp (used at different times, see video for technique))
Lime Wedge
*GARNISH*
Grounded Roasted Peanuts
Bean Sprouts
Asian Garlic Chives
Roasted Chili Flakes
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????CHAPTER
Intro 00:00
Making Pad Thai Sauce 00:34
Prepping Noodles 04:01
Prepping Additional Ingredients 04:24
Making Pad Thai 06:52
How to Serve 10:18
Eating & Outro 11:00
#padthai #thaifood #noodles
Try This High Protein Chicken Pad Thai for Meal Prep! #foodie #recipe #fatloss #thaifood #fitness
High Protein Chicken Pad Thai! 558 calories per serving with 62 of protein!
A perfect example that you can eat your favorite foods for weight loss! Pad Thai is one of my favourite comfort foods, this taste incredible, so flavourful & easy to make!
Macros per serving (2 servings total)
558 calories - 62 protein / 50g carbs / 12g fat
INGREDIENTS
For the chicken:
• 300g cubed chicken breast
• 1 tbsp light & dark soy sauce
• 1 tsp garlic powder
• 1 tsp black pepper
For the sauce:
• 1 tbsp light & dark soy sauce (brand: Kikkoman)
• 20g tamarind paste or ketchup (brand: Mahi from Sainsbury’s)
• 1 tsp fish sauce (optional)
• 1/2 lime juice
• 1 tbsp brown sugar stevia or any sweetener
• 3 tbsp water
Noodles:
• 100g uncooked rice noodles (brand: MAMA instant rice noodles)
For cooking:
• 1 tsp olive oil
• 3-4 garlic cloves chopped
• 2 shallots chopped or 1 white onion chopped
• Green onion thinly sliced
• 2 eggs
• Cooked rice noodles
• Sauce
• Cooked chicken
• 15-20g crushed peanuts
• Green onion & 50g bean sprouts
• Lime juice & optional more peanuts
SERVE & ENJOY!
I can’t wait for you all to try this one!❤️
Authentic Pad Thai, Uncle Rodger would approve!
The Pad Thai is probably the most common Thai dish outside of Thailand, and for good reason. It's delicious!
Ingredients for this recipe are below.
If you make this one, I want to see it! So feel free to share a picture or video and tag me:
Tiktok @andy_cooks
Instagram @andyhearnden
Big thanks to:
Babe @katelynflood_
Dazz @dazz_b
Mitch @just_mitch
for helping me film and taste test this one.
Chicken Pad Thai
The below is for one (adult size) portion:
60g Pad Thai dried rice sticks
0.75 tbsp tamarind puree
1.5 tbsp brown sugar
1 tbsp fish sauce
1 tbsp oyster sauce
Juice of 1/2 lime plus ¼ for serving
2 tbsp peanut oil
¼ brown onion
½ red chili (keep some for garnish)
2 cloves garlic
2 spring onion greens
80g chicken thigh
1 egg
3/4 cup beansprout (keep some for garnish)
Small handful finely chopped peanuts
Small bunch coriander
How to Make Classic Pad Thai | Cooking with Poo
Poo’s back FoodTubers and this time she’s got a classic Pad Thai recipe to share with you. Fresh juicy prawns stir fired with tofu, crunchy veg and egg fried rice noodles. Serve with a wedge of lime, chilli powder and crushed peanuts – better than any takeaway and cheaper!
NEWS: Since filming with us the Cooking With Poo kitchen in Thailand has suffered a devastating fire. While no one was hurt, the entire cooking school building, Poo's home along with the homes of her parents and neighbours have been completely destroyed.
Money is being raised to reopen the school – vital in giving those living in the slums a good future and money left over will help to re-house Poo, her family and friends.
To find out more about the project and help with a donation visit:
Or you can buy Poo’s book – Cooking with Poo - available here:
Our friends on the Food Tube Network Tobie Puttock, Food Busker and Danny McCubbin have recipes from her book on their channels.
Watch them here:
Tobie Puttock:
Danny McCubbin:
Food Busker -
Alternative- Sweet radish gives Thai food a unique sweet and salty flavour but it can be difficult to source. While you can leave sweet radish out altogether adding tamarind paste will add a sweet and sour flavour that can be used as a substitute ingredient.
But guys if you know of any other good alternatives, tell us! We love to hear from you
Links from the video:
Thai Massaman curry |
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