How To make Pad Thai (2)
1/3 lb Flat rice stick noodles
- (banh pho), 1/4 " wide 1/4 c Peanut oil
1/4 lb Pork
- cut into matchstick strips 6 Shrimps, peeled and deveined
1 ts Crushed garlic
1 Egg
2 tb Water
2 tb Rice vinegar
1 tb Fish sauce
1 tb Sugar
1/4 c Chopped toasted peanuts
1/4 ts Ground dry shrimp
Freshly ground white pepper 1/4 ts Asian chili powder
- (to taste) 1 c Bean sprouts
- washed & drained 1/4 c Scallions, cut 3/4" long
Fresh coriander Wedges of fresh lime Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are done. Beat the egg and add it to the mixture. Cook, stirring, for about half a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts. Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another minute. Turn onto a plate. Top with the rest of the sprouts, scallions, and peanuts. Garnish with coriander and serve with a wedge of fresh lemon. From: stigle@cs.unca.edu (Sue Stigleman)
How To make Pad Thai (2)'s Videos
Perfect Pad Thai Sauce Recipe that I made for my customers all times : Thai Food l Tasty Food
Perfect Pad Thai Sauce Recipe that I made for my customers all times: Thai Food l Tasty Food
Perfect Pad Thai Sauce Recipe that I made for my customers all times.
The taste will be perfect with rice noodles
No more fish sauce, no more sugar, doesn't need to add more nothings
Just this pad thai sauce is enough to taste and delicious
You will get around 850 g Pad Thai Sauce from this recipe
You can make delicious Pad Thai at home around 20 - 23 portions
You can keep this pad thai sauce in the fridge long more than 6 months for using
Ingredients for making Perfect Pad Thai Sauce Recipe that I made for my customers all times
400 ml water
150 g tamarind
2 medium-size purple onion
10 cloves of garlic
5 tbsp cooking oil
200 g soy sauce
1 tbsp black soy sauce
50 g oyster sauce
80 g fish sauce
150 g tomatoes ketchup
300 g brown sugar
200 g palm sugar
2 tbsp salt
For more instruction please follow the clip video Thank you
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QUICK & EASY PAD THAI! Head to the description for the full recipe ????
Ingredients
For the stir-fry
500g firm tofu
4 cloves garlic
2 inches of ginger
2 carrots
8 baby corn
1 red pepper
2 red chillies
4 spring onions
1 cup mangetout
120g roasted peanuts
4 nests rice noodles
1 tbsp groundnut oil (optional - replace with 1 more tbsp of sesame oil if needed)
1 tbsp toasted sesame oil
For the sauce
120g smooth peanut butter
3 tbsp dark soy sauce
80ml Sriracha, plus more to drizzle
240ml water
1 tbsp coconut or brown sugar
To serve
Reserved spring onion slices
Drizzle sriracha
Reserved crushed peanuts
Method
1. Prepare the vegetables | Peel and finely chop the garlic | Peel and finely chop the ginger into matchsticks | Peel and finely dice the carrots | Slice the baby corn into thirds | Finely slice the red pepper | Finely slice the chillis (deseed if you want less heat) | Finely slice the spring onions, and set aside for garnish
2. Prepare the remaining ingredients | Cut the pressed tofu into 1cm cubes | Cook the rice noodles according to packet instructions, draining and rinsing in cold water if these are ready too soon before the stir fry | Crush or roughly chop the peanuts
3. Make the sauce | Add the smooth peanut butter, soy sauce, Sriracha, water and sugar to a bowl and mix well to combine | Stir to and cook down until you have a nice thick paste coating the tofu | Add the sugar and stir until it’s dissolved and mixed in thoroughly
4. Start the stir fry | Add both oils to a hot wok over medium-high heat | Add the ginger and garlic, and stir for about a minute | Add the tofu cubes to the pan and cook for a few minutes, until they start to darken on the outside | Add the mixed sauce to the pan and stir so it’s all mixed in nicely, then cook down until you have a nice thick paste coating the tofu and the sugar has all dissolved
5. Add the remaining vegetables and noodles | Add the prepared carrots, baby corn, red pepper, chillies and mangetout, and stir well to combine with the sauce (but don’t let them get too soft) | Add the crushed nuts and spring onions (reserving a handful of each for garnish), and mix it all through | Add the freshly cooked rice noodles fresh from the pan, with some water still coating the noodles | Mix everything together to coat
6. To serve | Serve immediately with a final drizzle of Sriracha, and the reserved crushed peanuts and spring onion slices
Chicken pad Thai #shorts ????
Ingredients
- 500g chicken thigh fillets, cut into strips
- 200g rice sticks, soaked in water for at least 30 min
- 3 spring onions, sliced thin and separated into whites and greens
- 1 long red chilli, sliced thin
- 2 cloves garlic, finely cut
- 1 handful bean shoots
- 2 eggs, beaten
- 15g shrimp paste
- Coriander for garnish
- 1/2 lime
- 30g crushed peanuts
- 3 tbsp grapeseed oil
- 2 tbsp oyster sauce, mixed with the last 3 ingredients below
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
Method
1. Once you have all your ingredients ready to go, place a large wok over high heat.
2. Add your grapeseed oil. Once it's smoking hot, add the chicken.
3. Once the chicken is 50% cooked, add the shrimp paste and cook for a further 3 minutes.
4. Add the spring onion whites, garlic and chilli and cook for a further 2 minutes.
5. Push all of the ingredients to one side of the walk, add your beaten eggs and toss.
6. Next, drain the water off the rice sticks and add them to the wok.
7. Cook for 4-5 minutes, stirring constantly.
8. Now add your sauce mixture and toss until it’s well combined.
9. Finish with the spring onion greens and bean shoots.
10. Serve your pad thai with crushed peanuts, some fresh bean shoots, a wedge of lime, coriander and some fresh chilli
11. Enjoy!
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:
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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
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.
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Pad Thai but it's a Sad Thai
Making the worst rated pad thai recipe from the food network #padthai #sad #bland
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