Shrimp Pad Thai Noodles Recipe #shorts
#shorts
Shrimp Pad Thai Noodles Recipe
Making a restaurant-quality Pad Thai (or a better one) at home is absolutely doable. My favorite part is eating it fresh off the pan when it's hot, saucy, and the noodles are cooked just right.
Equipment
A wok, skillet, or sauté pan
Ingredients
For the Stir-fry:
6 ounces dried rice noodles medium-width
6 ounces large shrimp peeled and deveined
7 ounces (½ block) extra-firm tofu or baked tofu bite-size pieces
4 cloves garlic minced
1 small shallot sliced or minced
2 tablespoons dried shrimp finely chopped
6 ounces boneless chicken breast or thighs sliced thinly
2 eggs
1 cup mung bean sprouts
¼ cup fried or roasted peanuts crushed or finely chopped
4 scallions or garlic chives cut into 2-inch sections
oil (canola, vegetable, or olive) for searing & sautéing
For the sauce:
¼ cup tamarind paste or concentrate
3 tablespoons fish sauce
¼ cup brown sugar or palm sugar
2 teaspoons Sriracha sub: more paprika
¼ cup water
1 teaspoon paprika regular or sweet
To serve (optional)
Lime wedges
Crushed peanuts
Mung bean sprouts
Chili powder or red pepper flakes
Instructions
1. Soak rice noodles in hot water for about 5 minutes or in warm water for 30 minutes until opaque and soft. Drain and set aside.
2. Make the sauce by combining tamarind concentrate, fish sauce, brown sugar, Sriracha, water, and paprika in a cup. Set it aside.
3. Place tofu on a paper towel to drain excess water.
4. Season chicken and shrimp with salt and pepper.
5. Over high heat, sear the shrimp in a bit of oil for about a minute on each side. Transfer to a plate.
6. Add more oil (as needed) and sear tofu on both sides. Set aside.
7. Over medium heat, sauté garlic, shallot, and dried shrimp for about a minute. If using baked tofu, add it at this time.
8. Add the chicken and cook until no longer pink.
9. Add noodles and the sauce. Toss them together until the noodles mostly absorb the sauce. Try the noodles to see if they are cooked. You may add a splash of water if it begins to dry up.
10. Push the noodles to one side, add some oil, and then add the eggs. Break the yolks and let them partially cook for a minute. Scramble and mix them into the noodles.
11. Add bean sprouts, crushed peanuts, and scallions. Toss them together.
12. Mix in shrimp and tofu. Serve immediately.
13. Garnish with lime, crushed peanuts, chili powder, and more bean sprouts.
Thanks for watching! Don't forget to ???? LIKE, leave a ???? COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to ???? SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
How To Make The Best Authentic Shrimp Pad Thai Recipe w/Tamarind (Wok Cooking) | Tasty Tech
EQUIPMENT & INGREDIENTS USED IN THIS VIDEO:
Carbon Steel Flat-Bottom Wok -
Rice Stick Noodles -
Preserved Shredded Sweet Radish -
Premium Grade Dried Shrimp -
Dragonfly Tamarind Concentrate -
Superior Quality Pure Palm Sugar -
Red Boat Fish Sauce -
Shark Thai Sriracha Chili Sauce -
Thai Chili - Ground Bird’s Eye Chili -
Lightly Salted Dry Roasted Peanuts -
Aromatics
4 Cloves Garlic, Minced
Bottom Quarter (White Parts) Scallions (see garnish), Minced
1 Shallot (optional)
2 Tablespoons Dried Shrimp, Minced
1 Tablespoons Dried Sweet Pickled Radish, Minced
Proteins
1 Pound Shrimp (preferably raw and deveined, peeled or not is fine as long as it's deveined)
4 Eggs
4oz Baked Tofu
Sauce
1/4 Cup Fish Sauce
2 Tablespoons Tamarind Juice Concentrate
1/2 Sugar Puck, Minced
2 Tablespoons Thai Sriracha
1 Tablespoons Lime Juice (optional)
Noodles
8oz Dried Rice Stick Noodles
1/2 The Scallions (See Garnish)
1/2 The Peanuts (See Garnish)
1/2 The Bean Sprouts (See Garnish)
Garnish
4 Scallions
1/2 Cup Peanuts (Roasted, lightly salted or unsalted), minced/crushed
4oz Bean Sprouts
1 Palm Sugar Puck, Minced
Dried Thai Chili Flake
Limes, Cut Pad Thai Style
Support this channel at no additional cost to you!
Our Amazon Store - Products and Services We Use & Recommend
RECOMMENDED SOUS-VIDE GEAR:
Breville Joule White/White Sous-Vide Immersion Circulator -
Breville Joule White/Stainless Sous-Vide Immersion Circulator -
Anova Culinary Sous-Vide Immersion Circulator -
Instant Pot Accu Slim Sous Vide Immersion Circulator -
Sous Vide Container w/Lid and Rack Sous Vide -
Sous Vide Bags 50 Reusable Vacuum Food Sealer Bags -
BOOKS WE LOVE:
Complete Sous Vide Cookbook -
Modernist Cuisine at Home -
Ball Complete Book of Home Preserving Paperback -
Science Of Cooking -
Taste & Technique: Recipes to Elevate Your Home Cooking -
The Aviary Cocktail Book: Reserve Edition -
The Step-by-Step Instant Pot Cookbook -
100 Techniques: Master a Lifetime of Cooking Skills -
The Noma Guide to Fermentation -
OTHER THINGS WE LIKE AND USE:
Amazon Fresh Products -
Pet Food & Supplies -
Kindle Unlimited Free Trial -
Audible Plus/Premium Free Trial -
Amazon Prime Free Trial -
Amazon Music Unlimited Free Trial -
Amazon Fire Tablets -
Amazon Kindle E-reader -
GIFTING:
Kindle Unlimited Gifting -
Audible Premium Plus Gifting -
Amazon Prime Gifting -
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that we provide we may receive a small commission. There is no additional charge to you! Thank you for supporting our channel so we can continue to provide you with free content!
Welcome to Tasty Tech, a delicious visual journey. We love sharing cooking ideas involving all manner of technology, both high tech and low tech. We want to figure out new and interesting ways to prepare amazing food, and we will all learn together. If you have any questions or suggestions, please let us know in the comments, below.
The equipment and methods we like to use include, but is not limited to: Air Fryer, Instant Pot, Sous-Vide, Pressure Cooker, Smoke/Smoking/Smoked Barbecue, Slow Cooker, Vacuum Chamber Sealer, Stand Mixer, Dehydrator, Thermomix, Pasta Machine, Induction Cooking, Pickling and Canning, Curing, Preserving, Meal Prep, and so much more.
How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The most-famous Thai dish in America! ???? Skip the takeout next time and make Pad Thai at home with some help from Jet tila!
Subscribe ►
Get the recipe ►
Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pad Thai
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr (includes soaking of rice stick noodles)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Pad Thai Sauce:
4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
Pad Thai:
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed, or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch bias strips
1 lime, cut for garnish
Directions
For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
Heat a cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute. Add the sauce mixture and fold together until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ReadyJetCook #JetTila #FoodNetwork #PadThai
How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
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!
This EASY Pad Thai Recipe Will Change Your LIFE!
This EASY Pad Thai Recipe Will Change Your LIFE!
▶ Get My COOKBOOK
▶ Get Written Recipes here!
▶ Subscribe Aaron & Claire
▶ Support This Channel!!
▶ Our Instagram
▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
RICE COOKER:
AIR FRYER:
INSTANT POT:
▶ PANTRY ESSENTIALS (AFFILIATE):
TAMARIND:
PALM SUGAR:
SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PASTE:
SSAMJANG:
KOREAN BEEF STOCK POWDER:
HONDASHI:
MSG:
YEONDU:
SSAMJANG:
DARK SOY SAUCE:
SHIN RAMYUN:
GOLD RAMYUN POT:
KIMCHI:
KOREAN PANCAKE MIX:
KOREAN FRIED CHICKEN POWDER MIX:
#aaronandclaire #cabbage #Recipes #CookWithUs
Authentic Pad Thai with Shrimp and Tofu
Pad Thai is an iconic Thai Noodle dish that has flavors of sweet, sour, and saltiness. I show you how to easily make your own Pad Thai Sauce so you can create this classic Thai recipe at home.
Printable Version:
Pad Thai Sauce (1 Serving):
1/4 cup Warm Water
2 Tbsp Coconut Palm Sugar
1 Tbsp Tamarind Paste/Puree (If using Tamarind Concentrate, you will need to use 2 Tbsp)
1-2 tsp Fish Sauce (Depending on how salty you want it)
Pad Thai (Makes 1 Large Serving):
2 Tbsp Vegetable Oil (Can use Vegetable, Avocado, grape seed, or canola oil. Don't use olive oil, the taste is too strong.
4 Shrimp
1 Large Clove Garlic minced
4 oz Rice Stick Noodle (If using dried, soften according to package directions)
1 Portion of Pad Thai Sauce (See above)
1 Egg
1/2 Cup Fried Tofu Cubes
1/2 Cup Bean Sprouts
1/4 Cup Sliced Green Onions (Or if you can find Garlic Chives)
2 Tbsp Crushed Roasted Peanuts
Garnishes:
Sliced Lime, Chili Pepper Flakes, Sugar, Fish Sauce
Pad Thai Sauce:
Add coconut sugar to warm water and mix to dissolve. Then add tamarind (either puree, paste, or concentrate). Stir to dissolve, then add fish sauce. I used 2 tsp, but if you want it less salty start with 1 tsp. Taste and adjust if needed.
Pad Thai:
If using dried rice stick noodles, soak in room temperature water according to package directions. If you are using fresh noodles then portion out 4 oz from the bag.
Use extra firm tofu, remove from packaging, and place between paper towels or a kitchen towel to drain out the water. Leave wrapped on the plate for 20 minutes. Use 1/4 of the block of tofu and slice into small cubes.
To fry the tofu, use a non-stick skillet and cover the bottom with oil.
Fry each side until golden, remove to drain on a paper towel and season with salt.
Pad Thai is best served immediately after cooking. You can prep all the ingredients up until now, then start cooking once you are ready to eat. Active cooking time is about 5 minutes.
Heat wok over medium heat with a little oil, add shrimp and cook until pink, remove shrimp and set aside.
Turn heat up to medium high. Add remaining oil, minced garlic, noodles, Pad Thai sauce, and move everything around quickly to incorporate.
If you are using Tamarind puree/paste, the noodles will look dark. The taste will still be good.
At this point you want to taste the noodles and see if they are still hard. If so add a splash of water to help soften them.
Push noodles to the side and add in the egg. Break the yolk and allow it to set then place noodles on top to cook the egg.
Place the shrimp, tofu, half of the bean sprouts, half of the green onions, and half of the crushed peanuts into the skillet. Use tongs and toss with the noodles.
Go ahead and taste for seasoning and adjust if needed.
Plate and serve with remaining bean sprouts, green onions, peanuts, and a slice of lime. In Thailand they serve Pad Thai with extra condiments of dried chili flakes, granulated sugar, and fish sauce, but this is optional.
Products Used:
(As an Amazon Associate I earn from qualifying purchases.)
Tamarind Concentrate-
Tamarind Paste/Puree-
Fish Sauce-
Coconut Palm Sugar-
Rice Stick Noodles-
Non Stick Pan-
Kitchen Scale-
My Camera-
Let's Get Social :
Pinterest:
Instagram:
FaceBook:
Enter You Email Address on for a Free copy of 30 Healthy Dinner Recipes.