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How To make Pad Thai Stir Fried Rice Ribbon Noodles
Stephen Ceideburg 6 oz Dried flat rice noodles (see
-note) 4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined 1 Boneless chicken breast
-half, skinned, thinly -sliced 3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
-vinegar 2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
-soaked in warm water for 10 Minutes, drained (optional)
1 tb Small dried shrimp
-(optional) 1 Inch cubes fried tofu, cut
-into 1/2-inch slices -(optional) Big pinch chile flakes 2 Handfuls bean sprouts,
-tailed 2 To 4 tablespoons chicken
-broth or water, as needed 4 Green onions, trimmed, cut
-into 2-inch lengths GARNISHES: 2 tb Coarsely chopped roasted
-peanuts Chile flakes 2 tb Coarsely chopped fresh
-coriander leaves 2 Limes, cut into wedges
Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks." PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
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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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How To make Thai Restaurant Style Pad See Ew or Stir Fry Flat rice Noodle
Hi Everyone,
Welcome to the Ankasia's Kitchen Channel.
This Video is about How to Make the BEST Thai Restaurant Style Pad See Ew that will give you a detail recipe which would taste exactly like in a RESTAURANT!!
Recipe:
Ingredients:
- 3 Tbsp Vege Oil
- 2 Cloves Garlic(Finely Chopped)
- 150 Gr Meat( I used beef in this video)
- 2 Eggs
- 2 Stems Chinese Broccoli
Sauce:
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tsp Soy Sauce
- 2 Tsp White Vinegar
- 2 Tsp Sugar
- 2 Tbsp Water
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Have a Great day.
One of my fav recipes: VEGAN PAD THAI ❤️ - stir-fried rice noodles with a sweet & savoury sauce!
You can pre-order my upcoming cookbook 'Vegan Asian' coming this August! ???? I also wanted to say how much I appreciate all the support for my recipes and videos. ????
Pre-order links here ????????
Anyway, this Vegan Pad Thai is a testament to my love for Thai food and noodles. This recipe is my vegan take on the delicious Pad Thai I've had in restaurants, food courts, and street-side eateries across Thailand and in Bangkok. Can't wait to be able to travel again but for now, I'll be making my fav food here at home. ◡̈
This is also one of the recipes you'll find in my upcoming cookbook, Vegan Asian! For the vegan version, I made my own homemade vegan 'fish' sauce and used tofu for the protein, added crunch from bean sprouts and peanuts, tang from lime and an extra kick of spice from chili powder ❤️
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Pantry staples:
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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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Egg-Fried Rice Noodles with Chicken | Gordon Ramsay
Tenderising chicken breast and cooking it very fast means that it stays moist - perfect for this dish. This recipe cooks literally cooks in minutes - a healthy, affordable and fast weekday meal with simple flavours.
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The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen
Pad Mee Korat is a spicy Thai noodle dish from the area of Korat in Thailand. It's the spicy pad thai noodle dish you never knew existed!
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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.