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How To make Pad Thai (Sauteed Rice Noodles)
16 oz Rice noodles
1/2 c Vegetable oil
5 Garlic cloves (or more)
finely chopped 1 lb Medium shrimp
:
shelled and deveined 2 Firm-style bean curd squares
cut into 1/2 inch cubes 1/4 c Pickled turnips
:
(coarsely chopped) 1/2 c White vinegar
3/16 c Fish sauce
1 tb Paprika
1/4 c Sugar
2 Eggs; beaten
1/4 lb Mung bean sprouts
3 Scallions
cut into 1/2 inch pieces 1/2 c Ground unsalted peanuts
1 Fresh red chili pepper
:
seeded & coarsely chopped 1 Lemon; cut into wedges
Coriander leaves for garnish 1/4 c Crushed red pepper (opt.)
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy. From: stigle@cs.unca.edu (Sue Stigleman)
How To make Pad Thai (Sauteed Rice Noodles)'s Videos
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 (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
Authentic-ish Pad Thai at Home
Just a few easy ingredients and techniques stand between you and great Pad Thai at home. Watch to see what they are. Start speaking a new language in 3 weeks with Babbel???? Get up to 60% off your subscription here ➡️
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12 WOK:
SMALL PREP BOWL:
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TAMARIND CONCENTRATE:
THAI RICE NOODLE:
PALM SUGAR:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
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MY FAV STAINLESS BOWL:
-- RECIPE -- (makes 2 portions)
▪150g or 5.5oz Thai style medium rice noodles
▪225g or 1/2lb raw shrimp (cut into large bitesize pieces)
▪75g or 1/2c shallot, rough chopped
▪15g or 3-4 cloves garlic, minced
▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped
▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
▪100g or 1c fresh bean sprouts
▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce]
▪Chile flakes
▪Lime
▪2 eggs
▪Neutral oil (canola, avocado, light olive, etc)
▪Salt
▪Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.
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CHAPTERS
0:00 Intro
0:22 Prepping the rice noodles
1:37 Ingredient prep
5:15 discovering food cultures with Babbel (ad)
6:09 stir frying the pad thai
9:40 Let’s eat this thing
#padthai
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Pad thai | Phad thai | Stir-fried rice noodles | Pad thai no Shrimp | Chicken Pad thai | Authentic
Pad thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables.
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Pad Thai in 15 Minutes
#shorts #PadThai #15MinuteDinner
the only recipe I’ll never get sick of - rice noodle stirfry ????????
✨Recipe✨
Rice noodles are my favourite thing. They check off soooo many boxes in my mind
✅ fun to eat
✅ easy & quick to cook
✅ simple in flavour so I can spice them up how I like
✅ simple ingredients
Here’s how to make this recipe:
( 1 large serving or 2 small ones )
• 1/2 red small / medium onion
• 5 cloves garlic
• 1.5” fresh ginger
• 1/2 red pepper
• 2-3 bokchoy ( cut in half )
• 2 cups red cabbage ( chopped thinly but not shredded )
• 1/2 block tempeh
• 1/2 cup frozen edamame
• 1 cup cilantro ( sub for Thai basil )
• 2 tbsp oil ( for cooking )
Sauce
• 2 tbsp soya sauce
• 1 tbsp maple syrup ( or liquid sweetener of choice )
• 1 tbsp lime juice
• 1 tbsp miso paste
• Sriracha to taste
Heat your pan on medium low, add oil, onion, ginger and garlic. Sauté until translucent and fragrant. Add the rest of your chopped veggies, season with salt cover with a lid and reduce the heat a touch.
Cook your noodles, make your sauce, chop your herb ( cilantro or Thai basil ) and cube your tempeh
Rinse your noodles and feel free to mix 1 tbsp toasted sesame seed oil into them so they don’t stick together
Once the veggies are soft but still crisp add your frozen edamame, herb and tempeh, mix and let the edamame thaw for 1-2 minutes. Add your rice noodles and sauce, mix really well and serve✨
Hope you enjoy and I’m sending you soooo much love ✨????????????????????
#ricenoodles #stirfry #veganstirfry #vegannoodles #veganrecipes #plantbaseddiet #plantbasedrecipes #simplemeals #simplerecipes #simplevegan #foodporn #noodlelover #noodles