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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
Pad See Ew (Thai Stir Fried Noodles)
How to make the BEST Pad See Ew at home! The secret? The right sauce, for one. And secondly, cooking the noodles separately to get some nice caramelisation on them before adding the cooked chicken and vegetables back in. Thai Street Food vendors and restaurants don't have to do this 'cause they have fiercely hot burners. Home stoves just don't have enough heat - so you have to separate them otherwise the noodles just stew and never caramelise!
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The Easiest Thai Noodle Dish Ever, Pad See Ew
The Easiest Thai Noodle Dish Ever, Pad See Ew
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THIS NOODLE Makes Pad Thai EASY!
No more mushy, broken noodles! Here's an easier, faster AND healthier version of the traditional pad thai. Glass noodles is much easier to work with and more forgiving than rice noodles, yet they have no flavour so you still get the same flavour we love in this dish. In this video I also share how to make shrimp fat or shrimp oil, so you can amp up the flavour of your pad thai!
WRITTEN RECIPE:
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00:00 Intro
00:58 Making pad thai sauce
02:42 Prepping glass noodles
03:23 Other ingredients
04:15 How to make shrimp oil
06:16 Cooking pad thai
10:50 Tasting and plating
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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
Vegetarian Pad Thai Recipe TO MAKE TONIGHT (ผัดไทย)!
LEARN HOW TO MAKE VEGGIE PAD THAI RECIPE AT HOME!
LAY HO MA!! Pad Thai is one of my favourite dishes of all time. It's got the sweet, sour, and spicy flavours packed into one easy to cook noodle dish. There's definitely a good reason why this dish is one of the most popular (if not the most popular) dishes in Thailand. Join me in this episode and learn how to make an easy vegan pad thai recipe right at home. Let's begin
Ingredients:
1/4lb fried tofu
70g broccoli
1/2 carrot
1/2 red onion
35g Chinese chives
1/4lb thin rice noodles
2 tbsp tamarind paste
1 tbsp maple syrup
2 tbsp soy sauce
1 red Thai chili pepper
drizzle of olive oil
50g bean sprouts
2 tbsp roasted peanuts
few sprigs cilantro
lime wedges to serve
Directions:
1. Bring a small saucepan of water to boil for the noodles
2. Thinly slice the fried tofu. Chop the broccoli into bite sized pieces. Thinly slice the carrot into matchsticks. Slice the red onion and chop down the Chinese chives
3. Spread the rice noodles in a pan. Then, pour in the hot water and let it soak for 2-3mins. Stir the noodles occasionally to get rid of the excess starch
4. Make the sauce by combining the tamarind paste, maple syrup, soy sauce, and a thinly sliced red Thai chili pepper
5. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
6. Sauté the onions for a couple of minutes. Then, add in the tofu and broccoli. Sauté for another few minutes
7. Add in the carrots. Give it a stir
8. Add in the noodles, chives, bean sprouts, and the sauce
9. Sauté for another few minutes
10. Plate and sprinkle over some crushed roasted peanuts and freshly chopped cilantro. Serve with some lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Thai Stir-fried Glass Noodles - Marion's Kitchen
Classic Thai stir-fried noodle dish made with glass noodles (also known as mung bean, cellophane or bean thread noodles). Here I show you how to cook glass noodles for stir-frying as well as techniques for wok cooking.
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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.
How to cook flat rice noodles (Bánh Phở) from a package
Soggy or undercooked noodles? Not sure how to prepare flat rice noodles for your recipe? Learn how to soak and cook dry Pho rice noodles from a package to get a perfect chewy texture every time!
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Craving for hearty soup? Use these rice noodles with my Chicken Pho recipe here:
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