1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg; lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarsely chopped peanuts
-- (dry-roasted type) 1 c Bean sprouts
4 Slender green onions
-- sliced in 1 inch lengths 1 Lime; quartered lengthwise
Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus
sweet, sour, salty, hot :
of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps, and delicious results. Instructions: ============= Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute. Remove from the pan and set aside. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times. Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once. Serves 1 as a main course, 2 as an appetizer. Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2 From: stigle@cs.unca.edu (Sue Stigleman)
How To make Paht Thai'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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Vegan Pad Thai Recipe | EASY HOW TO MAKE (ผัดไทย) (ˌpäd ˈtī)
LAY HO MA everyone! Probably one of the most popular dishes ever is the delicious Pad Thai. The secret to this dish is that the sauce needs to be sweet, sour, salty and the noodles need to be cooked just right. Join me in this episode and learn how to make an easy restaurant quality vegan Pad Thai right at home.
Ingredients:
1/2lb extra firm tofu
1 portion rice noodles (use a medium thin one as for pho)
1 cup broccoli
1/2 cup carrot
1 shallot
1/2 cup Chinese chives
drizzle of olive oil
2 tbsp cane sugar
2 tbsp tamarind paste
2 tbsp lime juice
3 tbsp soy sauce
1 cup water
1 handful bean sprouts
2 tbsp peanuts
1 lime wedge
Directions:
1. Pre-heat your oven to 375F
2. Dry your tofu with a paper towel. Slice the tofu into flat stripes, line them onto a baking tray with parchment paper, and bake in the oven for 25min
3. Pre-soak the noodles in room temperature water for 15min
4. Prep the broccoli into bite sized pieces. Prep the carrot into sticks. Chop the shallot. Chop the Chinese chives into about 1.5 inch pieces
5. Set the tofu aside when finished
6. Heat up a sauté pan on medium high heat. Add a drizzle of olive oil
7. Sauté the shallot for 2min. Add the veggies and sauté for 2min. Add the tofu and sauté for 1min. Set the veggies aside
8. Turn the heat down to medium. Add the cane sugar, tamarind paste, lime juice, soy sauce, and water
9. Stir to dissolve the tamarind paste
10. Add the chives, veggies, and noodles
11. Stir the noodles into the sauce for 3-5min
12. Add the bean sprouts, turn off the heat, and give it a quick stir
13. Plate the Pad Thai. Top with peanuts and serve with a fresh lime wedge
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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Pad Thai Recipe, authentic Thai food
Pad Thai has been defined as “a dish from Thailand made with a type of noodles made from rice, spices, egg, vegetables and sometimes meat or seafood.”
The addition of fish sauce, tamarind juice and palm sugar provide the sweet and sour flavour.
Pad Thai is a favourite form of street food, loved by many foreign travellers, and this dish is as popular as Tom Yum Goong and traditional omelette on rice.
Formerly, pad Thai was called “Guay Tiew Pad”, which originated during World War II, when Thailand’s then leader Field Marshal Plaek Pibulsongkram had the idea for a national dish, as the country was experiencing high rice prices. Noodles were a cheaper alternative and could be used with other local ingredients. With its unique flavour, the dish become very popular, and many people ended up calling it pad Thai.
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.
Recipe:
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EASIEST & TASTIEST High Protein Chicken Pad Thai! ONLY 555 CALS #recipe #foodie
High Protein Chicken Pad Thai! Only 555 Calories!????????????
This is truly one of the best comfort foods, made healthier with better macros and packed with SO MUCH Flavour - Perfect for weight loss and incredibly easy to meal prep!
Macros per serving (4 Total)
555 Calories | 50g Protein | 47g Carbs | 18g Fat
Ingredients (4 Servings)
- 800g Chicken Breast Cubed
- 20g Soy Sauce
- 2 tsp Black Pepper
- 2 tsp Garlic Powder
- 1 tsp Chilli Flakes
- 2 tsp Olive Oil (for cooking)
Pad Thai Sauce
- 30g Soy Sauce (you can add extra light soy sauce)
- 40g Tamarind Paste (Brand: Waitrose)
- 30g Honey
- 5g Fish Sauce
- 15-20g Sriracha
- 1-2 Lime Juice
For Cooking
- 4 Garlic Cloves Chopped
- 1 Medium Onion Chopped
- Chopped Green Onion
- 3 Whole Eggs
- 400g Cooked Rice Noodles (Brand: Waitrose)
- Extra Green Onion
- Bean Sprouts
- 30g Crushed Peanuts
- Chilli Flakes
- Lime Juice
Don’t forget to check out my Digital Cookbook for more Easy & Delicious Recipes????????????
Important Cooking Notes
- The pad thai sauce has to be a little thick so adjust with more tamarind paste. The sauce should not be too watery when adding to the noodles
- You can add the garnish when ready to serve
- Distribute into 4 equal serving - reheat by microwaving or in a pan
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#padthai #thaifood #chickenrecipes #chicken #highprotein #healthymeals #easyrecipes #mealprep #weightloss #eathealthy #foodie #fitness #fatloss #noodles #recipe
Easiest PAD THAI Recipe
VEGGIE Pad Thai Recipe - Easy Homemade Pad Thai
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Veggie Pad Thai RECIPE:
8 ounces flat rice noodles (labeled pad thai, M, or L)
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons packed brown sugar
2 tablespoons tamarind puree
1 tablespoon avocado oil
3 cloves garlic, minced
2 shallots, minced
1 carrot, shredded
1 cup shiitake mushrooms, sliced
1 cup canned baby corn
1 baby bok choy, leaves separated
2 eggs
Bean Sprouts
Roasted peanuts, crushed
Cilantro
Green Onions
In a large bowl, add rice noodles and submerge in hot but not boiling water. Let it sit for 5-10 minutes until it becomes soft and pliable. Once soft, stir so the noodles don’t stick together. The noodles should look opaque but still al dente. Drain, rinse and set aside.
In a small bowl, combine fish sauce, oyster sauce, packed brown sugar, and tamarind puree. Mix well and set aside.
Heat a large wok on high heat, drizzle some avocado oil and let it get hot. Add the garlic and minced garlic and stir fry for 2 minutes until fragrant. Add carrot, shiitake mushrooms, canned baby corn, and cook for another 2-3 minutes until the carrots are tender. Add the eggs and scramble with a cooking spoon. Mix with the vegetables and add baby bok choy, rice noodles, and ½ of the sauce. Continue mixing until the noodles have absorbed the sauce. You can add more sauce to continue cooking the noodles down or leave as is. Let the sauce come to a boil and the noodles should be soft and perfectly cooked.
Transfer the cooked noodles to a plate and garnish with bean sprouts, crushed peanuts, cilantro, and chopped green onions.
Take it from me:
If you want to make this fully vegetarian, substitute soy sauce for fish sauce, mushroom sauce for oyster sauce, and soft tofu for the eggs.
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